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Recipes
Pan-Roasted Rack of Lamb (with choice of sauce)
By ngteller
You can make: Tangerine-Chile, Mustard-Shallot, or Olive Prune Sauce
- For Tangerine Chile:
- 1 tablespoon vegetable oil
- One 2 1/2-pound frenched rack of lamb
- Salt and freshly ground black pepper
- 1 teaspoon finely grated tangerine zest
- 1/2 cup fresh tangerine juice
- 1 small fresh red chile, thinly sliced
- 1/4 cup chicken stock or low-sodium broth
- 2 tablespoons cold unsalted butter
- For Olive-Prune:
- 1 large garlic clove, minced
- 1/4 cup dry red wine
- 8 pitted prunes, quartered
- 8 green Picholine olives—pitted, halved and rinsed
- 2 tablespoons Niçoise olives—pitted, halved and rinsed
- 1/4 cup chicken stock or low-sodium broth
- 1 teaspoon chopped rosemary
- 2 tablespoons cold unsalted butter
- For Mustard-Shallot:
- 2 medium shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped thyme
Slow-Roasted Salmon with Tamarind, Ginger and Chipotle
By ngteller
In a medium skillet, cook the chipotle chiles over moderate heat, turning, until they are toasted, about 4 minutes
- 2 dried chipotle chiles
- 2 cloves
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 3 tablespoons vegetable oil, plus more for the baking dish
- 4 large garlic cloves, minced
- 3 medium shallots, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons jarred tamarind puree
- 2 tablespoons pure maple syrup
- Kosher salt
- One 2 1/2-pound whole fillet of skinned salmon
- Flaky sea salt, for sprinkling
Rosemary-Pepper Beef Rib Roast with Porcini Jus
By ngteller
In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over...
- 1/4 cup coarsely chopped fresh rosemary
- 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
- 3 tablespoons vegetable oil
- One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
- Salt
- 3 tablespoons unsalted butter
- 1 medium shallot, very finely chopped
- 2 large garlic cloves, thinly sliced
- 1/4 cup dry red wine
- 1 quart beef stock or broth
- 1/4 cup sherry vinegar
- 4 thyme sprigs
- 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender
Chile-Cumin Spice Paste
By ngteller
Great for pork-chops This versatile seasoning paste is fruity, smoky and spicy
- 4 ounces dried chiles, such as ancho, pasilla or guajillo, stemmed and seeded
- 4 canned chipotles in adobo, seeded
- 3 large garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon caraway seeds
- 1 teaspoon dried oregano, crumbled
- 1/4 cup extra-virgin olive oil
- 2 large shallots, minced (1/2 cup)
- Salt and freshly ground black pepper
Bread - Bhaturas
By ngteller
Fried indian flatbread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 large egg
- 1/2 cup plain yogurt
- 3-4 tbsp warm water
- 1 tbsp ghee or softened butter
- Oil for frying
Duck Confit Tacos
By ngteller
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés
- 1 large poblano
- 1/2 pound plum tomatoes
- 1/4 pound tomatillos, husked
- 1 large garlic clove, unpeeled
- 1 fresh red chile, seeded and chopped
- 1 large scallion, chopped
- 2 teaspoons fresh lime juice
- Salt
- 4 confit duck legs
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon Chinese five-spice powder
- 8 corn tortillas, warmed
- Cilantro sprigs, for serving