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Recipes
Sheet-Pan Sausage
By Cubby
Combine the pancetta, brown sugar, sage, thyme, paprika, allspice and cayenne in a food processor
- 1/4 pound pancetta, roughly chopped
- 2 tablespoons packed light brown sugar
- 1 tablespoon chopped fresh sage
- 2 teaspoons fresh thyme, plus more for topping
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 11/2 pounds ground chicken
- 1/2 pound ground pork
- 1/4 cup finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1/4 cup cold heavy cream
- Maple syrup, for serving
Crispy Polenta Bites
By Cubby
Trim the polenta’s rounded edges to create a rectangle; halve lengthwise
- One 16-ounce log of prepared polenta, at room temperature
- 1/2 cup panko bread crumbs
- 3 tablespoons olive oil
Shallot Vinaigrette
By Cubby
From Canoe House in Kona, HI
- 1/2 cup mayonnaise
- 1 Tbsp. minced chives
- 1/2 cup Dijon mustard
- 1 Tbsp. chopped basil
- 1/4 cup minced shallots
- 1 Tbsp. chopped chervil (or parsley)
- 1 Tbsp. red wine vinegar
- S & P to taste
Banana Pudding Ice Cream Sundaes
By Cubby
4 Servings Place frozen banana chunks in a high-powered blender or food processor and begin to process on low
- 3 very ripe bananas, cut into chunks and frozen, plus 1 ripe banana, thinly sliced
- 2 cups whipped topping
- 3/4 cup crushed vanilla wafer cookies
Korean Bulgogi Taco
By Cubby
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces
- 3 pounds beef short ribs, off the bone
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup dark brown sugar
- 1/4 cup sesame oil
- 6 cloves garlic
- 6 scallions
- 2 teaspoons peeled and grated fresh ginger
- 3 cups roughly chopped Napa cabbage
- 1 cup matchstick-size daikon slices
- 3 tablespoons chopped fresh cilantro
- 6 scallions, diced
- 2 limes, juiced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha
- 2 tablespoons extra-virgin olive oil
- Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
- Sriracha, for serving
Shrimp and Banana
By Cubby
Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper
- 20 shrimp, peeled and deveined with tails on
- Vegetable oil
- Salt and pepper
- 4 tablespoons shallots, brunoise (about 1 1/2 shallots)
- 1 tablespoon finely chopped garlic (about 4 cloves)
- 4 very ripe bananas (so ripe that the skins are black)
- 1 :1 low-sodium soya/water (1/2 cup of each)
- Roughly 3 tablespoons sambal
- 1 teaspoon honey
- Juice of 2 limes
- 1 cup fresh cilantro, chopped
- Onion sprouts, for garnish
Real Hamburgers
By Cubby
Copyright, Ina Garten, All rights reserved Kelly changed 6 egg yolks to 3 eggs' worth of eggbeaters and steak sauc...
- 3 pounds ground chuck
- 3 tablespoons steak sauce/worcestershire sauce
- 6 extra-large egg yolks or 3 eggs'worth of eggbeaters
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder.
- 4 tablespoons cold unsalted butter-not necessary
- 12 hamburger buns
Easy Baked Shrimp
By Cubby
Preheat oven to 350. Melt butter in pan and top with sliced lemon
- 1 stick butter
- 2 lemon
- 1.5 # large shrimp, tail-on
- 1 pkg dried Italian seasoning
Mary's Black Forest Gateau
By Cubby
Directions Preheat the oven to 325°
- For the filling and topping:
- 6 large free-range eggs
- 150g (5½ oz) caster sugar
- 100g (3½ oz) self-raising flour, sifted
- 50g (1¾ oz) cocoa powder, sifted
- 2 x 390g jars black cherries in kirsch [500g (1lb, 2oz) drained weight]
- 2 heaped tbsp cornflour
- 750ml pint double cream, whipped
- For the decoration:
- 150g (5½ oz) white chocolate
- 250g (9oz) plain chocolate (about 46% cocoa solids)
- 24 fresh cherries with stalks
Italian Stuffed Artichokes
By Cubby
Preheat oven to 375 degrees F
- 4 artichokes, washed and dried
- Zest and juice of 2 lemons
- 2 cups pulverized butter crackers
- 1 cup grated Pecorino-Romano
- 1 /4 cup olive oil, plus more for drizzling
- 1 /4 cup chopped fresh parsley
- 1 tablespoon dried Italian seasoning
- 2 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- About 1 cup chicken stock