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Recipes
Shrimp Scampi
By tulawdog
Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add t...
- 5 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 lb. medium shrimp, peeled, deveined, tails attached
- Kosher salt and freshly ground black pepper, to taste
- 1/4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 tsp. lemon zest
- 1 lb. thin spaghetti, cooked
- 1/4 cup roughly chopped parsley
Blackberry Ice Cream
By tulawdog
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat
- 1 1⁄2 cups whole milk
- 2 eggs
- 2 egg yolks
- 1 1⁄2 cups sugar
- 1 1⁄4 cup heavy cream
- 1 pint fresh blackberries
- Juice of 1⁄2 lemon
Baked Wonton Tacos
By tulawdog
Preheat oven to 400 degrees F
- 1 boneless, skinless chicken breast, boiled and shredded
- 8 square wonton wrappers
- 2 tablespoons BBQ sauce
- 2 tablespoons sesame ginger dressing
- 1 tablespoon chopped cilantro leaves
- 2 tablespoons Mexican cheese
- cooking spray
- 1 red chili pepper, seeded and sliced
- 1/2 avocado, peeled and sliced
MUSHROOM ALFREDO PENNE BAKE
By tulawdog
Bring a large pot of water to boil
- 1 lb. whole wheat penne pasta
- 1 head cauliflower (about 6-7 cups of florets)
- 3 cups reduced sodium chicken broth, divided
- 3/4 cups milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 cloves garlic
- 24 ounces fresh sliced mushrooms
- 4 tablespoons butter, divided
- 1 cup shredded Gruyere cheese
- fresh sage, sliced into thin ribbons
- extras: caramelized onions, bacon, sausage
Pressure Cooker Mushroom Risotto
By tulawdog
Place chicken broth and dried mushrooms in a microwave-safe container and microwave on high power until simmering, ...
- 4 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 ounce dried porcini mushrooms
- 1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed, stems reserved
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onion (about 1 medium)
- 2 teaspoons finely minced garlic (about 2 medium cloves)
- 2 cups risotto rice, such as Arboria or Vialone Nano
- 2 teaspoons soy sauce
- 1 tablespoon light miso paste
- 3/4 cup dry white wine
- 1/4 cup heavy cream (optional, see note above)
- 1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 cup finely minced mixed fresh herbs such as parsley, chervil, tarragon,
MANGO GRANITA
By tulawdog
1. Combine mango and water in food processor or blender and puree until smooth
- 1 pound ripe mangoes , peeled, pitted, and sliced thin
- 3/4 cups water
- 1/3 cup granulated sugar
- 1 medium lemon , juiced to yield 1 tablespoon juice
Salmon & Spinach Pesto Pasta
By tulawdog
Prepare the salmon - Adjust oven rack to upper-middle position and heat broiler
- Spinach Pesto Sauce:
- 8 ounces dry pasta (I used shells)
- 12 ounces skinless salmon
- 1 lemon
- salt and pepper
- 1 teaspoon grated lemon zest
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 1/4 cup walnuts
- 2 cloves of garlic
- 1/2 pound baby spinach (about 10 cups)
- 1/3 cup olive oil1 cup freshly grated Parmesan + more for serving/garnish
- kosher salt and black pepper to taste
- 1 tablespoon grated lemon zest
- 1 cup heavy cream
Luciana's Porchetta
By tulawdog
1. Toast spices & salt in small heavy bottom pan till fragrant, and crush in mortar and pestle or mini chop
- * 6 pounds Butterflied pork shoulder
- * 1.5 tablespoons coarse salt
- * 1.5 tablespoons black peppercorns
- * 1 tablespoon fennel seed
- * 1 tablespoon coriander
- * 1/2 to 1 tablespoon red pepper flakes
- * 5 cloves mashed up garlic
- * 1 tablespoon chopped rosemary
- * 1 tablespoon finely grated orange zest
- * 3 tablespoons Olive oil
- * 3 bay leaves
- * 1 piece pork skin, large enough to cover the shoulder, like a pashmina, or 9 thin slices pancetta
- * 1/2 cup good red wine vinegar
Croquembouche
By tulawdog
Preheat oven to 375° F. On medium-high heat bring the water, butter, sugar, and salt to a simmer
- Pate Choux
- 1 1
- cup water
- 1 1
- stick butter
- 1 1
- tablespoon sugar
- 1/2 1/2
- teaspoon salt
- 1 1/4 1 1/4
- cup flour
- 4 4
- eggs
- Pastry Cream
- 2 2
- cups milk
- 1/2 1/2
- cup sugar
- 1 1
- pinch salt
- 4 4
- egg yolks
- 1/4 1/4
- cup cornstarch
- 2 2
- tablespoons butter
Goat-Cheese-Stuffed Grape Leaves
By tulawdog
1. Bring a medium saucepan of water to a boil
- 12 jarred grape leaves
- 1 teaspoon(s) minced dried thyme
- 1 teaspoon(s) minced dried rosemary
- 1 teaspoon(s) minced dried lavender
- 1 12-ounce log of soft goat cheese, chilled
- Salt
- 2 tablespoon(s) extra-virgin olive oil, plus more for brushing
- Grilled bread, for serving optional