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Recipes
Gingered Salmon with Grilled Corn and Watercress Salad
By ngteller
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons canola oil
- 5 small ears of corn, shucked
- Four 6-ounce skin-on salmon fillets
- 20 small slices of pickled ginger (about 1 ounce)
- Salt and freshly ground pepper
- 2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- 1 bunch of watercress, thick stems discarded (about 8 ounces)
Yogurt Soup - Chilled with cucumber
By ngteller
Toast cumin seeds in a dry pan over med heat until fragrant
- 1.5 tsp cumin seeds
- 3.5 cups plain yogurt
- 1 medium cucumber, peeled and coarsely grated
- 3 tbsp finely chopped fresh mint leaves
- 1 fresh hot green chili - seeded and finely chopped
- 1/4 tsp garam masala
- 1 tsp salt
- 1/8 tsp freshly ground pepper (white)
- Whole mint leave for garnish
Tuna Ceviche with Avocado and Cilantro
By ngteller
With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would fin...
- 1 pound sushi-grade tuna, sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice, about 5 limes
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dice
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Salt
- Tortilla chips, for serving
Spicy Thai Marinade with Basil and Cilantro
By ngteller
In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped
- 1/4 cup basil leaves
- 1/4 cup cilantro leaves
- 8 peeled garlic cloves
- 2 tablespoons sambal oelek or other Asian chile sauce
- 2 tablespoons Asian fish sauce
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1/2 cup vegetable oil
Kung Pao Turkey Drumsticks
By ngteller
Turkey legs have become a staple of music festivals
- 1/3 cup honey
- 1/4 cup minced fresh ginger
- 1 quart plus 2 tablespoons canola oil
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons mirin
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons dark soy sauce (or kecap manis)
- 2 tablespoons hoisin sauce
- 1 tablespoon sambal oelek or other Asian hot sauce
- 4 small turkey drumsticks (about 12 ounces each)
- 1/4 cup salted roasted peanuts, chopped
- 2 scallions, minced
Blueberry-Banana Pancakes
By ngteller
Tyler Florence made these pancakes at home one weekend morning with his son Hayden
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 3/4 cup blueberries
- 2 bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes
- Confectioners' sugar and pure maple syrup, for serving
Mole Sauce - Nutty and Subtle Spicy
By ngteller
Mole Sauce - My first attempt
- Stage 1:
- 1 dried pasilla chile
- 2 chipotles in adobo, seeded and chopped
- 1 cup cooked black beans
- 1 oz dark chocolate, coarsely chopped
- 1/3 cup almonds, toasted
- 1 tsp kosher salt
- Stage 2:
- 2 cups chicken stock
- Stage 3:
- 2 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 2 shallots, peeled and coarsely chopped
Chicken and Rice with Fresh Chorizo
By ngteller
The jalapeño and chorizo in this dish give it a kick of heat; tannins in red wine will intensify that, so choose a...
- 2 tablespoons extra-virgin olive oil
- 4 links fresh chorizo or hot Italian sausage
- 4 whole chicken legs
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 medium red onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1/2 teaspoon ground turmeric
- 1/4 cup dry white wine
- One 28-ounce can whole tomatoes, drained and chopped
- 6 cups chicken stock
- 1 1/2 cups long-grain rice
- 1 cup frozen peas, thawed
- 3 scallions, coarsely chopped
- 2 tablespoons chopped cilantro
- 1 jalapeño, seeded and minced
Pizza alla Romana
By ngteller
Pan Pizza
- ⅔ cup Warm Water
- 2 ¼ tsp Yeast
- 2 Tbsp Sugar
- 1 cup Bread Flour
- 2 tsp Salt
- 9 Tbsp Extra-Virgin Olive Oil, 3 for dough, 6 for pan/topping
- 2 slices Prosiutto, cut into thin strips
- 6 ounces Fresh Mozzarella, cubed
- 1 Large Tomato, cored, seeded, and diced
- ½ tsp Kosher Salt
- ¼ cup Fresh Basil, roughly chopped
Cornish Hen - Poached with Zucchini and Carrot Spaghetti
By ngteller
In a large heavy based 8 quart pot place the stock carrot, onion, celery, thyme, bay leaf and garlic
- 4 quarts chicken stock
- 1 carrot (roughly chopped)
- 1 celery stick (roughly chopped)
- 1 onion (roughly chopped)
- 2 sprigs of thyme
- 1 bay leaf
- 1/2 head of garlic, crushed
- 4 Cornish Game Hens, about 1 pound each
- 1 carrot (thinly sliced on the Japanese mandolin to make spaghetti)
- 2 zucchini (thinly sliced on the Japanese mandolin to make spaghetti)
- 2 yellow squash (thinly sliced on the Japanese mandolin to make spaghetti)
- 1/4 bunch of tarragon (leaves picked)
- olive oil to drizzle