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Recipes
Spice-Rubbed Grilled Flap Meat (Sirloin Tip)
By tulawdog
1 Combine pepper, coriander, fennel, cumin, red pepper flakes, and oregano in a mortar and pestle and grind until c...
- 1 tablespoon whole black peppercorns, toasted
- 1 teaspoon coriander seed, toasted
- 1 teaspoon fennel seed, toasted
- 1 teaspoon cumin pods, toasted
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 2 medium cloves garlic, minced (about 2 taspoons)
- 2 tablespoons vegetable or canola oil
- 1 whole flap meat steak, 2 to 2 1/2 pounds
- Kosher salt
Pad See Ew Recipe
By tulawdog
Cook the wide rice sticks according to the package directions
- Ingredients:
- 2 tablespoons oil
- 2 cloves garlic, minced
- 4 oz boneless and skinless chicken breast, cut into thin pieces
- 8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
- 6 oz Chinese broccoli (kalian/gailan)
- 2 beaten eggs, optional
- Seasonings:
- 2 tablespoons sweet soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
Apple and Chestnut-Stuffed Pork Loin with Cider Sauce
By tulawdog
. The night before you roast the pork, season all over with salt and pepper
- Equipment:
- 12 - to 14-inch skillet
- Small (approximately 12- by 14-inch) roasting pan
- Six 10-inch lengths of butcher's twine
- 1-quart saucepan
- For the pork:
- 3-pound boneless pork loin roast, butterflied (see Notes)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the stuffing:
- 2 tablespoons olive oil
- 1 tablespoon (14 g) salted butter
- 1 small white onion, finely chopped
- 1 celery stalk, ends trimmed, diced
- 1 large firm-tart apple (about 8 ounces; see Apple Notes), unpeeled, cored, and cut into 1/2-inch cubes
- 7 fresh sage leaves, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 5 ounces (142 g) white or whole-wheat bread, crusts removed, torn into 1-inch pieces
- 5 ounces (142 g) vacuum-packed roasted chestnuts (see Notes)
- 1 egg, lightly beaten
- 1/2 cup (120 ml) low-sodium chicken broth
- For the sauce:
- 1 1/2 cups (240 ml) fresh apple cider, divided
- 2 teaspoons cornstarch
Garlic Chicken curry
By tulawdog
Grate 10 cloves of garlic and mix it with grated ginger, yogurt, turmeric and salt
- 1 lb chicken, boneless or with bones
- 15 garlic cloves
- 1 inch ginger, grated
- 1/4 cup yogurt
- 1/2 teaspoon turmeric powder
- 2 bay leafs
- 1 medium onion, thinly sliced
- 3 green chilies, slit in center
- salt
- oil
- See more at: http://www.playfulcooking.com/curries-and-stew/garlic-chicken/#sthash.Y3MAm3Lr.dpuf
Mushroom and Bok Choy Noodle Bowl
By tulawdog
Cook noodles per package instructions
- 1 (7 oz) package pad thai rice noodles
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon Sriracha chili sauce
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 4 baby bok choy, cut crosswise into 2″ pieces, white parts trimmed
- 1 cup cremini mushrooms, sliced
- 4 green onions, trimmed and sliced
- 1 teaspoon roasted sesame seed
Classic Buttercream Frosting
By tulawdog
Classic American Buttercream frosting
- 1 cup unsalted butter, softened
- 3 to 4 cups confectioners' sugar, sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 to 4 tablespoon cream
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By tulawdog
Prepare the lemons: Zest and juice the lemons
- For the dough:
- Makes 12 large breakfast rolls
- Lemons, for dough, filling, glaze, and garnish
- 3 large lemons, at room temperature
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large eggs
- For the sticky lemon filling:
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- For the lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
Sous vide Corned Beef and Cabbage
By tulawdog
Fill slow cooker with hot water, making sure to leave room for corned beef and set to warm
- 3 to 5 pound corned beef (I made mine, recipe here).
- 2 tablespoon pickling spices (I like Penzeys Spices Corned Beef Spices mix)
- 1 teaspoon garlic powder
- Large resealable plastic bags or vacuum sealed bags
- Vegetables
- 1/2 head of cabbage
- 1 to 2 pounds red potatoes
- 5 small carrots
- 5 pieces of bacon
Penne with Smoked Trout and Tomatoes
By tulawdog
Heat some olive oil and a good knob of butter in a pan over a low heat and when the butter has melted add the finel...
- Penne
- smoked rainbow trout, flaked roughly
- 1 large onion, diced finely
- assorted cherry tomatoes, quartered
- rocket (arugla)
- fresh parsley leaves, roughly chopped
The Ultimate Club Sandwich
By tulawdog
You know how to make a killer sandwich
- 2 slices good bread
- whole grain mustard
- Brie cheese, rind and all
- thinly sliced roasted turkey
- 2 slices crisp cooked bacon
- sliced tomato
- baby spinach leaves
- ripe avocado, sliced
- butter for grilling