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Recipes
Hot and Tangy Mustard
By tulawdog
1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth
- 1/2 cup Colman's dry mustard
- 1/2 cup white wine vinegar
- 1 large egg
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
Easy Raspberry Mocha Cupcakes with Raspberry Buttercream
By tulawdog
Cupcakes: Preheat oven as directed on the cake mix package
- * FOR THE RASPBERRY BUTTERCREAM:
- 1 * 1 package (18.25 Oz. Box) Dark Chocolate Cake Mix
- 1-1/3 * 1-1/3 cup Water, Or As Directed On The Cake Mix Package
- 1/2 * 1/2 cups Oil, Or As Directed On The Cake Mix Package
- 3 * 3 whole Eggs, Or As Directed On The Cake Mix Package
- 24 * 24 teaspoons Raspberry Jam Or Jelly
- 1 * 1 package (1.4 Oz. Packet) Starbucks Via (or Other Instant Coffee Packet)
- * _____
- 1/4 * 1/4 cups Raspberry Jam Or Jelly, Or More To Taste
- 1/2 * 1/2 cups Shortening
- 1/2 * 1/2 cups Unsalted Butter
- 4 * 4 cups Powdered Sugar
- 4 * 4 Tablespoons Milk
French Bistro Brisket
By tulawdog
Preheat the oven to 275 degrees Fahrenheit
- 1 slab (about 3 pounds) center-cut beef brisket
- 4 slices thick bacon, cut crosswise into 1/4-inch slivers
- 24 pearl onions, peeled, or 6 small onions, peeled and quartered
- 8 medium-size carrots, peeled, trimmed, and cut crosswise into 2-inch pieces, plus 2 carrots, peeled, trimmed, and finely chopped
- 1 pound small red or new potatoes, cut in half
- Coarse salt and freshly ground black pepper
- 1 onion, peeled and finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 bay leaves
- 1/2 cup Cognac
- 1 bottle (750 milliliters) fruity red wine, like Beaujolais
- 2 tablespoons tomato paste
- 1 tablespoon chopped chives (optional)
Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Recipe
By tulawdog
In a large bowl, toss together shrimp with 3/4 teaspoon (3g) kosher salt and baking soda until evenly coated
- 1 pound (450g) large shrimp, peeled and split down the back, veins removed
- Kosher salt
- 1/4 teaspoon baking soda
- 4 tablespoons (60ml) extra-virgin olive oil, divided, plus more as needed
- 4 teaspoons (16g) minced garlic (about 4 medium cloves)
- Pinch red pepper flakes
- 1/2 cup (120ml) dry vermouth
- 3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
- 1 tablespoon (15ml) fresh juice and 1 teaspoon (4g) grated zest from 1 lemon
- 2 teaspoons (8g) minced parsley, tarragon, and chives
- Directions
Stir-Fried Beef & Broccoli
By tulawdog
1. Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or ...
- 1 1 1 pound flank steak, sliced* (see note)
- 3 3 3 tablespoons soy sauce
- 1 1 1 tablespoon dry sherry (I used orange juice as a substitute)
- 2 2 2 tablespoons low-sodium chicken broth
- 5 5 5 tablespoons oyster sauce (can be found in the Asian section of your grocery store)
- 1 1 1 tablespoon light brown sugar
- 1 1 1 teaspoon toasted sesame oil
- 1 1 1 teaspoon cornstarch
- 6 6 6 medium garlic cloves, minced
- 1 1 1 tablespoons minced fresh ginger
- 3 3 3 tablespoons peanut or vegetable oil
- 1 1/4 1 1/4 1/4 pounds broccoli, florets cut into bite-size pieces
- 1/3 1/3 1/3 cup water
- 1 1 1 small red bell pepper, cored, seeded, and diced
- 3 3 3 scallions, cut on the diagonal
Mandarin, Soy, Ginger and Garlic Chicken
By tulawdog
Preparation Time: 30 minutes 1
- Orange Sauce:
- 2 small chicken breasts (yield 1/2 pound), cut into bite-sized chunks
- 5 dried red chilies (cut into 1 1/2-inch length pieces, seeded and soaked in warm water)
- zest from 3 mandarins (yield 1 teaspoon)
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 stalk scallion
- 2 teaspoons canola oil
- 1 quart canola oil for deep frying
- o juice from 3 mandarins (yield 1/4 juice)
- o 3 tablespoons chicken stock
- o 1 tablespoon soy sauce
- o 1 tablespoon unseasoned rice wine vinegar
- o 1/2 teaspoon sesame oil
- o 1 tablespoon + 1 teaspoon granulated sugar
- o 1/8 teaspoon ground white pepper
- o 1 teaspoon corn starch
- o Salt to taste
- Frying Batter:
- o 1/2 cup water
- o 2 ounces all-purpose flour
- o 1 ounce corn starch
- o 1/2 teaspoon baking soda
- o 1/2 egg
- o 1 teaspoon canola oil
- o 1/2 teaspoon kosher salt
Skirt Steak w/ Stout Pan Sauce
By tulawdog
Spread 1 teaspoon of Dijon mustard on each side of the skirt steak
- 5 teaspoons Dijon mustard, divided
- 1/2 lb. skirt steak
- salt and pepper, to taste
- 2 teaspoons olive oil, divided
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 1 garlic clove, minced
- 1/2 cup chicken stock
- 1/2 cup stout (I used a local brewery beer - BBC Heine Brother's Coffee Stout)
- 1 tablespoon dark brown sugar
- 1 tablespoon soy sauce
Slow Cooker Chipotle-Lime Barbacoa
By tulawdog
1. Place roast in crock pot
- 1-2 pound chuck roast
- 1 tablespoon Mrs Dash Fiesta-Lime Seasoning (SO FREAKING GOOD!)
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 jalapeno, seeded and diced
- 1/4 cup purple onion, diced
- 3 mini sweet peppers or 1 red bell pepper, diced
- 1 canned chipotle pepper, chopped (I use Goya)
- 1 can mild Rotel Tomatoes
- Bay Leaf
- 1 lime, cut in half
- 2 cups cooked brown rice
- 1 can chili beans
- 1 avocado, diced and tossed in lime juice
- Sour Cream
- Cheese
- Lettuce, cut into thin strips
- Pico de Gallo or Salsa
Roasted Sausage with Broccoli and Fennel
By tulawdog
Heat oven to 425° F. Combine broccoli florets and sliced fennel in a shallow casserole or baking dish
- 12 ounces (about 3 or 4 links) good quality pork sausage, removed from casings and cut into 3/4-inch pieces
- 2 small heads of broccoli, cut into small florets
- 1 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil
- 2 teaspoons whole-grain mustard
- Finely grated zest and one 1 teaspoon of juice from 1 small lemon
- 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you're using spicy sausage)
CREME BRULEE ICE CREAM
By tulawdog
Beat egg yolks, sugar and salt together until thick and light in color
- 2 cups very cold heavy cream
- 1 cup whole milk
- 10 egg yolks
- 3/4 cup sugar
- 2 tsp. vanilla or 1 vanilla bean, split
- pinch salt
- 10-12 tsp. raw sugar
- equipment needed: culinary torch