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Recipes
Chicken with Forty Cloves of Garlic
By Cubby
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Lasagna alla Besciamella
By Cubby
Use deep lasagna pan, not regular 9x13
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, pushed through a press
- 1 pound ground beef
- 2 links sweet Italian sausage, casings removed
- 2 links hot Italian sausage, casings removed
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- Freshly ground black pepper
- Three 26.5-ounce boxes strained tomatoes, such as Pomi
- 1 cup dry red wine
- 3 cups whole milk
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- Kosher salt and freshly ground white pepper
- 1 pound no-cook lasagna noodles, such as Barilla
- 2 1/4 cups finely grated Parmigiano-Reggiano cheese
- One 8-ounce package part-skim low-moisture shredded mozzarella
Lamb Sausage in Puff Pastry
By Cubby
Preheat the oven to 400 degrees F
- 1 pound fresh lamb sausage, 1/2-inch thick, in a coil
- 2 sheets commercial puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 egg, beaten with 1 tablespoon water or milk, for egg wash
Best Toffee Ever
By Cubby
This toffee couldn't be any simpler or easier to make
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
Horseradish Cream Sauce
By Cubby
Heat the olive oil in a medium saucepan or skillet over medium heat
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup heavy cream
- 1/4 to 2/3 cup finely grated horseradish (see Cook's Note)
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- Kosher salt
Alabama White Sauce
By Cubby
Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, Aleppo pepper, and cayenne in a sma...
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tbsp hot chili paste (such as sambal oelek)
- 1 tsp Worcestershire sauce
- 1/2 tsp celery seeds
- 1/4 tsp Aleppo pepper or crushed red pepper flakes
- 1/4 cayenne pepper
- Kosher salt and freshly ground black pepper
Soy-Sauce-and-Citrus-Marinated Chicken
By Cubby
Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl
- 4 garlic cloves, crushed
- 1 2-inch piece fresh ginger, crushed
- 1 cup mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)
- 1/2 cup soy sauce
- 1/3 cup distilled white vinegar
- 1/4 cup sugar
- 1 3 1/2–4-pound chicken, halved, backbone removed
- Kosher salt
- 1 lemongrass stalk, top third removed
- 2 shallots, halved
- 2 scallions, dark green tops removed
- 1 red chile (such as Fresno)
- 4 garlic cloves, unpeeled
- 1 1-inch piece ginger, peeled, very finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 pomelo
- Cilantro sprigs (for serving)
Gumbo Ya Ya
By Cubby
by Michelle McRaney
- 2 cups unsalted butter (4 sticks)
- 3 cups all-purpose flour
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 medium yellow onions, diced
- 2 stalks celery, diced
- 4 quarts chicken stock, heated
- 2 tablespoons Creole Seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1 tablespoon chopped garlic
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 pound andouille sausage, sliced 1/2-inch thick, browned
- 1 pound shrimp
- 1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces
- Hot sauce to taste
Cabbage Soup Recipe - Weight Watchers
By Cubby
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes
- 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups chopped cabbage
- 1 ⁄2 yellow onion
- 1 ⁄2 cup chopped carrot
- 1 ⁄2 cup green beans
- 1 ⁄2 cup chopped zucchini
- 1 ⁄2 teaspoon basil
- 1 ⁄2 teaspoon oregano
- salt & pepper
Baked Goat Cheese Dip
By Cubby
Preheat the oven to 400 degrees F
- 1 10 -ounce log goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 8 small cocktail tomatoes (about 10 ounces), quartered
- 2 tablespoons chopped fresh chives
- 2 teaspoons balsamic vinegar
- 1 clove garlic, finely chopped
- Kosher salt
- Toasted baguette slices, for serving