Tulawdog's profile page
Recipes
DUCK CONFIT RAVIOLI
By tulawdog
RAVIOLI METHOD To prepare the duck confit ravioli filling- combine the 1 cup of duck confit with ½ tsp
- duck confit
- salt and pepper to taste
- fresh thyme leaves, chopped
- water chestnut
- olive oil
- roasted garlic
- fresh Pasta Sheets
- Parsnip Puree
- Shaved Parmesan
- Fresh herbs
Duck Breasts in Wine Sauce with Two Mushrooms
By tulawdog
Cook the mushrooms in the olive oil until golden
- 1/2 lb Paris mushrooms, sliced
- 1/2 lb oyster mushrooms, torn
- 3 tbsp olive oil
- Salt and pepper
- 3 tbsp butter
- 2 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 2 duck breasts, fat scored and seasoned with cracked peppercorns and salt
- 1 cup red wine
- 3/4 cup veal or chicken broth
- 2 tbsp chopped fresh tarragon
CROCKPOT PORK ADOBO WITH BLACK BEANS
By tulawdog
The night before: Rinse the black beans
- 2 cups dry black beans
- 2 lbs. pork shoulder (boneless semi-fatty pork that looks like a roast)
- 3 1/4 cups Filipino soy sauce, divided (the one we use is called Silver Swan)
- 1/4 cup brown sugar, divided
- 10 cloves garlic, peeled, whole and smashed
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 cup vinegar (I used Silver Swan white cane vinegar)
- 3 cups water
French Toast
By tulawdog
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Slow-Cooker Lemon Garlic Chicken
By tulawdog
Remove the bag of gizzards and discard (or reserve for stock)
- for the seasoning:
- 3-4 pound chicken (labeled fryer or roaster)
- 3 garlic cloves--minced
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs of thyme--leaves stripped and minced
- for the poaching liquid:
- 3 Tablespoons fresh lemon juice (about 1 lemon)--reserve the rinds
- 2 Tablespoons soy sauce
- 1/4 cup chicken broth
- 1 whole lemon--quartered
- 1 head of garlic--cloves separated, but left in their individual skins
- 2 chicken bouillon cubes
- 2 sprigs of thyme
- 2 sprigs of rosemary
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
Pot Roast - Pioneer Woman
By tulawdog
Prep Time: 20 Minutes Cook Time: 4 Hours Difficulty: Easy First and foremost, choose a nicely marbled pi...
- 2 * 2 Tablespoons Olive Oil
- 1 * 1 whole (4 To 5 Pounds) Chuck Roast
- 2 * 2 whole Onions
- 6 * 6 whole Carrots (Up To 8 Carrots)
- * Salt To Taste
- * Pepper To Taste
- 1 * 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 * 2 cups To 3 Cups Beef Stock
- 3 * 3 sprigs Fresh Thyme (or More, To Taste)
- 3 * 3 sprigs Fresh Rosemary (or More, To Taste)
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
By tulawdog
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf
- 3 * 3 cups chicken stock
- 1 * 1 pound chicken tenders
- 1 * 1 bay leaf, fresh if available
- 1 * 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 4 * 4 slices thick, smoky center cut bacon, chopped
- 1 * 1 onion, finely chopped
- 4 * 4 cloves garlic, chopped
- 2 * 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
- 1 * 1 (28-ounce) can crushed fire roasted tomatoes
- * Salt
- 4 * 4 cups lightly crushed corn tortilla chips
- 2 * 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
- 1 * 1 lime, cut into wedges
- 1/2 * 1/2 red onion, chopped
- * Freshly chopped cilantro leaves, for garnish
Chicken Fettuccini in Sun-Dried Tomato Basil Cream Sauce
By tulawdog
Cook the pasta in a large pot of water according to its package directions
- 8 oz. fettucini pasta (plus water for cooking)
- 1 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size pieces
- 1/3 cup drained, julienned sun-dried tomatoes in oil
- 3 garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1/4 cup sliced fresh basil
CAKE BITES WITH COFFEE WALNUT FUDGE SAUCE
By tulawdog
INSTRUCTIONS Preheat the oven to 160c and lightly butter the cake pop mould (or spray with cooking spray
- Cake Bites:
- 60 g good quality dark chocolate, melted
- 100 g golden caster sugar
- 1 egg
- 40 ml vegetable or coconut oil
- 60 ml sour cream
- 1/2 tsp vanilla extract
- 125 g plain flour
- 1/2 tsp baking soda
- Coffee Walnut Fudge Sauce:
- 100 g milk chocolate
- 100 ml evaporated milk
- 1 tsp butter
- 25 g icing/powdered sugar
- 1 heaped tbsp. coffee granules mixed with a tsp of hot water
- 40 g walnuts, roughly chopped
- You will also need a silicon cake pop mould