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Recipes
BBQ Strip Steak Recipe
By sdubbs
1. Combine last eight ingredients, gently rub into the meat, and put steaks right on grill
- Two 14 oz. strip steaks (Scarduzio recommends a thick, well-marbled prime cut from the butcher)
- 1 tsp. brown sugar
- 1 tsp. kosher salt
- 1 tbsp. smoked paprika
- 1 tbsp. ancho chili
- 1 tbsp. chopped rosemary
- 1 tbsp. garlic
- 1 tbsp. cumin
- 1 tbsp. ground black pepper
French String Beans: Haricots Verts
By sdubbs
Preheat the oven to 425 degrees Blanch the string beans in a large pot of boiling salted water for just 4 minute...
- 1 pound French string beans, both ends removed
- Kosher salt
- 1 red onion, large-diced
- 1/2 red pepper, large-diced
- 1/2 yellow pepper, large-diced
- Good olive oil
- Freshly ground black pepper
Scalloped Potatoes
By sdubbs
Preheat the oven to 350 degrees
- 2 garlic cloves, crushed
- 2 pounds russet potatoes, peeled and cut into 1/4-inch slices
- 1 teaspoon grated nutmeg
- salt and freshly ground white pepper to taste
- 2 cups half-and-half
- 1 cup heavy cream
Roasted Veggies
By sdubbs
Preheat the oven to 400 degrees
- 1 eggplant, unpeeled, cut crosswise into 3/4-inch slices
- 1 large yellow squash, cut on the bias into 1/2-inch slices
- 1 large zucchini, cut on the bias into 1/2-inch slices
- 1/4 cup olive oil
- Salt and coarsely ground black pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves
- 2 sprigs fresh rosemary
Caramelized Onion Soup
By sdubbs
Melt the butter in a large saucepan over medium heat
- 4 tablespoons (1/2 stick) unsalted butter
- 3 pounds large yellow onions (6 to 8 onions), thinly sliced
- 1 teaspoon minced garlic
- 1/2 tablespoon dried thyme or 8 sprigs fresh wrapped in cheesecloth
- 1 cup dry sherry
- 6 cups warm Beef Broth or store-bought beef stock
- 3 cups warm Chicken Broth or store-bought chicken stock
- 2 dried bay leaves
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Garlic Toast
- 12 ounces to 1 pound Gruyere cheese, cut into 12 to 16 slices
Matchstick Potatoes
By sdubbs
Preheat the oven to 350 degrees, Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees
- Peanut or canola oil
- 2 large oval Idaho potatoes, peeled
- Sea salt or kosher salt
- Minced fresh flat-leaf parsley (optional)
Garlic and Herb Monkey Bread
By sdubbs
Pour the milk into a saucepan and set over medium heat for 2 to 3 minutes, or until lukewarm (but not hot), about 1...
- 1 cup milk
- 1 tablespoon plus 1 teaspoon active dry yeast (1 1/2 packages)
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, melted, plus additional butter for the loaf pan
- 1/4 cup Roasted Garlic Puree
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced fresh chives
- 3 1/4 cups all-purpose flour, sifted
Vegetable Chili w/ Polenta
By sdubbs
Heat the oil in a large skillet over medium heat
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (15.5-ounce) can red kidney beans, rinsed and drained
- 1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
- 1 (8-ounce) can vegetarian beans (or pork and beans)
- 1 tablespoon red wine vinegar
- 1/2 cup quick-cooking polenta
- 1 tablespoon butter
- Green chili or jalapeño salsa, optional
Potato Gnocchi with Roasted Tomatoes, Fennel, and Chevre
By sdubbs
1. In a pot, bring water and potatoes to a boil
- For Gnocchi
- 1 ½ lb. Yukon Gold potatoes, washed, skin on
- 2 tbsp. butter, softened
- Salt and pepper
- 1 egg
- 2/3 c. flour
- For Accompaniment
- 2 plum tomatoes (preferably San Marzano), split and roasted
- ¼ c. extra-virgin olive oil
- ½ sweet onion, sliced
- 1 bulb fennel, sliced lengthwise, seasoned, brushed with olive oil, and grilled
- 1 c. chicken stock
- 2 tbsp. chopped herbs (tarragon, parsley, chives, chervil)
- 2 tbsp. butter
- Salt and pepper
- ½ c. fresh chevre
- 1 c. bronze fennel, loosely packed
Provencal Summer Squash & Potato Gratin
By sdubbs
Delicious and super-easy to make
- Cooking spray
- 1 medium yellow summer squash (about 8-ounces)
- 1 medium zucchini (about 8-ounces)
- 1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
- 1/4 small sweet onion, such as Vidalia, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 sprig fresh rosemary, leaves removed
- 1 tablespoon olive oil
- 1/4 cup (1 1/2-ounces) Manchego cheese, freshly grated