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Recipes
Tuscan Pork Loin
By tulawdog
1) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference
- 1 center cut boneless pok loin (2-1/2 to 3 pounds)
- 1/4 cup + 1 tablespoon olive oil, divided use
- ! teaspoon finely grated lemon zest
- 1 tablespoon crushed dried sage
- 1 tablespoon crushed dried rosemary
- 2 teaspoon crushed dried thyme
- 1 tablespoon coarse garlic salt
- 2 teaspoons coarsely cracked black pepper
- 1/4 cup dry white vermouth
- 1 cup reduced sodium chicken stock
- 1 tablespoon instant-blend flour (i.e. Wondra)
Chinese-American Beef and Broccoli With Oyster Sauce
By tulawdog
Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/4 cup shaoxing wine or dry sherry (divided)
- 2 teaspoons corn starch
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately
- 4 tablespoons vegetable, peanut, or canola oil
- 1 pound broccoli florets (about 1 1/2 quarts)
Nutella & Peanut Butter Cup
By tulawdog
In a large bowl, put your nutella and couple Reeses cups
- half a jar of nutella
- 2 cups whole milk
- 1 1/2 cups heavy cream
- handful or two of miniature peanut butter cups from Trader Joes. If you don’t have a Trader Joes, you are on your own
- a couple Reeses cups
- 3 egg yolks
- 1/2 cup sugar
- pinch of salt
Pork Roast with Balsamic Potatoes
By tulawdog
Mix the potatoes, turnip and onion in a large bowl and set aside
- 4 potatoes, peeled and quartered
- 1 turnip, peeled and quartered
- 1 onion, peeled and cut into eighths
- 2 tbsp olive oil
- 4 tbsp butter
- 2 tbsp rosemary chopped
- 5 large cloves garlic, smashed
- 3/4 cup balsamic vinegar
- 2 1/2 – 3 lb rolled pork roast
- 2 tbsp dried rosemary
- 2 tbsp fennel seeds, freshly ground
- Salt and pepper
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1 onion, peeled and cut into eighths
- 1 celery stalk, sliced
- 2 bay leaves
Slow-Cooker Carnitas
By tulawdog
Trim excess fat from the meat and discard
- 1 (6-8 pound) pork butt, also called pork shoulder
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers (canned or dried)
- 1 cup tomato juice
- 1 cup orange juice
Beef Brisket Pot Roast Recipe
By tulawdog
Prepare the brisket for cooking
- * 4-5 pound beef brisket
- * Salt
- * 1-2 Tbsp olive oil
- * 3 large onions, sliced
- * 5-6 garlic cloves, minced
- * 1 sprig thyme
- * 1 sprig rosemary
- * 3-4 bay leaves
- * 2 cups of beef stock
- * 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
- * 1 Tbsp mustard (optional)
Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce
By tulawdog
Combine egg white, 1 tablespoon soy sauce, 2 tablespoons xiaoshing wine, and 1 tablespoon corn starch in a medium b...
- 1 egg white
- 2 tablespoons soy sauce (divided)
- 1/2 cup xiaoshing wine or dry sherry (divided)
- 3 tablespoons corn starch, divided
- 2 large boneless skinless chicken breasts (about 1 pound), sliced into 1/4-inch slices
- 1/2 cup low-sodium homemade or storebought chicken stock
- 1/4 cup juice from 2 to 3 lemons
- 4 strips lemon zest, removed with a vegetable peeler, about 2 inches long and 1 inch wide
- 2 teaspoons sesame oil
- 1 tablespoon sugar
- 2 tablespoons grated ginger, divided
- 1 pound sugar snap or snow peas, trimmed
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 3 scallions, whites only, finely minced
- 1/2 cup vegetable, peanut, or canola oil, divided
- Kosher salt to taste
Beef Porcini Pot Pies
By tulawdog
Make the pie crust dough: For a double crust (crust on bottom and top of pie), double the recipe
- crust
- double the crust recipe if you want a bottom and top crust
- 3 cups all-purpose flour
- 2 tsps kosher salt
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1/2 cup vegetable shortening or beef lard
- 1/2 cup ice water
- beef porcini filling
- 2 oz. (1 cup) dried porcini mushrooms
- 3 cups boiling water
- 2 medium yellow onions, diced
- 4 medium yukon gold potatoes, peeled and cut into 1/2-inch dice
- 4 tbsps olive oil
- kosher salt
- pepper, freshly ground
- 2.5 lbs. boneless beef short ribs, cut into 2-inch pieces
- 1/2 cup all-purpose flour, plus more
- 4 cloves garlic, minced
- 2 tbsps tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs fresh thyme
- 2 cups lima beans, frozen (optional, but I really like them)
- 2 tbsps fresh thyme, chopped
- flaky sea salt
- heavy cream, for brushing
Banana Stuffed French Toast
By tulawdog
Heat an electric griddle to 350 degrees
- 1 loaf french bread (use a loaf that's one or two days old)
- 5 cups cornflakes
- 3/4 cup milk (preferrably whole or 2%)
- 1/2 cup buttermilk
- 5 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp granulated sugar
- 1 1/2 Tbsp flour
- 1/4 tsp baking powder
- 1 pinch salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 firm but ripe medium bananas, peeled and sliced into 1/4-inch slices
- 3 Tbsp packed light-brown sugar
- 1/4 cup salted butter, for griddle
- Maple or buttermilk syrup, for serving
Challah
By tulawdog
Prepare the yeast by mixing the yeast with 3/4 cup of flour and warm water and whisk until smooth
- 1 envelope instant yeast
- 3 3/4 cups bread flour
- 2 large eggs plus one for glazing
- 3/4 cup warm water (about 100 degrees)
- 1/2 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup sugar