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Recipes
Dijon Brussels Sprout Grilled Cheese
By tulawdog
1. In medium skillet, melt 1 tablespoon of unsalted butter over medium heat
- 2 tablespoons unsalted butter, divided
- 3/4 teaspoon Dijon mustard
- 1/2 shallot, minced
- Freshly ground pepper
- 6-7 Brussels sprouts, shaved with a mandolin (or sliced thinly using a knife)
- Sea salt
- 2 slices bread of choice
- Brie cheese
Lemon-Thyme Lamb Chops (L’agneau grillé au thym)
By tulawdog
1. In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate...
- 1 ⁄4 cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. fresh thyme leaves
- 8 1⁄2"-thick lamb rib chops, frenched
- Kosher salt and freshly ground black pepper,
- to taste
Duck Confit with Spicy Pickled Raisins
By tulawdog
Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over
- 8 skin-on, bone-in duck legs
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly ground black pepper plus more freshly cracked
- 2 tablespoons plus 1 tsp. kosher salt
- 9 sprigs thyme, divided
- 6 dried chiles de árbol, crushed, or 1 1/2 tsp. crushed red pepper flakes, divided
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 2 teaspoons brown mustard seeds
- 1 sprig rosemary
- 1 1/2 cups golden raisins
Chicken Curry and Rice
By tulawdog
Part I 1. cut chicken thighs (dark meat works best) with bone into smaller pieces (*cutting through the bone allows...
- Chicken thighs with bone
- Vinegar
- Turmeric
- Oil
- Mustard seeds
- Onions
- freshly ground – cinnamon, cloves, cardamom, anise (a teeny bit) and bay leaf
- cumin powder
- corriander powder
- chilli powder (to taste)
- turmeric (1/2 the amt of the other spices)
- paprika
- ginger/garlic paste
- canned tomatoes
- cilantro
Roasted Brined Turkey
By tulawdog
We offer two brine formulas: one for a 4- to 6-hour brine and another for a 12- to 14-hour brine
- Table salt
- 1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
- 4 tablespoons unsalted butter, melted
Chicken Piccata Pasta Toss
By tulawdog
Heat a deep nonstick skillet over medium high heat
- 2 * 2 tablespoons extra-virgin olive oil
- 1 1/3 * 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- * Salt and pepper
- 1 1/2 * 1 1/2 tablespoons butter
- 4 * 4 cloves garlic, chopped
- 2 * 2 shallots, chopped
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 cup white wine
- 1 * 1 lemon, juiced
- 1 * 1 cup chicken broth or stock
- 3 * 3 tablespoons capers, drained
- 1/2 * 1/2 cup flat-leaf parsley, chopped
- 1 * 1 pound penne rigate pasta, cooked to al dente
- * Chopped or snipped chives, for garnish
No-Bake Nutella Peanut Butter Cookies
By tulawdog
In a medium to large saucepan, melt the butter over medium to medium-low heat
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup peanut or hazelnut butter
- 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
- 2 tablespoons hazelnut liqueur (I used Frangelico)
- 2 cups rolled oats
Bacon Ranch Potato Salad
By tulawdog
Bring a large pot of salted water to a boil
- 6-8 medium potatoes, peeled, and cut into uniform bite-sized chunks
- 5 slices of bacon, crisp-cooked and crumbled
- 1/2 c sour cream (I used light)
- 1/2 c mayonnaise
- 1 clove garlic, minced
- 1/4 c green onions, sliced
- 1 stalk celery, diced (optional, for texture)
- 1 T chopped, flat-leaf parsley (2t dried parsley can be subbed)
- 2 t worcestershire sauce
- splash of rice wine vinegar
- 1/2 t pepper
- 1/2 t salt
- 1/4 t paprika
- 1/4 t cayenne pepper or a dash of hot sauce (optional)
Shaved Brussels Sprouts Salad with Walnuts and Parmesan
By tulawdog
Begin by heating a skillet over medium heat and lightly toasting the walnuts until fragrant, about 5 minutes
- 2 pounds raw Brussels sprouts
- 1 cup walnut pieces
- 1/4 cup fresh grated Parmesan cheese
- 9 Tablespoons extra virgin olive oil
- 3 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- salt and pepper, to taste
CHICKEN BACON RANCH GRILLED CHEESE SANDWICH
By tulawdog
Cook bacon in a skillet over medium heat until crispy
- Ingredients
- for the sandwich
- 2 slices thick cut crusty bread
- 3 slices cooked bacon, cut in half so you have 6 pieces of bacon
- 2-3 tablespoons homemade ranch spread (see below)
- 2 tablespoons olive oil
- 3-4 oz. roasted Chicken breast, thinly sliced
- 1-2 oz. extra sharp cheddar, thinly sliced
- for the ranch spread
- 1/3 cup Mayonnaise
- 1/3 cup sour cream
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced chives (fresh or dried)
- 1/2 teaspoon minced dill (fresh or dried)
- 1/2 teaspoon paprika
- salt and pepper to taste