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Recipes
All of the Alliums fried Rice
By DreiFromBK
Blogger Molly Yeh uses a variety of onions to make her luscious fried rice, which gets supercrispy in the skillet
- 1 tablespoon canola oil
- 4 large eggs, beaten
- Kosher salt
- Pepper
- 3 tablespoons unsalted butter
- 4 cups finely chopped alliums, such as onions, shallots, leeks and scallions
- 4 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 4 cups cooked white or brown rice
- 1 tablespoon distilled white vinegar
- 2 tablespoons Sriracha
- 2 tablespoons mayonnaise
- Sliced scallions, for garnish
- Sliced scallions
Pastrami & Swiss Football Sandwiches
By DreiFromBK
To make these addicting meat and cheese sliders, we take soft, squishy dinner rolls, smear them with bracing yellow...
- 12 square soft white dinner rolls
- 6 tablespoons yellow mustard
- 36 deli peppered pastrami brisket, thin slices (8 ounces)
- 1 pound sauerkraut, drained and squeezed dry
- 12 deli Swiss cheese, thin slices (8 ounces)
- Pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons onion, finely chopped
- 1 tablespoon poppy seeds
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
Sesame-Ginger Chicken Meatballs
By DreiFromBK
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil
- Canola oil, for brushing
- 1 pound ground chicken, preferably dark meat
- 1/2 cup plain dry bread crumbs
- 1/3 cup minced scallions, plus thinly sliced scallions for garnish
- 3 tablespoons minced peeled fresh ginger
- 1 large egg
- 2 garlic cloves, minced
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1/4 teaspoon kosher salt
- Asian chile sauce, for serving
Grilled Potato Salad with Scallion Vinaigrette
By DreiFromBK
In a large saucepan, cover the potatoes with water and bring to a boil
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 10 scallions, trimmed
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Ground black pepper
- 2 tablespoons rice vinegar
- 2 teaspoons fresh lemon juice
- Piment d’Espelette (see Note)
- 1 small jalapeño, stemmed, seeded and thinly sliced
Watermelon, Feta and Charred Pepper Salad
By DreiFromBK
In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru and 1...
- 1 pound seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon)
- 2 Kirby cucumbers, peeled and cut into 3/4-inch dice
- 1/4 cup very thinly sliced red onion
- 1 1/2 tablespoons sherry vinegar
- 1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 20 medium shishito peppers (4 ounces)
- 20 pitted kalamata olives, halved
- 4 ounces feta, crumbled
- 1 cup lightly packed watercress leaves
- 2 tablespoons minced cilantro
- 2 tablespoons finely chopped dill
Milk-Chocolate-Frosted Layer Cake
By DreiFromBK
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who...
- 1 1/4 cup(s) cake flour
- 1/4 cup(s) unsweetened cocoa powder
- 1/2 teaspoon(s) baking powder
- 2 stick(s) unsalted butter
- 1/2 cup(s) whole milk
- 6 large eggs, separated
- 1 cup(s) sugar
- pinch(s) of salt
- 1 1/2 cup(s) heavy cream
- 1 1/2 pound(s) milk chocolate, finely chopped
- Shaved milk chocolate, for garnish optional
Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette
By DreiFromBK
MARINATE THE STEAK In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and seas...
- 1/2 small red onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- 2 pounds skirt steak, cut into 3 equal pieces
- 3/4 pound haricots verts or green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 jalapeño or serrano chile, thinly sliced
- 1/2 cup lightly packed cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Sriracha
- 1/8 teaspoon pepper
- 2 tablespoons Asian fish sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon kosher salt
Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing
By DreiFromBK
For lighter winter meals, Melissa Rubel Jacobson jazzes up a basic pasta salad with peppery arugula and a lively ma...
- 1/4 cup plus 3 tablespoons pine nuts
- 1 pound fusilli pasta
- 1/2 cup cilantro leaves
- 1/2 cup basil leaves
- 2 teaspoons coarsely chopped oregano leaves
- 1 garlic clove
- 1/4 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 1/2 cups baby arugula
- 1 1/4 cups grape tomatoes, halved
- 1/2 small red onion, cut into 1/4-inch dice
Raw Corn and Radish Salad with Spicy Lime Dressing
By DreiFromBK
In a blender, puree the lime juice, jalapeño, honey and cumin
- 2 tablespoons fresh lime juice
- 1 small jalapeño, seeded and coarsely chopped
- 1 1/2 teaspoons honey
- 1/4 teaspoon cumin
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper
- 4 cups fresh corn kernels (from 4 ears)
- 6 medium radishes, halved and thinly sliced crosswise
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 small red onion, thinly sliced
Grilled Eggplant Parmesan
By DreiFromBK
Preheat the oven to 450° and heat a grill pan
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes, sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Salt
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Crusty bread, for serving