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Recipes
LINGUINE WITH CLAMS
By tulawdog
You want to purge the clams first, which just means you're making them spit out whatever sand they have left in the...
- 1 lb littleneck clams, scrubbed and rinsed
- A few tablespoons flour
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 3 slices on bacon, chopped
- 1/2 teaspoon chili flake
- 1 lemon, zested and juiced
- 1 cup white wine
- 2 tablespoons parsley, finely chopped
- 8 oz linguine, cooked al dente
Rich and Creamy Lobster Bisque
By tulawdog
Using a hefty chef's knife, kill each lobster by pressing the tip of the knife in the indentation just behind and b...
- 4 (1 1/4–pound; 560g) live lobsters
- 1 (4-ounce; 115g) stick unsalted butter, plus more for garnish
- 1/3 cup (80ml) extra-virgin olive oil
- 2 medium carrots (about 12 ounces; 340g), diced
- 2 medium yellow onions (about 1 pound; 450g), diced
- 4 large celery ribs (about 6 ounces; 170g), diced
- 4 medium cloves garlic, crushed
- 2 tablespoons (25g) tomato paste
- 1/4 cup (60ml) brandy
- 1 cup (240ml) dry white wine
- 5 cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth
- 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
- 3 sprigs tarragon, plus minced leaves for garnish
- 1 bay leaf
- 1/2 cup (120ml) heavy cream
- Kosher salt and freshly ground white or black pepper
- Cayenne pepper, to taste
- Minced fresh chives, for garnish
- Ground coriander seed, to taste
Crockpot Italian Chicken and Broccoli Rabe Chili
By tulawdog
In the bowl of a 6-8 quart crockpot pot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, all...
- 3 pounds boneless, skinless chicken thighs or breasts
- 1 small sweet onion, diced
- 3 cloves garlic, minced or grated
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1/4 teaspoon allspice
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 dried bay leaf
- 1 teaspoon salt + pepper, or to taste
- 1 (6 ounce) can tomato paste
- 4 cups low sodium chicken broth
- 1/2 cup balsamic vinegar
- 1 large bunch broccoli rabe, ends trimmed + roughly chopped
- 1 (12 ounce) jar roasted red peppers, sliced
- 1 (15 ounce) can cannellini beans, drained + rinsed
- 1 cup freshly grated parmesan cheese, plus more for serving
- 1/2 cup chopped parsley, plus more for serving
Roast Chicken - Thomas Keller
By tulawdog
Preheat the oven to 450°F
- One * One 2- to 3-pound farm-raised chicken
- * Kosher salt and freshly ground black pepper
- 2 * 2 teaspoons minced thyme (optional)
- * Unsalted butter
- * Dijon mustard
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt
Asparagus, Prosciutto, Poached Egg
By tulawdog
Heat a dry cast iron skillet over medium-high
- 1/2 lb asparagus, trimmed
- 4 slices Prosciutto
- 1 egg
- Olive oil
- Salt and pepper
Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce
By tulawdog
For the Slaw: Toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside
- For the Slaw:
- 1 small head cabbage, finely shredded (about 1 1/2 quarts)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- 2 teaspoons cider vinegar
- 1 teaspoon dijon mustard
- 3 tablespoons mayonnaise
- 1 tablespoon sugar
- For the Tartar Sauce:
- 3 tablespoons mayonnaise
- 2 teaspoons sweet pickle relish
- 1 tablespoon capers, rinsed, drained, and chopped
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- For the Fish:
- 1 1/2 to 2 quarts peanut oil
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground black pepper
- 1 teaspoon baking powder
- 1/4 teaspoon paprika
- 12 ounces cod filet, cut into four 3-ounce portions
- 1 cup light beer
- 4 soft toasted burger buns
Roasted Butternut Squash Puree with Goat Cheese
By tulawdog
Heat the oven to 375°F. Cut the squash in half and scoop out the seeds
- 2 pound butternut squash
- 1/4 cup torn sage leaves
- Olive oil
- Salt and pepper
- 1 ounce soft mild goat cheese
Sous Vide Turkey Recipe
By tulawdog
Defrost turkey as needed according to the instructions on the packaging
- 1 14 pound turkey (6kg) (we used a Heritage turkey) Salt (we used Omnivore Salt) 1 Stick of Unsalted Butter 8 Cloves Garlic - smashed 4 Sprigs Sage 4 Sprigs Thyme 4 Sprigs Rosemary
Herb Roasted Pork Tenderloin with Pears
By tulawdog
Preheat oven to 475 degrees
- 2 lb pork tenderloin, trimmed of any fat
- 2 cloves garlic, sliced very thin
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- salt and pepper
- 2 Bartlett pears, quartered and cored