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Recipes
Baked Shrimp Scampi
By tulawdog
Butterfly the shrimp by cutting along the outer curve of each shrimp, and opening like a book
- 2 * 2 pounds (12 to 15 per pound) shrimp, peeled and deveined
- 3 * 3 Tablespoons olive oil
- 3 * 3 Tablespoons dry white wine
- * kosher salt and freshly ground pepper
- 12 * 12 Tablespoons unsalted butter, at room temperature (1 1/2 sticks)
- 4 * 4 teaspoons minced garlic (4 cloves)
- 1/4 * 1/4 cup minced shallots
- 3 * 3 Tablespoons minced fresh parsley
- 1 * 1 teaspoon minced fresh rosemary
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1 * 1 teaspoon grated lemon zest
- 2 * 2 Tablespoons freshly squeezed lemon juice
- 1 * 1 large egg yolk
- 2/3 * 2/3 cup panko
- * lemon wedges, for serving
Cheesecake Ice Cream
By tulawdog
Cut the cream cheese into small pieces
- 8 ounces cream cheese
- 1 lemon, preferably unsprayed
- 1 cup sour cream
- 1/2 cup half-and-half
- 2/3 cup sugar
- pinch of salt
Orecchiette Carbonara
By tulawdog
Cook bacon until crisp. We like to cook our bacon in the oven at 400° for about 15 minutes on a rimmed baking shee...
- 6 slices high-quality, thick-cut bacon
- 2 medium leeks, white + pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
- 2 garlic cloves, minced
- 1 cup frozen peas, thawed
- 10 oz orecchiette pasta or small shells
- 2 large, high-quality egg yolks, room temperature
- 1/4 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1 tbsp fresh parsley
ROAST POTATOES WITH GARLIC AND ROSEMARY
By tulawdog
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 2 pounds Red Bliss potatoes or other low-starch potatoes, scrubbed clean, dried, halved, and cut into 3/4-inch wedges
- 3 tablespoons extra-virgin olive oil
- Salt and ground black pepper
- 2 medium cloves garlic
- 1/8 teaspoon table salt
- 2 tablespoons chopped fresh rosemary
Orecchiette with Braised Short Ribs and Swiss Chard
By tulawdog
Remove short ribs approximately 30-60 minutes before ready to cook
- 8 bone-in beef short ribs
- Kosher salt
- Freshly ground black pepper
- 4 ounces diced pancetta
- 4 tablespoons olive oil
- 4 carrots, finely diced
- 1 medium red onion, finely diced
- 2 leeks, trimmed and sliced horizontally
- 2 cups red wine
- 2 - 3 cups beef broth
- 1 bunch thyme
- 2 bay leaves
- 2 bunches swiss chard, stems removed
- 1 box orecchiette pasta
- High-quality Parmesan cheese (I highly recommend Parmigiano-Reggiano)
Smoked Sausage, Butternut Squash and Wild Rice Soup
By tulawdog
Preheat the oven to 400 degrees F
- 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- Cayenne pepper
- 12 cups chicken stock
- 2 1/2 cups chopped onions
- 1 cup wild rice
- 1 1/2 pounds smoked sausage, such as kielbasa, cut into 1/4-inch ( I use Andouille)
- 6 celery stalks - diced
- 2 cups fresh corn kernels
- 1 1/2 cups half-and-half
- 1 tablespoon chopped fresh parsley leaves
Porchetta - Crispy pork shoulder
By tulawdog
Heat your rotisserie to 350 F, or heat your oven to 350 F and place a rack over a roasting pan covered in foil
- 1 – 4 pound pork shoulder with the skin and fat cap attached.
- Kosher salt and fresh cracked pepper
- 1 teaspoon dry rosemary
- 1/2 teaspoon dry thyme
- 1/4 teaspoon dry sage
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dry oregano
- 1 tablespoon olive oil
- Butcher’s twine
braised hock
By tulawdog
To make the braised pork hock, first, heat about 3/4 inch of vegetable oil in a wok until hot, but not yet smoking
- 1 small pork hock
- vegetable oil, for frying
- 8 slices ginger root
- 2 brown onions, cut into thin wedges
- 300 g vaccuum-packed slender bamboo shoots, rinsed, cut into 1-inch pieces
- 8 cloves garlic, peeled
- 2/3 cup yellow rock sugar
- 2/3 cup rice wine
- 1 cup soy sauce
- 2 cups water
- 2 pieces dried mandarin peel
- 4 scallions, cut into 1-inch pieces
Spicy White Pizza with Bacon, Shrimp & Asparagus
By tulawdog
For this recipe, I’m assuming that you either bought a ball of pizza dough somewhere—or made your own
- 1 ball pizza dough (see note above)
- coarse cornmeal for the pizza pan
- 1/2 cup whole-milk ricotta
- 1/4 cup Breakstone’s sour cream
- 1/4 lb. bacon, diced
- 1/2 pound large shrimp, peeled and deveined
- 6-7 spears asparagus, cut into 1/2-inch pieces
- 1 chili pepper, seeded, deveined, and sliced into thin strips
- shredded mozzarella cheese
- Parmesan cheese
- freshly cracked black pepper
Deep-Dish Chicken Pot Pie
By tulawdog
Preheat the oven to 425° F
- For the crust:
- Makes one 9-inch deep-dish pie
- 3 3/4 3 3/4
- cups all-purpose flour
- 3/4 3/4
- teaspoon salt
- 3 3
- sticks (12 ounces) cold unsalted butter, cubed
- 3/4 3/4
- cup ice water, plus more as needed
- For the filling and assembly:
- 6 6
- tablespoons unsalted butter, divided
- 1 1
- large sweet onion, diced
- 3 3
- stalks celery, diced
- 3 3
- carrots, diced
- 3 3
- cloves garlic, minced
- Salt and freshly ground black pepper
- 1/2 1/2
- cup all-purpose flour
- 4 4
- cups chicken stock
- 1 1
- bay leaf
- 4 4
- sprigs rosemary
- 4 4
- sprigs thyme
- 1/4 1/4
- cup heavy cream
- 4 4
- cups chopped, cooked chicken
- 1 1/3 1 1/3
- cups frozen peas
- Egg wash, as needed for finishing
- Turbinado sugar, as needed