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Recipes
Pancetta-Wrapped Pork Roast
By tulawdog
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasion...
- 8 * 8 large garlic cloves
- 1 * 1 tablespoon finely chopped fresh rosemary leaves
- 1 * 1 tablespoon finely chopped fresh thyme leaves
- 1 * 1 tablespoon olive oil
- 1 * 1 (3 1/2 to 4-pound) tied boneless pork loin roast
- * Salt and freshly ground black pepper
- 4 * 4 ounces thinly sliced pancetta
- 1 1/2 * 1 1/2 cups chicken broth
- 1 1/2 * 1 1/2 cups dry white wine
Slow Roasted Pork Shoulder
By tulawdog
Make 1 inch deep slits in the pork, season pork shoulder all over with salt, pepper, and adobo
- pork shoulder - about 5.5 lbs
- 2 tbsp whole grain mustard, or herb flavored mustard (not yellow)
- 1 tablespoon of garlic - mashed to a paste
- fresh herbs - thyme, rosemary, oregano, etc
- salt / pepper / adobo
- 1/2 cup white wine
- bunch of parsley
- 2 garlic cloves
- tarragon vinegar: extra virgin olive oil (1:3)
Dry-Fried Chow Fun with Chinese Broccoli
By tulawdog
Slice noodles lengthwise into 3/4- to 1-inch segments and set aside
- 2 pounds fresh chow fun noodles (see note)
- 6 tablespoons canola, vegetable, or peanut oil
- 2/3 pound Chinese broccoli (or regular broccoli, cut into small florets)
- 1 large onion, finely sliced from pole-to-pole
- 2 cups scallion greens cut into 1-inch segments
- 2 to 3 tablespoons whole fermented black beans
- 2 tablespoons dark soy sauce
- 1/4 cup oyster sauce
Roasted Chicken with Pancetta, Rosemary & Garlic
By tulawdog
Adjust oven rack to middle position and heat to 450°F
- 3 pounds bone-in chicken parts, breasts, thighs, and drumsticks or a mix with breasts cut in half, trimmed (see note)
- Kosher salt
- Black pepper, freshly ground
- 2 teaspoons olive oil
- 3 ounces sliced pancetta, chopped
- 4 garlic cloves, sliced thin
- 2 teaspoons chopped fresh rosemary
- 1/8-1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter, cut into three pieces
Chicken Chickpea Curry with Swiss Chard
By tulawdog
Heat the olive oil in a large, heavy bottomed pot over medium heat
- 2 tablespoons olive oil
- 3 chicken breasts, cubed
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon red curry paste (2-3 if you like more heat)
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 (14 oz) can coconut milk
- 2 cups (500 ml) water
- 1 (14 oz) can chickpeas, drained + rinsed
- 1 bunch Swiss chard, rinsed, trimmed, finely sliced
- 1 tablespoon Thai basil, fresh, cut into ribbons
- Read more: http://leelalicious.com/chicken-chickpea-curry-with-swiss-chard/#ixzz3CT9VvR8N
Chicken Fried Steak
By tulawdog
Cut each cubed steak in half and season lightly with salt and pepper In a pie plate or flat bowl, beat eggs and ...
- Country Gravy:
- 1 1/2 to 2 pounds cubed steak
- 2 eggs
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon each-garlic powder, paprika, cayenne pepper
- Black pepper to taste
- Additional salt and pepper to season meat
- Vegetable oil for frying.
- 1/4 cup of the same oil you used to cook steak
- 1/3 cup of flour
- Approximately 2 cups of milk
- Salt and pepper to taste
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)
LEMON BUTTER CHICKEN thighs
By tulawdog
8 bone-in, skin-on chicken thighs 1 tablespoon smoked paprika Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
MINI TOFFEE CRUNCH CHEESECAKES
By tulawdog
Prepare crust: 1. Preheat oven to 350 degrees F
- CRUST:
- 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. (packed) brown sugar
- 1 Tbsp. very finely chopped crystallized ginger (or 1/2 tsp. ground ginger)
- CHEESECAKE:
- Four 8-ounce packages cream cheese, at room temperature
- 1 (packed) cup brown sugar
- 2 Tbsp. butter, melted
- 5 large eggs, at room temperature
- 1 tsp. vanilla extract
- TOPPING:
- dulce de leche (canned or homemade)
- chopped chocolate-toffee bars (such as Heath or Skor brand)
RED WINE BRAISED SHORT RIBS
By tulawdog
In a cast iron pot (I used my dutch oven) add enough oil to go ¼ inch up the sides
- vegetable oil
- flour for dredging ribs
- 3 pounds beef short ribs (8-9 ribs)
- 2 large onions, coarsely diced
- salt, to taste
- 4 carrots, cut into bite sized pieces
- 2 celery stalks cut into 1 inch pieces
- 2 tablespoons tomato paste
- 3 cups Zinfandel
- 1 head garlic, cut horizontally and outer layers peeled (cloves can be unpeeled)
- 2 bay leaves
- 2 tablespoons brown sugar
- 1 teaspoon whole peppercorns
- 1 tablespoon butter
- 1 pound mushrooms, thinly sliced
- 2 tablespoons parsley, minced
- 1 tablespoon garlic, minced
- 1 tablespoon grated lemon zest
- See the Broth that Cooks Trust the Most.