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Recipes
Flank Steak Stuffed with Blue Cheese and Spinach, served with Horseradish Cream Sauce
By tulawdog
Steak Preheat your oven to 350 degrees
- 2 pounds flank steak, pounded thin, sliced against the grain into 6 long strips
- salt and pepper
- montreal steak seasoning
- 2 teaspoons olive oil, divided
- 1 cup blue cheese, broken into crumbles (I also used some Cabot VT Cheddar)
- 2 shallots, minced (I also used 1/2 a sweet white onion, it works just fine)
- 2 cloves garlic, minced
- Horseradish Cream Sauce
- 1 cup sour cream (I used Cabot's)
- 1/3 cup prepared horseradish (not sauce)
- 1 shallot, minced
- 1 teaspoon lemon juice
- 3 teaspoons dijon mustard
- salt and pepper to taste
- heavy cream to taste (I used about 3/4 cup)
- 1 tablespoon panko bread crumbs
- 1/2 cup spinach leaves
- 6 slices bacon (optional)
- butcher's twine
Stir-fried Yu Choi and Shiitake Mushroom
By tulawdog
* Combine all the sauce ingredients in a small bowl and set aside
- Sauce:
- 1 lb yu choi or other chinese vegetables, ends trimmed
- 1/2 lb shiitake mushroom, sliced
- 6 cloves garlic, roughly chopped
- 1-inch ginger, julienned
- 2 tablespoons olive oil
- 1 1/2 tablespoons soy sauce
- 1 1/2 wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
One Pan Thai Coconut Yellow Curry Chicken & Rice
By tulawdog
Place a large deep 10 inch skillet over medium high heat
- To garnish:
- 1 tablespoon coconut oil, plus more if necessary
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, chopped
- 1 red bell pepper, julienned
- 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
- 2 medium carrots, sliced
- 1 (15 ounce) can lite coconut milk
- 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
- 1 teaspoon ground turmeric
- 1 lime, juiced
- 1/2 teaspoon salt
- 1 cup white basmati rice (nice and fluffy)
- Fresh cilantro
- Diced green onion
Easy 1-Bowl Oatmeal Cookies Recipe
By tulawdog
Adjust oven rack to middle position, preheat to 350°F (180°C), and line 2 aluminum half sheet pans with parchment...
- 6 ounces unsalted butter (1 1/2 sticks; 170g), fluid and warm—roughly 105°F (41°C)
- 1 tablespoon (15ml) vanilla extract
- 1 large egg, cold (about 50g)
- 7 ounces light brown sugar (3/4 cup, gently packed; 200g)
- 7 ounces white sugar (1 cup; 200g)
- 2 teaspoons Diamond Crystal kosher salt; half as much by volume if using table salt (7g of either kosher or table salt by weight)
- 1 teaspoon (3g) ground cinnamon
- 1/2 teaspoon (3g) baking soda
- 7 ounces old-fashioned rolled oats—not quick-cooking or instant (2 cups; 200g)
- 6 ounces all-purpose flour, not unbleached (1 1/4 cups; 170g)
- 7 ounces dried cranberries or cherries (1 1/4 cups; 200g)
Coq au Vin - Pioneer Woman
By tulawdog
Prep Time: 25 Minutes Cook Time: 1 Hour Difficulty: Intermediate Saute bacon pieces in a large skillet o...
- 1 * 1 whole Fryer Chicken
- 4 * 4 slices Bacon, Cut Into Small Pieces
- 1/2 * 1/2 whole Medium Onion, Diced
- 1/2 * 1/2 cups Carrots, Washed, Peeled, And Roughly Chopped
- 5 * 5 cloves Garlic, Minced
- 2 * 2 Tablespoons Butter
- 1 * 1 pound White Mushrooms, Sliced
- 2 * 2 cups Burgundy Wine
- 1 * 1 pound Pasta (egg Noodles Or Fettucini)
- 2 * 2 Tablespoons Butter
- * Parsley, Fresh, Minced
- * Salt And Pepper (to Taste)
Roast Beef Po’ Boy with Debris Gravy Recipe
By tulawdog
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom
- 1 Beef Chuck Roast (this one was 2 1/2 pounds)
- 2 Garlic Cloves thinly sliced
- Kosher Salt & Black Pepper
- Cayenne
- 3 Tbsp Lard or Vegetable Oil
- 1 Small Onion, Diced
- 1 Small Carrot, Diced
- 1 Cup Beef Stock
- 1 Cup Chicken Stock
- Water if necessary
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Hot Sauce
- 2 Sprigs Fresh Thyme
- 1 Fresh Bay Leaf
- Kosher Salt and Black Pepper to taste
Traditional French Cassoulet Recipe
By tulawdog
In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt
- 1 pound dried cannellini beans
- Kosher salt
- 1 quart homemade or store-bought low-sodium chicken stock
- 3 packets (3/4 ounces) unflavored gelatin (see note above)
- 2 tablespoons duck fat (optional)
- 8 ounces salt pork, cut into 3/4-inch cubes
- 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
- Freshly ground black pepper
- 1 pound garlic sausage (2 to 4 links depending on size)
- 1 large onion, finely diced (about 1 cup)
- 1 carrot, unpeeled, cut into 3-inch sections
- 2 stalks celery, cut into 3-inch sections
- 1 whole head garlic
- 4 sprigs parsley
- 2 bay leaves
- 6 cloves
Blackened Chicken Pasta
By tulawdog
Preheat oven to 375°F. For the blackening seasoning, combine all of the dry ingredients in a medium bowl and set a...
- For the seasoning:
- 2 tablespoons paprika
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, or more to taste
- For the chicken:
- Canola oil, for cooking
- 2 chicken breasts (about 1 1/2 pounds) split in half crosswise
- 3 tablespoons butter, melted
- 1 pound broccoli, woody stems removed and broken into florets
- 1/2 pound angel hair pasta
- For the sauce:
- 1 cup heavy cream
- 1 cup milk (2% or whole)
- 1 egg yolk
- 3 large cloves garlic, smashed
- 1 cup packed freshly-grated Parmesan
- Kosher salt and freshly ground black pepper
- Sourdough bread crumbs
- Diced tomatoes, for garnish
Beef Liver Pate
By tulawdog
*Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions ar...
- 500 g beef liver (you can substitute lamb’s fry), cut into pieces
- 1 small onion, chopped
- 1/2 cup red wine
- 2 cloves garlic, crushed
- 1/2 teaspoon dijon mustard
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tablespoon lemon juice
- 1/2 cup butter
- salt
- 2 tablespoons cracked black pepper
Dry-Fried Pork With Zucchini
By tulawdog
1 Heat the wok over high heat until lightly smoking
- 5 tablespoons peanut or vegetable oil
- 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices
- 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets
- 8 to 12 dried Chinese red chilis
- 3 scallions cut into 1-inch segments
- 1 1/2 teaspoons whole sichuan peppercorns
- 2 tablespoons Sichuan chili bean paste
- 1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth
- 1 teaspoon soy sauce
- Kosher salt
- 2 teaspoons sesame oil, chili oil, or a combination