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Recipes
Beef Tenderloin with Shallot and Syrah Reduction
By tulawdog
Preheat an oven to 450°F
- 1 * 1 beef tenderloin, 2 1/2 to 3 lb.
- 2 * 2 Tbs. extra-virgin olive oil
- 2 * 2 tsp. minced fresh thyme
- 1 1/2 * 1 1/2 tsp. fine sea salt
- 1 * 1 tsp. freshly ground pepper
- 2 * 2 Tbs. minced shallots
- 1 * 1 cup Syrah
- 2 1/2 * 2 1/2 Tbs. unsalted butter
Best Shrimp Fried Rice:
By tulawdog
Marinate the shrimp with shrimp, cornstarch, cooking wine, soy sauce and white pepper
- Shrimp
- 1 cup shrimp
- 1 teaspoon corn starch
- 1/4 cup Shao Xing Cooking Wine
- 1 teaspoon soy sauce
- Pinch of white pepper
- 1/2 cup vegetable oil
- ——–
- 2 eggs, scrambled
- 2 tablespoons vegetable oil or olive oil
- 1/4 cup white onion, chopped
- 1/2 cup frozen mixed vegetables
- 2 1/2 cups of cold, day old rice
- 1 Tablespoon soy sauce
- 1/2 teaspoon Chicken Bouillon
- A pinch of white pepper (and salt if needed.)
- 1/2 cup green scallions, finely chopped
SHEPHERD'S PIE FROM COOK'S ILLUSTRATED
By tulawdog
1 Prep the ground beef by adding the water, salt, pepper and baking soda
- 1 1/2 lbs ground beef no less than 93% lean
- 2 TB plus 2 tsp water
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp baking soda
- 2 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces
- 8 scallions, chopped to mix into mashed potatoes
- 1/2 c milk
- 1 lg egg yolk
- 4 TB melted butter
- 4 oz mushrooms, sliced
- 1 onion, chopped
- olive oil for sauteeing
- 2 garlic cloves, minced
- 1 TB tomato paste
- 2 TB Madeira/ruby port
- 2 TB flour
- 1 1/4 c beef broth
- 2 tsp Worcestershire sauce
- 1 bay leaf
- 1 2 sprigs fresh
- 2 carrots, chopped
- 2 tsp cornstarch
- 2 tsp water
Roasted Garlic Asparagus Chicken Pasta
By tulawdog
Preheat oven to 425 degrees
- 10 spears of asparagus
- 3 cloves garlic, diced
- 3/4 lb chicken breast or thighs, cubed
- 2 cloves garlic, diced
- 1 cup cherry tomatoes, cut in half
- 1/2 onion, thinly sliced
- 2 tbsp olive oil
- 1/2 lb spaghetti, cooked
- 3/4 cup fresh parmesan cheese, shredded
- fresh basil
Hearty One-Pot Black Eyed Pea Stew With Kale and Andouille
By tulawdog
Heat olive oil in a large Dutch oven over medium heat until shimmering
- 1 tablespoon extra-virgin olive oil
- 12 ounces andouille sausage, cut into 1/4-inch slices
- 6 ounces salt pork or slab bacon, cut into 1/2-inch lardons
- 1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
- 1 large onion, finely chopped (about 1 1/2 cups)
- 2 stalks celery, finely diced (about 1 cup)
- 1 large green bell pepper, finely chopped (about 1 cup)
- 3 medium cloves garlic, thinly sliced
- 1 bunch kale, stems removed, leaves roughly chopped, (about 3 quarts packed leaves)
- 1 pound dried black-eyed peas
- 2 quarts homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup apple cider vinegar
braised short ribs w/ citrus gremolata
By tulawdog
Braised Short Ribs 1) 30 minutes before cooking, season the short ribs all arond with salt and pepper
- Braised Short Ribs
- 8 - 8 short ribs (2 short ribs per person)
- 2 - 2 cups of onion, diced
- 1 - 1 cup of carrot, diced
- 1 - 1 cup of celery, diced
- 3 - 3 cloves of garlic
- 2 - 2 dried bay leaves
- 2.5 - 2.5 cups red wine (I used cabernet)
- 1.5 - 1.5 cups port wine
- 2 - 2 tablespoons of balsamic vinegar
- 6 - 6 cups of beef stock
- Citrus Gremolata
- 3 - 3 tablespoons of flat leaf parsley, minced
- 1 - 1 teaspoon of finely grated lemon zest
- 1 - 1 medium clove of garlic, minced
- - salt and pepper to taste
Bok Choy & Shrimp
By tulawdog
1. Add oil to a cold wok (or frying pan if you don’t have a wok)
- 1 1/2 lbs baby bok choy, cleaned and trimmed
- 1 1/2 Tbsp canola oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 lb small shrimp, cleaned & deveined
- 3 Tbsp vegetable, chicken or shrimp broth
- salt to taste
- 1/2 tsp sesame oil
- roasted sesame seeds, optional (for garnish)
Baileys Irish Cream Coffee Ice Cream
By tulawdog
# Remove the ice cream from the freezer and let soften slightly (about 10 minutes
- 3 * 3 pints of coffee flavored ice cream
- 1/4 * 1/4 cup Baileys Irish Cream Liqueur
Crisp Ravioli with Quick Roasted Tomato Sauce
By tulawdog
1. Combine 2 tablespoons water and egg in a shallow dish, mixing well
- 2 * 2 tablespoons water
- 1 * 1 large egg, lightly beaten
- 1 * 1 cup panko (Japanese breadcrumbs)
- 1/4 * 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1 * 1 (9-ounce) package fresh ravioli
- 3 * 3 tablespoons olive oil, divided
- 4 * 4 cups grape tomatoes, halved (about 2 pints)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3 * 3 garlic cloves, coarsely chopped
Fusilli Pasta with Roasted Butternut Squash
By tulawdog
Roasting the butternut squash: Preheat the oven to 425°F
- 1 (16-ounce) package fusilli pasta, cooked and drained
- 1 butternut squash
- 2 teaspoons honey
- 3 shallots, chopped
- 6 tablespoons olive oil
- 10 ounces fresh edamame beans
- 1 eggplant
- 1-1/2 1-½ tablespoons kosher salt (or regular salt)
- 4 ounces cream cheese, softened to room temperature
- 3/4 teaspoon paprika
- 3/4 teaspoon red chili flakes
- 1/2 ½ teaspoon ground coriander
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 ½ teaspoon black pepper, freshly ground