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Recipes
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
Braised Short Ribs with Honey Roasted Carrots
By tulawdog
PREPARE SHORT RIBS: Preheat the oven to 300F
- Carrots:
- 3 1/2 to 4 pounds meaty beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large shallots, coarsely chopped
- 2 large carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 garlic cloves, finely chopped
- 1 cup dry red wine
- 3 cups beef stock
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 2 bunches heirloom carrots (about 2 pounds), peeled, trimmed
- 2 shallots, thinly sliced
- 2 large sprigs thyme
- 3 tablespoons butter, melted
- Salt and freshly ground black pepper
- 2 tablespoons honey
Corned Beef Hash
By tulawdog
For corned beef: Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1"
- Corned beef:
- 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
- 4 sprigs flat-leaf parsley
- 3 bay leaves, torn
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 medium onion, peeled, halved through root
- 1 large russet potato, peeled, halved crosswise
- Hash:
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- Kosher salt, freshly ground pepper
- 4 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 4 large eggs
- Chopped fresh chives (for serving)
Kung Pao Chicken
By tulawdog
Make the kung pao chicken: Mix the chicken with 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 tablespoon of...
- 1 lb. chicken, cubed (I prefer to use thigh meat trimmed of as much fat as possible)
- 1 tsp cornstarch
- 2 tsps soy sauce
- 1 tbsp Shaoxing cooking sherry
- 1 tsp sesame oil
- 3 tbsps vegetable oil (not olive oil)
- 8-12 dried red chili pepppers, halved and de-seeded
- 5 slices of ginger
- 2 cloves garlic, sliced
- 1 cup whole bamboo shoots, diced (optional)
- 1/2 cup peanuts or cashews, roasted and unsalted
- 2 stalks green onions, diced
- sauce - Mix in a small bowl
- 2 tbsps soy sauce
- 1 tsp sugar
- 1/4 tsp black vinegar
- 2 tbsps water
- 1/2 tsp cornstarch
Beef Lo Mein
By tulawdog
Slice the beef into thin 2-3 inch strips and mix well in a bowl with corn starch, 1 teaspoon soy sauce, and oil
- 4 oz. flank steak
- 1 teaspoon corn starch
- 1 teaspoon soy sauce, plus 1 tablespoon (divided)
- 1 teaspoon oil
- 8 oz. fresh lo mein egg noodles or regular white noodles
- 2 cups shredded Napa cabbage
- 2 cups of mung bean sprouts
- 1 medium carrot julienned
- 1/2 of a small red bell pepper, julienned
- 1/2 cup fresh sliced mushrooms
- 1/2 cup sliced winter bamboo shoots
- 2/3 cup snow peas
- 1 scallion, julienned
- 1 clove garlic, minced
- 1 tablespoon shaoxing wine
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- Pinch of salt
- Pinch of sugar
Devil's Food Cake Recipe
By tulawdog
Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C)
- For the Cake:
- 12 ounces unsalted butter (about 3 sticks; 340g)
- 12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups; 340g)
- 3 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (about 1 cup, spooned; 85g)
- 6 ounces finely chopped dark chocolate, roughly 72% (about 1 1/4 cups; 170g)
- 16 ounces light brown sugar (about 2 cups, packed; 455g)
- 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)
- 3 large egg yolks, straight from the fridge (about 1 1/2 ounces; 45g)
- 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
- 1 tablespoon (about 13g) baking soda
- To Finish:
- 1 recipe Chocolate Swiss Buttercream or other frosting
- 5 ounces finely ground Oreo wafer crumbs (about 1 cup; 140g), store-bought or homemade (optional)
Brussels Sprouts Salad
By tulawdog
1. Rinse and dry the Brussels sprouts
- 2 pounds Brussels sprouts
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 cup toasted walnuts, chopped
- 1/2 cup dried cranberries
- 9 tablespoons extra virgin olive oil
- 3 tablespoons apple cinder vinegar
- 2 teaspoons Dijon mustard
- sea salt and freshly-ground black pepper, to taste
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme leaves
Beef flautas
By tulawdog
Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches)
- 2 pounds of chuck roast, cut into four-inch chunks
- 1 tablespoon fat: lard, bacon grease or canola oil
- 1 medium Spanish onion, quartered
- 5 cloves of garlic, crushed
- 2-4 jalapenos, diced
- 1 pound tomatillos, quartered
- 1 cup cilantro chopped
- 2 tablespoons cumin
- Salt and black pepper to taste
- Juice of one lime
- 12 corn tortillas
- 1 About 1 cup of canola oil
- Salsa, lettuce, chopped cilantro, diced onions and sour cream for garnishing
5 MINUTE ARTISAN BREAD
By tulawdog
Add warm water* to a large bowl
- 1 1/3 cups warm water, 100-110˚F
- 2 1/4 teaspoons granulated yeast*
- 1 1/2 teaspoons sea salt or 1 teaspoon regular salt.
- 1 tablespoon sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh finely chopped herbs (optional)
- 1 cup whole wheat flour**
- 2 2/3 cups all-purpose flour
Slow-Roasted Lamb Shoulder
By tulawdog
1 Rosemary-Garlic Brine: Combine the 8 cups hot water, the salt, and sugar in a large saucepan
- Rosemary-Garlic Brine (recipe follows)
- 1 bone-in lamb shoulder, about 8 pounds
- 1 large onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 3 ribs celery, cut into large chunks
- 3 tablespoons grapeseed oil
- Coarse salt and freshly ground pepper
- Fresh rosemary leaves, for garnish
- Rosemary-Garlic Brine
- 8 cups hot water, plus 8 cups cold water
- 3 cups kosher salt
- 1 cup sugar
- 1 large clove garlic, peeled
- Leaves from 6 sprigs rosemary
- 8 cups ice