Sdubbs' profile page
Recipes
Royal Jack
By sdubbs
Fill a cocktail shaker or small pitcher with ice
- Ice
- 2 ounces applejack (recommended: Laird's Bonded)
- 1 ounce freshly squeezed lemon juice
- 1 tablespoon homemade grenadine, recipe follows
- 3 ounces brut Champagne
- Sliced or diced apple or red apple peel
Apple-Cheddar-Squash Soup
By sdubbs
Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash
- 5 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 medium apples, thinly sliced
- 1 large white potato, diced
- 1 1/2 cups chopped peeled butternut squash, fresh or frozen
- Kosher salt and freshly ground pepper
- 1/2 teaspoon dried sage
- 2 tablespoons all-purpose flour
- 1/3 cup apple cider
- 4 cups low-sodium chicken broth
- 1 cup milk
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces
- 2 cups grated sharp cheddar cheese, plus more for garnish
- Chopped chives, for garnish (optional)
- Crusty bread, for serving (optional)
Gingerbread Martini
By sdubbs
Pour the vanilla vodka, hazelnut liqueur, and butterscotch schnapps into a cocktail shaker filled with ice
- 1 ounce vanilla vodka
- 1 ounce hazelnut-flavored liqueur (recommended: Frangelico)
- 1/2 ounce butterscotch schnapps
- Ice cubes
- 4 ounces ginger beer (recommended: Reed's Ginger Brew)
- Dark rum
- Gingerbread man cookie (recommended: Pepperidge Farm), for garnish
Flatbread With Bacon and Scallion Pesto
By sdubbs
Preheat the oven to 450 degrees
- 4 thick strips bacon, thinly sliced
- 1 large white onion, thinly sliced
- Pinch of sugar
- Kosher salt and freshly ground white pepper
- 6 scallions, thinly sliced
- 1 teaspoon capers
- 1/2 cup fresh parsley
- Grated zest of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1/3 cup creme fraiche or sour cream
- 1 pound frozen pizza dough, thawed
- All-purpose flour, for dusting
Mac 'n' Cheese Minis
By sdubbs
Heat oven to 400°F. Pour 1/2 the lemon juice into a mug or bowl and stir in cornstarch
- Juice of 1 large lemon, divided
- 2 teaspoons cornstarch
- 1 clove garlic, halved
- 1/2 cup chicken broth
- 1/4 cup kirsch (or cherry brandy)
- 1/8 teaspoons freshly grated nutmeg
- 3/4 cup grated lowfat Swiss cheese
- 1/4 cup grated Gruyère
- 8 ounces small pasta (such as elbow macaroni), cooked 1 minute less than directed on package
- 2 tablespoons seasoned breadcrumbs
- 1 cup arugula
- 1/8 teaspoon freshly ground black pepper
Crispy Smoked Mozzarella with Honey and Figs
By sdubbs
n 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
Pressed Cheese Sandwiches
By sdubbs
In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic
- 5 tablespoons olive oil
- 1/2 teaspoon aleppo pepper
- 2 cloves garlic, peeled and pressed
- 8 large slices sourdough rye bread
- 16 ounces mozzarella cheese, cut into 16 slices
- Coarse sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Pickled Scallions, recipe follows
Roasted Cauliflower with Lemon Brown Butter & Sage Sauce
By sdubbs
1. Heat oil in a small pan until rippling
- 1/4 cup olive oil
- 1/4 cup sage leaves, loosely packed
- 1 tablespoon coarse salt, more for tossing
- 3 heads cauliflower, cut into florets
- 1 About 1 teaspoon table salt
- 6 tablespoons unsalted butter
- 1 lemon zest
Carmelized Corn with Fresh Mint
By sdubbs
1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes
- 4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
- 1 stick (4 ounces) unsalted butter
- 1/2 cup chopped fresh mint
- Salt.
BBQ Chicken Rolls
By sdubbs
Preheat oven to 400 degrees F
- 12 egg roll wrappers (roughly 4 square inches)
- 1 cup cooked and shredded chicken (6 ounces)
- 1/2- 2/3 cup Frank’s Red Hot Sauce
- 1 cup crumbled blue cheese (4 ounces)
- 1 cup broccoli slaw or cole slaw (dry)
- Small bowl of water
- Nonstick cooking spray
- Blue cheese dressing, for serving