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Recipes
Veal Osso Buco
By tulawdog
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt
- Four 12-ounce veal shanks
- Kosher salt
- Freshly ground black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 4 cups veal stock or chicken stock
- 3 cups chicken stock
- 3 cups canned plum tomatoes, drained and crushed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon grated fresh horseradish (see Note)
- 2 tablespoons grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
Pressure Cooker Chili
By tulawdog
Place the pressure cooker pot over medium heat and add 1 Tablespoon of oil
- Toppings:
- 2 Tablespoons canola or vegetable oil, divided
- 1.5 lbs. beef stew meat, cubed
- 1 large sweet onion (about 1lb), diced
- 4 carrots, diced (2 cups)
- 1 head of garlic, minced (7 cloves)
- 7 jalapeños, diced (use less if you want a milder chili)
- 1 28oz can diced tomatoes
- 1 12oz bottle pale ale
- 2 cups mixed dried beans, soaked overnight
- 3 Tablespoons chili powder
- 1 teaspoon chipolte chili powder
- 2 cups beef broth
- 1 large bay leaf
- Salt & Pepper to taste
- Shredded Cheddar Cheese
- Sour Cream
- Chopped Chives
Chinese No-Clay-Pot Chicken Casserole
By tulawdog
Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl
- 1/4 cup soy sauce (or tamari, if gluten-free)
- 1 1/2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 boneless, skinless chicken breasts (about 1 pound), cut into 1/2-inch cubes
- 3 scallions, roughly chopped, plus extra to serve
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, roughly grated
- 2 ounces smoked sausage, such as Chinese lapchang or good Italian salami, cut into 1/4-inch cubes
- 10 ounces fresh shiitake mushrooms, caps thinly sliced
- 1 tablespoon canola or peanut oil
- 2 cups long-grain rice, preferably Chinese
- 1 teaspoon salt
- 4 cups chicken stock
Fish Tacos
By tulawdog
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt
- For the slaw:
- 1 small cabbage, shredded (about 4 cups)
- 1 small carrot, grated
- 2 to 3 green onions, thinly sliced
- 1/2 to 1 whole jalapeño chile, seeded and minced, optional
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- Sugar, honey, or agave nectar to taste (optional)*
- Salt and pepper
- For the fish:
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 to 1/4 teaspoon smoked paprika or chipotle powder
- 1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish
- 2 tablespoons vegetable oil suitable for high-heat cooking (like safflower or grapeseed)
- To serve:
- 12 corn tortillas
- Torn cilantro leaves
- Sliced avocado
- Lime wedges
- Salsa
Hot Cross Buns
By tulawdog
To make the buns, whisk together the milk, vegetable oil, and ½ cup sugar in a medium pot
- Buns
- 2 cups Milk (I used Nonfat, but you can use whichever)
- 1/2 cup Vegetable Oil
- 1/2 cup + 3 tablespoons Sugar, Divided
- 1 package (2 1/4 teaspoons) Active Dry Yeast
- 4 cups + 1/2 cup All Purpose Flour, Divided
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Small Dried Fruit (I used dried Blueberries and Cherries)
- 1 Egg White, For Egg-Wash
- 1 teaspoon Milk, For Egg-Wash
- Icing
- 1 Egg White
- 1 cup Powdered Sugar, More if needed
- 3 tablespoons Milk, More if needed
Slow-Cooked Pork Roast
By tulawdog
Method 1 Rub the pork roast all over with salt and pepper
- 3-4 pound pork roast
- Kosher salt
- Fresh black pepper
- 1 cup white wine
- 1/4 cup fresh sage leaves
- 8 cloves of garlic
- 1 teaspoon allspice berries (optional)
- Red pepper flakes (optional)
Creamy Chicken Sausage and Broccoli Pasta Recipe
By tulawdog
Bring a large pot of heavily salted water to a boil over high heat
- 1 tablespoon olive oil
- 1 pound uncooked sweet Italian chicken or turkey sausage, casings removed
- 1 medium yellow onion, medium dice
- Kosher salt
- Freshly ground black pepper
- 1 pound broccoli, stemmed and cut into 1-inch florets
- 1 pound dried fusilli or other short pasta
- 3/4 cup heavy cream
- 1/2 cup tightly packed finely grated Parmesan cheese (about 1 1/2 ounces), plus more for serving
Chicken Scallopine with Sage and Fontina Cheese
By tulawdog
Place the chicken cutlets on a clean work surface, narrow end facing you
- 6 * 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- * Salt and freshly ground black pepper
- 6 * 6 sage leaves
- 3 * 3 ounces grated fontina cheese
- 3 * 3 tablespoons olive oil
- 1 * 1 garlic clove, halved
- 1/2 * 1/2 cup white wine
- 1 * 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 * 1/2 teaspoon red pepper flakes
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- * Special Equipment: toothpicks
Summer Zucchini Bites
By tulawdog
Pre-heat oven to 400 F. Coat mini-muffin pan with butter
- 1 Tbsp butter, for greasing pans
- 2 large eggs
- 2 cups grated zucchini (1 medium to large zucchini)
- 1/2 yellow onion, finely chopped
- 1/2 cup coarsely grated cheddar cheese (2 ounces)
- 1/2 cup plain breadcrumbs
- 1/2 cup finely chopped fresh parsley
- 1/2 tsp kosher salt
- Pinch of freshly ground pepper
Classic Osso Buco
By tulawdog
1. Heat the oven to 350°F (176°F/Gas 4)
- 4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
- 1/4 cup (30 g/1 oz) flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, chopped
- 1 carrot, chopped
- 1/2 bottle (375 ml) dry white wine
- a 14.5-ounce (435 g) can plum tomatoes, chopped
- 2 garlic cloves, chopped
- grated zest of 2 oranges
- 1 cup (250 ml/8 fl oz) veal stock, more if needed
- For the Gremolata
- 3 or 4 garlic cloves
- bunch of flat-leaf parsley
- grated zest of 2 lemons