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Recipes
Stir-Fried Cucumbers With Spicy Ground Pork
By tulawdog
Place cucumbers in a large bowl and add the salt
- For the Marinated Pork:
- 2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
- 1 1/2 teaspoons kosher salt
- 1/2 pound ground pork
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon canola or vegetable oil
- 1 teaspoon Asian fish sauce
- 1/2 teaspoon cornstarch
- For the Sauce and Stir-Fry:
- 2 teaspoons water
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon cornstarch
- 1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
- 1/2 to 1 teaspoon of chili flakes, to taste
- 1/2 head of garlic, peeled and thinly sliced
- Cooked white rice, for serving
- Directions
Cornish Hens with Lemon and Rosemary
By tulawdog
Pat chicken dry with paper towels and place breast-side-down on a large cutting board
- 4 Cornish hens, about 1 pound each
- 1 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon juice and 1 tablespoon zest from 1 lemon
- 3 medium cloves garlic, minced on a microplane grater
- 2 tablespoons extra virgin olive oil
Shrimp and Asparagus Risotto
By tulawdog
In a medium saucepan heat the broth over medium-low heat
- 1-2 Tablespoons olive oil
- 1 pound asparagus, washed, ends trimmed and cut on the diagonal into 1-inch pieces
- 3 Tablespoons butter
- 1 small onion, diced
- 1-1/4 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth
- 3/4 pound medium shrimp, shelled and deveined
- 1 tsp lemon zest (optional)
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper
chicken fricassee C/I
By tulawdog
1. heat a large skillet over medium high heat and add the butter and olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts
- 1 pound cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 1/4 cup white wine
- 1 tablespoon all purpose flour
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 1/3 cup sour cream
- 1 egg yolk
- 1/2 teaspoon ground nutmeg
- 2 teaspoons lemon juice
Mini PB&J Cupcakes
By tulawdog
To make cupcakes: Preheat the oven to 350ºF and place mini baking liners in mini muffin tins
- For the cupcakes:
- 1 box yellow cake mix, like Betty Crocker Super Moist
- 1 1/4 cups water
- 3/4 cup creamy peanut butter
- 1/4 cup vegetable oil
- 3 eggs
- For the frosting:
- 1/2 cup heavy cream
- 6 ounces cream cheese
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- For the filling:
- 1 cup grape or strawberry jam
Garlic-Rosemary Focaccia
By tulawdog
1. Pour warm water in a large bowl fit to an electric mixer
- 1/3 cup warm water (about 100 degrees Fahrenheit)
- 2 1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons garlic salt
- 1 1/2 cups lukewarm water
- 2 tablespoons extra virgin olive oil, plus more for top of bread
- 1-2 tablespoons fresh, finely chopped rosemary, plus more to serve (optional)
- Coarse sea salt, for sprinkling
- 1/4 cup fresh grated parmesan, for sprinkling
Blueberry cheesecake ice cream
By tulawdog
combine blueberries and sugar in a small saucepan and cook, stirring occasionally, over medium-high until berries b...
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1 tsp cornstarch
- 6 oz cream cheese, room temperature
- 1/2 cup brown sugar
- 2 cups chilled heavy whipping cream
- 2 tsp vanilla
Dark Chocolate Mint Leaves
By tulawdog
These fresh mint leaves will only stay fresh-looking for about 5 hours, and should be served straight out of the fr...
- 1 bunch large, unblemished mint leaves (you’ll need about 35 leaves total)
- 1 bar Ghirardelli Intense Dark Twilight Delight chocolate
- YOU WILL ALSO NEED
- baking sheet, parchment paper
- Prep Time: 10 Minutes
- Total Time: 40 Minutes
- Servings: About 35 dark chocolate mint leaves
- Kosher Key: Dairy
Halibut Steaks with Citrus, Watercress and Black Olives
By tulawdog
Prepare a fire in a charcoal grill or preheat a gas grill
- 3 ⁄4 cup dry white wine
- 2 Tbs. light molasses
- 2 Tbs. peeled and finely grated fresh ginger
- 4 halibut steaks, each 6 to 8 oz.
- 2 Tbs. canola oil
- Coarse salt and freshly ground pepper, to taste
- 1 orange, cut into 8 wedges
- 1 lemon, cut into 4 wedges
- 1 bunch watercress, stemmed
- 1 ⁄2 cup Kalamata olives
Pretzel Rolls
By tulawdog
1. Using a stand mixer fitted with the dough hook attachment, add water, yeast, and sugar
- 1 1/2 cup warm water (110°F)
- 2 1/4 tsp. (or 1 packet) active dry yeast (not instant rise yeast)
- 2 tsp. sugar
- 4 1/2 cups unbleached all-purpose flour
- 2 tsp. Kosher salt
- 4 tbsp. unsalted butter, melted
- 1/4 cup baking soda
- 1 egg, lightly beaten
- Kosher salt, for sprinkling