Sdubbs' profile page
Recipes
Apple chips
By sdubbs
In a small pot, combine the water and sugar and bring to a gentle boil over medium heat
- 2 cups water
- 1 1/2 cups sugar
- 2 to 3 lemons, juiced
- 2 small apples, preferably a crisp, flavorful variety like Royal Gala or Winesap, washed and dried
Blue Cheese and Walnut Crackers
By sdubbs
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Alex G's Ultimate Bloody Mary
By sdubbs
Put the minced shallot in a small strainer and rinse under cold water
- 1 small shallot, finely minced
- 1 stalk celery, tough strings peeled
- 1 radish, thinly sliced
- Kosher salt and freshly cracked pepper
- 5 ounces cold vodka, plus more for topping (Alex likes Stolichnaya)
- 5 ounces cold tomato juice
- 1 lemon, halved
- 1 teaspoon Angostura or Peychaud's bitters
- 2 teaspoons creamy horseradish (Alex likes Inglehoffer)
- 3 dashes Worcestershire sauce
- 3 drops hot sauce
Rosemary-Garlic Steaks w/ Arugula
By sdubbs
Heat grill or grill pan to medium-high to high
- 4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
- 2 cloves garlic, cracked from skin and halved
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons
- 4 sprigs rosemary very finely chopped
- Salt and freshly ground black pepper or grill seasoning, if desired
- 4 cups arugula leaves
- 1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces
- 1 lemon
- Parmigiano-Reggiano, for grating
Bistro Salad with Spinach-Caesar Dressing
By sdubbs
Make the dressing: Preheat the oven to 350
- For the Dressing
- 1 head garlic
- 1 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 3 anchovy fillets
- 1 large egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- Freshly ground pepper
- For the Salad
- 1/2 pound pancetta, diced
- 3 thick slices ciabatta bread
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 1/2 pound cremini mushrooms, sliced
- Juice of 1 lemon
- 1 pound small heirloom tomatoes, halved or cut into wedges
- 1/4 pound small mozzarella balls, quartered
- 1/3 cup loosely packed fresh parsley
Chicken Taquitos
By sdubbs
In a large bowl, debone the chicken and shred the meat
- 1 store-bought whole roasted chicken
- 1 cup favorite barbecue sauce
- 1 (16-ounce) container sour cream
- 1 (4 1/2-ounce) can chopped green chiles
- 2 cups frozen corn, thawed
- 1 small red onion, diced
- 1 clove garlic, peeled, crushed, and minced
- 1 cup shredded smoked Gouda cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 tablespoon freshly ground black pepper
- 24 flour tortillas
- 1 cup vegetable oil, for frying
- Favorite salsa and guacamole, for serving
Snickerdoodle Cupcakes
By sdubbs
Preheat oven to 350 degrees
- 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Crispy Smoked Mozzarella with Honey and Figs
By sdubbs
In a large pot, heat the vegetable oil over medium heat to 350 degrees F
- 6 sheets phyllo dough
- 6 ounces smoked mozzarella, cut into 6 equal pieces
- Vegetable oil, for frying
- 8 ounces dried figs, stemmed and quartered
- 3/4 cup honey, plus more for drizzling
- 3 teaspoons black sesame seeds