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Recipes
Spaghetti con Vongole (Clams)
By tulawdog
Prepare pasta according to directions
- 2 * 2 lbs fresh Manila clams (Let them sit in cold salted water for 30 minutes to an hour before using)
- 1 * 1 jar (about 6 oz) baby clams, drained but save the clam juice (my local provider didn’t have enough fresh clams left so I’m supplementing with a jar of imported Italian clams)
- 4 * 4 cloves garlic, sliced thinly
- 1 * 1 teaspoon red pepper flakes
- 1 * 1 tablespoon butter (optional)
- 1/4 * 1/4 – 1/3 cup olive oil plus more for drizzling
- 3 * 3 – 4 tablespoons fresh parsley, chopped
- 1/2 * 1/2 – 3/4 cup white wine
- * Juice of one lemon
- 1 * 1 pound of spaghetti or linguine
Chinese No Clay Pot Chicken Casserole
By tulawdog
Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl
- 1/4 cup soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 boneless chicken breasts, about 1 pound, cut into 1/2-inch cubes
- 3 scallions, roughly chopped, plus extra to serve
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, roughly grated
- 2 ounces smoked sausage, such as Chinese lapchang or good Italian salami, cut into 1/4-inch cubes
- 10 ounces fresh shiitake mushrooms, caps thinly sliced
- 1 tablespoon canola or peanut oil
- 2 cups Chinese long grain rice
- 1 teaspoon salt
- 4 cups chicken stock
SPAGHETTI SQUASH WITH CARAMELIZED ONION AND TOMATO
By tulawdog
1. Preheat the oven to 350°F
- Curry Salt:
- Olive oil
- 1/2 spaghetti squash (about 2 pounds), seeded
- 1 Tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- Curry Salt, to taste (see below)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 cup chopped fresh chives
- 1 ripe tomato, cored, seeded, and diced
- Fresh cilantro leaves, for garnish
- 1/2 cup fleur de sel
- 4 tsp curry powder
Texas-Style Chile Con Carne Recipe
By tulawdog
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequentl...
- 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
- 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 1 1/2 quarts homemade chicken stock or store-bought low-sodium broth
- 2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into 2 to 3 large steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, minced
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 tablespoons Asian fish sauce, plus more to taste
- 2 to 3 tablespoons masa harina (optional)
- 2 tablespoons apple cider vinegar
- Hot sauce, to taste
- Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired
Ballpark Beer Mustard
By tulawdog
1. Whisk together dry mustard, beer, 2 tbsp
- 1/4 cup Colman's dry mustard
- 1/2 cup light-bodied beer (such as Coors, Corona, or Full Sail Session Lager)
- 1 teaspoon turmeric
- 1 egg
- 1 1/4 teaspoons salt
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
Hot Cross Buns - PW
By tulawdog
BUNS Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan
- Buns
- 2 cups Whole Milk
- 1/2 cup Canola Oil
- 1/2 cup Sugar
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4 cups All-purpose Flour
- 1/2 cup (additional) Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 2 teaspoons Salt
- 1/4 cup Sugar
- 1 teaspoon Cinnamon
- Spices: Cardamom, Nutmeg, Allspice (optional)
- 1/2 cup Raisins
- GLAZE
- 1 whole Egg White
- Splash Of Milk
- Icing
- 1 whole Egg White
- Powdered Sugar
- Splash Of Mil
Lemon-Raspberry French Toast Strata
By tulawdog
Arrange rack in center of the oven and preheat to 350°F
- 1/2 * 1/2 cup pure maple syrup, plus additional for serving
- 6 * 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
- 1 * 1 pint fresh raspberries
- 6 * 6 large eggs
- 4 * 4 cups whole milk
- 1 * 1 teaspoon finely grated lemon zest
- 1/4 * 1/4 teaspoon salt
Beef Fajita Nachos
By tulawdog
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food p...
- * Flank Steak
- 1 * 1 whole Flank Steak
- 1/3 * ⅓ cups Olive Oil
- 2 * 2 whole Limes, Juiced
- 4 * 4 whole Canned Chipotle Peppers, With A Little Sauce
- 4 * 4 cloves Garlic, Peeled
- 1 * 1 whole Handful Of Cilantro
- * NACHOS
- 2 * 2 whole Yellow Onion
- 2 * 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
- * Olive Oil (for Frying)
- * Sturdy Tortilla Chips
- 8 * 8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
- * Guacamole
- * Salsa
- * Sour Cream
Baked Chicken Parmesan
By tulawdog
* Pre-heat oven to 450˚ * To make sauce, combine tomatoes, roughly diced onion, and garlic on a tray
- 4 * 4 chicken breast pounded 1/2\" thick
- 1/4 * 1/4 cup flour
- 1/2 * 1/2 cup milk
- 1 * 1 cup bread crumbs
- 1 * 1 tablespoon oregano
- 2 * 2 tablespoons parmesan
- * pinch of salt and pepper
- Roasted Tomato \"sauce\"
- 2 * 2 cups cherry tomatoes
- 1/2 * 1/2 medium red onion
- 2 * 2 cloves garlic
- 2 * 2 tablespoons basil
- 1 * 1 tablespoon olive oil
- Finishings
- 8 * 8 ounces pasta prepared
- 4 * 4 slices cheese I used swiss
- 4 * 4 tablespoons parmesan
Italian-style Beef and Porcini Stew
By tulawdog
Preheat the oven to 325°F and set the rack 1/3 of the way from the bottom of the oven
- 3 lbs. boneless beef chuck, cut into 1 1/2 to 2-inch pieces
- 2 oz. thick cut bacon or pancetta, cut into 1/2-inch pieces (optional)
- 1 tbsp grapeseed oil
- kosher salt to taste (about a teaspoon)
- fresh ground pepper
- 1 medium yellow onion, coarsely chopped
- 2 medium celery stalks, coarsely chopped (I’d increase this to 3)
- 1 medium carrot, coarsely chopped (I’d increase this to 2)
- 4 cloves garlic, minced
- 1 tbsp tomato paste (I really like Bionaturae which is organic, BPA-free)
- 2 oz. dried porcini mushrooms, soaked in 2 1/2 cups of hot water until soft, then strained (save the liquid) and coarsely chopped
- 1 tbsp fresh rosemary, minced
- 1 dried bay leaf
- 1 cup dry red wine (I’d double this)
- 3 cups peeled pearl onions (I would prefer to replace this with a large yellow onion, coarsely chopped and cooked with the other onion)
- 28 oz. chopped tomatoes (I would double this amount)
- 1/4 cup fresh basil, chiffonade