DreiFromBK's profile page
Recipes
Beet Poke with Avocado-Wasabi Mash
By DreiFromBK
This cold salad has a bright, earthy, and sweet taste to it thanks to fresh ingredients like oranges, sweet onions,
- 2 1/2 pounds medium beets, scrubbed
- 1 navel orange, halved
- One 3-inch piece of fresh ginger, sliced and smashed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/3 cup macadamia nuts
- 1/2 cup wakame seaweed
- 1/4 cup plus 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 cup very thinly sliced sweet onion
- 1/4 cup thinly sliced scallions
- 2 Hass avocados—peeled, pitted and cut into large chunks
- 2 teaspoons fresh lemon juice
- 2 teaspoons wasabi powder
- 1 golden beet, peeled and sliced paper-thin, for garnish (optional)
Red Pepper Blini with Creamed Corn and Smoked Salmon
By DreiFromBK
In his riff on blini and caviar, chef Jonathan Waxman of NYC's Jams serves tender red pepper pancakes with a sweet ...
- 1 cup corn kernels, thawed if frozen
- 1/2 cup plus 2 tablespoons heavy cream
- 6 tablespoons unsalted butter, 1 tablespoon melted
- 1 jarred red bell pepper, drained (2 ounces)
- 1 large egg, beaten
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 ounces thinly sliced smoked salmon
- Crème fraîche, for serving
- 1 ounce American caviar (trout, paddlefish, salmon or whitefish)
- Snipped chives, for garnish
Cinnamon Polenta Pancakes
By DreiFromBK
In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- 1/4 cup olive oil
- 1/4 cup water
Snow Pea Salad
By DreiFromBK
In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 5 minutes
- 4 teaspoons apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 cup canola oil
- Kosher salt
- Pepper
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon white sesame seeds
- 3/4 pound snow peas, trimmed
- 2 cups shelled fresh English peas
- 1/2 cup mixed sprouts, such as radish and alfalfa
- 1 radish, thinly sliced
- 1/4 cup torn mint leaves
Garden Salad Tacos
By DreiFromBK
Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 small garlic clove, finely grated
- Pinch of ground cumin
- Kosher salt
- 2 cups lightly packed mixed baby greens
- 1/2 small fennel bulb, very thinly sliced on a mandoline
- 1 medium carrot, very thinly sliced crosswise
- 4 radishes, very thinly sliced
- 1/2 cup lightly packed cilantro leaves
- 8 corn tortillas, warmed
- 3 ounces Monterey Jack cheese, shredded (1 cup)
Shrimp Tacos with Tomatillo Salsa
By DreiFromBK
In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1/2 small onion, quartered
- 1 jalapeño, seeded and chopped
- 3 garlic cloves
- Kosher salt
- Freshly black pepper
- 1/4 cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 1/4 pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- Extra-virgin olive oil, for brushing
- 12 corn tortillas, warmed
- Shredded green cabbage and parsley leaves, for serving
Chunky Curried Kabocha Squash Dip
By DreiFromBK
Preheat the oven to 450°
- 1 kabocha squash (2 1/2 pounds), halved, seeded, peeled and cut into 1-inch pieces (6 cups)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons hot curry powder
- Kosher salt
- Pepper
- 1 jalapeño, minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons fresh lime juice
- 1/3 cup chopped cilantro
Mussels with Saffron and Citrus
By DreiFromBK
In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil
- 1 1/4 cups Riesling
- 1 1/4 cups water
- 4 thyme sprigs
- 2 garlic cloves, smashed
- 4 pounds mussels, scrubbed
- 1/2 cup heavy cream
- 1/2 teaspoon saffron threads
- 1 1/2 teaspoons finely grated orange zest
- 1 1/2 teaspoons finely grated lemon zest
- 2 1/2 tablespoons cold unsalted butter
- Kosher salt
- Freshly ground pepper
- Grilled bread, for serving
Creamed Corn with Bacon
By DreiFromBK
In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt a...
- 5 ears of corn—shucked, kernels cut off (5 cups) and cobs reserved
- 3 garlic cloves, 1 minced
- 1/2 onion, cut into 4 wedges, plus 1 cup minced onion
- 1 tablespoon coriander seeds
- 1 bay leaf
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thickly sliced bacon, cut into 1/4-inch-thick lardons
- 1/2 cup sour cream
- 1 tablespoon unsalted butter
- 1/2 cup chopped cilantro
- Finely grated zest of 1 lime
Roast Chicken Paprikash with Watercress and Dilled Sour Cream
By DreiFromBK
Preheat the oven to 425°
- One 3 1/2-pound whole chicken
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sweet paprika
- 2 teaspoons hot paprika
- 2 teaspoons caraway seeds
- 2 small garlic cloves, finely grated
- Kosher salt
- Pepper
- 1/2 cup sour cream
- 2 tablespoons minced dill
- 4 ounces watercress
- 1 tablespoon fresh lemon juice