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Recipes
Rib-Eye Steak: Dry-Rubbed for 2
By ngteller
Dry rub a thick cut to help crust while cooking
- 2 tbsp sugar
- 1 tbsp kosher salt
- 5 garlic cloves, finely chopped
- 1 tbsp red pepper flakes
- 1 tbsp freshly ground black pepper
- 1/4 cup dry porcini mushrooms, ground to fine powder
- 1/4 cup extra-virgin olive oil
- 28 oz rib-eye steak, cut 2 inches thick
- Best-quality extra-virgin olive oil for drizzling
- Best quality balsamic vinegar for drizzling
Mole Verde
By ngteller
In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together
- 8 whole cloves, or 1/4 teaspoon ground cloves
- 1 teaspoon cumin seeds
- 3 jalapeÑo chiles
- 6 large tomatillos, husks removed
- 1 small onion, cut into chunks
- 5 garlic cloves
- 2 fresh thyme sprigs
- 2 fresh marjoram sprigs
- 6 cups chicken or pork stock
- 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
- 1 medium-size bunch flat-leaf parsley
- Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote
- 3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves
Curried-Coconut Chicken Rendang
By ngteller
Rendang is a Malaysian meat dish that's slow-cooked in coconut milk
- 3 tablespoons Madras curry powder
- 2 teaspoons freshly ground pepper
- 2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces
- 2 tablespoons fresh lime juice
- 1/3 cup plus 2 tablespoons canola oil
- Salt
- 3 pounds chicken thighs
- 8 small shallots
- 1 small red onion, quartered
- 5 garlic cloves
- Six 1/4-inch slices of peeled fresh ginger
- 3 macadamia nuts
- 5 dried Asian chiles, stemmed
- 1 can unsweetened coconut milk
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons shredded unsweetened coconut, toasted
Jamie Oliver's Roasted Root Vegetables | StreamingGourmet - The Blog
By ngteller
1. Preheat your oven to 400°F 2
- 2 medium Idaho potatoes
- 6 parsnips
- 6 carrots
- 1 bulb of garlic
- 3 sprigs of fresh rosemary
- sea salt and freshly ground black pepper
- olive oil
Keema Matar
By ngteller
Ground lamb and pea curry
- 1 Small Onion, coarsely chopped
- 2 inch Ginger Root, coarsely chopped
- ¼ cup Vegetable Oil
- ½ tsp Cumin
- 1 tsp Coriander
- ½ tsp Turmeric
- 1 Tomato, medium
- ¼ cup Yogurt, plain
- 1 ¼ pounds Ground Lamb
- 2 tsp Garam Masala
- 2 Tbsp Lemon Juice
- 1 Green Chilli, chopped
- 6 Tbsp Fresh Cilantro
- 1 cup Peas, fresh or frozen
Sichuan Dry Shredded Beef
By ngteller
Dry = No stock, broth or water used in cooking
- 1.5 tbsp sweet bean sauce
- 1 tbsp Chili Sauce
- 2.5 tsp sugar
- 0.125 tsp cayenne pepper
- 0.25 tsp hot chili oil
- 0.25 tsp salt
- 2 tbsp peanut oil
- 1.25 minced fresh ginger
- 1.25 minced garlic
- 1 tbsp sichuan peppercorn paste**
- 2 med carrots, julienned
- 0.75 flank steak, julienned across the grain
- 1 tbsp dry sherry
- 0.5 cup julienned white part of scallions
Shrimp w/Orange & Tequila
By ngteller
Heat a large skillet, then add the olive oil
- 3 tbsp olive oil
- 14oz fresh jumbo shrimp
- 2 garlic cloves - peeled and finely sliced
- sea salt and pepper
- generous splash of tequila
- juice of 1 orange
Crispy Chickpeas
By ngteller
Drain and rinse peas. Preheat oven to 400F In a mixing bowl, combine all ingredients thoroughly
- 1 can chickpeas
- 2 tbsp EVOO
- 1 tsp sea salt
- 2 tsp curry powder
Chili - 2 Alarm
By ngteller
Making the box kit from scratch!
- 2 lbs ground beef
- 8oz can of tomato sauce
- 16 oz water
- 1 tsp oregano
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp red pepper (powder/flakes)
- 2 tsp salt
- 2 tbsp cumin
- 8 tbsp chili powder
- 3 tbsp flour (malsa)
- 1/4 cup water
- 1 can kidney beans
Skillet-Baked Pear-and-Apple Crisp
By ngteller
In the fall, James Boyce picks the apples and pears for this cinnamon-spiced crisp right behind the restaurant
- TOPPING
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/4 cup pecans
- 2 teaspoons ground cinnamon
- 1 stick unsalted butter, cut into cubes
- FILLING
- 1 1/2 pounds Granny Smith apples—peeled, cored and thinly sliced
- 1 1/2 pounds firm Bartlett pears—peeled, cored and thinly sliced
- 3/4 cup dried currants
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup honey
- 2 tablespoons Bourbon (or Cognac)
- Vanilla ice cream, for serving