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Recipes
Twice-Cooked Pork (Huiguo Rou)
By tulawdog
Place pork belly in a medium pot of salted water and bring to boil
- 1 pound pork belly or unsmoked bacon (if using sliced bacon skip first step)
- 1 tablespoon ginger, minced
- 1 tablespoon fermented black beans
- 1 tablespoon Chinese rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon chili bean sauce
- 2 teaspoons sweet chili paste
- 1 teaspoon sesame oil
- 2 teaspoons peanut oil
- 2 leeks, white parts thinly sliced
Chicken Bellagio
By tulawdog
Cut chicken into 1” wide by 2” long strips
- 1/2 to 3/4 cup of pesto, divided (see our homemade pesto recipe here) or use your favorite jarred pesto
- 1 pound boneless, skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- 1 cup of flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 tablespoon butter
- 2-3 tablespoon extra virgin olive oil
- 1 package linguini pasta
- 1/4 cup finely minced shallots
- 2 cloves garlic, minced
- 10 shaved slices Prosciutto, cut into one inch pieces
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1/3 cup pine nuts
- 2 cups heavy cream
- 1/2 cup grated Parmesan Reggiano, divided
- 1 cup arugula
Creole Striped Bass
By tulawdog
Season the fish In a small bowl, combine the chili powder, paprika, thyme, garlic powder, the 1/2 tsp
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme
- 1/8 tsp. garlic powder
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground black pepper, plus more, to taste
- 1/4 tsp. freshly ground white pepper
- 4 striped bass or other firm white-fleshed fish fillets, 1 1/2 lb. total, pin
- bones removed
- 2 Tbs. olive oil
- Juice of 1 lemon
- 2 Tbs. unsalted butter
Cajun Shrimp & Grits
By tulawdog
1. Heat olive oil in a large skillet over medium-high heat
- 1 tbsp. olive oil
- 2 oz. tasso ham, minced
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 1/4 lbs. shrimp, peeled & deveined
- 1 tsp. Cajun seasoning
- 2 1/4 cups water, divided
- 1 tbsp. unsalted butter
- 1 cup fat-free milk (almond milk ok to sub)
- 1/4 tsp. salt
- 1 cup uncooked quick-cooking grits
- 4 oz. sharp cheddar cheese, shredded
- 1/2 cup sliced green onions
SPICY SAUSAGE ORECCHIETTE WITH ROASTED BRUSSELS SPROUTS AND GOAT CHEESE
By tulawdog
Preheat the oven to 350 degrees
- 3 tbsp olive oil, divided
- 2 cups halved brussels sprouts
- 1/2 lb orecchiette pasta
- Salt for the pasta water (optional but recommended)
- 1 small yellow onion, chopped
- 1 pound spicy Italian sausage
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1/2 cup reserved pasta cooking liquid
- 4 oz plain goat cheese
- A few leaves of fresh basil
- Salt and pepper to taste
BLUEBERRY SCONES - CI
By tulawdog
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number...
- 16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
- 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
- 1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon grated lemon zest
Green Beans with Mushrooms and Shallots:
By tulawdog
Add the green beans to a pot of boiling water and cook for 3-4 minutes
- * Fresh green beans, ends trimmed
- 2 * 2 tsp olive oil
- * Button mushrooms, sliced
- 1/2 * 1/2 a small shallot, sliced into thin rings
- 2 * 2 cloves of garlic
- * Sea salt and freshly cracked pepper, to taste
Chicken Saltimbocca With Spinach & Potatoes
By tulawdog
Arrange a rack in the middle of the oven and turn on the broiler to high
- 1 pound chicken cutlets
- 1 teaspoon dried sage
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 12 ounces small red potatoes, cut into 1/4-inch-thick rounds
- 1 (6-ounce) bag baby spinach
- 1 clove garlic, minced
- 6 thin slices prosciutto
- 4 ounces fontina cheese, shredded
Blue Cheese Dip
By tulawdog
In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium spee...
- 4 * 4 oz. cream cheese, at room temperature
- 1 * 1 cup sour cream
- 4 * 4 oz. tangy blue cheese, such as Point Reyes
- 2 * 2 Tbs. chopped fresh chives
- 1/2 * 1/2 tsp. freshly ground pepper
- * Potato chips for serving (see related recipe
- at right)
- * Crudités for serving (see related tip at right)
Pan-Fried Steaks with Mustard Cream Sauce
By tulawdog
1. Season steaks with salt and pepper
- 4 8–10-oz. flat iron steaks, cut
- horizontally without the connective
- tissue
- Kosher salt and freshly ground black
- pepper, to taste
- 1 tbsp. unsalted butter
- 1 tbsp. canola oil
- 5 tbsp. cognac or brandy
- 1 ⁄4 cup heavy cream
- 1 1⁄2 tbsp. dijon mustard
- 1 tbsp. minced flat-leaf parsley