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Recipes
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
By tulawdog
Adjust oven rack to middle position and preheat oven to 250°F
- 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
- Kosher salt and freshly ground black pepper
Chicken Pot Pie "Provencal"
By tulawdog
Chicken: * Place chicken in a large stockpot
- Jacques’s Poached Chicken:
- 1 - 4 pound roasting chicken
- 6 medium carrots, ends trimmed and peeled
- 5 celery stalks, ends trimmed
- 1 leek
- 10 ounces of pearl onions (buy these frozen)
- fronds of 1 large fennel bulb
- 12 black peppercorns
- 2 sprigs tarragon
- 3 sprigs thyme
- 1 cup dry white wine
- Kosher salt
- Crust:
- 3 cups plus 2 tablespoons all-purpose flour
- 2 sticks plus 5 tablespoons cold, unsalted butter, cut into 1” pieces.
- 2/3 cup ice water
- 1 teaspoon kosher salt
- Pot Pie:
- reserved chicken
- reserved carrots
- reserved pearl onions reserved celery
- 10 fingerling potatoes
- 1 large fennel bulb, quartered and roasted
- 10 ounces button mushrooms, thickly sliced and sauteed
- 1/2 pound haricot verts, topped and tailed, blanched, refreshed, and chopped
- 1 1/2 cups frozen green peas, thawed
- 1/4 cup diced oven roasted tomatoes (store bought)
- 1 tablespoon brown mustard seeds
- 1/4 cup vermouth
- 6 tablespoons butter
- 8 tablespoons flour
- 1 cup heavy cream
- 1 cup creme fraiche
- 4 tablespoons dijon mustard
- 1 tablespoon finely chopped tarragon
- 2 teaspoons finely chopped thyme
- 1 egg, whisked for egg wash
- Salt and pepper
Bouillabaisse
By tulawdog
Combine salt, 1 clove garlic (minced),2 T olive oil and saffron in water with the water and marinate the monk fish ...
- 2/3 lb monk fish, cubed
- 1/4 lb bay scallops
- 1/2 lb mussels
- 3 medium ripe tomatoes, peeled and de-seeded
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 stalks celery, finely sliced
- zest of 1 lemon
- 2 tsp fennel seeds
- 1/4 tsp saffron soaked in 2 T hot water
- 1/2 tsp saffron soaked in 1/4 cup warm dry white wine
- 2-1/2 cups fish/lobster stock ( I used lobster bouillon)
- 2 T + 1/3 cup olive oil
- 3-4 stalks of summer savory
- 2 stalks rosemary
- 2 T parsley, minced for garnish
- Salt and pepper as needed
Tandoori-Style Chicken
By tulawdog
Mix first 7 ingredients in small bowl to blend
- 2 1/2 * 2 1/2 tablespoons paprika
- 2 1/2 * 2 1/2 tablespoons turmeric
- 2 1/2 * 2 1/2 tablespoons ground cumin
- 2 1/2 * 2 1/2 tablespoons garam masala
- 2 * 2 tablespoons salt
- 2 1/2 * 2 1/2 teaspoons ground cardamom
- 2 * 2 teaspoons cayenne pepper
- 8 * 8 large chicken thighs with bones, skin removed
- 8 * 8 large chicken breast halves with bones, skin removed
- 4 * 4 cups plain whole-milk yogurt
- 2 * 2 large onions, coarsely grated
No-Churn Blueberry Cheesecake Ice Cream
By tulawdog
In a small saucepan, combine blueberries and granulated sugar
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 6 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 2 cups whipping cream, cold
- 2 teaspoons vanilla extract
Baked Eggs with Prosciutto and Gruyere
By tulawdog
1. Preheat the oven to 375 F
- 4 to 8 slices prosciutto
- 4 large eggs
- 4 tablespoons cream
- 1/4 cup grated gruyere
- freshly ground back pepper
Cheese Enchiladas With Chili Gravy
By tulawdog
1 For the chili gravy: Add the lard or vegetable oil to a large skillet set over medium-high heat
- For the Chili Gravy
- 1/4 cup lard or vegetable oil
- 1/4 cup flour
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons powdered garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 2 tablespoons chili powder
- 2 cups chicken broth
- For the Cheese Enchiladas
- 1/2 cup lard or vegetable oil
- 8 corn tortillas
- 3 cups shredded Cheddar cheese
- 1 1/2 cups chopped onion (from about 1 large onion)
Flat Iron Steak with Herb Butter
By tulawdog
1. Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature
- 4 8-oz. flat iron steaks
- Kosher salt and freshly ground black pepper,
- to taste
- 8 tbsp. unsalted butter, softened
- 3 tbsp. roughly chopped flat-leaf parsley
- 3 tbsp. roughly chopped chives
- 1 shallot, finely chopped
- 4 tbsp. canola oil
Grilled Cheese with Pepperoni and Pickled Cherry Peppers
By tulawdog
Place pepperoni slices on a paper towel-lined microwave-safe plate
- 1 ounce pepperoni, thinly sliced
- 2 tablespoons butter, cut into three even pieces
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 slices Pepperjack, American, or Colby cheese
- 1/4 cup thinly sliced pickled cherry peppers or pepperoncini
- Kosher salt
Tom Rang Thit Ba Chi (Caramelized Shrimp and Pork Belly)
By tulawdog
Freeze the pork belly for about 10 minutes for easier slicing
- 1/2 lb pork belly, about 1 inch wide and thinly sliced
- 1/2 tbs fish sauce
- 1/2 tbs sugar
- 1 shallot, minced
- 1/2 cup water
- 1/2 lb medium sized shrimp, shell on
- fresh ground pepper