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Recipes
CHICKEN UNDER A BRICK WITH LEMON, GARLIC, AND ROSEMARY
By tulawdog
To make the brine, whisk water, salt, and sugar together in a large bowl until salt and sugar are completely dissol...
- For the Brine
- 2 quarts cold water
- 1/2 cup Kosher salt
- 1/4 cup sugar
- 1 whole chicken, 3-4 lbs, butterflied
- 6 medium cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh rosemary
- 1 brick, wrapped in heavy duty aluminum foil
Skirt Steak With Mushroom-Cream Pan Sauce Recipe
By tulawdog
Season steak all over with salt and pepper
- 1 3/4 pounds skirt steaks, cut into 4 even portions (see note above)
- Kosher salt and freshly ground black pepper
- 6 tablespoons vegetable or canola oil, divided
- 1 pound cremini mushrooms, washed and thinly sliced
- 1 cup minced shallots (about 2 to 4 shallots)
- 2 medium cloves garlic, minced
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 cup dry white wine
- 1 cup homemade or store-bought low-sodium chicken stock
- 1/2 cup heavy cream
Tomato Sauce with Zucchini, Summer Squash, and Eggplant
By tulawdog
Preheat oven to 425 degrees
- 1/3 cup plus 2 tablespoons olive oil
- 1 pound eggplant, peeled and cut into 1-inch pieces
- 1 pound yellow squash, cut into 1-inch pieces
- 1 pound zucchini, cut into 1-inch pieces
- Salt and pepper, to taste
- 6 garlic cloves, peeled and smashed
- 1/2 teaspoon red chili flakes
- 2 28-ounce cans whole peeled tomatoes
- 10 large fresh basil leaves, chopped
- Freshly grated Parmesan, for serving
- Serving suggestions: regular or whole wheat pasta, quinoa, or with crusty bread and poached eggs
Slow Cooked Beef Stroganoff
By tulawdog
Dry the short ribs with paper towels and season them generously with kosher salt and freshly ground black pepper
- Ribs
- 1 lb Beef Short Ribs
- Canola oil
- 1 small onion, sliced
- 2 cloves garlic, smashed
- 1 small bunch of thyme
- 10 black peppercorns
- 1 cup dry red wine
- 1 cup veal stock, or substitute chicken stock or beef stock
- Cream Sauce
- ½ lb cremini mushrooms, trimmed and roughly chopped
- ½ Tbsp unsalted butter
- ⅓ cup chopped onion
- kosher salt and freshly ground black pepper
- 1 ½ cups heavy cream
- 1 sachet with 1 bay leaf, a sprig of thyme, and 10 black peppercorns
- 3 Tbsp crème fraîche
- Mushrooms
- 2 Tbsp unsalted butter
- 1 tbsp canola oil
- ½ lb cremini mushrooms, trimmed and sliced ¼ inch thick
- kosher salt and freshly ground black pepper
- Noodles
- egg noodles (about 10 oz)
- 1 Tbsp unsalted butter
- chopped Italian parsley
- gray salt or coarse sea salt
Carnitas
By tulawdog
1. Place the pork in a large dutch oven with the orange juice, lime juice, garlic, cumin and salt
- 3 lbs boneless pork shoulder, cut into 2 inch cubes
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp kosher salt, plus more to taste
SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP
By tulawdog
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
Coq au Vin Blanc
By tulawdog
In a large Dutch oven over medium high heat, cook the pancetta bits until golden and a bit crisp
- 4 ounces pancetta, finely diced
- 2 tablespoons olive oil
- 1 whole chicken (about 4 to 5 pounds), cut into pieces
- kosher salt
- freshly ground black pepper
- 16 ounces white button mushrooms (or your favorite variety), sliced
- 1 large shallot, finely diced
- 10 ounces pearl onions, peeled (see Notes)
- 1 stalk celery, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 bottle dry white wine
- 1/2 cup chicken or vegetable broth
- 5 to 6 sprigs fresh thyme
- 1 bay leaf
- 5 to 6 sprigs fresh parsley
Crisp Roasted Potatoes
By tulawdog
The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coat...
- 2 1/2 pounds Yukon Gold potatoes, rinsed and cut into 1/2-inch-thick slices
- Table salt
- 5 tablespoons olive oil
- Ground black pepper
Chicken Scallopine - Pioneer Woman
By tulawdog
Prep Time: 15 Minutes Cook Time: 15 Minutes Difficulty: Easy Cook pasta according to package directions
- 1 * 1 pound Linguine
- 6 * 6 whole Boneless, Skinless, Trimmed Chicken Breasts
- * Salt And Pepper (to Taste)
- * Flour
- 2 * 2 Tablespoons Olive Oil
- 4 * 4 Tablespoons Butter
- 12 * 12 ounces, weight White Mushrooms, Sliced Thin
- 1 * 1 cup Dry White Wine
- * Chicken Broth (optional)
- 1 * 1 whole Lemon
- 1/2 * 1/2 cups Heavy Cream (can Use Half And Half)
- 1 * 1 teaspoon (heaping) Capers
- * Chopped Fresh Italian Parsley
- * Parmesan Cheese, For Topping
Pork Stir-Fry with Asparagus and Sugar Snap Peas
By tulawdog
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients
- 1 12-16 ounce pork tenderloin
- 1 cup rice
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 shallots, sliced thin
- 1 pound asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cups sugar snap peas, tips trimmed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper