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Recipes
Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit
By tulawdog
With a paring knife, puncture a tiny hole in each clove of garlic
- 12 12
- cloves garlic, unpeeled (for the garlic confit)
- 1/2 1/2
- cup extra-virgin olive oil
- 2 2
- pints cherry tomatoes (any size, color, shape)
- 1 1
- tablespoon garlic oil (from the pot of garlic confit)
- 1/4 1/4
- teaspoon kosher salt
- 6 6
- sprigs fresh herbs (any combination of thyme, rosemary, tarragon, sage)
- 3 3
- ears yellow or white corn
- 1 1
- pound pasta
- 1 1
- teaspoon kosher salt
- 5 5
- tablespoons garlic oil (again, from the garlic confit)
- 1/4 1/4
- teaspoon kosher salt
- 1/3 1/3
- cup parsley leaves
Penne with Spinach, Shrimp, Tomatoes and Basil
By tulawdog
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound uncooked medium shrimp, peeled, deveined
- 3 garlic cloves, minced
- 5 large plum tomatoes, cut into thin wedges
- 6 tablespoons chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 6 cups (packed) baby spinach leaves (about 6 ounces)
Cajun Seafood Pasta
By tulawdog
Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish
- 20 large garlic cloves, unpeeled
- 2 tablespoons olive oil
- 6 tablespoons (3/4 stick) butter
- 12 ounces fully cooked spicy sausage (such as andouille or hot links), sliced into 1/2-inch-thick rounds
- 4 cups sliced fresh mushrooms (about 12 ounces)
- 2 tablespoons Cajun seafood seasoning
- 2 pounds littleneck clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 8-ounce bottle clam juice
- 1 3/4 cups diced seeded plum tomatoes (about 8 large)
- 18 uncooked large shrimp, peeled, deveined
- 18 ounces halibut fillets, cut into 1 1/2-inch pieces
- 1 pound linguine
One-Bowl Caramel Skillet Brownies
By tulawdog
Arrange a rack in the middle of the oven and heat to 350°F
- 4 ounces bittersweet chocolate (60 to 70% cacao), finely chopped
- 8 tablespoons (1/2 cup) unsalted butter, cut into small cubes
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon fine salt or 1/2 teaspoon kosher salt
- 2 heaping tablespoons good-quality caramel sauce
- 1/4 teaspoon flaky sea salt
Chunky Beef Chili
By tulawdog
Preheat oven to 350˚F (180˚C)
- 3 Tbsp Olive Oil
- 2 1/2 About 2 1/2 lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
- 2 Medium Yellow Onion, finely chopped
- 2 Carrots, peeled and diced
- 2 Celery Sticks, diced
- 2 Small Red Peppers, diced
- 4 Cloves Garlic, chopped
- 2 Tbsp Chili Powder
- 2 Tbsp Smoked Hot Paprika
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Ground Coriander
- 2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained
- 1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
- 2 Cups of Beef Stock
- Sea Salt
- Chips
- Shredded Cheddar Cheese
- Chopped Cilantro
- Sour Cream
- Guacamole
Southern-Fried Sweetbreads
By tulawdog
Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at l...
- 2 pounds veal sweetbreads, rinsed
- 1 cup well-shaken buttermilk
- 12 About 12 cups vegetable oil (96 fluid ounces)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons paprika (not hot)
- 1/2 teaspoon cayenne
- Equipment: a deep-fat thermometer
Traditional French Bread (adapted from Gourmet)
By tulawdog
-Combine the flour, salt, and vinegar -In a separate bowl, sprinkle the yeast over 1/3 c of the warm water and let
- 4 c all purpose flour
- 1 1/2 tsp salt
- 1 tsp distilled white vinegar
- 2 tsp dry yeast
- 1 2/3 c warm water
- 1 tbsp olive oil
Dry-Fried Pork With Zucchini
By tulawdog
1 Heat the wok over high heat until lightly smoking
- 5 tablespoons peanut or vegetable oil
- 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices
- 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets
- 8 to 12 dried Chinese red chilis
- 3 scallions cut into 1-inch segments
- 1 1/2 teaspoons whole sichuan peppercorns
- 2 tablespoons Sichuan chili bean paste
- 1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth
- 1 teaspoon soy sauce
- Kosher salt
- 2 teaspoons sesame oil, chili oil, or a combination
Ale and Cheddar Soup
By tulawdog
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the g...
- 1/2 pound bacon (double smoked is good), cut into 1 inch slices
- 1 onion, diced
- 2 stalks celery, diced
- 2-4 jalapeno peppers, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons butter
- 1/4 cup flour
- 1 bottle ale
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cups cheddar cheese, shredded
- cayenne to taste
- salt and pepper to taste
Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary
By tulawdog
Preheat oven to 375°F. With a mortar and pestle, bash a few sprigs of rosemary with olive oil
- 1 1
- tablespoon olive oil
- 2 to 3 2 to 3
- sprigs fresh rosemary
- 1 1
- sheet puff pastry, thawed but still cool
- 1 1
- pound figs
- 1 1
- teaspoon salt
- 1 1
- tablespoon thick balsamic vinegar
- 1 to 2 1 to 2
- tablespoon honey, depending on the sweetness of the figs (the darker and more flavorful the better)
- 1/3 1/3
- cup firm blue cheese (I used Wisconsin, but go more intense if you like)