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Recipes
Slow Cooker Thai Chicken Soup
By tulawdog
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart s...
- 2 tablespoons red curry paste
- 2 12 ounce cans of coconut milk
- 2 cups chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
- 1 red bell pepper, seeded and sliced into 1/4 inch slices
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 cup frozen peas, thawed
- 1 tablespoon lime juice
- cilantro for garnish
- cooked white rice
Texas Barbecued Beef Ribs
By tulawdog
1. MAKE RUB Combine sugar, chili powder, cayenne, salt, and pepper in bowl
- 3 tablespoons brown sugar
- 4 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 teaspoons pepper
- 3 –4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total) (see note)
- 1 cup wood chips, soaked for 15 minutes
Momofuku's Pork Buns
By tulawdog
Pork Belly and Quick-Pickled Cucumbers Put the pork belly in a roasting pan that holds it snugly, fat side up
- Pork Belly and Quick-Pickled Cucumbers
- 6 pounds skinless pork belly
- 1/2 cup plus 1 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon sugar
- 2 thick Kirby cucumbers, cut into 1/8-inch-slices
- Pork Buns
- 1 tablespoon plus 1 teaspoon active dry yeast
- 4 1/4 cups bread flour
- 6 tablespoons sugar
- 3 tablespoons nonfat dry milk powder
- 1 tablespoon kosher salt
- 1/2 teaspoon baking powder, rounded
- 1/2 teaspoon baking soda
- 1/3 cup rendered pork fat, bacon fat or vegetable shortening, at room temperature
- Vegetable oil
- 1 cup hoisin sauce
- 1/2 cup thinly sliced scallions (green and white parts)
- Sriracha, for serving
Pancakes
By tulawdog
1. Adjust oven rack to the middle position and heat the oven to 200 degrees
- If you do not have buttermilk on hand, whisk 1 tablespoon fresh lemon juice with 2 cups milk in medium bowl and set aside for a few minutes to thicken.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 cups buttermilk (see note above)
- 1 to 2 teaspoons vegetable oil
Dry-Fried Pork With Zucchini
By tulawdog
1 Heat the wok over high heat until lightly smoking
- 5 tablespoons peanut or vegetable oil
- 1 medium-sized zucchini, about 8 ounces, split in half lengthwise and cut into 1/4-inch slices
- 1 pound thinly sliced country-style pork spare ribs or sirloin cutlets
- 8 to 12 dried Chinese red chilis
- 3 scallions cut into 1-inch segments
- 1 1/2 teaspoons whole sichuan peppercorns
- 2 tablespoons Sichuan chili bean paste
- 1 1/2 tablespoons Shaoxing rice wine, sherry, or vermouth
- 1 teaspoon soy sauce
- Kosher salt
- 2 teaspoons sesame oil, chili oil, or a combination
Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette
By tulawdog
1 Trim off bottoms of Brussels sprouts and separate the leaves that are released
- 12 ounces Brussels sprouts
- 3/4 cup hazelnuts
- 1 small shallot, finely minced (about 2 tablespoons)
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 3 ounces bacon, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
Spiced Pork Roast
By tulawdog
Pre-heat oven to 325 degrees F
- 1 5 - 6 lb. pork shoulder, bone in
- 1/4 cup kosher salt
- 1 teaspoon cumin
- 1 teaspoon ancho chile pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup light brown sugar
- 1 tablespoon seasoned rice wine vinegar
- See more at: http://www.virtuallyhomemade.com/2013/11/spiced-pork-roast.html#sthash.7KcAcZJi.dpuf
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By tulawdog
Prepare the lemons: Zest and juice the lemons
- For the dough:
- Makes 12 large breakfast rolls
- Lemons, for dough, filling, glaze, and garnish
- 3 large lemons, at room temperature
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large eggs
- For the sticky lemon filling:
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- For the lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
Homemade Goat Cheese
By tulawdog
In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer
- 1 * 1 quart goat’s milk
- 1/4 * 1/4 cup freshly squeezed lemon juice
- 1/2 * 1/2 clove freshly grated garlic
- * a few pinches herbs de provence
- * freshly chopped parsley
- * coarse salt, to taste
Nutella Cookies
By tulawdog
Cream together butter, hazelnut spread and sugars; beat in eggs
- 2 1/2 * 2 1/2 c. all-purpose flour
- 1 1/2 * 1 1/2 tsp. baking soda
- 1 * 1 tsp. baking powder
- 1/2 * 1/2 tsp. salt
- 1 * 1 c. butter
- 1 1/2 * 1 1/2 c. hazelnut spread
- 1 1/3 * 1 1/3 c. sugar
- 1 * 1 c. brown sugar
- 2 * 2 large egg
- 2 * 2 tbsp. soy milk
- 1 * 1 c. milk chocolate chips (optional)