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Recipes
CHEESY BAKED PENNE - Ham
By tulawdog
1. Prepare sauce: Heat milk in a medium saucepan until small bubbles form around the edges
- SAUCE:
- 4 cups 2% milk
- 4 Tbsp. (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/8 tsp. freshly grated nutmeg
- freshly ground pepper, to taste
- PASTA:
- 1 pound penne pasta, cooked until tender yet still firm to the bite
- 1 cup frozen peas
- 1 1/2 cups diced ham
- 1 cup diced provolone cheese
- 1 cup freshly grated Parmesan cheese
Asparagus with Crispy Prosciutto and Tarragon Aioli
By tulawdog
Make the Aioli: Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor
- Make the Aioli:
- 2 very fresh large egg yolks*
- 1 large garlic clove, peeled
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 1/2 cup grapeseed or canola oil
- 2 tablespoons chopped fresh tarragon leaves
- 1 teaspoon freshly grated lemon zest
- Prepare the Asparagus:
- 1 1/2 pounds asparagus, ends snapped off, bottoms cut on the diagonal
- sea salt
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon
- 6 prosciutto slices
DULCE DE LECHE APPLE PIE
By tulawdog
1. Preheat oven to 400 degrees F
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch of salt
- 7 to 8 cups of peeled, sliced apples (I like Granny Smith & Braeburn)
- 1/2 cup dulce de leche (canned or homemade)
- 2 Tablespoons apple cider
- 1/2 teaspoon vanilla extract
- double crust for 9-inch pie (purchased or homemade)
- egg white mixed with 1 teaspoon of water
- coarse sugar for top, optional
Steamed Shellfish with Wine, Tomato, Sausage & Herb
By tulawdog
1. Heat olive oil in deep saute pan or heavy-bottomed pot and brown sausage
- 3 dozen littleneck clams, scrubbed
- 1 dozen mussels, de- bearded and scrubbed
- 2-3 tbsp olive oil
- 1/2 pound Italian sausage, crumbled
- 1 yellow onion, chopped
- 3-4 cloves garlic, chopped
- 1/2 cup white wine
- 1 14-oz can diced tomatoes
- 1 handful mixed fresh herbs, chopped (e.g. thyme, oregano, parsley)
- 1-2 pinches red pepper flakes
Italian Drip Beef - PW
By tulawdog
Combine all ingredients in a heavy pot or dutch oven
- 1 * 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
- 1 * 1 can Beef Consomme Or Beef Broth
- 3 * 3 Tablespoons (heaping) Italian Seasoning
- 1 * 1 teaspoon Salt
- 1/4 * 1/4 cups Water
- 1/2 * 1/2 jars (16 Oz) Pepperoncini Peppers, With Juice
- * Buttered, Toasted Deli Rolls
Baked Sweet-Potato Chips
By tulawdog
Preheat oven to 400 degrees, with racks in center and lower positions
- 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt, preferably sea salt
- 1 lime, cut into wedges, for serving
Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)
By tulawdog
1. Heat 3 tbsp. butter in a 3-qt
- 6 tbsp. butter
- 1 lb. button mushrooms, halved
- 8 oz. mixed mushrooms, such as
- oyster, shiitake, and blue foot,
- thinly sliced, trimmings reserved
- 1 oz. dried shiitake mushrooms
- 1 1⁄2 cups heavy cream
- Kosher salt, to taste
- Cayenne pepper, to taste
- 12 crayfish tails, cooked and shelled,
- or 4 oz. cooked lobster meat, cut
- into bite-size pieces
- 4 sprigs fresh chervil or tarragon
- leaves
Pretzel Hot Dog Buns
By tulawdog
In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F
- 1 cup milk
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 1 packet active dry yeast
- 2 tablespoons unsalted butter
- 2 small cloves garlic, grated
- 3 cups all-purpose flour, plus more for dusting
- 1 cup bread flour
- 1/2 cup baking soda
- Pretzel salt or coarse ground sea salt, for sprinkling
- Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/pretzel-hot-dog-buns-recipe.html?oc=linkback
Pork Dumplings with Tofu & Chives (Mandu-inspired)
By tulawdog
Firstly, mix the pork together with the green onions, garlic, ginger and onions together
- Dipping Sauce:
- 40 jiaozi/ mandu skins
- 1 beaten egg, for sealing
- 2 tbsps light soy sauce
- 2 tbsps rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar (optional)
- Filling:
- 100 g worth of pork (mince by hand) or ground pork equivalent
- 100 g worth of firm tofu
- 1 cup Chinese/ Korean chives, sliced finely
- Half an onion, sliced finely
- 3 stalks green onions, sliced finely
- 2 cloves garlic, minced
- 6 fresh shitake mushrooms, sliced
- 1 egg (to bind the filling)
- 1 tbsp freshly grated ginger and its' juice
- Seasoning:
- 2 tbsps mirin or sake
- 2 tbsps light soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Mixed Fruit with Lemon-Basil Dressing
By tulawdog
In a blender combine the lemon juice, sugar, salt, mustard, onion powder and pepper; cover and process for 5 second...
- 2 tbsp lemon juice
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground mustard
- 1/2 tsp onion powder
- dash of pepper
- 3 tbsp olive oil
- 1/4 cup fresh basil, minced
- 1 cup cubed fresh pineapple
- 1 cup sliced fresh strawberries
- 1 cup sliced peeled kiwifruit
- 1 cup cubed seedless watermelon
- 1 cup fresh blueberries
- 1 cup fresh raspberries