Cub Grub

videohall: Shortest life changing video I’ve ever seen

ursius — Wed, 22 May 2013 17:20:13 -0400

videohall:

Shortest life changing video I’ve ever seen

Watermelon Breeze 3 cups cubed chilled watermelon 1 cup coconut...

ursius — Wed, 22 May 2013 13:41:28 -0400

Watermelon Breeze

3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime
Ice if needed
Sprig of mint

Put all ingredients in blender. Blend until smooth.

Makes two servings.

90 calories per serving.

thecakebar: Cinnamon Apple Dessert Chimichangas...

ursius — Wed, 22 May 2013 08:34:31 -0400

thecakebar:

Cinnamon Apple Dessert Chimichangas Tutorial

{click link for FULL tutorial/recipe}

ippinka: Try out a cool way to separate egg yolks from egg...

ursius — Tue, 21 May 2013 18:53:22 -0400

ippinka:

Try out a cool way to separate egg yolks from egg whites!

Curried Pork

ursius — Tue, 21 May 2013 18:49:55 -0400

Ingredients:

6 tbsp Vegetable Oil
3 lbs Pork Leg or Pork Shoulder, cut into 1 inch cubes
4 large Onions (2 lbs), coarsely chopped
1/4 cup Minced Ginger
4 large Garlic Cloves, minced or crushed through a press
1/4 cup plus 2 tsp Curry Powder
1 1/4 cups Unsweetened Coconut Milk
1/2 cup Tomato Sauce
1 large tart Green Apple, peeled, cored, and grated
3 cups Hot Water
2 tsp Salt
2 tbsp Lemon Juice
Basmati Rice, for serving
Assorted Condiments, for serving

Cooking Time: About 3 hours

Directions:

Spoon 1 1/2 tbsp of the oil into a large, heavy skillet set over moderately high heat. Pat the cubes of meat dry with paper towels. Add half of the cubes to the hot oil and cook, without turning, until very well browned on one side, 4 to 5 minutes. Turn the pieces and brown the remaining sides for 2 to 3 minutes longer. Turn into a large pot or dutch oven. Spoon 1 1/2 tbsp more oil into the skillet and brown the remaining cubes in the same manner. Turn into the pot; do not clean the skillet.
Spoon 2 tbsp of the remaining oil into the skillet you used for browning the meat and place over moderate heat. Add the onions and saute, stirring frequently and adding 1 to 2 tbsp water each time the pan seems dry, until medium caramel brown, 15 to 20 minutes. Stir constantly during the last few minutes and increase the heat, if necessary, to achieve the dark color.
Add the remaining 1 tbsp oil to the skillet along with the ginger, garlic, and 1/4 cup of curry powder. Stir over moderate heat for 2 minutes to cook the spices. Pour 1 cup of the coconut milk and the tomato sauce. The mixture will be thick and pasty. Cook, stirring for 2 minutes. Scrape the mixture into the pot of browned pork.
Place the pot over moderate heat and pour in 3 cups of hot water. Add the grated apple and salt. Bring the curry to a simmer. Reduce the heat to low, cover, and simmer gently, stirring occasionally, until the pork is tender, about 2 hours.
Stir in the lemon juice and the remaining 2 tsp curry powder. If the sauce is too thick, add a little water. Cover and continue simmering until pork is very tender but not falling apart, 30 to 60 minutes.
Stir in the remaining 1/4 cup coconut milk. Serve hot with rice and assorted condiments.

The recipe says eat it with things like fresh mango, mango chutney, peanuts, or grated coconut… but I ate it with just the rice and it was really good. It makes 8 servings.

It says you can make the curry a few days ahead and refrigerate. It helps the flavor bloom. Just heat it over low heat and add water if it is too thick.

I found this in one of my mom’s old recipe books: Jim Fobel’s Big Flavors.

thecakebar: Apple Pie Cookies Tutorial {click link for full...

ursius — Tue, 21 May 2013 09:55:37 -0400

thecakebar:

Apple Pie Cookies Tutorial {click link for full recipe and tutorial}

heykyle: So last night I made carrot cake ice cream.It’s as...

ursius — Wed, 01 May 2013 12:44:07 -0400

heykyle:

So last night I made carrot cake ice cream.
It’s as good as it sounds, except way fucking better.

Use this recipe and impress your friends, or eat it all yourself because it’s stupid good.

cubbychef: I generally don’t opt for overly sweet desserts....

ursius — Thu, 28 Mar 2013 11:58:57 -0400

cubbychef:

I generally don’t opt for overly sweet desserts. Sometimes though, I have a hankerin for something like a whoopie pie. Not just any whoopie pie either. I want my devil’s food whoopie pies.

I really love the work that the buttermilk does in this recipe. Especially in helping to offset the sweetness of the marshmallow in the center. When I first started producing these down in Texas, I used a double mocha filling that the locals went nuts for. Oddly, folks here in Missouri seem to prefer the Devil’s Food/Marshmallow combo or the Red Velvet/Cream Cheese combo more.

If you don’t keep buttermilk on hand, here’s a great bakers cheat. Add 1tbsp vinegar or lemon juice to 1c Milk and let stand at room temp for ten minutes.

Enough rambling though, here’s the method.

For the Cakes

2 c cake flour (you can sub AP flour)

1 c white sugar

1 c buttermilk

1/2 c cocoa powder

1/2 c butter, melted.

1 tsp baking soda

2 tsp vanilla

Heavy pinch of salt

1 large egg, beaten

Preheat oven to 350.

Using a whisk (or stand mixer), combine all ingredients till well incorporated. Mound 1 tbsp of batter onto un-greased baking sheet. Spacing 2 inches between. (If you grease the sheet the batter will spread thin)

Bake for 10-14 minutes or until a tester comes out clean. Allow to cool completely before filling.

Marshmallow filling.

6 tbsp butter, room temp

1 1/2 - 2 c powdered sugar

1 c marshmallow fluff

1-1/2 tbsp heavy cream

Whisk together butter, fluff and cream. Slowly incorporate sugar until thick fluffy frosting develops. Some days you’ll use more, others you’ll use less.

Typically, when assembling these, I do 1tbsp of filling per pie.

Switch things up flavorwise with the filling as you see fit.

cubbychef: In honor of Pi day, my Buttermilk Pie...

ursius — Thu, 14 Mar 2013 10:38:04 -0400

cubbychef:

In honor of Pi day, my Buttermilk Pie recipe.

Ingredients

3 eggs, beaten

4 tbsp flour

1 c sugar

1 1/2 c buttermilk

1/2 c unsalted butter

1 large lemon, zested and juiced.

1 tsp pure vanilla extract

1 unbaked pie crust (store bought is just fine if you haven’t mastered pie crust yet)

¼ tsp fresh ground nutmeg

¼ tsp fresh all spice

Directions

Preheat oven to 425 degrees. Melt butter and set aside to cool slightly. Whisk together egg, flour, and sugar. Slowly whisk in buttermilk, lemon juice, lemon zest and butter. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg and allspice. Bake 20 minutes.

Reduce heat to 325 degrees. Loosely tent with foil. Bake until set, 30 - 35 minutes. Allow to cool. Serve at room temperature. (In the restaurant, I serve mine with a dusting of powdered sugar and pineapple whipped cream.)

thecakebar: These are THICK JUMBO Cookie Recipes

ursius — Fri, 08 Mar 2013 10:35:42 -0500

thecakebar:

These are THICK JUMBO Cookie Recipes

Cheddar Bacon Ranch Pulls - by Hyouun899 This might be the...

ursius — Tue, 26 Feb 2013 18:59:56 -0500

Cheddar Bacon Ranch Pulls - by Hyouun899

This might be the perfect appetizer to try this weekend when you are enjoying your favorite sporting event! I know it’s not very gourmet, and I was going to try and doctor it up, but really….sometimes a little ease and a little extra salt is the perfect combination with that ice cold mug of….soda! I tried this recipe from “Plain Chicken” for Cheddar Bacon Ranch Pulls it was a huge success. I can’t say it’s something that anyone should make on a regular basis, but one little piece can’t hurt too much, right? Also, check out my other appetizer recipes. There are a lot of good ones to choose from!

Cheddar Bacon Ranch Pulls (adapted from plain chicken)

1 unsliced loaf of (round is preferable) sourdough bread
12 oz shredded cheddar
3 oz bag Oscar Mayer Real Bacon bits (I prefer to use my own crumbled bacon)
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Directions

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted

tumbl-ytho: umbraserpens: chloelanton: (via...

ursius — Mon, 25 Feb 2013 13:06:03 -0500

tumbl-ytho:

umbraserpens:

chloelanton:

(via imgTumble)

Sea-salt Ice Cream

2 eggs
2 cups milk
1/3 cup sugar
1 teaspoon vanilla
1 cup. heavy whipping cream
Sea salt to taste

1. Separate the eggs into two good sized bowls.
2. Beat the egg whites until stiff.
3. Mix the egg yolks and sugar until thick.
4. Slowly bring milk to boil over medium heat, stirring occasionally.
5. Pour hot milk into yolk/sugar mixture and mix well.
6. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DO NOT BOIL)
7. Pour custard in with beaten egg whites and mix well.
8. Add sea salt (keep adding salt until it tastes salty sweet)
9. Allow mixture to cool.
10. Once cool, add cream and vanilla to mixture.
11. Freeze

-Add blue dye for authenticity-

I made this once and it was amazing. I’m going to have to do it again.

Cheesecake Stuffed Strawberries Ingredients: -1 lb large...

ursius — Fri, 01 Feb 2013 12:20:13 -0500

Cheesecake Stuffed Strawberries

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

squidbilly: oooeygooeygoodness: butterfinger brownie...

ursius — Thu, 31 Jan 2013 15:02:08 -0500

squidbilly:

oooeygooeygoodness:

butterfinger brownie cookies

ingredients:

4 tablespoons (½ stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate chips

1 cup granulated white sugar

¼ teaspoon salt

½ teaspoon vanilla extract

2 large eggs

⅓ cup + 1 tablespoon all purpose flour

⅛ teaspoon baking soda

2 cups chopped butterfinger candy bars

directions:

preheat oven to 350°f. line cookie sheets with parchment paper.

put butter & chocolate chips in a glass bowl. microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted & smooth.

stir sugar, salt & vanilla extract into the chocolate mixture. add the eggs one at a time, stirring until they are completely incorporated.

in a small bowl, whisk together the flour & baking soda, then add the flour mixture to the chocolate batter. stir vigorously with a wooden spoon. the batter should be smooth & glossy & thick. if the batter is cooled off, stir in the butterfingers.

drop heaping tablespoonfuls of batter onto your prepared cookie sheets - leaving about 2 inches between cookies as they’ll need space to grow. bake 10-12 minutes. they’ll spread out & puff up. you want to take them out when they’ve crackled but they’re still soft & gooey. they’ll sink & become more firm as they cool. wait a few minutes, then transfer them to a cooling rack to cool completely.

gastrogirl: raspberry swirl sweet rolls.

ursius — Thu, 31 Jan 2013 08:57:29 -0500

gastrogirl:

raspberry swirl sweet rolls.

Easy Strawberry Napoleon Recipe Easy Strawberry Napoleon...

ursius — Tue, 04 Dec 2012 16:00:41 -0500

Easy Strawberry Napoleon Recipe

Easy Strawberry Napoleon Recipe:
(Recipe from All Things Delicious)

1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish

Heat oven to 400 degrees. Thaw folded pastry sheet for 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

*You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.

This recipe makes 3 servings.

nolabreq: sweetsonofabitch: So these just got finished baking....

ursius — Tue, 04 Dec 2012 13:32:46 -0500

nolabreq:

sweetsonofabitch:

So these just got finished baking.
Recipe is ridiculously easy. I guarantee you probably have everything you need to make the ganache right now.
Make the ganache… take it to bed with you! Thank me later.

Oreo Truffle Brownies

Course: Dessert

Skill Level: Easy

These brownies are insanely good! This is the perfect dessert to wow your guests!

INGREDIENTS

Print This Recipe

1 cup butter softened

2 cups sugar

4 eggs

1 tsp. vanilla

1/2 cup unsweetened cocoa

1 1/3 cups flour

1/2 tsp. salt

1 pkg. Double Stuffed Oreos

4-8 oz. cream cheese softened

10 oz. Dipping Chocolate I used chocolate almond bark

INSTRUCTIONS

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.

While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.

Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

heykyle: dinnerwasdelicious: Honey-Pomegranate Mulled...

ursius — Wed, 28 Nov 2012 12:10:37 -0500

heykyle:

dinnerwasdelicious:

Honey-Pomegranate Mulled Wine

Something happens at midnight on Thanksgiving that makes it feel like winter. Maybe the turkey hangover raises your basal body temperature and makes outside feel colder or maybe it’s just, you know, nostalgia and shit. This year, here in Chicago, it feels extra blustery and we needed a drink to help us warm up.

Wine on its own is never a bad choice, but drinking it sweetened with honey and pomegranate juice, warmed gently and made fragrant with cinnamon and clove is quite possibly the best choice on the fucking planet.

While we wouldn’t recommend using gut-rot-boot-leg-drink-it-in-college-with-straw-two-dollars-for-a-jug-not-that-we’re-speaking-from-experience hooch, this is a great recipe for lower end red wine. Merlot is great, Cabs are delightful but we’re particularly fond of Trader Joe’s brand Old Vine Zinfandel for this recipe.

Honey-Pomegranate Mulled Wine

1 bottle Red Wine

2 cups Pomegranate Juice

1 Cinnamon Stick- Mexican cinnamon is particularly nice

1 tbsp Whole Cloves

1/4 cup Honey

Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot. Stir well to dissolve the Honey. Slowly warm over low heat, without boiling. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgement.

Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.

Fuck this looks good.

My friends are like, really fucking talented.

stevedusa: Southern memories - Shrimp étouffée Years ago I was...

ursius — Wed, 28 Nov 2012 11:37:00 -0500

Ingridents

Spices

BUTTA

Roux

Low heat

Add vegee

Sweating

Add liquid

Add shrimp

Bon Appétit

stevedusa:

Southern memories - Shrimp étouffée

Years ago I was studying in the south. Don’t ask me why but one year I was invited to a Thanksgiving gathering by a classmate who has family resides in Georgia.

Before that I have never had or even heard of shrimp étouffée. However that entire evening most I had was no turkey, but her grandma’s shrimp étouffée.

I end up asking her for the recipe the next day. Being if not one of the nicest grandmas I’ve ever met, she didn’t hesitate and wrote down a copy of the recipe.

Fast forwarding to today, as I was cleaning my belongs few weeks ago and I found the recipe card hidden in one of my notebooks. I decided to pick it back up and make this classic French / Southern dish.

PS I’ve been making it for a few weeks at various locations. So far feedbacks are “I WANT SECOND HELPINGS” so that should be a good sign I suppose :)

Now to the ingredient you will need… keep in mind I’m making amount enough for 4 servings or two dinners for me.

“Wet” Ingredients:

Celery, chopped

Onion, chopped

Bell pepper, chopped

Green onion, chopped

Parsley, chopped and roughly minced

Garlic, chopped and minced

Shrimp, raw and peeled

Half stick of unsalted butter

Dry/Canned Ingredients:

Can of diced tomato in juice

Can of chicken broth OR clam juice

Flour

Seasoning:

Tobasco

Salt

Black AND White Pepper

Cayenne Pepper

Cajun Seasoning

Refer to the picture in the post for how much you might need. I only used HALF of that bell pepper but if you like bell pepper, by all means use any amount you like.

Also for green onion and parsley, you might want to use it accordingly. Those are what she referred as “seasoning agents” so use accordingly. As for garlic? go nuts if you love garlic; use a little if you are not a big fan.

Cooking:

Melt butter over LOW heat in a sauce pan. It is CRITICAL to make the roux in low heat. I have supplied a picture of the flame I’m using on my stove as a yard stick.

Add 1/4 cup of flour into the melted butter. Stir right away and mix into a paste.

Keep the paste spread out (it will do that by itself) and covers the entire bottom of the sauce pan. Stir and mix every 90 minutes or so.

After 10 minutes or so the mixture will (or not, depends on how much butter you put in there) thicken up slightly and darken a bit, as soon as you smell a nutty aroma, prepare to add the chopped vegetables.

Turn heat up slightly after adding the vegetables. Stir and let it sweat.

After the vegetable became soft and slightly shiny, add dry seasoning (except Tobasco).

Stir and mix well, then add diced tomato and juice first. Stir and add the broth or clam juice to thin the mixture. Add splashes of Tabasco to taste. Add salt if needed.

Bring to a broil. Reduce to low heat and simmer, covered for 5 - 10 minutes. Stir once a while.

Turn up the heat to medium and add shrimp. Stir for at least 3 minutes or shrimp has turned pink AND slightly curl up a little. Don’t cook it too long or it’ll be hard to chew but make sure you cook it thoroughly to avoid food poisoning.

And done! Serve over rice, add chopped parsley and garlic, even dashes of cayenne pepper to taste if desired.

Now I just need a cup of sweet tea. Gawd I miss the south.

sp-a-m: Cinnamon Roll Mug Cake Yields 1 mug cake (about 1 -2...

ursius — Tue, 27 Nov 2012 08:28:20 -0500

sp-a-m:

Cinnamon Roll Mug Cake

Yields 1 mug cake (about 1 -2 servings)

Ingredients:

2 Tbsp applesauce

1 Tbsp vegetable oil

1 Tbsp buttermilk

1/4 tsp vanilla extract

1/4 cup + 1 Tbsp all-purpose flour

2 1/2 Tbsp packed light-brown sugar

3/4 tsp ground cinnamon

1 dash ground nutmeg (optional)

1/4 tsp baking powder

1/8 tsp (scant) salt

1 Recipe Cream Cheese Icing, recipe follows

Directions:

Prepare Cream Cheese Icing according to directions listed, set aside. Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth. Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds. Serve warm topped with Cream Cheese Icing.

Cream Cheese Icing

1 Tbsp Cream Cheese or Neufchatel Cheese, softened

2 Tbsp powdered sugar

1 tsp milk

Directions:

Combine all ingredients in a small bowl and whisk with a fork until smooth.