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Recipes
Chocolate Sauce
By tulawdog
1 In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt
- # 1 1/2 cups granulated sugar
- # 1 cup sifted unsweetened Dutch-processed cocoa powder
- # 1 pinch salt
- # 1 cup water
- # 2 teaspoons vanilla
Slow-Cooked Pulled Brisket
By tulawdog
Season the brisket generously with salt and pepper
- 3 lbs beef brisket
- 1 large spanish onion, thinly sliced
- 5 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 1/2 cups peeled tomatoes, blended
- 1/2 Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1/2 cup ketchup
- 1 tablespoon chili powder
- 1 canned chipotle pepper in adobo
- Salt and pepper to taste
Friday Night Slow-Cooked Brisket and Onions
By tulawdog
Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan
- 3-4 pound beef brisket, ideally local and grass-raised
- Olive oil
- Salt and pepper
- 2 large onions
- 6 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
Braised Short Ribs with Cheesy Grits (Slow Cooker)
By tulawdog
1. Prepare the Short Ribs: Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering
- INGREDIENTS:
- For the Short Ribs:
- 3 tablespoons vegetable oil
- 5 pounds beef short ribs
- 1 onion, finely chopped
- 3 carrots, peeled and cut into 1/4-inch slices
- 4 stalks celery, cut into 1/4-inch slices
- 4 garlic cloves, thinly sliced
- 5 thyme sprigs
- 4 cups chicken stock
- 4 cups dry red wine (example: cabernet sauvignon)
- For the Cheesy Grits:
- 4 cups water
- 1 cup corn grits
- 3 tablespoons unsalted butter
- 6 ounces smoked cheddar cheese, shredded
- 2 ounces smoked gouda cheese, shredded
- Salt and pepper, to taste
Chicken Vesuvio
By tulawdog
Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper
- * Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
- 1 * 1 4 1/2-pound chicken, quartered, backbone removed
- 1 * 1 tablespoon dried oregano
- 1 * 1 teaspoon garlic powder
- 3 * 3 tablespoons olive oil
- 2 * 2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
- 6 * 6 large garlic cloves, peeled
- 1/2 * 1/2 teaspoon (or more) dried crushed red pepper
- 1/2 * 1/2 cup chicken stock or canned chicken broth
- 1 * 1 cup frozen green peas, thawed
- * Chopped fresh parsley (optional)
No-Churn Blueberry Cheesecake Ice Cream
By tulawdog
In a small saucepan, combine blueberries and granulated sugar
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 6 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 2 cups whipping cream, cold
- 2 teaspoons vanilla extract
Raspberry Swirled Chocolate Chunk Ice Cream
By tulawdog
In a medium saucepan, boil the raspberries, sugar, and water for 10-12 minutes, or until the raspberries release al...
- 1 1/2 cups raspberries (fresh or frozen)
- 1/4 cup sugar
- 1/2 cup water
- 1 14-ounce can coconut milk
- 1 cup heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 ounces bittersweet chocolate, chopped into small chunks
Serious Eats' Grilled Cheese Sandwiches
By tulawdog
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides
- 2 tablespoons butter, cut into three even pieces
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 slices American, Cheddar, or Jack cheese
- Kosher salt
Red-Cooked Beef Short Ribs
By tulawdog
Bring a large saucepan of water to a boil over high heat
- 2 1/2 * 2 1/2 pounds beef short ribs, cut by the butcher into 8 pieces about 2 inches long
- 5 * 5 cups dry sherry or red wine
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup soy sauce
- 2 * 2 scallions, white and green parts, trimmed
- One * One 1 1/2 piece peeled fresh ginger, flattened with a cleaver
- Two * Two 3-inch cinnamon sticks
- 3 * 3 dried hot red chilies
- 3 * 3 whole star anise
- 1 * 1 teaspoon ground white pepper
- 1 * 1 pound spinach
Linguine with Red Walnuts and Swiss Chard
By tulawdog
1. Place walnuts in a single layer in a medium skillet
- 1 cup shelled red walnut halves
- 10 ounces Swiss chard
- 2 tablespoons walnut oil
- 2 shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- Salt and freshly ground black pepper
- 8 ounces dried linguine
- 4 ounces Port-Salut or other semisoft cheese, coarsely grated