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Recipes
Sweet Potato Waffles
By DreiFromBK
Put cubed sweet potatoes in a steamer basket
- 1 1/2 cups peeled and cubed sweet potatoes
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 egg whites, at room temperature
- 1 cup milk
- 1/4 cup firmly packed light brown sugar
- 1/4 cup butter, melted
- 1 tablespoon grated orange rind
- Vegetable spray, for waffle iron
- Special equipment: steamer basket and waffle iron
Bloody Mary Burgers
By DreiFromBK
In a bowl, using a fork, gently stir the ground sirloin with the horseradish, tomato paste, hot sauce, Worcestershi...
- 1 1/2 pounds ground sirloin
- 3 tablespoons prepared horseradish, drained
- 3 tablespoons tomato paste
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons celery seeds
- Kosher salt
- Pepper
- 4 brioche hamburger buns
- Mayonnaise, red leaf lettuce, sliced tomato and American cheese, for serving
Grilled Snapper with Pink Chile Salt
By DreiFromBK
In a food processor, puree the red chile with the kosher salt until the salt is pink with flecks of chile
- 1 fresh hot red chile, stemmed and chopped
- 1 1/4 cups kosher salt
- 2 tablespoons grapeseed or canola oil, plus more for brushing
- Four 6-ounce skin-on red snapper fillets
- 1/4 cup minced red onion
- 2 tablespoons Champagne vinegar
- 12 multicolored radishes, half thinly sliced and half cut into thin wedges
- 1 small kohlrabi, peeled and thinly sliced
- Radish sprouts, for garnish
Coconut-Buttermilk Pie with Blackberry Caramel
By DreiFromBK
MAKE THE CRUST In a food processor, pulse the flour with the sugar and salt
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon fine sea salt
- 1 stick cold unsalted butter, cubed
- 1/4 cup plus 2 tablespoons buttermilk
- 3 large eggs
- 3/4 cup sugar
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1/4 cup unsweetened coconut milk
- 2 tablespoons all-purpose flour
- 1 vanilla bean, split, seeds scraped
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure coconut extract
- 1/4 cup sweetened shredded coconut
- 2 cups blackberries (8 ounces), halved
- 3/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, warmed
- 2 teaspoons blackberry liqueur
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Toasted sweetened shredded coconut, for garnish
Antipasto Pasta Salad
By DreiFromBK
1. Place one paper towel on microwave-safe plate
- 8 ounces sliced pepperoni, cut into 1/4-inch strips
- 8 ounces sopresatta or salami, halved and cut into 1/4-inch strips
- 10 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1 pound fusilli or campanelle
- 1 pound white mushrooms, quartered
- 1 cup shredded provolone cheese, aged
- 12 ounces roasted red peppers, drained, patted dry, and chopped coarse
- 1 cup chopped fresh basil
Slow-Cooker Roast Beef with Mushroom Gravy
By DreiFromBK
For an evenly cooked, medium-rare roast from the slow cooker, we first salt an eye-round roast overnight, brown it ...
- Serves 6 to 8
- Trim all visible fat from the surface of the roast. Note that the roast needs to rest for at least 18 hours after salting. If your roast is less than 4 pounds, begin checking the internal temperature at 1 hour. Take the temperature as quickly as possible.
- Ingredients
- 1 (4-pound) boneless beef eye-round roast, trimmed
- Kosher salt and pepper
- 3 tablespoons vegetable oil
- 8 ounces cremini mushrooms, trimmed, halved, and sliced thin
- 1 onion, chopped fine
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 1/4 cups beef broth
- 1/8 ounce dried porcini mushrooms, rinsed and minced
- 1 teaspoon minced fresh thyme
- 2 tablespoons unsalted butter
- 2 tablespoons minced fresh parsley
Cherry Jam–and–Ricotta Tart
By DreiFromBK
In a medium bowl, combine the flour and cubed butter
- 2 1/4 cups all-purpose flour
- 10 tablespoons cold unsalted butter, cubed, plus more for greasing
- 3/4 cup superfine sugar
- 1 teaspoon finely grated lemon zest
- Pinch of kosher salt
- 4 large eggs plus 1 large egg yolk
- 1 pound fresh ricotta cheese (2 cups)
- One 13-ounce jar cherry or sour cherry jam (1 1/4 cups)
- Whipped cream, for serving
Creamy Caesar Salad with Torn Croutons
By DreiFromBK
Preheat the oven to 400°
- 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces
- 10 anchovy fillets, plus more for garnish
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard
- 2 garlic cloves
- 1 large egg
- 1 cup vegetable oil
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
- Kosher salt
- Freshly ground pepper
- 18 ounces Little Gem lettuce, leaves separated and chilled
Chicken Crisps
By DreiFromBK
Preheat the oven to 375° and line 2 baking sheets with parchment paper
- 1/2 cup vegetable oil
- 5 garlic cloves, very thinly sliced
- 3/4 pound chicken skin in large pieces (from 3 to 4 chickens), excess fat removed
- Kosher salt, for seasoning
- Togarashi (Japanese seasoning mix), for seasoning
- Whole-grain mustard, for brushing
- Honey, for drizzling
- Finely grated lime zest, for garnish
Roasted Onion Dip
By DreiFromBK
This delicious onion dip from star chef Tyler Florence uses the whole onion--no waste involved
- 2 medium unpeeled red onions
- 2 medium unpeeled Spanish onions
- 2 medium unpeeled sweet onions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon onion powder
- Kosher salt
- Pepper
- Salmon, trout and sturgeon caviar, for serving
- Fennel fronds, for garnish
- Herbed Potato Chips, for serving