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Recipes
Pretzels
By ngteller
These chewy pretzels from chef Hans Röckenwagner develop a shiny, professional-looking crust as they bake
- 3 3/4 cups bread flour (20 ounces), plus more for dusting
- 1 1/2 cups warm water
- 1 1/4 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, softened
- 10 cups lukewarm water
- 1/2 cup food-grade lye micro beads (see Note)
- Coarse salt or pretzel salt, for sprinkling (see Note)
- *******
- Food-grade lye can be ordered from essentialdepot.com. Coarse salt and pretzel salt can be found at specialty-food stores or online at americanspice.com.
- Lye Alternative: To make a lye alternative, dissolve 1/2 cup baking soda in 2 quarts of boiling water. Boil the pretzels for 30 seconds, then drain on wire racks before salting and baking.
- ********
Cuban Pork w/Sour Orange Sauce
By ngteller
For pork, using paring knife, make small slits all over pork
- Sour Orange Sauce (Optional):
- 1 bone-in pork shoulder (about 4 lb), trimmed of skin and excess fat
- 12 garlic cloves, coarsely chopped
- 1/2 cup olive oil
- 1/4 cup finely chopped oregano leaves (+2tbsp)
- Kosher salt + freshly ground pepper
- 3 1/2 cups fresh orange juice
- 1 1/4 cups fresh lime juice
- Finely grated zest of 1 orange
- Finely grated zest of 1 lime
- Mojo Dipping Sauce (Optional):
- 4 large cloves garlic, peeled
- 1 serrano or jalepeño chili, stemmed, chopped with seeds
- 3 tbsp cilantro leaves
- kosher salt
- 3/4 cup fresh orange juice
- 1/4 cup each: fresh lime juice, extra-virgin olive oil
- 1 tbsp honey
Chicken Curry with whole spices and potatoes
By ngteller
Combine the chicken, 1/2 tsp turmeric, 1/4 tsp cayenne, and 1/4 salt in a bowl and stir to coat the chicken and pot...
- 4-pound chicken, cut into 8-10 pieces and skinned
- 3 medium red boiling potatoes, peeled and quartered
- 3/4 tsp turmeric
- 1/2 tsp cayenne pepper
- salt
- 1.5 medium onions, roughly diced
- 5 garlic cloves
- 2 -in piece ginger, peeled and cut in half crosswise
- 3 tbsp canola oil
- 1 -in cinnamon stick
- 12 cardamom pods (green)
- 9 whole cloves
- 10 black peppercorns
- 3 whole dried red chiles
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 fresh green chile, cut in half
- 2 large tomatoes, chopped
- 2 tbsp tomato paste
- 1/4 cup plain yogurt, whisked smooth
- 1 cup water
- 1/2 cup fresh cilantro
- Juice of 1 lemon
Sliced Pork w/Spicy Sauce
By ngteller
Place 5 cups of the water, pork, celery, onion, scallions, and 1 slice of ginger in a pot
- Sauce:
- 7 cups cold water
- 1 pound lean pork in 1 piece
- 2 celery stalks, each cut into 3 pieces
- 2 medium onions, peeled and quartered
- 3 scallions, trimmed and cut into 3 pieces
- Two half-inch thick slices fresh ginger, lighted smashed
- 1 tsp sugar
- 0.25 tsp baking powder
- 3 large stalks mustard greens, cut into 0.25-inch diagonal pieces (1.75 cups)
- 2.5 tsp soy sauce
- 2.5 tsp sugar
- 1 tbsp dry sherry
- 1 tbsp chicken stock
- 2 tbsp peanut oil
- 1 tbsp julienned fresh ginger
- 2 tbsp sweet bean sauce
- 1 tbsp chili sauce
- 1.5 tbsp dry sherry
- 0.5 cup julienned white part of scallion
Stewed Rabbit and Biscuits
By ngteller
Recipe courtesy Scott Conant
- 1/2 pound plus 1 ounce cold small-cubed butter
- 4 ounces sugar
- 1/8 cup plus 1/2 teaspoon baking powder
- 1/2 tablespoon salt
- 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
- 1/2 cup fresh tarragon leaves, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 1/8 cup buttermilk
- 3 eggs
- 2 whole rabbits (2 1/2 to 3 pounds each)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots, cut into medium dice
- 10 baby carrots, halved
- 2 large sprigs rosemary
- 1/2 head spring garlic
- Crushed red pepper
- 1 1/2 quarts chicken stock, hot
- 1 cup white wine
- 8 morels (or other seasonal mushrooms), quartered
- 1/2 cups fresh peas
- 2 sprigs fresh tarragon, leaves chopped
Rice with Duck and Apricot
By ngteller
George Mendes's signature dish includes poached duck breast and homemade duck confit
- 3 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon sweet paprika
- Pinch of saffron threads, crumbled
- 1 cup arborio rice
- 2 1/2 cups low-sodium chicken broth
- 2 confit duck legs, skinned and meat coarsely shredded
- 1/4 cup thinly sliced chorizo
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup diced dried apricots
- Salt and freshly ground pepper
Stir-Fry - Nick's Signature
By ngteller
Mix all sauce items except cornstarch in a small bowl
- Sauce:
- 14-16oz lean sirloin, sliced thinly and seasoned with salt
- 6-8oz snow peas
- 6-8oz green beans
- 2 garlic cloves, peeled and minced
- 1-in ginger, peeled and minced
- generous handful of peanuts or cashews
- Peanut oil for frying
- 4 tbsp soy sauce
- 1 tbsp sugar or honey
- 1 tbsp sherry
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp chili sauce
- 1 tsp fish sauce
- 1 tbsp cornstarch
- 2 tbsp water
Puerto Rican–Style Marinade
By ngteller
1.In a mini food processor, process the ingredients to a paste
- 8 garlic cloves, minced
- 2 tablespoons dried oregano
- 1 tablespoon sweet paprika
- 1 tablespoon ancho chile powder
- 3/4 teaspoon curry powder
- 1/2 tablespoon kosher salt
- 2 tablespoons distilled white vinegar
- 3 tablespoons extra-virgin olive oil
Sausage Balls
By ngteller
Preheat the oven to 375 degrees F
- 1 (1-pound) package ground sausage
- 3 cups baking mix (recommended: Bisquick)
- 4 cups grated sharp Cheddar
- 1/8 tablespoon pepper
- 1 cup mayonnaise
- 1 tablespoon mustard
Arroz con Pollo
By ngteller
Recipe courtesy Emeril Lagasse, 2006
- 6 boneless, skinless chicken thighs
- 1 tablespoon Creole Rub, recipe follows
- 1 tablespoon olive oil
- 1 medium yellow onion, medium diced
- 2 stalks celery, medium diced
- 1 tablespoon chopped garlic
- 2 teaspoons paprika
- 1 1/2 cups long-grain rice
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes, juice and all
- 1 1/4 cups chicken broth
- 1 (4-ounce) jar diced pimientos
- 1 (4-ounce) can diced green chiles
- 1/4 cup thinly sliced green olives
- 1 teaspoon saffron threads
- 1 bay leaf
- 3/4 teaspoon salt
- 3/4 cup frozen English peas
- 3/4 cup frozen yellow corn
- 2 tablespoons chopped fresh parsley leaves, for garnish
- Creole Rub For Chicken
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme