Ngteller's profile page
Recipes
Meatloaf - Collucci Bros version
By ngteller
Based meatloaf
- Salad oil
- 2 stalks celery, small to medium dice
- 1 medium onion, small to medium dice
- 2 pounds ground beef
- 2 eggs, lightly beaten
- Salt and freshly ground black pepper
- Dash hot sauce (recommended: Tabasco)
- Dash Worcestershire sauce
- 3 slices bread, torn into small pieces and soaked in cold water
- 1/2 cup seasoned Italian bread crumbs
- 1/2 cup Ketchup
Pot Roast - Fancy Style
By ngteller
Special equipment: butcher's twine, immersion blender Cook's Note: Tie the thyme sprigs with butcher's twine to h...
- 3 1/2 pounds beef chuck, trimmed of excess fat
- 2 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons fresh cracked black pepper, plus more for seasoning
- 1 teaspoon granulated garlic
- 1/2 ounce dried porcini mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups sliced onions, 1/4-inch thick
- 1/2 cup sliced shallots, 1/4-inch thick
- 1/4 cup peeled garlic cloves, smashed
- 1 1/2 cups sliced celery, 1-inch pieces
- 1 1/2 cups sliced carrots, 1-inch coins
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups beef stock
- 2/3 cup red wine, zinfandel preferred
- 2 tablespoons dried savory
- 6 sprigs fresh thyme (see Cook's Note)
Burger with Port and Stilton
By ngteller
Umami burger recipe
- 1 cup ruby port
- 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
- Salt and freshly ground pepper
- 1/2 cup Stilton cheese (3 ounces), softened
- Umami dust, for sprinkling (optional, see Note)
- 4 brioche hamburger buns, buttered and toasted
Sangria - Tio Pepe's Version
By ngteller
Mix ingredients together. Serve over ice
- 1 bottle of wine:
- a heavy red
- or
- a white that is not too sweet
- 1/2 cup triple sec
- 1/2 cup brandy
- 1/2-3/4 cup sugar syrup
- 1 apple diced, with peel
- 1 orange cut in wedges, with skin
- 1 lemon with skin, quartered then cut into smaller pieces
Biscuits
By ngteller
Preheat oven to 450F. Mix flour, baking powder, and salt into a large bowl
- 1.75 cups flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 4-6 tbsp chilled butter, cut into pea size
- 0.75 cups cold milk
Lasagna - Beffie Style
By ngteller
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Pulled Pork
By ngteller
Alton Brown's version
- 6-8 lb pork butt
- 8.5 oz molasses (by weight)
- 12 oz kosher salt (ground in food processor)
- 2 quarts h2o
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp paprika
Steak - Disco's Hot and Tangy
By ngteller
In a medium bowl mix the marinade ingredients
- 1 (12 ounce) can cola
- 1/2 cup soy sauce
- 1/2 cup garlic teriyaki sauce
- 1 habanero pepper, finely chopped with seeds
- 1 tablespoon grated orange zest
- 1 tablespoon freshly ground gingerroot
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh ground black pepper
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 4 (8 ounce) New York strip steaks, about 8 ounces each and 3/4 inch thick
- extra virgin olive oil
Beggar's Chicken
By ngteller
Rub cleaned chicken with salt
- A 2.5-3.0 pound fryer chicken
- 2 tsp salt
- 1 tsp ginger juice (squeezed from ginger root)
- 4 tbsp oil
- 1 scallion, chopped fine
- 4 oz pork, cut like thick matchsticks
- 1 tbsp sherry
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 oz preserved Yunnan cabbage, shredded
Naan
By ngteller
You win, Beth!
- 2 cups flour
- 0.5 tsp salt
- 1-1/8 tsp active dry yeast
- 3/4 cup yogurt
- 2 tbsp butter, melted
- 1 tsp - 1 tbsp water, as required