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Recipes
Beef Brisket
By Cubby
Preheat the oven to 325 degrees F
- 4 4 4 large garlic cloves, smashed
- 1/2 1/2 1/2 teaspoon kosher salt, plus more for seasoning
- 4 4 4 sprigs fresh rosemary, needles striped from the stem and chopped
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 pound) 1 (4 pound) beef brisket, first-cut
- Coarsely ground black pepper
- 4 4 3-inch large carrots, cut in 3-inch chunks
- 3 3 3-inch celery stalks, cut in 3-inch chunks
- 4 4 4 large red onions, halved
- 2 2 2 cups dry red wine or beef broth
- 1 1 can 1 (16-ounce) can whole tomatoes, hand-crushed
- 1 1 1 handful fresh flat-leaf parsley leaves
- 3 3 3 bay leaves
- 1 1 1 tablespoon all-purpose flour (optional)
Jerry's Sugared Pecans
By Cubby
Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
Grilled Cabbage, Zucchini and Radicchio Coleslaw
By Cubby
Heat a grill or grill pan on high heat until hot
- 5 zucchini, quartered lengthwise
- 1 medium head purple cabbage, cut into 1-inch-thick slices
- 1 head radicchio, quartered
- 1/2 cup olive oil, plus more for grilling
- 2 tablespoons dried basil
- Kosher salt and freshly ground black pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons agave nectar
Shrimp Etouffee
By Cubby
Melt the butter in a large Dutch oven set over medium heat
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Essence, recipe follows
- 1 quart shrimp stock
- 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
- 1/4 cup chopped parsley leaves
- Steamed white rice, for serving
- 1/2 cup thinly sliced green onion tops, for garnish
Dirty Rice - Toup's
By Cubby
1. Heat a thick-bottomed skillet over medium-high heat for 3 to 4 minutes
- 4 tablespoons vegetable oil
- 1 pound ground brisket (or 1 pound of ground beef)
- 1 teaspoon salt
- 3 tablespoons flour, plus more as needed
- 3 cloves garlic, crushed
- 2 scallions, thinly sliced (plus more for garnish; optional)
- 1/2 cup brown ale (preferably Abita)
- 1/2 cup chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 3 cups cooked white rice (preferably Jazzmen)
- 1 to 2 tablespoons butter
Baked Beans with Slab Bacon and Breadcrumbs
By Cubby
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic...
- 2 cups dried navy or cannellini beans, soaked overnight
- 2 medium onions, 1 halved, 1 thinly sliced
- 1 Parmesan rind (optional), plus 1/2 cup finely grated Parmesan
- head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
- 2 bay leaves
- 2 tsp kosher salt, plus more
- 8 ounces slab bacon, cut into 2x1/4” pieces
- 1 large shallot, thinly sliced
- 4 sprigs thyme plus 1 tablespoon leaves
- Freshly ground black pepper
- dry white wine
- 1 1/2 cups coarsely torn fresh breadcrumbs
- 2 tbsp olive oil
Apricot Frangipane Tart
By Cubby
Preheat the oven to 350F. Heat a heavy, flat baking tray
- For the pastry
- 225g (8oz) plain flour
- 100g (3½oz) butter, cubed
- 50g (1¾oz) caster sugar
- 1 free-range egg
- For the almond filling
- 175g (6oz) butter
- 175g (6oz) caster sugar
- 4 free-range eggs
- 175g (6oz) ground almonds
- 1 tsp almond extract
- 200g (7oz) apricot jam
- For the decoration
- 8 ripe apricots, halved and stoned
- 4 tbsp apricot jam
- 15g (½oz) flaked almonds, toasted
Pizza Dough
By Cubby
Combine water, yeast and olive oil
- 3 pounds AP flour
- 2 qts warm water
- 1 oz instant dry yeast
- 1 oz olive oil
- .5 oz salt
Easy Chicken Parmesan
By Cubby
Preheat the oven to 375 degrees F
- Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
- 4 boneless, skinless chicken breasts, gently pounded to an even thickness
- Kosher salt and freshly ground black pepper
- 1 1/2 cups seasoned Italian breadcrumbs
- 1/4 cup grated Parmesan
- 1 cup prepared pizza sauce (not tomato sauce)
- Four 1/4-inch-thick slices fresh mozzarella
Pecan Squares
By Cubby
Recipe courtesy The Barefoot Contessa Cookbook, 1999, All Rights Reserved
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped