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Recipes
Baba Ganoush
By tulawdog
Preheat oven to 400 degrees
- 2 eggplants
- 3 cloves garlic
- 1/2 c. tahini
- 1/2 c. lemon juice (juice of one lemon)
- 3 T. olive oil
- sea salt and fresh cracked black pepper
- 2-4 T. sesame seeds
- 1 squeeze of Sriracha, optional
Black Bean Chili with Butternut Squash
By tulawdog
* Heat oil in heavy large pot over medium-high heat
- 1 1/2 * 1 1/2 tablespoons olive oil
- 2 * 2 onions, chopped
- 8 * 8 garlic cloves, chopped
- 2 1/2 * 2 1/2 tablespoons chili powder
- 1 * 1 tablespoon ground coriander
- 2 * 2 14.5-ounce cans fire-roasted tomatoes
- 1 * 1 pound dried black beans, rinsed
- 2 * 2 chipotle chiles from canned chipotle chiles in adobo, minced
- 2 * 2 teaspoons dried oregano (preferably Mexican)
- * Coarse kosher salt
- 1 * 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
- 1/2 * 1/2 cup quick-cooking bulgur
- * Sour cream (optional for topping)
- * Coarsely grated hot pepper Monterey Jack cheese (optional for topping)
- * Diced red onion (optional for topping)
- * Chopped fresh cilantro (optional for topping)
- * Pickled jalapeño rings (optional for topping)
Cheddar Ale Soup
By tulawdog
Set a large saucepan or Dutch oven over medium heat and add the bacon
- 6 thick-cut bacon slices, cut into 1/2 to 1-inch pieces
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 cup pale ale
- 1 tablespoon Worcestershire sauce
- 2 cups milk (I used whole)
- 2 cups low-sodium chicken broth
- 1 1/4 lb sharp cheddar cheese, shredded
- Kosher salt and freshly ground pepper, to taste
- croutons (optional, for garnish)
Chicken w. 40 cloves - Ina Garten
By tulawdog
* Dry the chicken with paper towel and season liberally with salt and pepper on both sides
- 3 whole heads garlic, about 40 cloves
- 5 pieces of whole legs, cut into drumsticks and thighs
- 2 pieces of half breasts, each cut into two
- salt & pepper
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon dry white wine
- 1 3/4 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 tablespoons heavy cream
- 2 tablespoons chopped parsley
New Orleans-Style Red Beans and Rice
By tulawdog
Place beans in a large bowl and cover with 6 cups (1
- 1 pound (450g) red kidney beans
- Kosher salt
- 1 tablespoon (15ml) vegetable oil or lard
- 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks
- 1 large onion, finely chopped (about 12 ounces; 340g)
- 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
- 4 ribs celery, finely chopped (about 8 ounces; 225g)
- 4 medium cloves garlic, minced
- 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
- 1 teaspoon (about 4g) ground sage
- Freshly ground black pepper
- 1 smoked ham hock (optional)
- 8 ounces (225g) pickled pork shoulder or rind (optional; see note)
- 4 sprigs fresh thyme
- 3 bay leaves
- Hot sauce, such as Crystal or Frank's, to taste
- Cider vinegar, to taste (optional; see note)
- Cooked white rice, for serving
Dark Chocolate Espresso Soufflés
By tulawdog
Preheat oven to 375° Fahrenheit (190° Celsius)
- 2 oz (60ml) whole milk
- 8 oz (230g) dark chocolate, chopped
- 1 tablespoon (14g) unsalted butter, plus extra for greasing ramekins
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 4 egg yolks
- 5 egg whites
- 1/8 teaspoon cream of tartar
- 1/3 cup (70g) superfine sugar, plus extra for dusting ramekins
- fleur de sel, to taste (you can find fleur de sel at many specialty food stores, such as Williams-Sonoma
Maman’s Apple Tart
By tulawdog
1. Heat oven to 375°. In a large bowl, whisk together flour, 1 tbsp
- 1 1⁄4 cups flour
- 3 tbsp. sugar
- 1 tsp. baking powder
- 1 ⁄4 tsp. kosher salt
- 5 tbsp. unsalted butter,
- cut into 1⁄2" cubes and chilled
- 3 tbsp. vegetable shortening
- 2 tbsp. milk
- 1 egg, lightly beaten
- 2 large Golden Delicious, Empire,
- or Cortland apples, peeled, cored,
- and cut into 8–12 wedges
- 2 tbsp. apricot preserves or jam
Crab Jalapeno Hushpuppies
By tulawdog
Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F
- 4 ounces (about 1 cup) all-purpose flour
- 3 ounces (about3/4 cup) cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1/2 cup buttermilk
- 1 egg
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 ounce cream cheese, melted
- 12 ounces lump crab meat, picked through for shells
- 1/3 cup shredded sharp cheddar cheese
- 1 jalapeno, minced
- 1 clove garlic, minced
- Oil, for frying
Black Bean Soup vitamix
By tulawdog
Place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitam...
- 3 cups (720 ml) low sodium vegetable stock
- 1 1/2 cups (360 g) canned, drained and rinsed black beans (1/2 beans reserved)
- 1 1/2 cups (360 g) canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
- 1/2 cup (80 g) chopped onion, sautéed
- 3 garlic cloves, roasted
- 3 Tablespoons (45 ml) lime juice
- 1 (10 g) jalapeño pepper, seeded
- 1 teaspoon ground cumin
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup (37 g) coarsely chopped red pepper
- 1/4 cup (37 g) coarsely chopped yellow pepper
- 1/4 cup (25 g) chopped scallions, garnish
Texas Chili
By tulawdog
1. Heat oil in a 4-quart pot or heavy-bottomed pan over medium heat
- 3 * 3 pounds Boneless Short Ribs Or Chuck
- 2 * 2 Tablespoons Vegetable Oil
- 3 * 3 cloves Garlic
- 6 * 6 Tablespoons Chili Powder
- 2 * 2 teaspoons Cumin
- 3 * 3 Tablespoons Flour
- 1 * 1 Tablespoon Oregano
- 14 * 14 ounces, fluid Beef Broth
- 1 * 1 teaspoon Salt
- 1/4 * 1/4 teaspoons Pepper
- 1 * 1 can (15 Oz. Can) Pinto, Black, Kidney Beans (optional)
- 1 * 1 can (14.5 Oz. Can) Crushed Tomatoes (optional)
- 1 * 1 cup Dairy Sour Cream, For Topping
- 1 * 1 whole Lime, Cut Into Wedges, For Topping