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Recipes
Shredded Chicken and Tomatillo Tacos with Queso Fresco
By sdubbs
Cook time: 10 min
- 6 tomatillos, husked, washed, and grilled until blackened
- 1 serrano, grilled until blackened
- Olive oil
- 1/2 small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons honey
- 1 1/2 cups shredded rotisserie chicken
- 8 blue corn tortillas
- 1 cup crumbled queso fresco
Chili
By sdubbs
1. Brown meat and onions in a large pot
- 2 yellow onions, coarsely chopped
- 1/2-1 lb. chopped meat (“whatever’s around”)
- 1 can tomato paste
- 2-3 cans kidney beans
- Chili powder
- Red Devil hot sauce
Hot Wings with Blue Cheese-Yogurt Sauce
By sdubbs
Cook time: 40 min
- For the Blue Cheese Sauce:
- 1 cup Greek yogurt
- 1/4 cup crumbled blue cheese (recommended: Cabrales)
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- For the Hot Wings:
- Peanut oil
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 teaspoons ancho chili powder, plus 2 tablespoons
- 1 teaspoon garlic powder
- 2 pounds chicken wings split at the joint, wing tips removed and discarded
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons pureed chipotle chile in adobo
- 1 tablespoon New Mexico chili powder
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 to 2 tablespoons honey
- 1 stick unsalted butter, quartered
- Finely chopped fresh cilantro leaves, for garnish
- Jicama sticks (instead of celery)
Roasted Butternut Squash Soup and Curry Condiments
By sdubbs
Preheat the oven to 425 degrees F
- For the Soup:
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
- For the Condiments:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Pontormo Salad
By sdubbs
We asked Tuscan-born New York City chef Cesare Casella to share his recipe for Insalata Pontormo, an addictive warm...
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. mixed fresh herbs (any combination of rosemary, thyme, basil, savory, chives, oregano, and mint)
- 31/2 oz. Italian pancetta, sliced and cut into strips
- 6 eggs
- Salt and pepper, to taste
- 4 c. mixed salad greens
- 3 tbsp. Pontormo Dressing (recipe follows)
- 1 tbsp. red wine vinegar
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine
- 3/4 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1/4 c. extra-virgin olive oil
- In a small bowl, whisk together vinegars and wine. Whisk in salt and pepper, then olive oil.
Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw
By sdubbs
Cook time: 15 min
- Yucatan Chicken:
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons ancho chili powder
- 3 cloves garlic, coarsely chopped
- 6 chicken thighs
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- Peanut-Red Chile BBQ Sauce, recipe follows
- Mesa BBQ Sauce:
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 cups canned plum tomatoes and juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup molasses
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 2 tablespoons pureed chipotle chiles in adobo, pureed
- Salt and freshly ground pepper
- Peanut-Red Chile BBQ Sauce
- 1 tablespoon canola oil
- 2 -inch piece fresh ginger, peeled and finely chopped
- 1 1/2 cups Mesa BBQ Sauce
- 2 cups homemade chicken stock or low-sodium canned chicken broth
- 2 tablespoons soy sauce
- 1/4 cup peanut butter
- Salt and pepper
- Red Cabbage Slaw:
- 1/2 head red cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup rice wine vinegar
- 1/2 cup freshly squeeze orange juice
- 1/4 cup canola oil
- 1 tablespoon honey
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh mint leaves
- Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit
- Peanut-Cilantro Relish
- 1/2 finely chopped roasted peanuts
- 1 tablespoon light brown sugar
- 2 tablespoons finely chopped cilantro leaves
- Salt and pepper
- Combine all ingredients in a small bowl just before serving.
- Puffy Tacos:
- 3 cups corn masa mix
- 1 1/2 teaspoons salt
- 2 1/4 cups warm water
- Vegetable oil, for frying
- Shredded chicken, guacamole, beans and cheese or your favorite filling
Maestro's Risotto
By sdubbs
Here’s some restaurant news that has our bellies rumbling: Fabio Trabocchi (the star chef of Maestro in D
- 12 c. chicken stock
- 12 tbsp. unsalted butter
- 1/4 c. finely chopped onions
- 21/4 c. arborio rice
- 11/4 c. dry white wine (like verdicchio or pinot grigio)
- 1/4 c. grated pecorino cheese, plus more for serving
- 1/4 c. grated Parmesan
- 1/4 tsp. grated cinnamon
- Kosher salt and freshly ground black pepper
- 1 lemon
Beef Chili
By sdubbs
In a large soup pot, heat the olive oil
- 3 tablespoons olive oil
- 3 pounds beef shoulder, cut into large cubes
- Sea salt and freshly ground black pepper
- 2 tablespoons ancho chili powder
- 1 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 onions, diced
- 10 garlic cloves, halved
- 3 canned chipotle peppers in adobo, chopped
- 1 jalapeno, seeded and chopped
- 1 teaspoon sugar
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes, crushed by hand
- 1/2 cup masa harina
- 3 cups shredded white Cheddar, for garnish
- 2 bunches chopped chives, for garnish
- 1 1/2 cups sour cream, for garnish
Cuzko Fizz
By sdubbs
When a pristine cocktail is poured in a glass and no one is around to drink it, does that mean you can? Step up ...
- 4-5 green grapes
- 2 oz. pisco
- 3/4 oz. fresh lime juice
- 1 oz. St-Germain (a slightly sweet liqueur made from blossoms handpicked in the French Alps and transported by bicycle — for real).
- Club soda (optional)
Coq au Vin
By sdubbs
There is nothing quite as wonderful as Coq au Vin served in autumn or winter with a glass of Burgundy
- Ingredients:
- 2 chickens
- Fresh thyme
- Bay leaves
- 4 cloves of garlic
- 1 large onion
- Parsley
- 2 bottles of burgundy red wine
- 1 stick butter
- 20 pearl onions
- 20 button mushrooms
- 1 c smoked bacon- thick cut