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Recipes
Grilled Teriyaki Beef Skewers
By tulawdog
Preheat grill to medium high heat
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 Tablespoons honey
- 1 Tablespoon mirin (found in the Asian food section)
- 1 teaspoon minced ginger
- 1 Tablespoon minced garlic
- 1 Tablespoon cornstarch plus 1/2 cup cold water
- 1 lb sirloin steak, cut into 1/4 inch thick, 5-7 inch long strips
- 2 teaspoons sesame oil
- Salt
- Pepper
Smoky Corn and Jalapeno Dip
By tulawdog
Set grill to medium high heat
- 2 large ears of corn, husks on
- 2 jalapeno peppers
- 1/2 cup mayonnaise (I prefer Duke's Light)
- 1/2 cup sour cream (I prefer light)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated pepper jack cheese
- 1/4 teaspoon Pimentón de La Vera (smoked paprika)
- 1/4 teaspoon kosher salt, or to taste
Pasta with Cauliflower, Sausage, & Breadcrumbs
By tulawdog
Start a large pot of water to boiling over high heat for the pasta
- 1/2 tablespoon olive oil
- 1 large shallot or small onion, diced
- 2 cloves garlic, minced
- 1/2 pound sweet Italian sausage
- 1 head cauliflower, cut into small, bite-sized florets
- 1 teaspoon salt
- Pepper
- 2 (14.5-ounce) cans diced tomatoes
- 1 pound pasta, any shape
- 1/2 to 3/4 cup fresh breadcrumbs or panko
- 1/2 pound mozzarella, cut or shredded into small pieces
Shrimp and California Avocado Tostadas
By tulawdog
In a skillet, heat the grapeseed oil over medium high heat until almost smoking
- 4 small corn tortillas
- 1/2 cup grape seed oil
- 3 California Avocado
- 3 tbsp chopped chives
- 1 lime, juiced
- 1 cup refried beans
- 4 ears of corn, grilled and kernels removed
- 1/2 lb medium sized shrimp, peeled and de-veined
- 1 red bell pepper, chopped
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- salt and pepper to taste
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
BROCCOLI PESTO PASTA
By tulawdog
Add the broccoli, 1/2 cup of the pine nuts, garlic, lemon rind and juice, oil, Parmesan, salt and pepper in a food ...
- 800 g broccoli, cut into small florets
- 3/4 cup (120g) pine nuts, toasted
- 1 clove garlic, crushed
- 1 Tbsp finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil, plus extra, for drizzling
- 2 cups (160g) finely grated Parmesan, plus extra to serve
- salt and freshly milled black pepper
- 500 small pasta of your choice
- A handful of basil leaves to garnish
- 4 eggs optional to make sunny side up eggs
The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings
By tulawdog
Stovetop method: Place oil and chicken wings in a large wok or Dutch oven
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank's RedHot Sauce
- Blue cheese dressing
- Celery sticks
Leg of Lamb with Garlic Sauce
By tulawdog
1. Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of...
- for the lamb:
- * 1 5-pound leg of lamb, bone in (I especially like a long shin bone for presentation)
- * 6 large garlic cloves, slivered
- * 12 anchovy fillets, coarsely chopped
- * 5 tablespoons extra-virgin olive oil
- * 1 tablespoon fresh rosemary, finely chopped
- * 1 tablespoon fresh thyme, finely chopped
- * sea salt & freshly ground black pepper to taste
- Garlic Sauce:
- * 24 garlic cloves, peeled, left whole
- * 1 cup dry red wine (such as Côte du Rhône)
- * 2 tablespoons finely chopped parsley (preferably flat-leaf)
MUSHROOM BRUSCHETTA
By tulawdog
Cook the bacon in a heavy-bottomed skillet over medium-high heat
- 3 cups chopped mushrooms, mixed variety
- 2 thick slices of bacon, diced (use 3 or 4 if your bacon’s more thinly sliced)
- ¼ cup fresh thyme, on the stem, plus a bit more for garnish
- a glug (maybe 1/8 cup?) of cognac (substitute red or white wine or sherry)
- knob of butter (3-4 T)
- for serving: a loaf of crusty bread (a baguette or Italian loaf would work nicely)
- chevre or other soft goat’s milk cheese
Grilled Cheese with Bacon, Tomato, and Avocado
By tulawdog
Place bacon in a large nonstick or cast iron skillet and cook over medium-low heat, turning occasionally, until cri...
- 2 slices bacon, sliced in half crosswise
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 teaspoons butter
- 2 slices American or Cheddar cheese
- 2 slices ripe beefsteak tomato
- 1/2 a ripe avocado, thinly sliced
- Kosher salt