Tulawdog's profile page
Recipes
Slow Cooker Thanksgiving Stuffing
By tulawdog
1. Preheat oven to 300 degrees F
- 1 pound good-quality white sandwich bread, cut into bite-sized cubes
- 8 oz breakfast sausage, removed from casing
- 3 Tbsp unsalted butter
- 1 medium onion, chopped (about 2 cups)
- 3/4 cups celery ribs, split down the middle and chopped
- 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 Tbsp fresh sage, chopped (or 1 tsp dried sage)
- 1 1/2 cup reduced (low) sodium chicken broth
- 1 large egg
- 1/2 tsp kosher salt
- 3/4 tsp black pepper
- chopped chives, thyme, and sage, as garnish
Beef Burgundy - ATK
By tulawdog
If you cannot find salt pork, thick-cut bacon can be substituted
- Beef Braise
- 6 ounces salt pork , trimmed of rind (see Step 1 below), rind reserved, and salt pork cut into 1/4 inch by 1/4 inch by 1-inch pieces
- 10 sprigs fresh parsley leaves , torn into quarters
- 6 sprigs fresh thyme
- 2 medium onions , chopped coarse
- 2 medium carrots , chopped coarse
- 1 medium head garlic , cloves separated and crushed but unpeeled
- 2 bay leaves , crumbled
- 1/2 teaspoon whole black peppercorns
- 1/2 ounce dried porcini mushrooms , rinsed (optional)
- 4 - 4 1/4 pounds beef chuck roast , prepared as described in Steps 2, 3, and 4 below
- 4 tablespoons unsalted butter , cut into 4 pieces
- 1/3 cup unbleached all-purpose flour
- 1 3/4 cups canned low-sodium chicken broth
- 1 bottle red burgundy wine (750 ml) or Pinot Noir
- 1 teaspoon tomato paste
- Onion and Mushroom Garnish
- 36 frozen pearl onions (about 7 ounces)
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 10 ounces white mushrooms , whole if small, halved if medium, quartered if large
- 2 tablespoons brandy
- 3 tablespoons minced fresh parsley leaves
French Fries - Bourdain
By tulawdog
Step 1: Prep Fill a large bowl with ice water
- 4 Idaho potatoes, big, long ones
- 2 quarts or more peanut oil to fill fryer (or pot)
- Table salt
BUTTERMILK BISCUITS
By tulawdog
Preheat the oven to 450° F and lightly grease a baking sheet or cast-iron skillet
- Two cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar (can add more to taste)
- 1/2 teaspoon kosher salt
- 1 (8 tablespoons) stick unsalted butter, chilled
- 3/4 cup of buttermilk, cream, or half-and-half
Fennel Braised Pork Chops with an Apple Cider Demi Glace; Apple Cider Demi Glace
By tulawdog
Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat
- Ingredients:
- Fennel Braised Pork Chops: (Note, the demi glace will be quite salty and no additional salt is needed for the chops.)
- 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)
- 1 Apple, peeled, cored, and sliced
- 1 Fennel bulb, fronds removed and saved, sliced
- 4 sprigs fresh Thyme
- 1 Tablespoon fresh Sage, minced
- 1 teaspoon freshly ground Black pepper
- 1 teaspoon ground Fennel
- 1/2 teaspoon Garlic powder
- 2 teaspoons of Argan oil (or hazelnut or olive oil)
- 1/4 cup Apple Cider
- Apple Cider Demi Glace (Adapted from Cuisine Unlimited)
- 2 cups apple cider
- 3/4 cup apple cider vinegar
- 1 head garlic, cut in half
- 2 shallots, quartered
- 3 bay leaves
- 2 dozen peppercorns
- 6 cups chicken stock
- Sea salt (To taste, I found it unnecessary but this will depend on the saltiness of your chicken stock.)
- White pepper (I used a very tiny pinch)
Pasta with Bacon and Mushrooms - pw
By tulawdog
Cook pasta according to package directions
- 2 * 2 Tablespoons Olive Oil
- 3 * 3 slices Thin Bacon, Cut Into 1/2-inch Pieces
- 3 * 3 cloves Garlic, Minced
- 1 * 1 package (10 Ounce) White Button Mushrooms, Sliced Thin
- 1 * 1 cup Low Sodium Chicken Broth (OR Dry White Wine)
- 1 * 1 cup Half-and-half
- 1/4 * 1/4 cups Heavy Whipping Cream
- 3 * 3 whole Green Onions, White And Light Green Parts Sliced
- 1/4 * 1/4 cups Flat-leaf Parsley, Minced
- 1/2 * 1/2 cups Freshly Grated Parmesan Cheese
- * Salt To Taste
- * Freshly Ground Black Pepper, To Taste
- 1 * 1 pound Thin Spaghetti Or Angel Hair Pasta
- * Extra Parmesan, For Sprinkling
Beef and Guinness Pie with Chanterelle Mushrooms
By tulawdog
Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp
- 3 Tbsp. sunflower oil
- 5 rashers streaky bacon, chopped
- 1 3/4 lb stewing steak, excess fat removed, cubed
- 2 medium onions, chopped
- 2 Tbsp. plain flour
- 1 tsp. mustard seeds
- 2 carrots chopped in to cubes
- 1/2 lb mushrooms (I used Chanterelle Mushrooms)
- 2 tsp tomato puree
- 150 ml Guinness
- 200 ml hot beef or chicken stock
- 3-4 thyme sprigs
- handful parsley, chopped
- 1 lb pack puff pastry
- 1 beaten egg, to glaze
- salt and pepper to taste
Parker House Rolls
By tulawdog
Line a large baking tray with baking paper and set aside
- 1 1/2 cups milk
- 115 g unsalted butter, cut into small dice plus extra fro brushing
- 1/2 cup caster sugar
- 7 g (1 sachet) dried yeast
- 1/2 cup warm water
- 3 eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups "00" flour
Mexican Pulled Pork (Carnitas) ATK
By tulawdog
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- PORK
- 1 (3 1/2- to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- TORTILLAS AND GARNISHES
- 18 (6-inch) corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Creamy mushroom pasta with caramelized onions and spinach
By tulawdog
1) First we need to caramelize onions
- 1 tablespoon olive oil
- 3 onions, medium or large, sliced
- pinch of salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 10 or 15 small mushrooms sliced (I used shiitake with stems removed)
- pinch of salt
- 3 cups spinach
- 8 oz fettuccine pasta
- 2/3 cup heavy cream
- 1/3 cup milk
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt