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Recipes
BBQ Louisiana Shrimp and Roasted Corn Grits Recipe
By tulawdog
grits Shuck the corn and slow roast on a low open flame grill or a hot skillet
- For the grits:
- 4 ears fresh corn on the cob
- 3 tablespoons garlic (finely minced)
- 1 yellow onion (diced)
- 4 tablespoons unsalted butter
- 4 large eggs, separated
- 1 cup Parmigiano-Reggiano cheese, grated
- 2 cups half and half
- 2 cups yellow stone ground grits
- Chicken stock
- Sea salt
- White pepper
- Hot sauce
- For the BBQ Louisiana shrimp:
- 4 pounds fresh jumbo head-on unshelled Louisiana shrimp
- 4 sticks of unsalted butter (one stick per pound of shrimp)
- 4 tablespoons Worcestershire sauce
- 1 cup granulated garlic powder (I know it’s a lot, trust me)
- 1 cup freshly ground black pepper (again, trust me)
- 2 tablespoons fresh rosemary, chopped
- Juice of one large lemon
- One tablespoon hot sauce
- Zest of one large lemon
- One tablespoon kosher salt
Springy Flower Pot Desserts - Pioneer Woman
By tulawdog
Prep Time: 30 Minutes Difficulty: Easy Slice the pound cake (frozen is fine) into 1 to 1 ½ inch slices
- * Other Things You'll Need:
- 1 * 1 whole Pound Cake
- 1 * 1 gallon Ice Cream
- 1 * 1 package Oreo Cookies
- 1 * 1 package Gummy Worms
- * Small Clay Flower Pots
- * Straws
- * Fresh Cut Flowers
Roasted Chicken Pot Pies
By tulawdog
In a large skillet or saute pan, melt butter over medium heat, then add flour and chopped garlic
- 1 1/2 - 2 cups shredded roasted chicken meat
- 1 cup leftover pan drippings from chicken (fat skimmed from the top)
- 4 T butter
- 3 T flour
- 1 clove garlic, minced
- 2 cups frozen small vegetables (like peas, carrots, corn mix)
- 4 cups chicken broth
- 1 T chopped fresh (or 1 tsp dried) herbs (see note)
- 1/4 cup heavy cream (optional)
- salt and pepper to taste
- single pie crust, unbaked
- 1 egg
Apple Pie Ice Cream
By tulawdog
Combine the milk and sugar in a medium saucepan and heat over low until bubbles form around the edges
- Custard
- 1 1/2 c. whole or 2% milk
- 1 c. sugar
- 2 eggs
- 1 c. heavy cream
- 1 tsp. vanilla
- 1 tsp. cinnamon
- Apple Pie Filling (can be substituted with 1/3-1/2 of a baked apple pie)
- 3 cups peeled, sliced Fuji apples (about 1 1/2 pounds)
- 1 1/2 tsp. lemon or lime juice
- 1/4 c. brown sugar
- 1 Tbsp. all-purpose flour
- 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and 1/4 tsp. nutmeg)
- 2 Tbsp. softened butter
- Pie Crust (skip this step if using a baked apple pie)
- 1 refrigerated pie crust
- 1-2 Tbsp. melted butter
- Cinnamon sugar
Spicy Garlic Potatoes and Zucchini
By tulawdog
Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, ...
- 2 * 2 pounds small yellow-fleshed potatoes (preferably fingerling)
- 5 * 5 large garlic cloves, smashed with flat side of a large knife
- 3 1/2 * 3 1/2 tablespoons vegetable oil
- 3/4 * 3/4 teaspoon dried hot red pepper flakes
- 1 * 1 pound baby zucchini, halved lengthwise
- 1/2 * 1/2 teaspoon salt
Butterflied Roasted Chicken with Quick Jus
By tulawdog
1 Set oven rack to upper-middle position and preheat oven to 400°F
- 1 large chicken, about 4 to 5 pounds
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
- 2 teaspoons chopped fresh thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
- 1 medium onion, roughly chopped (about 1 cup)
- 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
- 1 medium stalk celery, roughly chopped (about 1/2 cup)
- 1 bay leaf
- 1 cup dry vermouth or sherry
- 1 teaspoon soy sauce
- 3 tablespoons unsalted butter
- 2 teaspoons juice from 1 lemon
PAPPARDELLE WITH WILD MUSHROOMS
By tulawdog
Brush off dirt from the mushrooms and slice thinly
- 12 oz. mixed mushrooms
- 3 Tbsp olive oil
- 2 cloves of garlic, finely chopped
- Dried red pepper flakes, salt, and pepper to taste
- juice of 1/2 lemon
- up to 8 oz. pappardelle
- 1/2 stick (2 ounces) unsalted butter
- a small handful of grated Parmesan cheese
- a handful of fresh flat-leaf parsley, roughly chopped
Rosemary Merlot Flank Steak
By tulawdog
1. Combine first seven ingredients in plastic bag, add steak and marinate in refrigerator for at least 30 minutes
- 1 cup chopped onion
- 3/4 cup beef broth
- 1 cup red wine
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 minced garlic cloves
- 1 pound flank steak
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
Julia Child’s French Bread
By tulawdog
In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt
- 2 1/4 teaspoons (1 packet) instant yeast
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons salt
- 1 1/2 cups warm water (120º - 130º)
Eggnog Ice Cream
By tulawdog
Combine the whole milk, sugar and salt in a medium saucepan
- 1 cup whole milk
- 1/2 cup sugar
- Pinch of salt
- 2 cups heavy cream
- 7 large egg yolks
- 1 tsp. freshly grated nutmeg
- 2 tbsp. dark rum
- 1 tbsp. brandy
- 1 tbsp. cognac
- 1 tsp. vanilla extract