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Recipes
Strawberry Margarita Jell-O Shooters
By sdubbs
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved,...
- Strawberry Prep:
- Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
- Use a huller or apple corer to empty out the strawberry.
- Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
- Check each strawberry and make sure there is not a hole in the bottom before you start filling.
- Margarita Mix
- 1 box Strawberry Jell-O
- 8 ounces tequila, preferably reposado or blanco
- 6 ounce Cointreau
- Salt for garnish
Greek Salad
By sdubbs
what to do: • so this salad is basically about chopping and dressing
- for dressing:
- for the salad
- 4 persian cucumbers
- 1 red pepper
- 1 medium red onion
- 2 cups of tomatoes (you have options, i did mini heirlooms, you could do grape tomatoes, or just chop up some red ones, old school style)
- 1 small bunch of parsley stems removed (aka just the leaves)
- 1 cup kalamata olives pitted and chopped
- 1 can cannellini beans (drained)
- 8 oz block of feta cheese
- 2 lemons
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon of salt (the good stuff, you know!)
- 1 teaspoon of fresh cracked pepper
Berry Rhubarb Tea-monade
By sdubbs
1. In a deep pan, cook rhubarb, water, and sugar until translucent
- For the tea
- 2 c. hot water
- 4 tsp. Rare Tea Cellar Fields of France rooibos tea
- 1 . Boil water.
- 2 . Steep tea leaves for a minimum of 5 minutes (up to 10 for maximum flavor and antioxidants).
- For the lemonade
- 1 lb. rhubarb
- 6 c. water
- 2 c. sugar
- 2 lb. berries (any seasonal berry will do)
- 2-3 c. fresh-squeezed lemon juice
Smoked Clove-Bergamot Orange Cupcakes with Earl Grey Icing
By sdubbs
Cupcakes 1. Preheat oven to 350°
- Ingredients for Cupcakes
- 1 c. butter
- 2 ½ c. sugar
- 5 eggs
- 3 c. all-purpose flour
- 1 tbsp. smoked clove-bergamot powder
- 1 tbsp. Saigon cinnamon
- 1 tsp. baking soda
- 1 c. buttermilk
- Ingredients for Icing
- 1 tsp. Earl Grey tea leaves, whole
- 8 oz. cream cheese, room temperature
- 1 stick butter, room temperature
- 1 lb. confectioners’ sugar, sifted
- 1 tsp. vanilla extract
La Esquina Salsa Verde
By sdubbs
1. Wash and dry all ingredients well
- 10 lg. tomatillos (about 1.5 lbs.), peeled and washed
- 1 jalapeno, destemmed and deseeded
- 1 Haas avocado
- Juice of 3 limes, fresh
- 3 garlic cloves
- 1/2 red onion (about 4 oz.)
- 1/2 bunch fresh cilantro, minced
Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs
By sdubbs
Preheat the oven to 400 degrees F
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 stick butter, melted plus 1 tablespoon at room temp
- 1 cup whole milk, at room temperature
- 1 1/2 cups shredded mozzarella
- 1 cup freshly grated Parmesan, divided use
- 8 oz pancetta, diced, cooked and drained of excess oil
- Salt and freshly ground black pepper
- 1/4 chopped fresh flat leaf Italian parsley
- 2 tablespoons plain dry bread crumbs
Steak au Poivre
By sdubbs
Preheat the oven to 375 degrees F
- 2 bone-in rib-eye steaks, about 1 1/2 pounds each
- Kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1/2 cup brandy
- 1 cup heavy cream
- 2 tablespoons sherry vinegar
- 2 tablespoons butter
In-N-Out's Double-Double
By sdubbs
Procedure (Meat Grinder) 1
- Note: store-bought ground chuck can be used in place of the fresh ground, but I highly recommend grinding your own!
- Ingredients
- 1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes
- 2 teaspoons vegetable oil, divided
- 1 large onion, finely chopped (about 1 1/2 cups)
- Kosher salt
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon sugar
- 1/2 teaspoon distilled white vinegar
- 2 soft Hamburger buns, preferably Arnold brand
- Freshly ground black pepper
- 8 dill pickles chips
- 2 quarter-inch-thick slices ripe tomato
- 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
- 1/4 cup yellow mustard
- 4 slices deli-cut American Cheese
Gingerbread Cupcakes w/ Orange Frosting
By sdubbs
Preheat the oven to 350 degrees F
- For the frosting:
- 1/4 cup dark rum or water
- 1/2 cup golden raisins
- 1/4 pound (1 stick) unsalted butter
- 1 cup unsulfured molasses
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons grated orange zest
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup minced dried crystallized ginger (not in syrup)
- 8 ounces cream cheese, at room temperature
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 pound confectioners' sugar, sieved
- For the decoration:
- 6 pieces dried crystallized ginger (not in syrup), sliced in half
quick marinara sauce
By sdubbs
In a blender, puree the tomatoes with their juice and the basil until almost smooth
- 2 (28-ounce) cans whole tomatoes in juice
- 1 bunch of fresh basil, stemmed
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- salt and freshly ground black pepper