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Recipes
Chicken with Forty Cloves of Garlic
By sdubbs
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
- Note: Choose garlic that is firm and has no green sprouts.
butternut squash gratin with pesto
By sdubbs
Preheat the oven to 350 degrees
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for baking dish
- 1 (3 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- salt and freshly ground black pepper
- 1/4 cup basil pesto (see recipe)
- 1/2 cup freshly grated parmesan cheese
BBQ Pulled-Turkey Sandwich
By sdubbs
For slaw: Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend
- Slaw:
- 3 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon celery seeds
- 3 cups thinly sliced green cabbage
- Barbecue sauce:
- 2 slices applewood-smoked bacon, chopped
- 1 cup tomato puree
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons (packed) dark brown sugar
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 1/3 cups shredded cooked turkey (light and dark meat)
- 4 soft rolls (such as onion, egg, sesame, or whole wheat)
Crispy Potato Roast
By sdubbs
1. Preheat oven to 375 degrees
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- Coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
vegetable panini with mozzarella
By sdubbs
Heat a grill pan over medium-high heat
- 1 eggplant, cut crosswise into 1/2-inch-thick slices
- 2 zucchini, cut lengthwise into 1/4-inch-thick slices
- 1 small red onion, cut into 1/2-inch-thick slices
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 1/2 cup basil pesto
- 2 baguettes (each about 2 feet long), split lengthwise
- 8 ounces fresh water-packed mozzarella, drained and sliced
- 2 tomatoes, sliced
- 8 large basil leaves
- 1/2 cup roasted bell peppers, a mixture of yellow and red
Green Salad Vinaigrette
By sdubbs
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper
- For the vinaigrette:
- 3 tablespoons champagne vinegar or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- 1 extra-large egg yolk, at room temperature
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
- Note: The raw egg can be eliminated.
Salmon w/ Lemon, Capers & Rosemary
By sdubbs
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Endive, Pear, and Roquefort Salad
By sdubbs
Trim off the core end of each head of endive and slice it in half lengthwise
- 9 to 12 heads of Belgian endive
- 3 tablespoons champagne vinegar or white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 extra-large egg yolk, at room temperature
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup good olive oil
- 1/2 pound good Roquefort cheese
- 3 ripe Bartlett pears, halved, cored, and sliced
- 1 cup toasted walnut halves
Chocolate Cupped Cakes
By sdubbs
1. Preheat oven to 350°. 2
- 2 c. + 2 tbsp. sugar
- ¼ c. light brown sugar
- ½ c. Dutch-processed cocoa powder
- 3 tbsp. room-temperature unsalted butter
- 1 ¼ c. heavy cream
- 1 tsp. vanilla extract
- 2 ½ c. all-purpose flour
- 1 tbsp. instant espresso powder
- 2 tsp. baking powder
- ½ tsp. salt
- 1 c. brewed New Orleans–style chicory coffee (available at Dean & Deluca)
Lentil Sausage Soup
By sdubbs
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils such as du Puy
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in half lengthwise and sliced 1/3 inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan cheese, for serving