Tulawdog's profile page
Recipes
BEER BRAISED PORK BELLY
By tulawdog
Mix the cure ingredients together
- For the pork:
- 2 pounds pork belly, preferably skin on, approx 2″ wide and 4-5″ in length
- For the dry cure:
- 3 tbls whole black peppercorn, freshly ground
- 2 tbls whole cloves, freshly ground
- 2 cinnamon stick, freshly ground (I used a coffee grinder)
- 5 tbls dark muscovado sugar (dark brown sugar can be used)
- 3 tbls coarse sea salt
- For the braise:
- 1 1/2 tbls oil
- as needed, salt and freshly ground black pepper
- the pork belly, cured, rinsed and dried
- 2 medium yellow onions, roughly chopped
- 2 ea, stalks of celery, roughly chopped
- 2 ea, medium carrots, peeled and roughly chopped
- 1 ea, bay leaf
- 3-4 sprigs ea, fresh thyme
- 650 ml Sapporo Reserve beer (can use beer of preference)
- 6 C chicken stock
SLOW COOKER BEEF TIPS
By tulawdog
Cut the beef roast into cubes and season with black pepper and Cajun seasoning
- 1 (3lb) beef chuck roast
- ground black pepper (to taste)
- 1/2 teaspoon Cajun seasoning
- 1 tablespoon canola oil
- 1/2 cup beef broth
- 1 1/2 cups water
- splash of red wine
- 1 envelope brown gravy mix
- 1/4 teaspoon dried thyme
- dash of Worcestershire sauce
- dash of hot sauce
Spider Web Chocolate Bark
By tulawdog
Chop the dark chocolate into chunks and melt in a double boiler or in the microwave, stirring until smooth
- 12 oz dark chocolate like Kinnerton, about 2 cups or 340 grams, chopped
- 1.5 oz white chocolate about 1/4 cup or 40 grams, chopped
COQ AU RIESLING WITH PAPPARDELLE AND GREEN
By tulawdog
Melt the butter and oil together in a large frying pan/skillet
- 2 tbsp butter
- 1/2 tbsp olive oil
- 4 chicken legs (thighs and drumsticks attached - or you could do separate thighs and drumsticks and reduce the cooking time by 10 minutes)
- 2 tbsp plain flour
- Pinch of salt and pepper
- 170 g/6oz bacon/pancetta, sliced into thin strips
- 1 onion, peeled and finely chopped
- 1 leek, chopped
- 6 medium brown mushrooms, sliced
- 2 garlic cloves, peeled and minced
- 500 ml/2 cups Riesling wine
- 240 ml/1 cup chicken stock
- Pinch of dried thyme
- 120 ml/0.5 cups double/heavy cream
- handful chopped parsley
challah
By tulawdog
combine the yeast, water, and a tablespoon of the sugar in a large bowl (like, really large) and let the mixture si...
- 4 tablespoons (or 6 packets) active dry yeast · 4 cups lukewarm water · 2 cups sugar** · 1 1/2 cups vegetable oil · 5 eggs · 8 cups white whole wheat flour*** · 8 cups bread flour · 1 tablespoon salt
Potato, Squash, & Goat Cheese Gratin
By tulawdog
Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil
- 2 medium yellow summer squash, about 1/2 pound
- 4 small to medium red potatoes, about 1 pound
- 3 tablespoons olive oil
- 4 ounces goat cheese
- Salt and freshly ground black pepper
- 1/4 cup whole milk
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon thinly sliced basil or thyme leaves
Swiss Chard, White Bean & Sausage Soup
By tulawdog
In a large soup pot or dutch oven, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes
- 2 tablespoons olive oil
- 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 3 – 4 fresh thyme sprigs, whole
- 1/4 teaspoon red pepper flakes
- 1 head Swiss chard, (about 1 pound) trimmed, washed, and coarsely chopped
- Two 15 ounce cans cannellini beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes w/basil, garlic and oregano (with juice, preferably no salt added)
- 5 cups chicken broth, preferably low-sodium and MSG-free
- 5 Italian sausages, pan-cooked or grilled and chopped (we use Johnsonville brand)
- 1 teaspoon kosher salt, or to taste
- Fresh ground pepper, to taste
Rich Turkey Gravy
By tulawdog
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off f...
- Roasting pan with pan juices from a roast turkey (about 14 lb)
- Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat
- 9 About 9 cups hot brown turkey stock
- 3/4 cup all-purpose flour
Maple Mustard Sauce
By tulawdog
Pour off any fat from skillet in which pork was cooked
- 2 tsp veg. oil
- 1 medium onion, halved and sliced thin (1 cup)
- 1 cup low sodium chicken broth
- 1/3 cup pure maple syrup
- 3 TBS balsamic vinegar
- 3 TBS whole grain mustard
- Salt and pepper to taste
balsamic kale, brie and crispy prosciutto sandwiches
By tulawdog
Cut kale into bite sized pieces
- 1 fresh baguette
- 1 bunch kale, stems removed, leaves roughly torn
- 1/4 lb of prosciutto thinly sliced
- 1/2 brie thinly sliced
- 3 Tbsp olive oil, divided
- 3 Tbsp balsamic vinegar
- 1 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- salt and pepper to taste