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Recipes
Braised Lamb Shanks with Spiced Butternut Squash
By tulawdog
Preheat the oven to 375 F
- 8 ounces shallots, peeled and very thinly sliced
- 4 tablespoons ghee, divided
- 1 tablespoon olive oil
- 2 lamb shanks, about 1 1/2 pounds each
- 1 large carrot, peeled and cut into 1/4″ dice
- 1 medium onion, diced
- 6 ounce can tomato paste
- 1 tablespoon fresh rosemary, finely chopped
- 4 sprigs fresh thyme, tied together with kitchen twine
- 1 cup robust red wine, such as a Spanish rioja
- 2 cups beef stock, preferably homemade
- 1 1/2 teaspoons kosher sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 butternut squash, about 2 pounds, halved and seeded
- 1 teaspoon kosher sea salt
- 2 tablespoons ghee
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper, or to taste
Fettuccini with Roasted Butternut Squash, Sage & Brown Butter
By tulawdog
Peel the squash, cut it into one-half inch cubes, toss with a little olive oil and salt, and roast in a single laye...
- 1 small butternut squash, about 1 pound
- 1 lb fettuccini noodles
- 3 tablespoons butter
- 10-15 whole sage leaves
- 1/3 cup cup pine nuts, lightly toasted
- Dry Jack or Parmesan cheese
- Salt and pepper to taste
NUTELLA BANANA BRUSCHETTA
By tulawdog
Preheat the broiler or, if your oven doesn't have a broiler, heat oven to 450°F
- 1 small loaf whole-wheat French bread
- 1/2 jar Nutella
- 1 banana, peeled and thinly sliced
- 1-2 Tbsp brown sugar
- Sea salt
Slurpy Pan-Asian Noodles
By tulawdog
Cook the noodles in at least 8 cups of boiling water
- * A total of approximately 10 cups of quick-cooking veg; my suggestions follow:
- 16 to 18 * 16 to 18 ounces udon noodles
- 2/3 * 2/3 cup soy sauce
- 8 * 8 teaspoons Shaoxing rice wine, or dry sherry, sake, or vermouth
- 1 * 1 tablespoon hoisin sauce
- 6 * 6 tablespoons vegetable oil
- 1 * 1 (2 x 1-inch) hunk fresh ginger, peeled and minced
- 6 * 6 cloves garlic, minced
- 1/2 * 1/2 fresh chile pepper of choice, seeded and minced (optional)
- 2 to 3 * 2 to 3 medium-size carrots, peeled and cut into 2-inch matchsticks
- 2 * 2 red, orange, or yellow bell peppers, seeded and julienned
- 6 * 6 bunches (about 6 cups) baby bok choy, thoroughly rinsed and sliced into 1-inch pieces (Larger bok choy or another kind of choy is perfectly fine; the baby choy yields the mildest and most tender results, in my opinion.)
- * Other veg options: chopped green beans, snow peas, shredded cabbage, small broccoli florets, thinly sliced mushrooms
- 1 * 1 tablespoon gomasio
- 2 * 2 teaspoons sesame oil
- * Optional garnishes: 3 chopped scallions and 1/4 cup chopped cilantro
Stir Fry Ginger Beef Recipe
By tulawdog
1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices
- Marinade
- 2 * 2 Tbsp unseasoned rice vinegar
- 5 * 5 Tbsp soy sauce
- 1 * 1 Tbsp honey
- 1 * 1 Tbsp peeled, grated fresh ginger
- 1 * 1 teaspoon chile pepper flakes
- 1 * 1 teaspoon ground cumin
- Beef and stir-fry
- 1 * 1 1 1/4 to 1 1/2 lb top sirloin steak
- 1 * 1 Tbsp corn starch
- 2 * 2 Tbsp vegetable oil (preferably peanut)
- 1 * 1 Tbsp sesame oil (optional)
- 3-4 * 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
- 2 * 2 cloves garlic, thinly sliced
- 2-3 * 2-3 hot chiles, preferably red serranos
- 1 * 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
- 1/2 * 1/2 cup loosely packed, chopped cilantro
Chicken-Broccoli Shells and Cheese
By tulawdog
Cook pasta according to the directions on the box
- 8-ounces medium shells pasta, uncooked
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 4 chicken breast halves, cut into 1-inch pieces
- salt and fresh ground pepper, to taste
- 1 cup skim milk
- 1 cup chicken broth
- 1/4 cup all-purpose flour
- salt and fresh ground pepper, to taste
- 1/8 teaspoon chili powder
- 1 cup shredded cheddar cheese
Chicken Marbella
By tulawdog
1) In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers w...
- Serves 5
- Ingredients
- 2 chickens, 2½ lbs each, quartered, bone-in, skin-on
- ½ head garlic, peeled and finely puréed (8 cloves, minced)
- 2 tablespoons dried oregano
- Coarse salt and freshly ground pepper to taste (about 2¼ teaspoons coarse salt and 1 teaspoon pepper)
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup pitted prunes
- ¼ cup pitted Spanish green olives
- ¼ cup capers with a bit of juice
- 3 bay leaves
- ½ cup light brown sugar
- ½ cup white wine
- 2 tablespoons fresh Italian parsley or cilantro, finely chopped (preferably parsley)
Big Bob Gibson's Championship Pork Shoulder
By tulawdog
1. In a small bowl, mix together all of the ingredients for the dry rub
- Dry Rub
- 1 tablespoon granulated sugar
- 1/2 tablespoon dark brown sugar
- 2 1/4 teaspoons garlic salt
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- Injection
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup kosher salt
- 2 tablespoons Worcestershire sauce
- Vinegar Mop
- 1 3/4 cup apple cider vinegar
- 1/8 cup cayenne pepper
- 1/2 tablespoon kosher salt
- 2 slices of lemon
- 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds
Breakfast Tart With Pancetta and Green Onions
By tulawdog
Place an oven rack in the center of the oven
- Butter, for the pan
- Flour, for the pan
- 1 9-inch unroll-and-bake refrigerated pie crust
- 1 large egg white, lightly beaten
- 2 teaspoons vegetable oil
- 3 ounces pancetta, cut into 1/4-inch pieces
- 5 large eggs, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded gruyere cheese
- 3 scallions, white and pale green parts, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
CARNITAS
By tulawdog
Pre-heat your oven to 300 degrees
- 4 pound boneless pork but, cut into 2 inch chunks (remove any excess fat)
- 2 cups water
- Juice from 1 lime
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 medium yellow onion, peeled and halved
- 1 teaspoon dried oregano
- 1 large naval orange, halved
- Salt, pepper