Tulawdog's profile page
Recipes
General Tso's Chicken Recipe
By tulawdog
For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy
- For the Marinade:
- 1 egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (see note above)
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons corn starch
- 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
- For the Dry Coating
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- For the Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (see note above)
- 2 tablespoons Chinese rice vinegar or distilled white vinegar
- 3 tablespoons homemade or store-bought low-sodium chicken stock
- 4 tablespoons sugar
- 1 teaspoon roasted sesame seed oil
- 1 tablespoon corn starch
- 2 teaspoons peanut, vegetable, or canola oil
- 2 teaspoons minced garlic (about 2 medium cloves)
- 2 teaspoons minced fresh ginger (about one 1-inch piece)
- 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
- 8 small dried red Chinese or Arbol chilies (see note above)
- To Finish:
- 1 1/2 quarts peanut, vegetable, or canola oil for deep frying
- Steamed white rice for serving
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
By tulawdog
Use a chef's knife to cut out the ribs of the kale leaves
- 1 bunch of curly green kale
- 12 brussels sprouts (about 2 big handfuls' worth)
- 3 tablespoons sliced almonds
- 1/4 cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
- dash of sea salt
- Tahini-maple dressing
- 1/4 cup tahini
- 2 tablespoons white wine vinegar
- 2 teaspoons white miso
- 2 teaspoons maple syrup
- pinch of red pepper flakes
- 1/4 cup water
Zucchini Muffins
By tulawdog
Preheat oven to 400 degrees
- 6 oz all-purpose flour (about 1 1/3 cups)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp allspice
- 2/3 cup zucchini, shredded
- 3 Tbls canola oil
- 2 Tbls butter, melted
- 2 Tbls milk (I used skim)
- 1 tsp vanilla
- 1 egg
Guinness Beef Stew
By tulawdog
Heat a large pot over medium/high for 3-4 minutes
- 3 Tb Olive Oil
- 6 Tb AP Flour
- 32 oz Carton of Beef Stock
- 12 oz Bottle of Guinness Extra Stout
- 1 Cup Water
- 1 1/2 lbs Cubed Bottom Round Rump Roast (or stew meat)
- 4-5 Large Carrots (sliced into rounds)
- 2 Celery Stalks (chopped)
- 1 Medium Yellow Onion (chopped)
- 6-8 Garlic Cloves (finely chopped)
- 16 oz Crimini Mushrooms (sliced in half)
- 1 tsp Worcestershire Sauce
- 1/2 tsp Prepared Horseradish
- 1/4 tsp Ground Pepper
- 1/8 tsp Salt
- 1 Tb Maple Syrup (or brown sugar)
- 1 lb Baby Red or White Potatoes (cut in half)
- Pinch of Fresh Thyme + more for serving
Slow Cooker Peppered Beef Shank in Red Wine
By tulawdog
Heat a wide, deep skillet over medium high heat
- 2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
- Kosher salt and freshly ground black pepper
- Vegetable or peanut oil
- 10 to 12 cloves garlic, peeled and roughly chopped
- 2 medium yellow onions, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 bay leaf
- 1 rosemary sprig
- 750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
cherry, chocolate + almond scones
By tulawdog
Pre-heat the oven to 400 degrees
- 2 cups whole wheat flour
- 2 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup granulated sugar (plus more for dusting)
- 1 1/4 teaspoon kosher salt
- 1 cup plus 1 tablespoon unsalted butter, very cold and cut into 1/2" cubes
- 1 1/2 cups buttermilk, cold
- 1 teaspoon orange zest
- 3/4 cup dried cherries
- 3/4 cup dark chocolate pieces (or chips)
- 3/4 cup sliced almonds
- 2 tablespoons butter, melted and cooled slightly
Crispy Kale "Chips"
By tulawdog
Preheat the oven to 275 degrees F
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Braised Lamb Shanks Root &Vegetable Puree
By tulawdog
In a large Dutch oven, cook the bacon over high heat until crisp and all the fat is rendered
- For the lamb shanks
- 3 slices bacon, diced
- 2 lamb shanks
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/2 onion, peeled and diced
- 1 leek, rinsed thoroughly and diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 1.5 ounce container veal demi-glace (optional)
- 3-4 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- Root veg puree
- 2 carrots, peeled and medium diced
- 2 sweet potatoes, peeled and medium diced
- 2 parsnips, peeled and medium diced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, warmed
- Kosher salt and freshly ground black pepper
Squash, Bacon, and Goat Cheese Pasta with Basil
By tulawdog
Cook the bacon in a large skillet (you'll be adding all of the pasta to this skillet later) until crispy
- 4 to 5 slices of bacon
- 1/2 yellow onion, sliced thinly
- 1/2 pound pasta (we prefer shapes like penne or gemelli to long noodles)
- 2 medium yellow squashes, cut into bite-sized pieces
- 3 ounces goat cheese
- small handful of fresh basil leaves, sliced into ribbons
- salt and pepper
Cellophane Noodles with Shrimp and Garlic
By tulawdog
Place the noodles in a large bowl, add hot water to cover generously and let stand until softened, about 20 minutes
- Ingredients:
- 12 12 12 oz. cellophane (bean thread) noodles
- 1 1 1 lb. small shrimp, peeled and deveined
- 1/4 1/4 1/4 cup peanut or canola oil
- 3 3 3 shallots, thinly sliced
- 1 1 1 head pickled garlic, chopped (see note above)
- 2 to 4 2 to 4 4 Thai chilies, seeded and sliced
- 1/2 1/2 1/2 lb. ground pork
- 1 1/2 1 1/2 1/2 cups grape tomatoes, halved lengthwise
- 1/4 1/4 to cup fish sauce or soy sauce, plus more, to taste
- 2 2 to Tbs. fresh lime juice, plus more, to taste
- 1/4 1/4 1/4 cup fresh Thai or sweet basil leaves
- 1/4 1/4 1/4 cup fresh cilantro leaves