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Recipes
Lamb, Fig & Olive Stew
By tulawdog
1. Heat a large saucepan over medium heat
- 8 ounces lean ground lamb, preferably leg
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon minced garlic, divided
- 1 teaspoon herbes de Provence (see Note)
- 1/4 cup dry red wine
- 1 14-ounce can reduced-sodium beef broth
- 2 teaspoons cornstarch
- 2 plum tomatoes, diced
- 1/4 cup chopped dried figs
- 2 tablespoons finely chopped, pitted green olives (see Tip)
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
Key West Chicken Recipe
By tulawdog
Step 1: In a shallow sealable container, combine soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime juice
- 1 teaspoon garlic (chopped)
- 4 boneless skinless chicken breast halves
Beurre Blanc
By tulawdog
1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper
- 3 sticks cold unsalted butter (24 tbsp.),
- cut into chunks
- 1 ⁄4 cup dry white wine
- 1 ⁄4 cup white wine vinegar
- 1 tbsp. minced shallots
- 1 ⁄4 tsp. kosher salt
- Pinch of white pepper
- 1 ⁄2 tsp. fresh lemon juice
Chicken-Fried Steak atk
By tulawdog
1. MAKE COATING Whisk flour, cornstarch, garlic powder, onion powder, cayenne, baking powder, 1 teaspoon salt, and ...
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- Salt and pepper
- 4 large eggs
- 1/4 cup whole milk
- 1 pound beef flap meat, cut into four 4-ounce pieces
- 1 1/2 cups peanut or vegetable oil
Fresh Pasta Dough
By tulawdog
1. Combine the semolina flour, all purpose flour and salt in a large bowl
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 5 large eggs, well beaten
- 1 tablespoon olive oil
Pork Stir-Fry with Asparagus and Sugar Snap Peas
By tulawdog
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients
- 1 12-16 ounce pork tenderloin
- 1 cup rice
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 shallots, sliced thin
- 1 pound asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cups sugar snap peas, tips trimmed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper
beef stew
By tulawdog
. Preheat oven to 300ºF. Season cubed stew meat with salt, pepper and dried oregano, then dredge in flour
- For Stew Meat:
- 2 to 3 pound brisket flat or chuck roast cut into 1 1/2-inch cubes.
- 4 slices of thick cut bacon, cut into 1/2 inch slices.
- 1 medium size onion thinly sliced.
- 1 head of garlic, pealed and roughly chopped.
- 1 tablespoon dried Greek oregano.
- 1 tablespoon dried thyme.
- 1 cup Wondra or all-purpose flour for dredging.
- 2 12-ounce dark beers; I use Rahr’s Iron Thistle.
- 1 to 2 tablespoons of vegetable oil.
- 1 tablespoon Worcestershire sauce.
- Salt and pepper to taste.
- For Vegetables:
- 2 to 3 pounds of Yukon Gold potatoes peeled and cut into 1 1/2-inch cubes.
- 3 or 4 carrots cut into 1-inch pieces.
- 3 or 4 ribs of celery cut into 1-inch pieces.
- 8 ounces white or crimini mushrooms halved or quartered depending on size.
- 1 large onion cut into eighths (or 2 small onions quartered).
- 1 to 2 tablespoons of vegetable oil.
- 1 tablespoon dried thyme.
- 2 tablespoons fresh thyme leaves.
- 2 to 3 tablespoons chopped fresh parsley.
- 2 to 4 cups beef or chicken stock.
- 2 tablespoons Wondra flour or corn starch (optional)
- Balsamic vinegar or Worcestershire sauce to taste.
- Salt and pepper to taste.
Chocolate Mousse Tart with Bourbon Caramel Sauce
By tulawdog
For the crust: Preheat oven to 350 degrees
- Pecan Crust
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 cup pecans, toasted
- 1 tablespoon granulated sugar
- 2 tablespoons brown sugar
- 1/2 stick (2 ounces or 4 tablespoons) unsalted butter, melted
- Chocolate Mousse Filling
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 stick (2 ounces or 4 tablespoons) unsalted butter, cut into pieces
- 1-2 tablespoons bourbon (optional, see note)
- 2 tablespoons water
- 1 teaspoon vanilla
- 4 large Safest Choice Pasturized eggs, separated, at room temperature
- 3/4 cup heavy cream
- pinch of salt
- 1/4 cup sugar
- Bourbon Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 tablespoon light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons bourbon (see note)
Stir-Fried Chinese Long Beans
By tulawdog
Heat up your wok, add oil
- 1 pound Chinese Long Beans, washed and trimmed to 3″ lengths
- 2 teaspoon minced garlic
- 1/4 cup water
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
STIR-FRIED SHANGHAI BOK CHOY WITH SHRIMP ATK
By tulawdog
1. Heat 1 gallon water to boiling
- 6 hearts cabbage or Shanghai bok choy (1 1/2 pounds), stems trimmed, hearts halved or quartered lengthwise (depending on size)
- 1 tablespoon vegetable oil or peanut oil
- 3 tablespoons minced scallions , white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
- 1 1/2 tablespoons minced fresh ginger
- 1/2 pound medium shrimp , shelled, halved lengthwise
- 2 tablespoons rice wine or sake
- Sauce
- 1/2 cup low-sodium chicken broth , simmered briefly with one or two slices of ginger
- 3/4 teaspoon table salt
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch