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Recipes
Galicky Steak and Asparagus
By tulawdog
1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your...
- 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
- 1 or 2 large cloves garlic, coarsely chopped
- 1/2 tsp. cracked or coarsely ground black pepper
- 1/4 tsp. salt
- 8 to 10 thin asparagus spears, trimmed (6 oz.)
- 2 tsp. garlic-flavored olive oil or olive oil
- 1/2 cup beef broth
- 1 Tbsp. dry white wine
- 1/4 tsp. Dijon-style mustard
Leek & Mushroom Pasta
By tulawdog
1. Cook pasta as per package instructions (make sure you salt the water generously)
- 3 baby leeks, white part only, sliced thin
- 5 or 6 fresh shiitake mushrooms (caps), sliced thick
- 1 clove garlic, sliced thin
- 1 knob unsalted butter
- Extra virgin olive oil
- Pinch of coarse black pepper
- Pinch of salt to taste
- 1 serving of pasta (I used spinach fettuccine)
- Freshly grated parmesan cheese
- Chilli flakes (optional but recommended)
- Basil leaves for garnishing (optional)
Porterhouse Steak with Sauce Rouille
By tulawdog
Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch int...
- For the sauce rouille:
- 1 porterhouse steak, 2 1/2 to 3 lb. and about 2 inches thick
- 1 garlic clove, minced
- 1 tsp. anchovy paste
- 2 tsp. olive oil
- 1/4 tsp. freshly ground pepper
- 1 russet potato, about 5 oz., peeled and chopped
- 1/2 cup chicken broth
- 1 small red bell pepper, seeded and chopped
- 3 garlic cloves
- 3 jarred hot cherry peppers, drained and stems removed
- 1 jar (2 oz.) chopped pimiento pepper, drained
- 1/4 tsp. chopped fresh thyme
- 1/4 tsp. red wine vinegar
- Dash of hot-pepper sauce
- 5 About 5 Tbs. olive oil
- Salt and freshly ground pepper, to taste
Honey Pork Stir Fry
By tulawdog
Combine soy sauce, garlic, ginger, sesame oil, vinegar, and red pepper flakes
- 1/2 -1 lb pork, cut into 1 inch cubes (use whatever is cheap at the market that day)
- 1/2 cup less sodium soy sauce
- 4 cloves garlic, minced
- 1 tbs fresh ginger, minced or grated
- 2 teas sesame oil
- 2 tbs rice wine vinegar
- 1 teas red pepper flakes, optional
- 1/3 cup honey
- 4 tbs hoisin sauce
- 2 tbs dark brown sugar, firmly packed
- 1 tbs vegetable oil
- 1 head broccoli, cut into bite size pieces
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- Mushrooms, snap peas, cabbage, or whatever other vegetables look fresh that day
- 1/4 cup sesame seeds
- 2 cups cooked brown or white rice
Mushroom Gruyere Pasta
By tulawdog
Cook pasta according to package directions
- 1 pound uncooked Farfalle
- 2 tablespoons butter, divided
- 1 teaspoon olive oil
- 1 cup chopped onion
- 16 ounces Cremini mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken broth
- 3/4 cup whipping cream
- 1 cup shredded Gruyere cheese
- Freshly grated nutmeg to taste
- 2 tablespoons chopped fresh parsley
Chipotle Stout Crock Pot Chili
By tulawdog
Add the olive oil to a large skillet over medium heat
- 1 tbsp olive oil
- 1/2 large onion (chopped)
- 4 cloves garlic (minced)
- 1 lb ground beef
- 1 can (28 oz) diced tomatoes
- 1 can (15.5 oz) kidney beans
- 2 chipotle peppers in adobo (diced)
- 12 oz stout beer
- 1 tsp adobo sauce from chipotle peppers
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
David Eyre's Pancake
By tulawdog
Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl
- 1/3 1/3
- cup all-purpose flour
- 1/2 1/2
- cup whole milk
- 2 2
- eggs, lightly beaten
- Pinch of nutmeg
- 4 4
- tablespoons (one half stick) of unsalted butter
- 2 2
- tablespoons confectioners’ sugar
- Juice of half a lemon
Wonton Noodle Soup With Chicken and Shiitakes
By tulawdog
Scrub mushrooms under cold running water to remove excess grit
- 16 dried shiitake mushrooms
- 2 1/2 cups water
- 1 teaspoon sugar
- 2 teaspoons vegetable oil, divided
- 1 1/2 teaspoons cornstarch, divided
- 12 ounces chicken breast
- 1 teaspoon Shaoxing wine
- Kosher salt
- 1/4 teaspoon white pepper
- 4 bundles of fresh thin wonton noodles
- 5 cups chicken broth
- 3 scallions, chopped
- Sesame oil, for drizzling.
Short Rib, Caramelized Onion, and Gouda Grilled Cheese
By tulawdog
For the Short Ribs: Adjust oven rack to lower-middle position and preheat oven to 325°F
- For the Short Ribs:
- 1 1/2 tablespoons extra-virgin olive oil
- 3 1/2 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, quartered
- 2 carrots, peeled and cut into large chunks
- 1 stalk celery, cut into large chunks
- 2 medium cloves garlic, smashed
- 1 3/4 cups dry red wine
- 1 cup beef stok or low-sodium broth
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons soy sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- For the Onions:
- 1 tablespoon unstalted butter
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, such as Vidalia, thinly sliced (about 2 cups)
- 3 sprigs fresh thyme
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- For the Mustard Sauce:
- 1/4 cup whole-grain mustard
- 2 tablespoons sour cream
- For the Sandwiches:
- 4 tablespoons unsalted butter
- 8 slices seeded marbled or regular rye bread
- 8 thick slices Gouda cheese
Breakfast Pasta
By tulawdog
5 or 6 eggs, fried sunny side up (or if you are more clever than I, you can poach them
- 1 lb linguine noodles
- 3/4 lb (12 oz) bacon
- 3-4 tablespoons olive oil
- 10 cloves of garlic, thinly sliced
- 1/4 cup chicken stock
- 12 oz baby spinach leaves
- 1/4 cup chopped basil
- salt and pepper to taste