Tulawdog's profile page
Recipes
parm-zucchini fries
By tulawdog
Preheat oven to 425°. Line a baking sheet with parchment paper
- 3 large zucchini
- 1/2 cup flour
- 2 tsp salt, divided
- ground black pepper, divided
- 3 large eggs
- 1 1/2 cups panko (other bread crumbs would be fine too)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. chopped rosemary (optional)
Chicken Marsala With Mushrooms and Shallots Recipe
By tulawdog
Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface
- 1 1/4 cups (300ml) Marsala wine (see note above)
- 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
- 1 packet unflavored gelatin (2 1/2 teaspoons; 10g)
- 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
- Kosher salt and freshly ground black pepper
- 1 About 1 cup all-purpose flour (5 ounces; 140g), for dredging
- 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
- 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
- 4 medium shallots (6 ounces; 165g), minced
- 2 medium cloves garlic, minced
- 1 teaspoon (about 3g) minced fresh thyme leaves
- 3 tablespoons (45g) cold unsalted butter, cut into cubes
- 1 teaspoon (5ml) soy sauce
- White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
- Minced fresh parsley, for garnish
Ribeye Steaks with Gorgonzola Cream Sauce:
By tulawdog
Brush steaks with olive oil; sprinkle with salt and pepper
- 2 - 6 2 - 6 ounce Ribeye Steaks
- 1/2 cup crumbled Gorgonzola
- 1 cup heavy cream
Santa Maria-Style Barbecue Tri-Tip
By tulawdog
1 Light one chimney full of charcoal
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 whole tri-tip roast, (about 2 1/2 pounds) or 1 top sirloin roast (about 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 recipe Santa Maria-Style Salsa
THAI BEEF, VEGETABLES & BASIL STIR FRY
By tulawdog
Heat oil in a pan, brown the beef in batches (for me was in 3 batches) to 80% cooked and set aside on a plate
- Vegetable oil
- 500 g (1 pound) of beef, thinly sliced or presliced stir fry beef you can buy from the supermarket
- 3 large cloves of garlic, peeled and finely chopped
- 2- 3 bird’s eye chilli, thinly sliced (this amount is fairly spicy)
- 1 packet of baby sweet corns (about 117g/0.2 pound), sliced diagonally
- 1 bunch of broccolini (about 120g/0.3 pound), cut into 3 sections
- A small pinch of salt
- 2 tbsps fish sauce – to taste
- 1.5 tbsps kecap manis (Indonesian sweet soy sauce) – to taste (see here for the homemade version)
- Freshly grinded black pepper (about 5 to 6 rounds)
- A handful of fresh basil
Braised Leg of Lamb
By tulawdog
1. Arrange a rack 8" from broiler element and heat broiler to high
- 1 6–8-lb. semiboneless leg of lamb
- Kosher salt and freshly ground black
- pepper, to taste
- 3 lbs. small red potatoes, scrubbed
- clean
- 15 cloves garlic, crushed
- 6 large carrots, peeled and cut into
- 3 " pieces
- 6 sprigs fresh rosemary
- 2 bay leaves
- 1 large yellow onion, cut lengthwise
- into eight wedges
- 2 cups chicken stock
- 1 cup white wine
- Minced flat-leaf parsley, to garnish
Hot Cross Buns
By tulawdog
To make the buns, whisk together the milk, vegetable oil, and ½ cup sugar in a medium pot
- Buns
- 2 cups Milk (I used Nonfat, but you can use whichever)
- 1/2 cup Vegetable Oil
- 1/2 cup + 3 tablespoons Sugar, Divided
- 1 package (2 1/4 teaspoons) Active Dry Yeast
- 4 cups + 1/2 cup All Purpose Flour, Divided
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Small Dried Fruit (I used dried Blueberries and Cherries)
- 1 Egg White, For Egg-Wash
- 1 teaspoon Milk, For Egg-Wash
- Icing
- 1 Egg White
- 1 cup Powdered Sugar, More if needed
- 3 tablespoons Milk, More if needed
Slow-Cooked Pork Roast
By tulawdog
Method 1 Rub the pork roast all over with salt and pepper
- 3-4 pound pork roast
- Kosher salt
- Fresh black pepper
- 1 cup white wine
- 1/4 cup fresh sage leaves
- 8 cloves of garlic
- 1 teaspoon allspice berries (optional)
- Red pepper flakes (optional)
Proscuitto and Parmesan stuffed Gougères
By tulawdog
Preheat to 425 and line two baking sheets with silpats or parchment paper
- 6 Tbsp Butter, salted
- 1/2 tsp Pepper
- 1/2 tsp Cayenne Pepper
- 1 cup Flour
- 4 Eggs
- 2 Tbsp Parmesan cheese, finely grated
- 1 Egg, beaten
- 3 oz Prosciutto, thinly sliced
- 3-4 oz Parmesan, shaved into thin pieces
Beer-Marinated Steaks w/ Peppercorns
By tulawdog
Place steaks in single layer in glass baking dish
- 6 * 6 12-ounce top loin (New York strip) steaks
- 1 * 1 12-ounce bottle of dark beer
- 1/2 * 1/2 cup (packed) dark brown sugar
- 5 * 5 tablespoons fresh lime juice
- 3 * 3 tablespoons minced red onion
- 6 * 6 garlic cloves, chopped
- 2 * 2 tablespoons Worcestershire sauce
- 2 * 2 tablespoons whole grain mustard
- 2 * 2 tablespoons olive oil
- 1 * 1 tablespoon minced peeled fresh ginger
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/2 * 1/2 cup white wine
- 1 * 1 shallot, finely chopped
- 2 * 2 tablespoons coarsely crushed four-peppercorn mix*
- 1 3/4 * 1 3/4 cups chicken stock or canned low-salt chicken broth
- 1 3/4 * 1 3/4 cups beef stock or canned beef broth
- 1/2 * 1/2 cup whipping cream