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Recipes
Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce
By tulawdog
Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chili flakes, and peanut oil for ab...
- 2 Pieces Chicken Breast
- 2 Pieces Chicken Legs
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Sichuan Peppercorn
- 2 Tbsp Honey
- 3 Tbsp Soy Sauce
- 1/2 Tsp Chili Flakes
- 1 Tbsp Peanut Oil
- Ginger And Scallion Sauce
- 1/2 Tbsp Chopped Ginger
- 4 Scallions, thinly sliced
- 1 Green Chili, seeded and finely chopped
- 1 Clove Garlic, peeled and finely chopped
- 3/4 tsp Sea Salt
- 5 to 6 Tbsp Peanut Oil
- Cucumber Slices
- Steamed Rice
Slow Cooker Chicken Tikka Masala
By tulawdog
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil,...
- 5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
- 1/2 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 Tbsp freshly, finely grated ginger
- 1 (29 oz) can tomato puree (I recommend Contadina Brand)
- 1 1/2 cups plain yogurt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp Garam Masala
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 2 tsp salt, or to taste
- 3/4 tsp cinnamon
- 3/4 tsp freshly ground black pepper
- 1-3 tsp cayenne pepper*
- 2 bay leaves
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- Prepared Long Grain White Rice or Basmati Rice
- Chopped cilantro, for serving
Brown Butter Carrot Cake From "BraveTart" Recipe
By tulawdog
Getting Ready: To better synchronize the downtime in both recipes, prepare the Cream Cheese Buttercream before the ...
- For the Cake:
- 14 ounces pecan pieces (3 1/2 cups; 395g)
- 2 pounds whole, unpeeled carrots (from one 2-pound bag; 910g)
- 16 ounces unsalted butter (4 sticks; 450g)
- 14 ounces white sugar (2 cups; 395g)
- 8 ounces light brown sugar (1 cup, gently packed; 225g)
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 tablespoon baking powder
- 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon baking soda
- 1 teaspoon grated nutmeg
- 3/4 teaspoon ground cloves
- 1/2 ounce vanilla extract (1 tablespoon; 15g)
- 6 large eggs, straight from the fridge
- 11 ounces all-purpose flour, such as Gold Medal (2 1/2 cups, spooned; 310g)
- 5 ounces whole wheat flour, not stone ground (1 cup; 140g)
- To Finish:
- 1 recipe Cream Cheese Buttercream
- 1 recipe Twisted Carrot Roses, optional
Capellini with Fresh Tomato Pesto + Pecorin
By tulawdog
Bring a large pot of salted water to a boil
- Kosher salt and freshly ground black pepper
- 1 1
- cup grape tomatoes
- 2 2
- garlic cloves, peeled and coarsely chopped
- 2 2
- teaspoons sun-dried or regular tomato paste
- 1/2 1/2
- packed cup fresh basil leaves
- 1/4 1/4
- teaspoon red pepper flakes
- 1/4 1/4
- cup crumbled walnuts
- 1/4 1/4
- cup coarsely grated Pecorino, plus more for serving if desired
- 1/4 1/4
- cup olive oil, plus more for serving if desired
- 8 8
- ounces capellini
Classic Crab-Packed Maryland Crab Cakes Recipe
By tulawdog
In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, an...
- 1 pound (450g) lump blue crabmeat, picked over for shells
- 1/3 cup (80ml) mayonnaise
- 1/2 cup panko bread crumbs (1 ounce; 30g)
- 1 large egg, beaten
- 2 tablespoons (30ml) Dijon mustard
- 2 teaspoons (10ml) Worcestershire sauce
- 4 dashes Tabasco
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed
- Lemon wedges, for serving
- Tartar sauce, for serving (optional)
Caterpillar Bread
By tulawdog
Prepare the dough: Combine the warm water and yeast in a small bowl and set aside for 5 minutes until the yeast sta...
- Bread
- 2 cups all-purpose flour
- 2 tablespoons (30 ml) warm water
- 1 teaspoon instant yeast
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons (30 ml) butter, melted
- 2 tablespoons (30 ml) oil
- 1 egg, beaten and divided
- 3/4 cup milk, warmed
- 1 teaspoon coarse sea salt, poppy seeds or sesame seeds
- Filling
- 2 boneless, skinless chicken breasts
- 1 clove garlic, minced
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 2 tablespoons barbeque sauce
- 1/2 teaspoon crushed chili flakes
- 2 teaspoons salt, divided
- 1 1/2 teaspoon black pepper, divided
- 2 tablespoons (30 ml) oil
- 1/2 green bell pepper (capsicum)
- 1 small onion
- 1/4 cup parsley
Spicy Italian Sausage
By tulawdog
Gently crack the fennel seeds
- 2 tbs. fennel seed
- 4 pounds Pork butt (or pork trim if you are doing your own butchering or cutting) about 70% lean and 30% fat
- 4 cloves garlic, minced
- 4 1/2 tsp. kosher salt
- 1 Tbs. black pepper, coarse ground
- 2 tsp. red pepper flakes
- 1 tsp. sugar
- 1 cup red wine
Turbot aux Beurre Blanc
By tulawdog
1. Heat 2 tbsp. butter in a 10" skillet over medium heat until lightly browned
- 10 tbsp. unsalted butter, cubed and
- chilled
- 1 large shallot, minced
- 1 ⁄2 cup white wine
- 1 bay leaf
- 1 sprig thyme
- 1 ⁄3 cup plus 2 tbsp. heavy cream
- Kosher salt and freshly ground black
- pepper, to taste
- 2 7–10-oz. boneless, skinless filets of
- turbot, sole, fluke, or flounder
- 1 ⁄4 cup flour minced flat-leaf parsley,
- to garnish
- Lemon wedges, for serving
Instant Pot Corned Beef and Cabbage
By tulawdog
Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot
- 4-5 garlic cloves
- 4 cups water
- 2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
- 2 lbs petite red potatoes, quartered
- 3 cups baby carrots
- 1 head green cabbage, cut into large wedges
Taiwanese Three Cups Chicken
By tulawdog
Heat a wok or large cast iron pan over a moderate to high heat
- 1/4 Cup Sesame Oil
- 2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
- 4 Dried Chilies, cut into 1/2 inch pieces
- 5 Cloves Garlic, chopped
- 8 Slices Ginger
- 1/4 Cup Chinese Rice Wine
- 1/4 Cup Light Soy Sauce
- 2 tsp Sugar
- 2 tsp Dark Soya Sauce
- 1 1/2 Thai Basil