Tulawdog's profile page
Recipes
Popovers Recipe
By tulawdog
If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until j...
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- Vegetable-oil nonstick cooking spray
Cajun Shrimp
By tulawdog
In a bowl, stir together the Bloody Mary mix, lemon juice, garlic, minced cilantro, Worcestershire sauce and Tabasc...
- 3/4 cup Bloody Mary mix
- 2 Tbs. fresh lemon juice
- 1 garlic clove, minced
- 2 Tbs. minced fresh cilantro, plus sprigs for
- garnish
- 1 tsp. Worcestershire sauce
- Dash of Tabasco sauce, or to taste
- Salt and freshly ground pepper, to taste
- 36 cooked deveined large shrimp with tails
- intact, about 3/4 lb. total
Grilled Herb Stuffed Wild Trout
By tulawdog
Prepare trout for grilling
- 1 pound trout (cleaned, scaled, head and fins removed)
- 1/4 cup chopped herbs (I used mostly parsley, then, chives and thyme)
- 1 Tbs each lemon and orange zest
- 1 Tbs olive oil
- salt and pepper to taste
- lemon wedges
- fresh chopped herbs for garnish
Farfalle with Swiss Chard Pesto
By tulawdog
Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard
- 1.5-2 cups farfalle, cooked al-dente with salt ( or any pasta of choice. Use gf pasta for a gf meal)
- 5 big Swiss chard leaves and ribs
- 4 cloves of garlic
- 1 teaspoon olive oil or organic canola oil
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or black pepper
- 1/2 cup packed basil ( or use 2 Tablespoons basil pesto)
- 1/4 cup raw cashews
- 1-2 Tablespoons Extra virgin olive oil
- 1/4 + cup water (coz my blender needs some water to blend well. and hence made about 1 cup of pesto)
Chicken and Broccoli Penne Pasta
By tulawdog
Preheat oven to 200°F. Bring a large pot of heavily salted water to a boil
- 8 ounces whole wheat penne
- 1 (12-ounce) package frozen broccoli
- 2 tablespoons neutral cooking oil, such as canola
- 2 boneless, skinless chicken breasts, sliced in half into 4 cutlets (about 1 1/2 pounds)
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms, such as baby bella
- 2 to 3 large garlic cloves
- 1 (8-ounce) package cream cheese or neufchâtel, cut into cubes
- 3/4 cup grated Parmesan cheese, plus more for serving
- Kosher salt and freshly ground black pepper
Baked Mushroom Risotto with Caramelized Onions
By tulawdog
Heat the oven to 300°F. Rinse the dried mushrooms lightly, to remove any dust or grit
- 1/2 ounce dried shiitake or porcini mushrooms, finely chopped
- 2 cups boiling water
- 1/3 cup olive oil, divided
- 4 yellow onions (about 2 pounds)
- 4 cloves garlic, finely minced
- 1/2 pound cremini mushrooms, cleaned and sliced
- 1 large sprig fresh rosemary
- 1 cup Arborio or short-grain white rice
- 1/2 cup dry white wine, such as Sauvignon Blanc (make sure it's vegan!)
- 2 tablespoons balsamic vinegar
- 2 cups vegetable broth (see how to make your own)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, plus more to garnish
Pork Stir-Fry with Asparagus and Sugar Snap Peas
By tulawdog
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients
- 1 12-16 ounce pork tenderloin
- 1 cup rice
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 shallots, sliced thin
- 1 pound asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cups sugar snap peas, tips trimmed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper
BOURBON CARAMEL SEMIFREDDO W/ CANDIED SALTED PECANS
By tulawdog
BOURBON CANDIED SALTED PECANS Preheat your oven to 400°F
- BOURBON CANDIED SALTED PECANS
- 2 tsp kosher salt
- 50 g frosting (powdered) Sugar
- 1 tbsp bourbon
- 75 g pecans, chopped roughly
- BOURBON CARAMEL SEMIFREDDO
- 4 large eggs, separated
- 500 ml heavy whipping cream
- 150 g sugar, divided (100g, 25g, 25g)
- BOURBON CARAMEL
- 100 g sugar
- 2 tbsp bourbon
- 1 tbsp butter
- 2 tbsp heavy cream
Winter Squash Carbonara with Pancetta and Sage
By tulawdog
Heat oil in a large skillet over medium-high heat
- Winter Squash Carbonara With Pancetta And Sage
- Kabocha squash is made for purées.
- Ingredients
- 4 SERVINGS
- 2 tablespoons olive oil
- 4 oz. pancetta (Italian bacon), chopped
- 1 tablespoon finely chopped fresh sage
- 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into 1/2” pieces (about 3 cups)
- 1 small onion, chopped
- 2 cloves garlic chopped
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 12 oz. fettucine or linguine
- 1/4 cup finely grated Pecorino, plus shaved for serving
Panang Curry with Beef:
By tulawdog
Pound 1 tablespoon of roasted peanuts into 2 tablespoons of panang curry paste
- 1 cup coconut milk
- 2 tablespoons panang curry paste
- 1 tablespoon roasted peanuts
- 2 cups thinly sliced beef (hanger steak is best in my experience)
- 1/2 cup water
- 4 kaffir lime leaves
- fish sauce and sugar to taste