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Recipes
Slow Cooker Peppered Beef Shank in Red Wine
By tulawdog
Heat a wide, deep skillet over medium high heat
- 2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
- Kosher salt and freshly ground black pepper
- Vegetable or peanut oil
- 10 to 12 cloves garlic, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 bay leaf
- 1 rosemary sprig
- 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
Slow-Cooker French Dip Sandwiches
By tulawdog
Season the chuck roast: Remove the roast from its packaging and pat dry
- For the sandwiches:
- 3 pounds boneless beef chuck roast
- 2 to 3 teaspoons vegetable oil
- 1 large onion, sliced thinly
- 1/2 teaspoon salt, plus more to season the roast
- 1/2 cup dry red wine
- 2 cups low-sodium beef broth
- 1 bay leaf
- Ground pepper, to season the roast
- To serve:
- 6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns
- Sliced provolone or Swiss cheese, optional
Cioppino
By tulawdog
Heat oil in a deep skillet or Dutch oven over medium high heat
- 1/4 cup extra virgin olive oil
- 2 medium onions, diced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 green pepper, diced small
- 2 tablespoons tomato paste
- 1 cup red wine
- 1/2 cup white wine
- 1 can chicken stock
- 1 cup clam juice, 1 bottle
- 1/4 cup chopped basil
- 1/2 cup chopped parsley
- 1 pound halibut, cut 1″ thick
- 1 pound shrimp, peeled and deveined
- 2 pounds mussels
- 2 king crab legs, meat removed and shells discarded
Caramelized Onion, Gruyère, and Bacon Spread
By tulawdog
1. Preheat oven to 425°. 2
- Cooking spray $
- 3 1/2 cups chopped onion $
- 2 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise $
- 1/3 cup fat-free sour cream $
- 1/4 teaspoon salt $
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled $
Beer Beef Stew
By tulawdog
Preheat the oven to 325°F
- 1 pound beef chuck, cut into 1-inch chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 sweet onions, halved and sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons dark brown sugar
- 3 sprigs fresh thyme, tied together with kitchen string
- 1 bay leaf
- 1 cup beef broth
- 1 cup beer (preferably Belgian ale)
- 1 tablespoon whole-grain mustard
Carnitas
By tulawdog
Cooking Temperatures for Sous Vide Carnitas 145°F (63°C) for 24 to 36 hours Very tender and moist; not very shred...
- To Serve:
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
- 1 medium onion, roughly chopped
- 6 medium cloves garlic
- 1 stick cinnamon, broken into 3 to 4 pieces
- 2 bay leaves
- 1 medium orange, peel intact
- Kosher salt
- Warm corn tortillas
- Lime wedges
- Chopped white onion and fresh cilantro leaves
- Charred Salsa Verde or other salsa
Pork Tenderloin Medallions wtih Maple Mustard Sauce
By tulawdog
Pork 1. Pat pork dry and season with salt and pepper 2
- Pork
- 2 pork tenderloins, trimmed, cut crosswise into 1 1/2 inch pieces, and tied.
- 2 TBS vegetable oil
- Salt and pepper
- Sauce
- 2 tsp vegetable oil
- 1 medium onion, halved, sliced thin
- 1 cup chicken broth
- 1/3 cup maple syrup
- 3 TBS balsamic vinegar
- 3 TBS whole grain mustard
- salt and pepper
Kosher Garlic and Dill Pickled Cucumbers
By tulawdog
In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic
- 3-4 * 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
- 2-4 * 2-4 sprigs of fresh dill
- 6-8 * 6-8 cloves fresh garlic, peeled and cut in half
- * water
- * kosher salt
- * white vinegar
FRENCH BREAD
By tulawdog
Warm the water to about 100 degrees then add to a 6-quart bowl or lidded food container Add the yeast and salt to ...
- 3 cups warm water (about 100 degrees)
- 1 TB (Tablespoon) granulated yeast
- 1 TB kosher salt
- 6 and 1/2 cups AP flour (I like to use better for bread flour instead but both work well)
- Whole wheat flour for dusting
- 1 cup of water plus a little more for brushing the baguette with
Linguine al Limone with Pancetta, Roast Tomatoes & Basil
By tulawdog
Cook the linguine in a pot of boiling, salted water for about 12 minutes or until cooked to your liking
- 500 g dried linguine pasta
- 6 slices pancetta, chopped
- 12 cherry tomatoes
- 1 garlic clove, chopped finely
- Juice of 3 lemons and zest of 1
- 8 tablespoons extra virgin olive oil (or more depending on your liking)
- 125 g Parmesan cheese, grated (I grated more, to serve)
- Sea salt and freshly ground black pepper
- A bunch of fresh basil leaves, finely chopped