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Recipes
TURKEY GRAVY - Cook's
By tulawdog
1. Heat oven to 450 degrees F
- Turkey trimmings: reserved giblets (do not use the liver), neck, tailpiece, and backbone and breast bones from turkey
- 1 carrot, cut into 1-inch pieces
- 1 rib celery, cut into 1-inch pieces
- 2 small onions, coarsley chopped
- 6 cloves garlic, unpeeled
- 3-1/2 cups chicken stock, divided
- 2 cups dry white wine
- 6 sprigs fresh thyme
- 1/4 cup all-purpose flour
- Salt and ground black pepper
Clam, Chard, and Bacon Pizza
By tulawdog
Preheat oven to 500°. Fill a large bowl with boiling water
- All-purpose flour (for dusting)
- 1 1-pound store-bought pizza dough
- 1 10-ounce can whole baby clams
- 2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
- 3 garlic cloves, thinly sliced
- 2 tablespoons minced shallot
- 1 1-pound bunch Swiss chard, center stalks removed, leaves torn
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, cut into 1/2" cubes
- 1 tablespoon white wine vinegar
- 1/2 teaspoon yellow cornmeal
- 1 tablespoon good-quality extra-virgin olive oil
- 1/2 cup finely grated Parmesan
Chipotle Chicken Tacos
By tulawdog
Melt the butter in a large nonstick skillet over medium heat
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Herb Crusted Rack of Lamb with Port Reduction Sauce
By tulawdog
1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mo...
- 1.5 * 1.5 lb. rack of lamb
- 3 * 3 sprigs of thyme
- 1 * 1 sprig of rosemary
- 3 * 3 sage leaves
- 1 * 1 tsp oregano
- 2 * 2 tbsp parsley
- 2 * 2 garlic cloves
- 2 * 2 tbsp Dijon mustard
- 2 * 2 tbsp olive oil
- 1 * 1 tsp salt
- 1 * 1 tsp pepper
- 1 * 1 cup port wine
- 1 * 1 cup veal broth
Chicken Piccata
By tulawdog
Season the cutlets with salt and pepper
- 2 chicken cutlets
- 1/2 cup flour
- salt and freshly cracked black pepper
- 2 Tbsp unsalted butter, divided
- 2 Tbsp olive oil, divided
- 1 large or 2 smaller shallots, minced
- 2 cloves garlic, minced
- 1 heaping Tbsp capers, drained (plus more for garnish)
- 1/4 cup white wine, dry sherry,,or Marsala
- juice of 1 lemon
- 1/2 lemon finely sliced on a mandoline slicer
- handful of fresh parsley, chopped (reserve some for garnish)
Southern Fried Chicken Recipe
By tulawdog
Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fo...
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- Kosher salt
- One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 1 1⁄2 cups all-purpose flour
- 1 ⁄2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or peanut oil
Warm chocolate pudding cakes
By tulawdog
Preheat oven to 375 degrees
- 5 1/2 ounces best-quality bittersweet chocolate, cut into small pieces
- 1/2 cup plus 1 tablespoon unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1/2 cup granulated sugar
- 5 tablespoons all-purpose flour
- Confectioners sugar
- Fresh whipped cream or Ice Cream
Ginger Garlic Baked Chicken Recipe
By tulawdog
Rinse the chicken and pat dry with paper towels
- 1 1/2 lbs chicken drumsticks
- One 2-inch piece ginger, peeled and chopped
- 5 garlic, peeled and chopped
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 heavy dashes white pepper
- Pinch of Chinese five-spice powder
- Pinch of salt
Hunter's-Style Chicken
By tulawdog
Preheat oven to 325 degrees
- 1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice
- Kosher or sea salt
- 1 cup dried porcini mushrooms
- 1 cup boiling water
- Grapeseed oil
- Extra-virgin olive oil
- 1/2 pound crimini mushrooms
- 2 ounces red (Italian/sweet) vermouth
- 2 cups chopped white or yellow onion
- 1 small carrot, peeled and grated (about 1/2 cup)
- 3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)
- 1 tablespoon double-concentrated tomato paste
- 1 cup dry red wine
- A pinch of red chile flakes
- 3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley)
Spicy Thai Chickpeas with Coconut, Lemongrass and Sweet Basil
By tulawdog
On stove top, sauté onion and chili garlic sauce with some olive oil in a large skillet, wok or pot set to low-med...
- 2 large yellow onions, peeled and coarsely chopped
- 1 heaping Tbsp chili garlic sauce, or less as desired (it's hot)
- 1 large red bell pepper, sliced
- 1 cup frozen edamame, simply run under hot water and drain
- 3 cups cooked chickpea, thoroughly rinsed if using canned
- 1 cup sliced crimini mushrooms
- 1 generous nub of ginger, peeled and shaved*
- 2 Tbsp curry
- 2 tsp turmeric
- 1 tsp cumin
- 2 cups coconut milk
- 1 cup vegetable stock
- 2 limes, each cut into four quarters
- 2 lemongrass stalks, ends and rough exterior casing removed
- 2 Tbsp fish sauce,*optional* for non-vegetarians
- 1 large bunch fresh basil, some torn into pieces and some left intact