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Recipes
Smoked Catfish
By Cubby
Recipe courtesy The Neelys
- 1 quart buttermilk
- 2 tablespoons hot sauce
- 4 large catfish fillets
- 2 teaspoons dried oregano
- 1 teaspoons dehydrated lemon peel
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Olive oil
- 2/3 cup plain yogurt
- 2/3 cup sour cream
- 2 tablespoons orange juice
- 1 teaspoon cayenne pepper
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- Dash hot sauce
- Salt and freshly ground black pepper
Gazpacho
By Cubby
Recipe courtesy Alton Brown, 2007, modified
- 1 1/2 pounds vine-ripened tomatoes,concasse
- 1 cup tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 medium jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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
Ricotta-Orange Pound Cake with Prosecco Strawberries
By Cubby
Preheat the oven to 350°
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups fresh ricotta cheese
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 3 large eggs
- 2 tablespoons amaretto liqueur
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- 1 pound strawberries, hulled and quartered
- 2 tablespoons Prosecco
- Confectioners’ sugar, for dusting
- Lightly sweetened whipped cream, for serving
Italian Chicken Pasta Salad
By Cubby
Bring a large pot of salted water to a boil
- Kosher salt
- 3 cups dried elbow macaroni
- 2 tablespoons extra-virgin olive oil
- 1 cup cubed rotisserie chicken
- 1 cup diced English cucumber (about 1/3 cucumber)
- 1 cup halved cherry tomatoes
- 1/2 cup chopped pitted Nicoise olives
- 1/2 cup chopped peppadews
- 1/2 cup 1/4-inch diced hard salami (about 4 ounces)
- 1/4 cup chopped fresh flat-leaf parsley
- 4 ounces ricotta salata, grated, or crumbled feta cheese
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
Mexican Rice
By Cubby
Recipe courtesy Paula Deen (PBDB Collector's Issue 2009, pg
- 2 tablespoons butter
- 1 1/2 cups long-grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 clove garlic, minced
- 2 cups water
- 1 (14 1/2-ounce) can diced tomatoes with green chiles
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 cup shredded Cheddar
Arlettes
By Cubby
Directions Put the flours, salt, butter and 50ml (2fl oz) cold water in a bowl and gently mix to form a dough
- For the dough:
- 60g (2¼ oz) strong white bread flour, plus extra for dusting
- 60g (2¼ oz) plain flour
- 1 tsp salt
- 40g (1½ oz) unsalted butter, melted
- For the butter layer:
- 125g (4½ oz) unsalted butter, at room temperature
- 25g (1oz) strong white bread flour
- 25g (1oz) plain flour
- For the filling:
- 50g (1¾ oz) granulated sugar
- 2 tsp ground cinnamon
- icing sugar, for dusting
Sausage-and-Cheddar Muffins
By Cubby
Preheat the oven to 375°
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped cooked breakfast sausage
New Orleans-Style Red Beans and Rice
By Cubby
Recipe courtesy Emeril Lagasse, 2004
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound boiled ham cut, into 1/2-inch cubes
- 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
- 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
- 3 tablespoons chopped garlic
- 8 to 10 cups water
- Steamed rice
Brussels Sprout Salad with Toasted Sesame Vinaigrette
By Cubby
In a small skillet, toast the white sesame seeds over moderately low heat, stirring, until fragrant but not browned...
- 1/4 cup white sesame seeds
- 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove
- 1 teaspoon honey
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 pound brussels sprouts, very thinly sliced
- 1 Pink Lady apple—halved, cored and thinly sliced
- 1 medium shallot, halved lengthwise and very thinly sliced
- 1 serrano chile—stemmed, seeded and very thinly sliced
- 1/2 cup chopped mint
- Black sesame seeds, for garnish (optional)