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Recipes
Roasted Potatoes with Apples, Sausage and Maple Mustard Glaze
By tulawdog
Preheat oven to 450°F. Toss potatoes, oil, salt and pepper in a large bowl until coated
- 1 1/2 pounds small potatoes, such as red, blue or gold, cut into 1-inch chunks (about 6 c.)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 links fully-cooked chicken sausage, sliced (12-ounces)
- 2 golden delicious apples, peeled, cored and cut into 1 1/2 –inch chunks
- 2 tablespoons whole-grain mustard
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar or red wine vinegar
Broccoli Beef Noodle Stir Fry Recipe
By tulawdog
In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine, sake or dry white wine
- 1 tablespoon sugar
- 1 tablespoon tapioca starch or cornstarch
- 1 teaspoon dark sesame oil
- 1 pound beef sirloin, thinly sliced
- 1 pound fresh or 10 ounces dried noodles
- 2 tablespoons vegetable oil
- 3 large garlic cloves, crushed and
- finely chopped
- 1.25 cups chicken or vegetable stock
- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
- Freshly ground black pepper
lemon and roasted garlic fettuccine w/ brussels sprouts leaves and bacon
By tulawdog
Preheat oven to 400 degrees
- + 1 large head of garlic
- + 3 tablespoons olive oil, divided (1 tablespoon and 2 tablespoons)
- + 1/4 cupped chopped bacon or pancetta
- + 2 tablespoons olive oil
- + zest and juice of one large lemon, separate
- + 2 tablespoons butter
- + 4-6 large brussels sprouts, leaves pulled off and hearts sliced thin
- + 1 cup grated Pecorino Romano plus extra for garnish
- + 1 pound fettuccine
- + salt and freshly cracked pepper to taste
Blueberry Chocolate Chunk Frozen Yogurt
By tulawdog
Step 1: In a medium saucepan, toss blueberries with sugar and vanilla
- 1 Pound blueberries, rinsed and drained
- 1/2 Cup granulated sugar
- 2 Teaspoon vanilla extract
- 1/2 Teaspoon corn starch
- 1 Cup nonfat plain greek yogurt
- 1 Teaspoon fresh lemon juice
- 3 ounces dark chocolate roughly chopped
Pasta with Broccoli and Bacon Sauce
By tulawdog
Wash the broccoli and cut into florets
- 500 g (1 lb 2 oz) broccoli, florets removed
- 2 tablespoons olive oil
- 60 g (2 1/2 oz) bacon, finely chopped
- 200 ml (7 fl oz) milk
- 500 g (1 lb 2 oz) pasta (any pasta that holds onto sauce, like orecchiette or ridged rigatoni)
- 60 g (2 1/4 oz / 1/2 cup) finely grated parmesan cheese, plus extra to serve
- A few pinches of chilli flakes (optional)
Short Ribs with Wine and Cream - PW
By tulawdog
Heat olive oil in a heavy pot over high heat
- 12 whole Shortribs
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 cup Red Wine
- 32 ounces, fluid Beef Broth Or Beef Stock
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Grainy Mustard
- 1 cup Heavy Cream
- 2 Tablespoons Capers (more If You Want!)
- 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
- Olive Oil, For Drizzling
- Rosemary Sprig, To Be Fancy
Banana Nutella Gelato
By tulawdog
Put all ingredients in a food processor or blender
- 2 medium bananas super ripe
- 2/3 cup of sugar
- 2/3 cup of whole milk
- 2 tbsp rum
- 1/4 cup Nutella
Short Rib Pot Pie
By tulawdog
For crust: Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles co...
- Crust:
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup vegetable shortening or beef lard
- Filling and assembly:
- 3 pound boneless beef short ribs, cut into 2" pieces
- Kosher salt, freshly ground pepper
- 1/2 cup all-purpose flour, plus more
- 2 tablespoons olive oil
- 1 10-ounce package frozen pearl onions, thawed
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs thyme, plus 2 tablespoons chopped thyme
- Flaky sea salt (such as Maldon)
- Heavy cream (for brushing)
Prosciutto Wrapped Figs with Blue Cheese and Honey
By tulawdog
Preheat the oven to 450 degrees
- 3 tablespoons Port or other sweet wine
- 1 tablespoon cracked black pepper
- 9 ripe fresh figs cut in half lengthwise
- 12 thin slices Prosciutto
- 1 cup crumbled fresh blue cheese (I used Maytag)
- 2 tablespoons honey for drizzling
Barbecue Shrimp (adapted from Ralph Brennan’s New Orleans Seafood Cookbook)
By tulawdog
1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy 10-inch sautee pa...
- 12 raw colossal (or the largest you can find) Gulf shrimp, unpeeled with heads and tails left on
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons coarsely ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 2 teaspoons minced fresh garlic (2 cloves)
- 1 tablespoon of water
- half of 1 lemon, seeded
- 1/4 pound (1 stick) of unsalted butter, cut into 1/2 inch slices