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Recipes
FLAMIN' CAJUN SHRIMP
By tulawdog
In a bowl, combine the shrimp with the spices and the lemon zest
- 1 teaspoon sweet paprika Ask a question about this ingredient
- 3/4 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- zest from one half lemon
- 25-30 large shrimp, shell on (though, I have discovered by necessity that it also does work with peeled shrimp, if you must)
- 5 tablespoons butter, cut into chunks
- 4 cloves of garlic, finely minced
- 1 tablespoon shallot, finely minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup cognac (or brandy)
Spaghetti and Meatballs - pw
By tulawdog
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, salt, pepper, parsley, and a splash of milk in ...
- * Meatballs:
- 3/4 * 3/4 pounds Ground Beef
- 3/4 * 3/4 pounds Ground Pork
- 3 * 3 cloves Garlic, Minced
- 3/4 * 3/4 cups Fine Bread Crumbs
- 3/4 * 3/4 cups Freshly Grated Parmesan
- 1/4 * 1/4 cups Flat-leaf Parsley, Minced
- 1/4 * 1/4 teaspoons Salt
- * Freshly Ground Black Pepper
- * Splash Of Milk
- 1/2 * 1/2 cups Olive Oil
- * Sauce:
- 1 * 1 whole Yellow Onion, Diced
- 3 * 3 cloves Garlic, Minced
- 1 * 1 whole (28-ounce) Can Whole Tomatoes
- 1 * 1 whole 28 Ounce Can Crushed Tomatoes
- 1/2 * 1/2 cups White Or Red Wine (optional)
- 1/4 * 1/4 teaspoons Salt
- 1 * 1 teaspoon Sugar
- * Freshly Ground Black Pepper
- 1/4 * 1/4 cups Flat-leaf Parsley, Minced
- 8 * 8 whole Fresh Basil Leaves, Chiffonade (optional)
- 2 * 2 pounds Spaghetti, Cooked To Al Dente
Apple Crisp
By tulawdog
For the crisp topping: Pre-heat oven to 375°F
- For the apple base:
- 100 grams (3 3/4 ounces, about 3/4 cup) all purpose flour
- 165 grams (5 3/4 ounces, about 3/4 cup) raw (Turbinado) sugar
- 1 tablespoon freshly grated zest from 1 lemon
- 1 1/2 teaspoons freshly grated nutmeg (see note above)
- 1 teaspoon kosher salt
- 100 grams (3 3/4 ounces, about 1 cup) toasted pecans
- 145 grams (5 ounces, 10 tablespoons) unsalted butter, cut into small cubes and chilled
- 4 apples, cored and diced (a mix of firm, tart Fuji and Jona Gold as well as softer Golden Delicious)
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons bourbon, rye, or Scotch
Crispy Curry Catfish Sandwich with Chili-Lime Slaw
By tulawdog
For the Slaw: whisk together the canola oil, lime juice, fish sauce, sugar, and sambal in a large bowl
- For the Slaw:
- 2 tablespoon canola oil
- 2 tablespoons juice from about 2 limes
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 to 2 teaspoons Sambal chili sauce
- 1 cup shredded red cabbage
- 1 cup shredded napa cabbage
- 1/4 cup chopped cilantro
- For the Sandwich:
- 1 teaspoon curry powder
- Kosher salt and freshly ground black pepper
- 2 catfish fillets, cut in half (about 1 pound total)
- 1/2 cup rice flour
- 2 tablespoons canola oil
- Lime wedges, for squeezing
- 1 French bread roll, about 16 inches in length
Corned Beef Hash
By tulawdog
In a saucepan, combine the potatoes with lightly salted cold water to cover
- 1 1/4 lb. Yukon Gold or other waxy yellow
- potatoes, unpeeled, cut into 1/2-inch
- dice
- 2 Tbs. unsalted butter
- 1 large mild yellow onion, cut into 1/2-inch dice
- 1 green or red bell pepper, seeded, deribbed
- and cut into 1/2-inch squares
- 1 1/2 lb. unsliced cooked lean corned beef, cut
- into 1/2-inch dice
- 1/3 cup milk
- 1/2 cup finely chopped fresh flat-leaf parsley,
- plus parsley sprigs for garnish
- 2 Tbs. finely chopped fresh chives
- Salt and freshly ground pepper, to taste
- 4 Tbs. vegetable oil
Beef Daube Provencal
By tulawdog
Preheat oven to 300°. Heat oil in a small Dutch oven over low heat
- 2 * 2 teaspoons olive oil
- 12 * 12 garlic cloves, crushed
- 1 * 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 * 1 tablespoon flour
- 1 1/2 * 1 1/2 teaspoons salt, divided
- 1/2 * 1/2 teaspoon freshly ground black pepper, divided
- 1 * 1 cup white wine
- 2 * 2 cups chopped carrot
- 1 1/2 * 1 1/2 cups chopped onion
- 1/2 * 1/2 cup less-sodium beef broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon chopped fresh rosemary
- 1 * 1 teaspoon chopped fresh thyme
- * Dash of ground cloves
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 bay leaf
Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
By tulawdog
. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl
- For the Key West Grilled Chicken:
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 Tablespoons vegetable or canola oil
- 3 Tablespoons fresh lime juice (1-2 limes worth)
- 3 garlic cloves, crushed
- 1/2 jalapeno, seeded
- 4 chicken breasts
- For the Mango Salsa:
- 1 mango, chopped
- 1/2 jalapeno, seeded & minced
- 2 green onions, sliced
- 1 garlic clove, minced
- 1/4 cup cilantro, chopped
- juice of 1 lime
- salt & pepper, to taste
- For the Cilantro-Lime Cauliflower Rice:
- 6 cups shredded cauliflower (about 1 head)
- 4 teaspoons vegetable or canola oil
- salt
- 1-2 Tablespoons fresh lime juice
- 1/4 cup cilantro, chopped
Italian Sausage and Bread Stuffing
By tulawdog
Preheat oven to 350°F with rack in middle
- 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
- 2 tablespoons olive oil, divided
- 2 pouns sweet Italian sausage, casings removed, divided
- 1 stick unsalted butter, cut into pieces
- 3 medium onions, chopped
- 4 large celery ribs, chopped
- 5 garlic cloves, minced
- 4 large eggs, lightly beaten
- 3/4 cup heavy cream, divided
- 1/2 cup turkey giblet stock or reduced-sodium chicken broth
- 1 cup grated Parmigiano-Reggiano (2 ounces)
- 1/2 cup coarsely chopped flat-leaf parsley
- Equipment: a 4-qt shallow ceramic or glass baking dish (14 by 10 by 2 3/4 inches)
Fettuccine with Creamy Tomato and Sausage Sauce
By tulawdog
Heat oil in heavy large pot over medium-high heat
- 2 * 2 tablespoons olive oil
- 3 * 3 shallots, chopped
- 2 * 2 large garlic cloves, chopped
- 1 * 1 pound sweet Italian sausages, casings removed
- 1 * 1 cup whipping cream
- 2 * 2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
- 1 * 1 tablespoon dried sage
- 1/2 * 1/2 teaspoon dried crushed red pepper
- 3/4 * 3/4 pound fettuccine
- 1/2 * 1/2 cup grated Parmesan cheese
"Beef Bourgignon" Pot Pie with Baby Root Vegetables
By tulawdog
In a heavy Dutch oven over medium heat, render bacon in the vegetable oil until lightly browned and beginning to c...
- 1/4 * 1/4 pound thick cut bacon, cut into 1/2-inch thick pieces
- 1 * 1 tablespoon vegetable oil
- 4 * 4 pounds beef chuck roast, trimmed and cut into 2-inch cubes
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 medium onions, coarsely chopped
- 2 * 2 large carrots, coarsely chopped
- 1 * 1 cup water, plus 1 cup
- 4 * 4 tablespoons unsalted butter
- 5 * 5 tablespoons flour
- 1 1/2 * 1 1/2 teaspoons tomato paste
- 2 * 2 cups beef stock or rich chicken stock or low sodium canned chicken broth
- 1 * 1 bottle red wine, preferably burgundy
- 1/2 * 1/2 bunch fresh parsley stems
- 6 * 6 sprigs fresh thyme
- 1 * 1 head garlic, cut in half crosswise
- 3 * 3 bay leaves, torn
- 1/2 * 1/2 teaspoon whole black peppercorns
- 1/4 * 1/4 pound pearl onions, peeled
- 2 * 2 teaspoons sugar
- 1/2 * 1/2 pound white button mushrooms or cremini mushrooms, stem ends trimmed
- 1/4 * 1/4 pound baby carrots, peeled and ends trimmed
- 1/4 * 1/4 pound baby turnips, peeled and ends trimmed
- 3 * 3 tablespoons cognac
- 1/4 * 1/4 cup minced parsley leaves
- 1 * 1 box frozen puff pastry, thawed in the refrigerator
- 1 * 1 egg, lightly beaten