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Recipes
Cider-Brined Pork Tenderloins with Roasted Apples
By DreiFromBK
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespo...
- 2 cups apple cider
- 1 cinnamon stick
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon crushed red pepper
- 2 garlic cloves, crushed
- Kosher salt
- 4 cups ice
- Two 1- to 1 1/4-pound pork tenderloins
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 large shallot, minced
- 2 thyme sprigs
- 3 tablespoons sorghum syrup or pure maple syrup
- 3/4 cup chicken stock
- 2 tablespoons unsalted butter
- 1 pound medium carrots, cut crosswise 1/4-inch thick
- 2 Honeycrisp or Pink Lady apples—peeled, cored and cut into 1/2-inch pieces
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Cast-Iron-Grilled Romano Beans with Garlic Aioli
By DreiFromBK
Make the aioli Light a grill
- 1 small head of garlic, halved lengthwise
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 large egg yolk
- 1/2 teaspoon whole-grain mustard
- 1 tablespoon Champagne vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup canola oil
- Pinch of cayenne
- BEANS
- 4 ounces dry chorizo, diced
- 4 teaspoons extra-virgin olive oil
- 2 pounds romano beans
- 2 shallots, thinly sliced
- Kosher salt
- Pepper
- Lemon wedges
Fudge Mountain Cake
By DreiFromBK
Preheat the oven to 350ºF
- Ganache:
- 1 cup butter
- 1 1/2 cups semi-sweet chocolate chips
- 6 eggs
- 1 cup sugar
- 1/4 cup strong coffee (I've also used brandy)
- 1 tablespoon vanilla
- 3/4 cup cocoa powder (I used a mix of dutch process and regular)
- 1 teaspoon salt
- 2 cups milk chocolate chips
- 1/4 to 3/4 cup heavy cream
- Chocolate Curls
Chopped Salad with Blue Cheese Dressing
By DreiFromBK
Preheat the oven to 350°
- 1/2 cup walnuts
- 1 tablespoon very finely chopped shallot
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces blue cheese, crumbled
- 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
- 1/2 fennel bulb, cored and finely chopped
- 2 carrots, finely chopped
- 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
- 1 Fuji apple, cut into 1/2-inch dice
- 1 Hass avocado, cut into 1/2-inch dice
- 2 tablespoons thinly shredded basil leaves
Roasted Cauliflower with Tahini Sauce
By DreiFromBK
Chef Duskie Estes rubs aromatic seasonings and tangy sumac all over heads of cauliflower, then roasts them whole
- cauliflower
- 2 tablespoons chopped thyme
- 1 tablespoon sumac
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon sesame seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground allspice
- 1/4 teaspoon crushed red pepper
- 2 small heads of cauliflower (1 1/4 pounds each), 1/2 inch trimmed off the bottoms
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Black pepper
- tahini sauce
- 1/3 cup tahini
- 1/3 cup fresh lemon juice
- 2 garlic cloves, crushed
- 1 teaspoon pomegranate molasses
- 1/2 teaspoon sumac
- 1/2 teaspoon ground coriander
- Kosher salt
- Chopped parsley
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
By DreiFromBK
Sometimes baked potatoes can use a flavor boost
- 4 4
- 2 1/2 2 1/2 1/8 cups plus 1/8 teaspoon salt
- 4 4 4 russet potatoes, scrubbed and dried
- 2 2 1/4 sprigs plus 1/4 teaspoon minced fresh rosemary
- 1 1 1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
- 4 4 4 teaspoons olive oil
- 4 4 4 tablespoons unsalted butter, softened
Puerto Rican "Arroz con Gandulez"
By DreiFromBK
To prepare the recaito, coarsely chop the onion and pepper
- The recaito:
- 1 small onion, coarsely chopped
- 1 small or 1/2 large green bell pepper, coarsely chopped
- 6 aji dulce chiles, seeded and cored, if available
- 6 to 8 sprigs citantro (fresh coriander)
- (1 tablespoon leaves), chopped
- 6 tablespoons annato oil
- The adobo:
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked pigeon peas (from 2/3 cup dried) or 1 16-ounce can, drained
- 2 cups medium-grain white rice
- 4 ounces canned tomato sauce
- 12 pitted green olives, cut in half
- 2 teaspoons capers
- salt to taste
Slow-Cooker Brunch Casserole
By DreiFromBK
For a kicked-up brunch casserole we cook breakfast sausage with plenty of onions and bell peppers and flavor the mi...
- 8 to 10 10
- to vary in size so you may need to purchase two for this recipe, depending on their size and weight.
- Ingredients
- 2 2 2 tablespoons unsalted butter, softened
- 12 12 12 ounces bulk breakfast sausage
- 2 2 2 onions, chopped fine
- 2 2 2 red bell peppers, stemmed, seeded, and chopped
- 1 1 1 tablespoon minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon ground cumin
- 14 14 1/2-inch ounces baguette, cut into 1/2-inch pieces (12 cups)
- 12 12 12 ounces pepper Jack cheese, shredded (3 cups)
- 3 3 3 cups half-and-half
- 12 12 12 large eggs
- Salt and pepper
- 4 4 4 scallions, sliced thin
Chocolate Dump-It Cake
By DreiFromBK
Southern style Chocolate cake
- Serves 10
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 1/4 pound unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups Nestle's semisweet chocolate chips
- 1 1/2 cups sour cream, at room temperature
Focaccia with Roasted Squash
By DreiFromBK
MAKE THE STARTER In a large bowl, mix the flour with the water and yeast
- 1 1/4 cups all-purpose flour
- 3/4 cup tepid water
- 1 1/8 teaspoons active dry yeast
- Extra-virgin olive oil, for greasing and brushing
- 2 1/2 cups all-purpose flour
- 3/4 cup tepid water
- 2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet)
- 1 tablespoon plus 1 teaspoon kosher salt
- One 1 3/4 pounds butternut squash or pumpkin—peeled, halved lengthwise, seeded and cut crosswise into 1/8-inch-thick slices
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- Honey, for drizzling
- Thyme leaves, for sprinkling
- Maldon salt, for sprinkling