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Recipes
Cider-Braised Pork Belly with Cranberry Chutney and Apple Frisée Salad
By tulawdog
Pork: Preheat oven to 300˚F
- Pork:
- 1/4 * 1/4 cup canola oil
- 11/2 * 11/2 lbs pork belly
- 1 * 1 stalk celery, chopped
- 1/2 * 1/2 small onion, chopped
- 1 * 1 small carrot, chopped
- 2 * 2 cloves garlic, chopped
- 2 * 2 bay leaves
- 2 * 2 tsp black peppercorns
- 1/4 * 1/4 c red wine
- 1 * 1 cup chicken stock
- 1 * 1 cup apple cider
- 1/2 * 1/2 cup veal stock
- 1/4 * 1/4 cup red wine vinegar
- * salt to taste
- Chutney:
- 1/2 * 1/2 lb frozen cranberries
- 3/4 * 3/4 cups sugar
- 1/4 * 1/4 cup white vinegar
- 1 * 1 cinnamon stick
- Celeriac Puree
- 1 * 1 small head celery root, washed, trimmed, and chopped
- 1/2 * 1/2 cup milk
- 1/2 * 1/2 cup cream
- 1 * 1 tsp caraway seeds
- * salt to taste
- Apple Frisée Salad:
- 1/2 * 1/2 head frisée, yellow part only
- 4 * 4 slices Granny Smith Apple, julienned
- 2 * 2 Tbsp extra virgin olive oil
- 1 * 1 tsp fresh lemon juice
Honey Pork Stir Fry
By tulawdog
Combine soy sauce, garlic, ginger, sesame oil, vinegar, and red pepper flakes
- 1/2 -1 lb pork, cut into 1 inch cubes (use whatever is cheap at the market that day)
- 1/2 cup less sodium soy sauce
- 4 cloves garlic, minced
- 1 tbs fresh ginger, minced or grated
- 2 teas sesame oil
- 2 tbs rice wine vinegar
- 1 teas red pepper flakes, optional
- 1/3 cup honey
- 4 tbs hoisin sauce
- 2 tbs dark brown sugar, firmly packed
- 1 tbs vegetable oil
- 1 head broccoli, cut into bite size pieces
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- Mushrooms, snap peas, cabbage, or whatever other vegetables look fresh that day
- 1/4 cup sesame seeds
- 2 cups cooked brown or white rice
Stir-fried Pork and Potatoes
By tulawdog
Cut pork into thin slices of 0
- 200 grams lean pork
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 tablespoon tapioca starch, or cornstarch
- 1/2 tablespoon soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce
- 2 potatoes, peeled and cut into thin slices
- 2 tablespoons cooking oil, more for deep-frying potato slices
- 2 garlic cloves, chopped
- 1 stalk leek, cut lengthwise into 5cm length
- 1/2 cup hot water
ANGEL HAIR PASTA W/ SHRIMP, ASPARAGUS & FRESH BASIL
By tulawdog
1. Trim asparagus. Rinse in cold water; drain
- 15 stalks thin fresh asparagus
- 1 Tablespoon olive oil
- 2 cloves garlic, crushed
- 1/4 teaspoon ground black pepper
- 6 medium plum (Roma) tomatoes, seeded & chopped
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 12 ounces peeled & cooked shrimp
- 1 Tablespoon butter
- 9 ounces refrigerated fresh angel hair pasta, cooked & drained
- 1/4 cup shredded fresh basil
- freshly shredded Parmesan cheese, for topping
French Brioches
By tulawdog
In the bowl of a stand mixer, add 2 1/4 cups of the flour, salt, and softened butter
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup butter, softened
- 1/3 cup milk
- 1 tsp active dry yeast
- 4 eggs, medium
- 1 1/2 tbsp sugar
- 2 tbsp water
Sheet Pan Chicken Souvlaki
By tulawdog
Arrange a rack in the middle of the oven and heat to 400℉
- 2 pounds skin-on chicken thighs, bones removed
- 1 pound small red potatoes, halved
- 1 teaspoon kosher salt, divided
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons olive oil, divided
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 clove garlic, minced
- 2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 1/4 teaspoon freshly ground black pepper
Hasselback Potatoes with Garlic Butter Sauce
By tulawdog
Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil and drizzle the foil with a light coating o...
- Ingredients:
- 6 baby gold potatoes (about 1.5 lbs.), washed and dried
- olive oil to drizzle
- 2 tbsp fresh sage, rosemary, thyme or herbes de Provence (herb of your choice or combination)
- coarse salt and freshly ground pepper
- grated cheese of your choice-optional
- Sauce:
- 2 cloves garlic, minced
- 3 tbsp butter
Elvis Chocolate Bark
By tulawdog
Line a standard (18x13-inch) baking sheet with wax or parchment paper, and set it aside
- 16 ounces milk chocolate chips or couverture disks
- 10 ounces (1 2/3 cups) peanut butter chips
- 1 cup mini pretzels
- 2/3 cup banana chips, broken into large pieces
- 2/3 cup coarsely chopped roasted peanuts
Bok Choy with Ground Chicken Stir Fry
By tulawdog
In a wok or large saute pan over high heat, add the cooking oil
- 2 teaspoons cooking oil
- 1/2 pound ground chicken
- 1 stalk green onion, chopped
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely minced
- 1 pound bok choy, cut in half lengthwise
- 1 tablespoon water
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
Poblano Chilies Stuffed with Black Beans and Summer Squash
By tulawdog
Position an oven rack 6 inches below the heating element and preheat the broiler
- 8 poblano chilies
- 2 Tbs. extra-virgin olive oil
- 1/2 white onion, finely diced
- Sea salt, to taste
- 1 zucchini, diced
- 2 yellow summer squash, diced
- 1 ripe tomato, diced
- 1/4 tsp. cayenne pepper
- Pinch of freshly ground black pepper
- 1 can (15 oz.) black beans, drained and rinsed
- Leaves from 1/4 bunch fresh cilantro, coarsely chopped
- 1 cup cooked white rice
- 1/2 cup crème fraîche
- 1 small chunk Parmigiano-Reggiano cheese