5 spicy drip Recipes

fermented black beans, shaoxing wine (substitute ( medium dry sherry), fresh ginger, unpeeled, dried hot red chili pepper (sichuanese preferred), peanut oil (substitute ( vegetable oil, any high smoke point oil), dripping (original recipe (beef or lard), szechuan hot bean sauce, beef stock, rock sugar, sichuanese fermented glutinous rice wine (optional), salt (really, to taste), szechwan pepper, whole

leg of lamb, greek extra virgin olive oil , as needed, greek oregano , to taste, fresh thyme , to taste, onion, thinly sliced, garlic cloves, peeled and thinly sliced, oregano, thyme, salt, pepper, all-purpose flour, onion, thinly sliced, garlic cloves, peeled and sliced thin, pan drippings , lamb cuisson (the juices from the braised lamb), greek extra virgin olive oil, kefalograviera cheese, cut in 3/4-cm dice, phyllo dough , defrosted and at room temperature, clarified butter , as needed

olive oil, chuck roast, whole, salt and pepper, beef stock, crushed tomatoes, pepperoncini peppers , with juice, cherry peppers, drained (hot ), pimientos, rolls, buttered & toasted (optional), provolone cheese or 16 slices mozzarella cheese

portabello mushrooms, cleaned and stems removed, olive oil (more or less , spending on the size of your portabellos), minced garlic, dried basil, onion powder, salt, pepper, yukon gold potatoes, peeled and cut in quarters, baby spinach (1 - 7 oz bag, will be a close amount), bacon, diced and satueed (don tsp forget to save the drippings for the dressing), fresh basil, chopped, fresh parsley, chopped (i always use flat leaf, but that is a personal preference), bacon drippings (don tsp forget to reserve the bacon for the salad), olive oil, red onion, diced (about 1/2-2/3 cup), cider vinegar, spicy brown mustard, sugar, salt, pepper