Tulawdog's profile page
Recipes
Broccoli salad
By tulawdog
mix all together put in fridge for 1 hr
- Dressing:
- 1 cup mayo
- 1/2 rice wine vinegar
- 1 tsp sugar
- Salad:
- Slaw mix - cabbage and carrots
- chopped broccoli
- diced red onion
- crasins
- sunflower seeds
Chicken-Andouille Casserole
By tulawdog
Preheat the oven to 350 degrees F
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 tablespoon Essence, recipe follows
- 2 to 2 1/2 * 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1/2 * 1/2 dry bread crumbs
- 1/4 * 1/4 cup grated Parmesan
- 1 * 1 tablespoon melted butter
- 3 * 3 tablespoons vegetable oil
- 6 * 6 ounces andouille sausage, chopped
- 1 * 1 cup chopped yellow onions
- 1 * 1 tablespoon minced garlic
- 1/4 * 1/4 teaspoon cayenne
- 4 * 4 ounces mushrooms, stems trimmed, wiped clean, and sliced
- 6 * 6 boiled artichoke hearts, sliced 1/2-inch thick
- 1 1/2 * 1 1/2 cups chicken stock
- 1/2 * 1/2 cup heavy cream
- 3 * 3 tablespoons chopped green onions
- 1 * 1 tablespoon minced fresh parsley leaves
- 1 * 1 teaspoon minced fresh tarragon leaves
- * Toasted sliced French bread, accompaniment
Real Kung Pao Chicken
By tulawdog
1. Cut the chicken into bite-sized chunks
- MAIN INGREDIENTS
- 2 boneless chicken breasts
- 3 cloves of garlic, minced
- Equivalent amount of minced ginger
- 4-5 green onions, sliced thinly
- 1 tablespoon of canola or peanut oil
- 1/2 tablespoon cayenne or Indian red chili powder
- 1 tablespoon of Sichuan peppercorns
- Large handful (at least 10) dried red chilis (I used de Arbol)
- Large handful of roasted unsalted peanuts
- MARINADE
- 2 teaspoons light soy sauce
- 1 teaspoon Shaoxing rice wine
- 11/2 teaspoons corn starch
- SAUCE
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 tablespoon black Chinese vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock or water
Chili for Chili Burgers, Chili Dogs, or Chili Fries
By tulawdog
Combine all chiles in a medium microwave-safe bowl and cover with water
- 2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips
- 1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips
- 1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half
- 2 tablespoons butter
- 1 medium yellow onion, diced fine (about 1 1/2 cups)
- 2 cloves garlic
- 1 1/2 teaspoons whole cumin seed, toasted and ground
- 1 teaspoon coriander seed, toasted and ground
- 1 whole clove, toasted and ground
- 1 whole star anise, toasted and ground
- 1/2 teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 teaspoons soy sauce
- 1 anchovy filet, minced (optional)
- 1/2 teaspoon Marmite (optional)
- 1 teaspoon sugar
- 1 1/2 pounds 80/20 ground chuck or short rib
- 1 quart chicken stock
- 2 tablespoons masa harina
- 1 tablespoon Frank's Red Hot
- 1 tablespoon bourbon (optional)
- Kosher salt
No-Knead Sandwich Bread
By tulawdog
ombine flours, yeast, and salt in a large bowl
- 3 1/4 3 1/4
- cups bread flour (433 grams) (see note above regarding alternative flours)
- 3 1/4 3 1/4
- cups all-purpose flour (433 grams)
- 2 2
- teaspoons instant or active dry yeast (8 grams)
- 1 1/2 1 1/2
- tablespoon kosher salt (14 grams)
- 3 3
- cups water (709 grams)
Grilled Cajun Potatoes with Chili Mayonnaise
By tulawdog
Wash the potatoes and boil them in a pan or pressure cooker till just done
- Baby potatoes – 1 kg
- Cajun spice mix – 2 tbsp ( Recipe here )
- Oil – 5-6 tbsp
- Mayonnaise – 2 tbsp
- Fresh cream – 2 tbsp
- Red Chili Powder – 1/4 tsp
- Roasted Cumin Powder – 1/4 tsp
- Spring onion greens – 2 tbsp ( chopped )
Mussels with Fennel-Saffron Broth
By tulawdog
Heat oil in a large saucepan over high heat until shimmering
- 2 tablepsoons extra-virgin olive oil
- 4 ounces hard dry fennel salami (see note above), diced
- 1 small bulb fennel, thinly sliced (about 1 cup)
- 1 small onion, thinly sliced (about 1 cup)
- 4 medium cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- Pinch saffron
- Pinch red pepper flakes
- 1/4 cup pastis or Pernod
- 1 (2-inch) piece orange zest, white pith removed
- 1/2 cup crushed tomatoes
- 2 pounds mussels (see note above)
- 1/4 cup minced fresh parsley leaves
- 1 tablespoon butter
- 1 tablespoon juice from 1 lemon
- 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted
SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS
By tulawdog
Pork: Sprinkle pork all over with 3 Tbsp
- Greens and assembly:
- 1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
- 3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
- 8 fresh bay leaves, divided
- 1/4 cup sage leaves, plus 4 large sprigs
- 4 tablespoons olive oil, divided
- 1 head of garlic, halved crosswise
- 9 juniper berries
- 4 black peppercorns
- 3 cups dry white wine
- 1/4 cup best-quality red wine vinegar
- Beans
- 1 large beefsteak tomato, halved crosswise
- 1 head of garlic, halved crosswise
- 4 large sprigs sage
- 2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
- 2 tablespoons plus 1/4 cup olive oil
- Kosher salt
- 2 bunches mature spinach, tough stems removed
- Kosher salt
- 2 tablespoons olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- Flaky sea salt
Camembert tartles with pancetta and pine nuts
By tulawdog
Heat the olive oil in a pan and saute the onion until carameliszed
- 1 puff pastry
- 1 onion, thinly sliced
- 2 oz (60 g) pancetta, cut into strips
- 7 oz (200 g) camembert cheese, cubed
- 2 tbsp pine nuts, toasted
- 1 tbsp olive oil
- 2 eggs
- 3/4 cup heavy cream - pepper
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP
By tulawdog
In a large pot, heat 2 tablespoons olive oil over medium heat
- 2 tablespoons olive oil
- 1 pound Italian sweet sausage, casing removed
- 1 medium onion, finely chopped
- 2 large carrots, finely diced
- 1 large potato, finely diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 (15 ounce)cans white cannelini beans, drained and rinsed
- 2 bunches kale, stems removed and roughly chopped
- 64 oz. good quality low-sodium chicken stock
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 loaf baguette bread
- Gruyere and Asiago Cheese, shredded