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Recipes
Cast Iron Easier Fried Chicken
By tulawdog
Any combination of chicken pieces will work well here; just be sure the total amount equals 2 1/2 pounds
- 1 1/4 cups buttermilk
- Salt and pepper
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 2 1/2 pounds bone-in chicken pieces, (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 cups peanut or vegetable oil
Cranberry White Chocolate Pound Cake:
By tulawdog
Preheat the oven to 325 degrees F/163°C Butter and flour a loaf pan
- White chocolate Glaze:
- 187 grams/ 1 1/2 cups plus 3 Tablespoons cake flour, sifted
- 2 grams/1/2 teaspoons baking powder
- Pinch of salt
- 96 grams/ 1/2-cup whole cranberries, fresh
- 141 gram/5 ounces white chocolate chunk
- 113 grams/ 1/2 cup unsalted butter, room temperature
- 300 grams/ 1 1/2 cups sugar
- 113 grams grams/ 1/2 cup heavy cream
- 116 grams/ 1/2–cup mascarpone cheese
- 3 large eggs/ about 165 grams
- 1/2 teaspoon vanilla extract
- 2 teaspoons orange zest zest
- 31 grams/ 2- tablespoons beurre noisette
- Ingredients:
- 120 grams/ 1-cup powder sugar
- 85 grams/ 3 ounces white chocolate, melted
- 30 grams/ 2-Tablespoons whole milk
- 15 grams/ 1-Tablespoon Godiva white chocolate liqueur
green chile and cheese egg bake
By tulawdog
1. Preheat oven to 350 degrees F
- Two 4-ounce cans diced green chiles, squeezed dry
- 12 ounces grated sharp cheddar cheese
- 4 large eggs
- 3 cups milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 strips of bacon, cooked and crumbled
Roasted Strawberry Stracciatella Ice Cream
By tulawdog
Preheat oven to 375 degrees F
- 1 pint strawberry, hulled and sliced 1/2 inch thick
- 1/3 cup sugar
- 3 tablespoons fresh lemon juice
- For the ice cream base
- 1 1/2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces (4 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup buttermilk
- 5 oz good quality chocolate (do not use chocolate chips)
PORTOBELLO MUSHROOM CROSTINI
By tulawdog
1. Preheat oven to 425°F
- 2 1/2 -inch thick slices French baguette, sliced on a diagonal
- 1-2 tablespoons extra virgin olive oil, plus extra for toasting bread
- 2 portobello mushroom tops, finely diced
- 1 clove garlic, finely minced
- 1 tablespoon finely minced flat-leaf parsley
- Salt, to taste
- Freshly ground black pepper
- 2 ounces fontina cheese
Mushroom Risotto
By tulawdog
Heat chicken stock in a small pot and keep on low heat
- 7 cups crimini and/or portobello mushrooms, sliced
- 6 oz. pancetta
- 1 1/2 cups arborio rice
- 1 tsp olive oil
- 3 tsp butter
- 2 shallots, minced
- 1 onion
- 3 garlic
- 1 cup brandy
- 8 cups chicken stock
- 1/4 cup parmesan cheese, grated plus more to serve
- 4 tbsp chopped parsley
- salt and pepper
French Bread
By tulawdog
Pulse flour, salt, and vinegar in a food processor to combine
- 4 cups unbleached all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon distilled white vinegar
- 2 teaspoons active dry yeast (from a 1/4-oz package)
- 1 2/3 cups warm water (105-115°F)
- 1 tablespoon olive oil
- Special equipment: 2 (17-inch-long) French bread pans (preferably dark nonstick); a razor blade or very sharp knife
- Read More http://www.epicurious.com/recipes/food/views/French-Bread-235423#ixzz2OZWFqohJ
Spring Asparagus and Pancetta Fettucine
By tulawdog
1. In small sauté pan on medium high heat, sauté pancetta until crisp
- 150 g thick cut pancetta, cut into small chunks (you may need to remove outer paper and string)
- 1 lb asparagus
- 1 lb crimini mushrooms
- 375 g whole wheat fettucine (or linguini)
- 1/4 medium red onion, diced
- 1 clove garlic, minced or grated
- 1/2 cup Parmesan cheese, finely grated
- salt to taste
- fresh ground pepper (lots!)
- 4 Tbsp butter
Ghirardelli's® Dark Chocolate Truffles
By tulawdog
1. In a small saucepan, bring the cream to a simmer
- 1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/3 cup Ghirardelli Unsweetened Cocoa
- 1/3 cup heavy whipping cream
- 6 tbsp. unsalted butter, cut into small pieces
Stuffed Flank Steak
By tulawdog
eat a LARGE (12-13 inch) skillet over medium heat
- 2 lbs. flank steak
- 2 cloves garlic, finely chopped
- 4 Tb. olive oil, separated
- 8 oz. wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 pieces of prosciutto
- 8 thin slices of provolone
- 2 Tb. flour
- 1 tsp. paprika
- Salt and Pepper
- Kitchen Twine