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Recipes
Zucchini Cakes
By tulawdog
Place the grated zucchini in a colander to drain for 30 minutes (If zucchini is firm, you won’t get much water)
- 2 lb. (7 medium) unpeeled zucchini, coarsely grated
- 4 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch scallions, white parts and 1 inch of the greens, thinly sliced (about 1 cup)
- 1 cup plain bread crumbs
- 1 tablespoon minced garlic
- 1/2 cup chopped parsley
- 1/2 cup olive oil for frying
Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan
By tulawdog
Toss the slow roasted tomatoes, garlic and shallots (with the oil) with the pasta
- 1 . Cut the tomatoes in half end-to-end, and place cut side up on a pan.
- 2 . Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes.
- 3 . Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes.
- 4 . Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes.
- 5 . Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary)
- Note: I filled an entire baking sheet with the tomatoes and also added 2 very large shallots, sliced, and 5 cloves of sliced garlic. I used sweet million and yellow pear tomatoes.
- Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan
- a goodLife {eats} creation
- 8 ounces Orecchiette, cooked according to package instructions
- 1 1/2 cups slow roasted tomatoes (with garlic and shallots)
- 1 very large handful of sliced, fresh basil
- fresh Parmesan
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt
Rich and Meaty Lamb Ragù
By tulawdog
Pat the lamb chunks dry with a paper towel
- 2 pounds stew lamb, cut in chunks
- Salt and freshly ground black pepper
- 2 onions
- 4 sprigs fresh rosemary
- 3 tablespoons fresh sage
- 8 cloves garlic
- 1 big carrot, peeled
- Olive oil
- 2 cups red wine
- 1 28-ounce can peeled whole plum tomatoes
Whole Chicken
By tulawdog
Create a base in the bottom of the slow cooker: Place a small metal rack or three balls of aluminum foil (each abou...
- 1 (3- to 4-pound) whole chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Equipment
- 6-quart slow cooker or larger
- Metal trivet or aluminum foil
Beef, Mushroom & Snap Pea Stir-Fry
By tulawdog
Season the beef with salt & pepper
- 1 tablespoon minced ginger
- 12 ounces mixed shiitake & baby portabella mushroom caps, sliced
- 2 tablespoons canola oil
- 1 pound NY Strip steak, cut into 1/4" thick slices
- 8 ounces sugar snap peas, cut into small pieces
- 1 bunch scallions, sliced {divided}
- 1 cup cilantro leaves {divided}
- 5 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha chile sauce
- 1/4 teaspoon 5-spice powder
Shrimps in White Wine and Garlic Butter Recipe
By tulawdog
Prepare the shrimp by removing the shells and tails and de-veining them
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 1 pound shrimp or prawns
- 1/2 cup white wine
- 1 tablespoon freshly minced parsley
- salt and pepper
Braised Pork Belly - Top Chef
By tulawdog
1. Trim off excess fat around pork belly
- For Herb Salad:
- Pork
- 2 * 2 lbs pork belly, skin off
- 8 * 8 cups chicken stock
- 1 * 1 head garlic, peeled and smashed
- 6 * 6 shallots, peeled and chopped
- 2 * 2 cups white wine
- 4 * 4 cups soy sauce
- 4 * 4 cups rice wine vinegar
- 8 * 8 (sweet 100) tomatoes, cut in half
- 2 * 2 oz French green beans
- 3 * 3 oz sherry vinegar
- 1 * 1 teaspoon Dijon mustard
- 6 * 6 oz canola oil
- 2 * 2 ribs celery, peeled and shaved thin
- 4 * 4 celery leaves from heart
- 4 * 4 sprigs fresh parsley, leaves picked
- 6 * 6 fresh chive tips
- 4 * 4 sprigs fresh chervil, leaves picked
- 4 * 4 sprigs fresh tarragon, leaves picked
- For Garnish:
- 1 * 1 green apple, peeled and cut into batons
- 4 * 4 black olives, cut in 1/6th
- 2 * 2 lemons, juiced
- 1 * 1 jar truffles in juice, minced
- * Maldon sea salt
Homemade Breadsticks
By tulawdog
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients
- For the dough:
- 3 cups bread flour
- 1 tbsp. sugar
- 2 tsp. instant yeast
- 1 1/4 tsp. salt
- 2 tbsp. olive oil
- 1/4 cup milk
- 1 cup plus 2 tbsp. lukewarm water
- For the glaze:
- 2 squirts amore garlic paste concentrate
- 3 tbsp. melted butter
- 1/2 tsp. rosemary
- Sea Salt
Roast Beef Po’ Boy with Debris Gravy Recipe
By tulawdog
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom
- For the Roast:
- 1 Beef Chuck Roast (this one was 2 1/2 pounds)
- 2 Garlic Cloves thinly sliced
- Kosher Salt & Black Pepper
- Cayenne
- 3 Tbsp Lard or Vegetable Oil
- 1 Small Onion, Diced
- 1 Small Carrot, Diced
- 1 Cup Beef Stock
- 1 Cup Chicken Stock
- Water if necessary
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Hot Sauce
- 2 Sprigs Fresh Thyme
- 1 Fresh Bay Leaf
- Kosher Salt and Black Pepper to taste