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Recipes
Crab & Asparagus Open-Face Sandwich
By Cubby
Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bow...
- 1/2 pound jumbo lump crabmeat, picked through
- 2 tablespoons mayonnaise
- 2 teaspoons dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons fresh lemon juice
- 1 scallion, thinly sliced
- Kosher salt
- 4 slices Texas toast
- 4 tablespoons unsalted butter, melted
- 3 ounces monterey jack cheese (half grated, half thinly sliced)
- 1 bunch asparagus, trimmed and halved lengthwise
- Freshly ground black pepper
Spicy Cauliflower Stir-Fry
By Cubby
Break up the cauliflower into large florets, then use your hands to break into very small florets
- 1 head cauliflower
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Juice of 1 lime (or a splash of rice wine vinegar)
- 2 green onions, sliced
- 1 tablespoon Sriracha or other hot sauce, plus more if needed
- Lime wedges, for serving
Coffee- and Soy-Marinated Flank Steak
By Cubby
1. Melt butter in a 12" skillet over medium-high heat
- 4 tbsp. unsalted butter
- 8 cloves garlic, roughly chopped
- 1 large yellow onion, roughly chopped
- 1 cup strong coffee
- 1 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tbsp. white vinegar
- 1 tbsp. crushed red chile flakes
- 1/2 tbsp. dried oregano
- Kosher salt, to taste
- 1 2-lb. flank steak
Million Dollar Fudge
By Cubby
In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil
- 4 1/2 cups sugar
- Pinch salt
- 2 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 2 cups coarsely chopped pecans
- 1 pint (1 jar) marshmallow cream
- 12 ounces semisweet chocolate
- 12 ounces German's sweet chocolate
Hot Tomato, Jack and Crab Dip
By Cubby
Recipe courtesy Bobby Deen (DFC, pg
- Nonstick spray
- 1 (8-ounce) package cream cheese, softened
- 1 cup grated pepper Jack cheese
- 1/2 cup mayonnaise
- 2 limes, juiced
- 1 teaspoon hot sauce (recommended: Paula Deen)
- 1 pound lump crabmeat, well drained and picked clean of shells
- 1 cup seeded, diced tomatoes (2 medium tomatoes)
- 1/4 cup chopped green onions (scallions), white and light green parts
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon crushed black peppercorns
- 2 avocados
- Crackers or crusty bread, for serving
Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
By Cubby
Recipe courtesy Guy Fieri
- 3 tablespoons olive oil, divided
- 1/2 cup chopped red onion
- 3/4 cup chopped marinated artichoke hearts
- 1/2 cup chopped marinated sun-dried tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons minced garlic
- 1/2 cup white wine, divided
- 3 tablespoons butter, divided
- 1/4 cup grated Parmesan
- 1/2 tablespoon finely chopped Italian parsley leaves
- 4 boneless, skinless chicken breasts
Chocolate Truffles
By Cubby
Chop the chocolates finely with a sharp knife
- 1/2 pound good bittersweet chocolate such as Lindt
- 1/2 pound good semisweet chocolate such as Ghiradelli
- 1 cup heavy cream
- 2 tablespoons Grand Marnier, optional
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract
- Confectioners' sugar
- Cocoa powder
Miso Soup
By Cubby
In a saucepan heat the dashi and whisk in the miso pastes
- 4 to 5 cups dashi, recipe follows
- 2 tablespoons brown miso paste, plus more to taste
- 2 tablespoons white miso paste, plus more to taste
- 6 ounces firm tofu, cut into 1/2-inch cubes
- 2 scallions, white and green, thinly sliced on the diagonal
- 2 tablespoons aji mirin (sweetened rice wine), optional
- DASHI
- 6 cups cold water
- One 12-inch long piece of kombu, wiped with a damp cloth
- One .88-ounce/25 grams package shaved dried bonito flakes
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Beef Short Rib and Egg Yolk Raviolo
By Cubby
Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper
- 2 cups Braised Short Ribs, recipe follows
- 1/2 cup thawed frozen spinach or blanched fresh spinach, squeezed to remove liquid
- Kosher salt and freshly ground black pepper
- Fresh Pasta Dough, recipe follows
- All-purpose flour, as needed
- 4 egg yolks
- 4 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- 1 lemon, zested and juiced
- 2 cups 00 flour
- 1 1/4 cups egg yolks
- 2 tablespoons milk
- 2 tablespoons extra-virgin olive oil
- Heavy pinch of salt
- 3 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- Canola oil, for searing and sauteing
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 head garlic, halved horizontally
- 1 small knob ginger, sliced
- 1 sweet onion, diced
- 4 Roma tomatoes, diced
- 2 star anise
- 1 stick cinnamon
- 2 cups red wine
Roasted Tomato Bisque
By Cubby
Preheat the oven to 400 degrees F
- Two 28-ounce cans whole tomatoes, drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken stock
- 1/4 cup heavy cream
- Crumbled goat cheese or parm