Tulawdog's profile page
Recipes
Slow Cooker Coconut Ginger Chicken & Vegetables
By tulawdog
Combine ingredients from the spice blend together and set aside
- 4 cloves garlic, peeled
- 2 inch cube of ginger (about 30 grams), roughly chopped
- 1 small sweet onion, peeled, quartered
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 2.5 lbs boneless, skinless chicken thighs, cut into four
- 2 cans coconut milk, not shaken
- 2 Tablespoons cornstarch
- 1 can of baby corn cobs
- 1 cup peas or frozen vegetables of your choice
Santiago Salsa
By tulawdog
Preheat oven to 400°. In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and spi...
- For the dip
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 cup cooked white rice
- 1 cup diced tomato
- 1/2 cup diced onion
- 3 cups (12 ounces) grated cheddar-monterey jack blend, divided
- 2 tablespoons finely diced pickled jalapeño
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground pepper
- For serving
- Tortilla chips
- Sour cream
- Salsa
Lemon Chicken Fettuccine
By tulawdog
Heat olive oil in a large skillet over medium heat; add cubed chicken pieces
- 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
- 3 tablespoons Pompeian Arbequina extra virgin olive oil
- 3 to 4 boneless chicken breast halves, cubed
- salt and pepper, to taste
- 1 pint sweet grape tomatoes, halved
- 1 package (8-ounces) mushroom slices
- 1/4 cup loosely packed fresh flat leaf parsley
- For the Dressing
- 2 tablespoons Pompeian Arbequina extra virgin olive oil
- 1 lemon, juiced
- 1/8 teaspoon garlic powder
- salt and pepper, to taste
- grated parmesan cheese, optional
Roasted Mushrooms with Rosemary and Garlic
By tulawdog
1 Adjust oven rack to center position and preheat the oven to 400°F
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1 tablespoon minced fresh rosemary
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 1/8 teaspoon dried red pepper flakes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup olive oil
- 2 pounds crimini mushrooms, wiped clean
- 1 tablespoon lemon juice from 1 lemon
- Chopped fresh parsley, for garnish
Steak au Poivre W/Sonoma
By tulawdog
Rub the steaks with the steak au poivre paste according to the package instructions
- 2 rib-eye steaks, each 1 lb. and 2 inches thick
- 4 Tbs. steak au poivre paste
- 2 Tbs. unsalted butter
- 6 shallots, peeled and sliced 1/8 inch thick
- 2/3 cup red wine
- 1 Tbs. beef demi-glace
- 2/3 cup chicken broth
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- Pommes frites for serving (see related recipe at left)
Rich and Meaty Lamb Ragù
By tulawdog
Pat the lamb chunks dry with a paper towel
- 2 pounds stew lamb, cut in chunks
- Salt and freshly ground black pepper
- 2 onions
- 4 sprigs fresh rosemary
- 3 tablespoons fresh sage
- 8 cloves garlic
- 1 big carrot, peeled
- Olive oil
- 2 cups red wine
- 1 28-ounce can peeled whole plum tomatoes
Hummus
By tulawdog
Combine all ingredients in the food processor and puree, adding water as needed to reach desired consistency
- 1 large can of chickpeas (about 2 cups), drained and rinsed
- 1/4 cup olive oil
- 2-3 garlic cloves, peeled
- 1/4 cup lemon juice
- 2 tbsp tahini
- salt, to taste (I use 1 to 1-1/2 tsp of sea salt)
- water, as desired
Lemon ice cream with very berry swirl
By tulawdog
In a large saucepan, combine lemon zest and sugar until very fragrant
- For the ice cream:
- zest of 3 lemons
- 3/4 c sugar
- 1 1/2 c whole milk
- 2 1/2 c heavy cream
- 1/4 tsp salt (trust me)
- 1/2 tsp vanilla
- For the berry swirl:
- 1 c raspberries (frozen is fine)
- 1 c blueberries (ditto)
- 1 c strawberries (ditto again)
- 1/4 c sugar
- juice of 1/2 lemon
- 1/2 tsp cornstarch
Seafood Pasta with Tuscan Hot Oil
By tulawdog
1. MAKE THE TUSCAN HOT OIL In a small bowl, combine the olive oil with the parsley, crushed red pepper and sea s...
- Tuscan Hot Oil
- 1 . 1/2 cup extra-virgin olive oil
- 2 . 1/4 cup plus 2 teaspoons dried parsley
- 3 . 2 teaspoons crushed red pepper
- 4 . 2 teaspoons sea salt
- Seafood Pasta
- 1 . 1/4 cup extra-virgin olive oil
- 2 . 1 medium onion, finely chopped
- 3 . 1 garlic clove, minced
- 4 . 1/2 cup dry white wine
- 5 . 2 cups tomato sauce, preferably homemade
- 6 . 1/2 cup clam broth
- 7 . 1 pound large shrimp, shelled and deveined
- 8 . 1 pound mussels, scrubbed and debearded
- 9 . 1 pound cockles, scrubbed and rinsed
- 10 . 1/2 pound sea scallops, quartered
- 11 . 1/2 pound red snapper fillets, cut into 1 1/2-inch pieces
- 12 . 1/2 pound small squid, cut into 1/2-inch rings
- 13 . 1 pound bucatini
Mango Chutney
By tulawdog
1. In a heavy bottomed saucepan add the mango, sugar and water and let it sit for about 30 minutes and let it re...
- 2.2 pounds / 1 kg firm green mangoes, pealed, skinned and grated*
- 1/2 kg sugar
- 5 cups / 1.2 litres water, more if you’d like it thinner
- 4-5 bayleaves
- 2-3 cinnamon sticks
- 1 tbsp Cumin seeds
- 3-4 cloves of garlic, chopped
- 1 tbsp chilli powder (spicy kind, not the Hungarian paprika kind)
- 1 tsp turmeric
- salt to taste