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Recipes
Cider-Brined Pork Chops with Apple Sauerkraut
By tulawdog
In a medium saucepan combine the brine ingredients
- BRINE
- 2 bottles (each 12 ounces) hard cider
- 1 tablespoon packed golden brown sugar
- 2 teaspoons kosher salt
- 4 sprigs fresh thyme
- 4 boneless pork loin chops, each about 6 ounces and 1 inch thick, trimmed of excess fat
- SAUERKRAUT
- 1 pound sauerkraut (with juices) (2 1/2 cups)
- 2 tablespoons packed golden brown sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon caraway seed
- 1/4 teaspoon freshly ground black pepper
- 2 small green apples, peeled and finely diced
- Extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup whole-grain mustard
Red-Cooked Pork Chops
By tulawdog
1 Mix together all ingredients except the pork chops
- 4 * 4 boneless pork chops, about 3/4 inch thick
- 2 * 2 tablespoons brown sugar
- 2 * 2 tablespoons hoisin sauce
- 2 * 2 tablespoons soy sauce
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 tablespoon sesame oil
- 2 * 2 teaspoons five-spice powder
- 2 * 2 teaspoons fresh ginger, grated
- 2 * 2 garlic cloves, minced
Molten Midnight Brownies
By tulawdog
Arrange a rack in the middle of the oven and heat to 325°F
- 16 tablespoons (1 cup) unsalted butter, cut into small cubes
- 2 1/2 cups granulated sugar
- 3/4 cup Dutch-process cocoa powder
- 3/4 cup black cocoa powder (or an additional 3/4 cup Dutch-process)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 6 ounces coarsely chopped semisweet or bittersweet chocolate (about 1 1/3 cups), divided
PRESSURE-COOKER POT ROAST
By tulawdog
1. Using 3 pieces of kitchen twine per roast, tie each roast crosswise at equal intervals into loaf shape
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
- Kosher salt and pepper
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 onion, sliced thick
- 1 celery rib, sliced thick
- 1 carrot, peeled and sliced thick
- 1/4 teaspoon baking soda
- 1 cup beef broth
- 2 teaspoons soy sauce
- 2 bay leaves
- 1 tablespoon red wine
- 1 sprig fresh thyme
Apple, Bacon, and Brie Panini
By tulawdog
Cook your bacon in an oven or stovetop until crispy
- 2 slices bacon, cooked crisp and drained
- 2 slices rustic bread (I used cranberry walnut)
- 3 oz brie cheese, thinly sliced
- 1/2 apple, thinly sliced
- 1 tbsp fig or raspberry jam
White Chocolate Peppermint Jumbles
By tulawdog
Add the first 4 ingredients to a 6-quart electric slow cooker
- 2 (16-ounce) packages vanilla bark coating
- 1 (12-ounce) package white chocolate morsels
- 1 (6-ounce) package white chocolate baking squares
- 3 tablespoons shortening
- 1 (16-ounce) package pretzel nuggets
- 1 (8-ounce) package animal-shaped crackers (3 cups)
- 1 cup hard peppermint candies, coarsely crushed
- Waxed paper
Grilled Steaks with Blue Cheese Garlic Sauce
By tulawdog
Preheat grill. Bring steaks to room temperature
- For the sauce:
- 4 Beef Loin Tenderloin Steaks (Or other cut of beef)
- sea salt
- freshly cracked black pepper
- 1/4 cup crumbled Blue Cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons milk or cream
- 1 tablespoon butter
- 2 garlic cloves, grated
Eggless Cheesecake Icecream
By tulawdog
With a hand mixer (or a stand mixer) , mix the cream cheese until very smooth
- 12 ounces cream cheese, room temperature, cut into 2-inch pieces
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup mascarpone, room temperature
- 1 cup 2% milk, room temperature (or use whole milk)
- 2 tsp pure vanilla extract
- 1/4 cup sour cream, room temperature
Spicy Parmesan Green Beans and Kale
By tulawdog
Warm the olive oil in a large, heavy saute pan over medium-high heat
- 3 TABLESPOONS OLIVE OIL
- 1 ONION, SLICED
- 1/4 POUND CREMINI MUSHROOMS, TRIMMED AND QUARTERED (ABOUT 14 MUSHROOMS)
- 1 1/2 POUNDS GREEN BEANS, TRIMMED AND SLICE INTO 1-INCH PIECES
- 2 TEASPOONS SALT
- 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1/4 CUP WHITE WINE (OR CHICKEN BROTH)
- 1/2 TEASPOON RED PEPPER FLAKES
- 1 BUNCH KALE (1/2 POUND), RINSED, STEMMED, AND ROUGHLY CHOPPED
- 2 TABLESPOONS LEMON JUICE (ABOUT 1/2 A LEMON)
- 3 TABLESPOONS FINELY GRATED PARMESAN
Roast Beef with Dijon-Caper Sauce
By tulawdog
For roast beef: Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour
- Roast Beef:
- 1 * 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
- 1/2 * 1/2 teaspoon salt
- 1 * 1 teaspoon dried thyme
- 1 * 1 teaspoon dried basil
- 1/2 * 1/2 teaspoon freshly ground pepper
- Sauce:
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon all purpose flour
- 2 * 2 cups low-salt beef broth
- 2 * 2 tablespoons Dijon mustard
- 2 * 2 tablespoons drained capers