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Recipes
Gnocchi Skillet with Chicken Sausage & Tomatoes
By tulawdog
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions
- 1 pound gnocchi
- Coarse kosher salt and freshly ground black pepper
- 9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
- 1 pint cherry or grape tomatoes, sliced in half lengthwise
- 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)
Slow-Cooked Bolognese Sauce
By tulawdog
Heat the olive oil in a dutch oven over medium heat
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2-3 cloves of garlic, minced
- 1-2 pounds ground beef
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk (whole or 2-percent)
- 1 cup white wine
- 2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
- 1 cup reserved tomato juices
Sticky Lemon Chicken
By tulawdog
1) Season the chicken with salt and pepper and heat the olive oil in a large sauté pan
- 1 large chicken jointed into 8-10 pieces (I used chopped chicken breasts)
- Sea salt and black pepper
- 3-4 tbsp olive oil
- 2 cloves of garlic, halved horizontally
- Few thyme sprigs (I used dried Thyme)
- Splash of vinegar
- 2 tbsp dark soy sauce
- 3 tbsp honey
- 1 lemon, finely sliced
- Bunch of flat leaf parsley, chopped (I didn’t have any)
Crustless Quiche Master Recipe
By tulawdog
Special equipment: 9-inch glass or ceramic pie pan Preheat oven to 350 degrees F
- Optional Quick Crust:
- Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
- 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
- 2 tablespoons unsalted butter or extra-virgin olive oil
- Custard:
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
- Fillings:
- 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
- 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
- 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
- 3/4 cup chopped crisp bacon, diced ham or salami
- 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
Herbed Pork Rib Roast
By tulawdog
In a small bowl, blend the garlic with the olive oil, thyme and rosemary
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary leaves
- One 4-pound pork rib roast cut from the loin end, chine bone removed
- Salt and freshly ground pepper
Breakfast Sausage
By tulawdog
Add pork butt, fatback, salt, pepper, sage, thyme, rosemary, brown sugar, nutmeg, cayenne, and pepper flakes to med...
- For the sausage:
- 2 pounds trimmed boneless pork butt (shoulder), diced into 1/2-inch cubes
- 1/2 pound fat back, diced into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons fresh sage leaves, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 1/2 teaspoon fresh rosemary leaves, finely chopped
- 1 tablespoon light brown sugar
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
Shredded Beef Tacos with Lime & Avocado
By tulawdog
In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium high heat
- 2 lbs. flat-cut beef brisket, trimmed
- 1 Tablespoon olive oil
- 12 oz Mexican beer (used: Negra Model)
- 2 cloves garlic, smashed
- 1 large onion, diced
- 1 ⁄4 cup fresh lime juice
- 1 ⁄4 cup finely chopped cilantro
- 2 Tablespoons chopped canned chipotle chiles en adobo
- 4 scallions, chopped
- 24 Warmed corn tortillas
- 2 avocados, pitted and sliced
- 1 Tablespoon seasoning salt (used: Original Jane’s Krazy Mixed Up Salt)
- Premade pico de gallo (used: local produce department brand H-E-B)
Beef in Stout with Cheddar Thyme Dumplings
By tulawdog
Preheat the oven to 325 degrees
- For the Stew:
- 2 Tbl corn oil
- 2 large onions, thinly sliced
- 8 carrots, peeled and sliced
- 4 Tbl all-purpose flour
- 3 lbs. braising beef, cut into cubes
- 2 cups stout (I used Guiness)
- 2 tsp brown sugar
- 2 bay leaves
- 1 Tbl chopped fresh thyme
- salt & pepper to taste
- For the Dumplings:
- 1 1/2 cups self-rising flour
- pinch of salt
- 1 cup crisco (or butter, lard, suet)
- 1/2 cup shredded sharp cheddar
- 2 Tbl thyme leaves
- 6 Tbl water
Sous Vide Duck Confit Recipe
By tulawdog
Set up an immersion circulator and preheat the water bath to 155°F (68°C)
- 4 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic, minced
- 4 sprigs thyme
Roast Leg of Lamb with Fennel and Orange Rub
By tulawdog
1. To prepare the rub, place the grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive...
- Finely minced zest of 2 oranges
- 2 Tbsp toasted fennel seed, ground
- 1 Tbsp kosher salt
- 1 1/2 tsp cracked black pepper (I just grind it along with the fennel)
- 1 Tbsp Dijon mustard
- 2 Tbsp minced fresh rosemary (about 6-8 sprigs' worth)
- 2 tsp minced fresh garlic (about 4 medium cloves and you might get more but you know me, more is always good!)
- 1/4 cup extra-virgin olive oil
- 5 lbs boneless, trimmed Australian leg of lamb