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Recipes
Carne Mechada
By tulawdog
In large stew pot, add meat, beef broth and 1 diced onion (making sure broth covers meat)
- 1 lb flank steak, cut into 4 pieces
- 3 Vidalia diced onions
- Enough beef broth to cover meat pieces
- 1 red bell pepper, sliced into thin strips
- 4 cloves minced garlic
- 3 tablespoons olive oil
- 1 tablespoon tomato paste or 2 diced tomatoes
- Paprika, to taste
- Salt
- Pepper
parm-zucchini fries
By tulawdog
Preheat oven to 425°. Line a baking sheet with parchment paper
- 3 large zucchini
- 1/2 cup flour
- 2 tsp salt, divided
- ground black pepper, divided
- 3 large eggs
- 1 1/2 cups panko (other bread crumbs would be fine too)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. chopped rosemary (optional)
The Original Perfect Margarita Recipe
By tulawdog
1. Pour enough salt on a small plate to cover
- * Diamond Crystal kosher salt
- 1 * 1 thin lime wedge
- * Ice
- 1 1/2 * 1 1/2 ounces silver (blanco), 100 percent agave tequila
- 1 * 1 ounce triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
- 1/2 * 1/2 ounce freshly squeezed lime juice (from about 1 lime)
- 1 * 1 very thin lime slice, for garnish
Braised Mushrooms with Herbs and Blue Cheese
By tulawdog
Bring 1 cup of water to a boil in the microwave
- A small handful of dried porcini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, minced
- 1 pound crimini mushrooms (aka baby bellas)
- Salt to taste
- 2 garlic cloves, minced
- 1/3 cup dry sherry
- chopped fresh herbs such as rosemary, thyme, chives and/or parsley
- Crumbled Gorgonzola cheese (any blue cheese of your choice)
MUSHROOM PAPPARDELLE PASTA WITH A GOAT CHEESE CREAM SAUCE RECIPE
By tulawdog
Bring a large pot of water to a boil
- 4 cups pappardelle egg pasta, cooked
- 3 tbsp oil
- 2 garlic cloves, pureed
- 1/2 red pepper, finely chopped
- 1 portobello mushroom, sliced
- 4 shiitake mushrooms, sliced
- 1/4 cup dry white wine
- 1 cup vegetable broth
- 1 tsp cornstarch
- 4 oz soft goat cheese
- 1 tbsp butter
- salt and pepper to taste
- 2 oz fresh parmesan cheese, grated
- 1/2 lemon, juice and zest
TACOS DE BARBACOA
By tulawdog
# Preheat the oven to 275°
- # 1/3 cup cider vinegar
- # 3 tablespoons lime juice
- # 3-4 canned chipotle chiles, no adobo
- # 4 cloves garlic, roughly chopped
- # 3 1/2 teaspoons ground cumin
- # 2 teaspoons dried Mexican oregano
- # 1/2 teaspoon ground cloves
- # 1 1/2 teaspoons freshly ground black pepper
- # 1 1/2 teaspoons table salt or 3 teaspoons Kosher
- # 2 tablespoons vegetable oil
- # 4 pounds boneless chuck roast, excess fat removed
- # 3/4 cup chicken broth, plus more as needed
- # 3 bay leaves
- # 20 warm corn tortillas
- # Diced white onion, chopped cilantro and lime wedges for garnish
Meatball with Mozzarella
By tulawdog
ubmerge bread in enough cold water to thoroughly soak and then squeeze dry
- Meatballs
- 225 stale baguette, sliced
- 1/2 cup (30g) fresh basil, chopped
- 450 g ground beef
- 450 g ground pork
- 1 cup (100g) grated pecorino romano cheese
- 2 eggs, beaten
- 1 tsp salt
- pepper
- 20 small balls of mozzarella cheese
- Sauce
- 6 tbsp olive oil
- 2 small onions, minced
- 3 garlic cloves, peeled
- 910 g fresh or canned San Marzano or plum tomatoes, peeled, seeded, and chopped
- salt and pepper
- pinch of crushed red chilies
- Assembly
- 1/4 cup olive oil
- 1/2 cup water
mongolian beef
By tulawdog
prep the beef. slice the beef into quarter inch thick slices
- 1 pound flank steak
- 1/4 cup cornstarch
- 1 teaspoon fresh grated ginger
- 1 1/2 tablespoons minced garlic
- 3/4 cup soy sauce
- 3/4 cup water
- 1 cup + 2 tablespoons dark brown sugar
- about a cup of snow peas
- 2 large green onions, thinly sliced
- vegetable oil
Fried Sweetbreads With Carrot Salad
By tulawdog
1 Fill a large pot with water
- 2 pounds veal sweetbreads
- 2 lemons, divided
- kosher salt and cracked black pepper
- 4 carrots, grated on the largest wholes of a box grater
- 2 scallions, finely sliced
- olive oil
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- vegetable oil for frying
Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon) Recipe
By tulawdog
In a small heatproof bowl or measuring cup, combine dried porcini mushrooms with white wine and microwave until wi...
- 1 ounce (30g) dried porcini mushrooms
- 3/4 cup (180ml) dry white wine
- 6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips
- 1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced
- Extra-virgin olive oil, as needed
- 1 medium onion (about 7 ounces; 200g), sliced
- 3 medium cloves garlic, minced
- 1 teaspoon minced fresh thyme leaves (from about 8 sprigs)
- Kosher salt and freshly ground black pepper
- 1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender
- 1 pound (450g) dried tubular pasta, such as penne or rigatoni
- 3/4 cup (180ml) heavy cream
- 1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)
- 1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Directions