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Recipes
Sausage-and-Maple Bread Pudding
By DreiFromBK
Preheat the oven to 350°
- 1 pound bulk breakfast sausage
- 6 large eggs
- 1 pint vanilla or cinnamon ice cream, melted
- 1/2 cup water
- 2 teaspoons thinly sliced sage leaves
- 2 teaspoons kosher salt
- 1 cup pure maple syrup
- 3/4 pound brioche, crusts removed and bread torn into 1-inch pieces (10 cups)
- 1/4 cup heavy cream
Broccoli Salad
By DreiFromBK
Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved...
- 6 slices bacon, chopped fine
- 1/2 cup golden raisins
- 1 1/2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- 1/2 cup mayonnaise
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 1/2 cup walnuts, toasted and chopped coarse
- 1 large shallot, minced
Easiest Chicken Tacos
By DreiFromBK
Preheat the oven to 350°
- 2 cups shredded rotisserie chicken
- 1 small jalapeño, thinly sliced crosswise
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 cup finely shredded green cabbage
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 teaspoon hot sauce
- Warm corn tortillas, shredded pepper jack cheese, guacamole and cilantro leaves, for serving
Julia's Favorite Roast Chicken
By DreiFromBK
Preheat the oven to 425°
- 2 1/2 tablespoons unsalted butter
- 1/3 cup finely diced carrots
- 1/3 cup finely diced onion
- 1/3 cup finely diced celery
- 1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs
- One 3 1/2- to 4-pound chicken
- Salt
- Freshly ground pepper
- Parsley stems
- Celery leaves
- Six 1/8-inch-thick lemon slices
- 1/2 cup sliced onion
- 1/2 cup sliced carrots
- 1 tablespoon fresh lemon juice
- 3/4 cup chicken stock or broth
Beef Kebabs
By DreiFromBK
Most beef kebabs are disappointing, with overcooked meat and vegetables that are either raw or mushy
- 1 medium onion, roughly chopped
- 6 medium garlic cloves, roughly chopped
- 2 teaspoons finely grated zest
- 2 tablespoons chopped fresh rosemary
- 1/3 cup beef broth
- 1/3 cup vegetable oil, plus extra for cooking grate
- 3 tablespoons tomato paste
- 2 teaspoons table salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon ground black pepper
- 2 pounds sirloin steak tips, trimmed of excess fat and cut into 2-inch chunks (see note)
- 1 large zucchini or summer squash (about 1/2 pound), ends trimmed, halved lengthwise, and cut crosswise into 1-inch-thick slices
- 1 large red or green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
- 1 large red or sweet onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds
Swordfish with Romesco Sauce
By DreiFromBK
Chef Jonathan Waxman of NYC's Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts a...
- 1 pint grape or cherry tomatoes
- 1 medium onion, thinly sliced
- 1 jalapeño, thinly sliced with seeds
- 4 garlic cloves, crushed
- 3 Calabrian chiles in oil, drained
- 1 teaspoon smoked paprika
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/4 cup hazelnuts
- 1/4 cup almonds
- 2 tablespoons sherry vinegar
- Four 6-ounce swordfish steaks
Endive-and-Apricot Tartines
By DreiFromBK
Preheat the oven to 375°
- Four 3/4-inch slices of a rustic or sourdough boule
- 1/4 cup pecans
- Extra-virgin olive oil, for brushing and drizzling
- 2 endives—halved lengthwise, cored and thinly sliced
- 2 teaspoons fresh lemon juice
- Salt
- 2 fresh apricots—halved, pitted and thinly sliced
- Shaved sheep-milk cheese, such as Manchego, and chopped marjoram, for garnish
Crispy Pork Belly with Kimchi Rice Grits and Peanuts
By DreiFromBK
Preheat the oven to 325°
- 3 tablespoons vegetable oil
- Two 8-ounce meaty pieces of pork belly, about 1 inch thick
- Kosher salt
- Freshly ground pepper
- 1 small onion, chopped
- 2 small carrots, chopped
- 1 bay leaf
- 1/2 teaspoon coriander seeds
- 4 cups chicken stock or low-sodium broth
- 1/2 teaspoon sugar
- 1/4 cup unseasoned rice vinegar
- 1/2 cup thinly sliced radishes
- 2 scallions, thinly sliced on the diagonal
- 1/2 cup rice grits, preferably Carolina Gold (see Note)
- 1/2 cup finely chopped kimchi
- 1/2 cup heavy cream
- Crushed roasted peanuts, for garnish
Pan-Seared Halibut with Braised Swiss Chard
By DreiFromBK
In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfe...
- 1/4 pound thick-cut bacon, cut into 1-inch pieces
- 1 1/4 pounds Swiss chard—stems cut into 3/4-inch pieces, leaves chopped
- 3 small shallots—2 halved and thinly sliced, 1 minced
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/3 cup water
- Kosher salt
- Ground pepper
- 6 tablespoons unsalted butter
- 1 tablespoon pine nuts
- 2 teaspoons thyme leaves
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- Four 5- to 6-ounce halibut fillets, cut 3/4 inch thick
- 2 tablespoons extra-virgin olive oil
Chicken Marbella
By DreiFromBK
To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, g...
- Serves 4 to 6
- Any combination of split breasts and leg quarters can be used in this recipe.
- Ingredients
- Paste
- 1/3 cup pitted green olives, rinsed
- 1/3 cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, rinsed
- 3 anchovy fillets, rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- Chicken
- 2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
- Kosher salt and pepper
- 2 teaspoons olive oil
- 3/4 cup low-sodium chicken broth
- 1/3 cup white wine
- 1/3 cup pitted green olives, rinsed and halved
- 1 tablespoon capers, rinsed
- 2 bay leaves
- 1/3 cup pitted prunes, chopped coarse
- 1 tablespoon unsalted butter
- 1 teaspoon red wine vinegar
- 2 tablespoons minced fresh parsley