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Recipes
Bucatini With Butter-Roasted Tomato Sauce
By tulawdog
Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp
- 1 28-oz. can whole peeled tomatoes
- 8 garlic cloves, peeled, crushed
- 2 anchovy fillets packed in oil
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- 12 oz. bucatini or spaghetti
- Finely grated Parmesan (for serving)
Beef Pinwheels
By tulawdog
1 In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix ...
- 2 cloves garlic, minced
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh Italian parsley
- 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
- 8 ounces Italian Fontina, cut into 1/4-inch cubes
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup toasted bread crumbs
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 flank steak (about 2 to 2 1/2 pounds), trimmed of excess fat and butterflied
- Kosher salt
- Freshly ground black pepper
Bacon-Wrapped Brussels Sprouts with Dubliner Cheese
By tulawdog
Fry bacon in a large skillet until some of the fat has rendered but bacon is still pliable, just a few minutes
- 6 long, lean thick-cut bacon slices
- 24 Brussels sprouts, trimmed and halved lengthwise
- 3 ounces Dubliner cheese, sliced thin and cut into 24 approximate 1-inch squares
Rapid Rolls From 'Kitchen Confidence'
By tulawdog
Preheat the oven to 400°F
- 3 (.25-ounce) packets active dry yeast
- 1 3/4 cups warm water (105º to 115ºF)
- 1/2 cup honey
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 2 large eggs, beaten
- 2 teaspoons kosher salt, plus more for sprinkling
- 6 cups all-purpose flour, plus more as needed
Chili-Garlic Prawns with Chinese Noodles
By tulawdog
Cook the noodles according to the package instructions
- 8 oz. dried or 1 lb. fresh chow mein or other
- Chinese noodles
- 1 Tbs. sesame oil
- 2 Tbs. peanut or canola oil
- 2 garlic cloves, minced
- 3 green onions, both white and light green
- portions, sliced 1/2 inch thick
- 1 lb. large prawns, peeled and deveined
- 2 heads baby bok choy, steamed and cut
- diagonally into 1/4-inch strips
- 1 bottle chili garlic wok sauce
- 1/4 cup water
- Thinly sliced green onions for garnish
Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant
By tulawdog
Adjust the oven rack to the middle position and preheat to 375 degrees
- 3/4 cup panko bread crumbs
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- 3 oz. Parmesan cheese, grated (1 1/2 cups)
- 1 (14.5 oz) can fire-roasted diced tomaotes
- 3 cups roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)
- 1 1/2 lbs eggplant, chopped into 1-inch cubes
- 6 garlic cloves, minced
- 1 tsp minced fresh oregano, or 1/4 tsp dried
- 1/8-1/4 tsp crushed red pepper
- 4 cups water
- 12 oz short pasta shapes (I used rotini)
- 6 oz. fresh mozzarella, sliced thin
- 2-3 Tbs chopped fresh basil
Spring Pasta with Peas and Asparagus
By tulawdog
Melt half the butter with the oil in a shallow pan
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 scallions, chopped
- 3 1/2 cups shelled peas
- 14 ounces asparagus, trimmed and cut
- 2/3 cup hot water
- 12 ounces bavette (or other long pasta)
- 2/3 cup grated Parmesan cheese
- salt and pepper
Whole Wheat Pita
By tulawdog
Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook attachment
- 1 3/4 cups (7 ounces) whole-wheat flour
- 1 1/2 cups (6 3/8 ounces) bread flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 1/4 cups (10 ounces) warm water
- 2 tablespoons (7/8 ounce) olive oil
Roasted Prime Rib with Sauteed Mushrooms and Mom's Creamy Horseradish Sauce
By tulawdog
MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil
- FOR THE MEAT:
- 2 2
- tablespoons kosher salt
- 3 3
- teaspoons ground black pepper
- 3 3
- cloves garlic
- 2 2
- medium shallots
- 2 2
- tablespoons fresh rosemary leaves
- 2 2
- tablespoons fresh thyme leaves
- 1/2 1/2
- cup olive oil
- 1 1
- ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)
- FOR THE HORSERADISH SAUCE:
- 1 1
- cup heavy cream
- 6 6
- tablespoons lemon juice
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon paprika
- 1/4 1/4
- teaspoon cayenne pepper
- 4 4
- tablespoons grated horseradish
- FOR THE SAUTEED MUSHROOMS:
- 2 2
- lbs mushrooms, washed, dried, and if large, chopped
- 4 4
- tablespoons unsalted butter
- 2 2
- tablespoons olive oil
- 1-2 1-2
- tablespoon Worcestershire sauce
- 2 2
- cloves garlic, finely chopped
- salt and pepper, to taste
- 6 6
- tablespoons fresh parsley, chopped
Oxtail Ragù
By tulawdog
Preheat the oven to 325°F
- 1 whole oxtail (4-5 pounds), cut into 3-inch pieces
- Salt and freshly ground black pepper
- Flour, for dredging
- 1/4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 3 celery ribs, chopped
- 1 (28 ounce) can plum tomatoes, crushed
- 3 cups dry red wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 bay leaves
- 4 cloves garlic, peeled and smashed
- 1/4 teaspoon freshly grated nutmeg