Tulawdog's profile page
Recipes
Carnitas
By tulawdog
Cut you pork shoulder in large pieces, very approximately 4-5 inches
- 8 - 10 pound bone-in pork shoulder*
- 2 tablespoons neutral-tasting oil
- 1 teaspoon chile powder
- 1 teaspoon ancho chile powder
- 2 bay leaves
- 1/2 teaspoon cumin
- 3 cloves garlic, thinly sliced
- 1 medium onion, chopped
- Kosher salt
- or 6-8 pound boneless pork shoulde
Cherry Tomato Bites
By tulawdog
Cut a small slice off the end of each tomato so that they sit level
- 1 pint cherry tomatoes
- Fresh mozzarella, cubed
- Olive oil
- Salt
- Fresh ground pepper
- Basil, julienned
Pork Scaloppine with Herbed Noodles
By tulawdog
Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat po...
- 1 * 1 pound pork tenderloin, trimmed and cut diagonally into 8 pieces
- 5 * 5 tablespoons unsalted butter
- 6 * 6 ounces dried medium egg noodles
- 1/2 * 1/2 cup chopped fresh chives
- 2 * 2 tablespoons chopped fresh tarragon
- 1/2 * 1/2 cup dry vermouth
- 2 * 2 tablespoons drained capers, coarsely chopped
- * Accompaniment: lemon wedges
Vodka Cream Sauce Recipe
By tulawdog
Melt butter in a medium saucepan over medium heat
- 2 tablespoon butter
- 1/4 cup finely minced shallots
- 3 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 1 28-oz can whole tomatoes, crushed by hand
- 1/3 cup vodka
- 1/2 cup heavy cream
- Kosher salt to taste
Linguini with Clams
By tulawdog
Rinse clams under cold water (I lightly scrubbed the shells too) and place them in a colander with a dish under it
- 1 – 2 lbs of fresh clams (about 6 per person)
- 1 package of dry linguine
- 1/3 cup of olive oil
- 1 small red onion, finely diced
- 5-6 cloves of garlic, well minced
- 1 tsp. of dried chilli flakes (I used 1/4 tsp)
- 1 cup dry white wine
- zest and juice of 1 lemon (no more than 2 tablespoons)
- 1/3 cup chopped fresh parsley
red wine caramelised onions & goats cheese tartlets
By tulawdog
Heat the oil in a pan and fry the onions over a low heat until softened but not browned, about 15 minutes
- 3 onions thinly sliced
- 3 T olive oil
- 1 cup of red wine
- 3 T brown sugar
- 3 – 4 sprigs of thyme leaves removed and a few extra for garnishing each tart
- Salt & black pepper
- 2 sheets of puff pastry 23c x 23cms (1 pack of Woolies all butter puff)
- 200 g goats cheese (25g per tartlet)
- splash of milk to brush the pastry rim
Sirloin Steaks with Potatoes and Spicy Chili Butter
By tulawdog
Mix first 3 ingredients in small bowl
- 1/2 * 1/2 cup (1 stick) butter, room temperature
- 1/4 * 1/4 cup minced shallots
- 2 * 2 tablespoons minced seeded jalapeño chilies
- 2 * 2 onions, thinly sliced
- 3 * 3 russet potatoes, peeled, cut into 1/2-inch-thick rounds
- 1/4 * 1/4 cup chopped fresh Italian parsley
- 4 * 4 12-ounce sirloin strip steaks, trimmed
- * Vegetable oil
Szechuan Beef
By tulawdog
Marinate the beef with all the ingredients in the Marinade, for 15 minutes
- Marinade:
- 2 tablespoons oil
- 8 oz beef, cut into thin strips
- 2 cloves garlic, minced
- 1/4 small green bell pepper, cut into long strips
- 1/4 small red bell pepper, cut into long trips
- 1-2 baby carrots, cut into matchstick strips
- 1/2 teaspoon chili oil (bottled chili oil), optional
- 2 stalks scallions, cut into 2-inch strips
- 1 teaspoon cornstarch
- 1/2 teaspoon Shaoxing wine (Chinese rice wine)
- 1 teaspoon dark soy sauce
- Sauce:
- 1/2 heaping tablespoon oyster sauce
- 1/2 tablespoon chili garlic sauce
- 1 1/2 teaspoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 teaspoon chili oil
- 1/2 teaspoon sesame oil
Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
By tulawdog
Mix first 4 ingredients in medium bowl
- 1 1/2 * 1 1/2 cups mayonnaise
- 2 * 2 tablespoons fresh lemon juice
- 1 * 1 tablespoon coarsely ground black pepper
- 1 * 1 teaspoon hot pepper sauce
- 1 * 1 cup coarsely crumbled blue cheese
- * Buttermilk (optional)
- 1/2 * 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
- 1 * 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
- 1/2 * 1/2 red onion, very thinly sliced
Juicy and Tender Italian-American Meatballs in Red Sauce Recipe
By tulawdog
In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes (if not using...
- 1 packet unflavored gelatin (optional, see note above)
- 1/2 cup homemade chicken stock or low-sodium broth (optional, see note above)
- 4 ounces fresh white bread, crusts removed and bread cut into 1/2-inch cubes (about 2 unpacked cups)
- 1/3 cup buttermilk, plus more as needed
- 1 medium onion, minced
- 8 cloves garlic, finely minced
- 2 ounces grated Parmigiano-Reggiano, grated, plus more for serving.
- 1/2 cup loosely packed fresh parsley leaves, minced
- 4 teaspoons kosher salt (18 grams; see note above)
- Freshly ground black pepper
- 3 ounces fatty pancetta, finely minced (see note above)
- 4 large egg yolks
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seed
- 1 pound ground beef (at least 25% fat)
- 1 pound ground pork (at least 25% fat)
- 5 cups tomato sauce, such as Quick and Easy Italian American Red Sauce, The Best Slow Cooked Tomato Sauce, or The Best Fresh Tomato Sauce