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Recipes
Spaghetti with Lemon and Olive Oil (al Limone)
By DreiFromBK
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide ...
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
Popcorn with Sesame-Glazed Pistachios
By DreiFromBK
Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails
- 1/3 cup vegetable oil
- 1/2 cup popping corn
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sugar
- 2 tablespoons toasted sesame seeds
- 2 teaspoons soy sauce
- 1/2 teaspoons garlic powder
- 2 cups shelled unsalted pistachios (8 ounces)
Roasted Butternut Squash Soup
By DreiFromBK
Instead of onions, which imparted a sharp taste to our Roasted Butternut Squash Soup, we switched to shallots, whic...
- Serves 4
- Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck—they have more usable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version of this soup.
- Ingredients
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
- 1 1/2 pounds Golden Delicious apples, peeled, cored, and chopped
- 3 medium shallots, peeled and quartered
- 1/4 cup vegetable oil
- Salt and pepper
- 4 cups low-sodium chicken broth (see note)
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream
Lighter Chicken and Dumplings
By DreiFromBK
1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
- Table salt and ground black pepper
- 2teaspoons vegetable oil
- 2 small onions , chopped fine (about 1 1/2 cups)
- 2 medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups)
- 1 celery rib , medium, chopped fine (about 1/2 cup)
- 1/4cup dry sherry
- 6cups low-sodium chicken broth
- 1teaspoon minced fresh thyme leaves
- 1pound chicken wings (see note)
- 1/4cup Chopped fresh parsley leaves
- 2cups unbleached all-purpose flour (10 ounces)
- 1/2teaspoon baking soda
- 1teaspoon sugar
- 1teaspoon table salt
- 3/4cup buttermilk , cold (see note)
- 4tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes
- 1 large egg white
Freezer Chicken Enchiladas
By DreiFromBK
Preparing enchiladas can be a multihour, labor-intensive endeavor
- Serves 4 to 6
- Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.
- Ingredients
- 1 (29-ounce) can tomato sauce
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 canned chipotle chile in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/4 teaspoon table salt
- 1/2 cup low-sodium chicken broth
- 1 tablespoon vegetable oil
- 3 cups shredded cooked chicken
- 2 1/2 cups shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro leaves
- 2 tablespoons minced canned pickled jalapeños
- 10 (6-inch) corn tortillas
- Cooking spray
Parmesan Corn Butter
By DreiFromBK
In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes
- 1 ear of corn, shucked
- 1 stick unsalted butter, at room temperature
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- Pepper
- Grilled fish, chicken or steak, for serving
Penne with Chicken and Pickled Peppers
By DreiFromBK
In a pot of salted boiling water, cook the penne until al dente
- 12 ounces penne rigate
- 1 1/2 cups shredded chicken
- 1 1/2 cups sliced mixed pickled peppers, drained
- 1/2 cup extra-virgin olive oil
- Salt
- 1 cup basil leaves
Citrus, Brandy and Pineapple Punch
By DreiFromBK
In a pitcher, combine the brandy with the pineapple and lime juices, simple syrup and nutmeg
- 12 ounces brandy
- 6 ounces pineapple juice
- 3 ounces fresh lime juice
- 3 ounces simple syrup (see Note)
- Pinch of freshly grated nutmeg
- 9 ounces chilled club soda
- Ice
- Lemon wheels, for garnish
Smoky Popcorn
By DreiFromBK
Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is t...
- 1/4 cup vegetable oil
- 1/2 cup plus 2 tablespoons popping corn
- 1 teaspoon smoked hot Spanish paprika
- 1/2 tablespoon sugar
- 4 tablespoons unsalted butter, melted and kept warm
- 1/2 cup Japanese furikake mix (see Note)
- 2 cups Japanese mixed rice crackers
- Kosher salt
Chicken-and-Seafood Paella
By DreiFromBK
PREPARE THE STOCK Boil the lobsters until just red but still undercooked, 4 minutes; let cool
- Two 1 1/4-pound lobsters
- 2 dried ñora or ancho chiles, stemmed and seeded (see Note)
- 1/2 cup boiling water
- 2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 1/2 cup brandy
- 2 medium onions, quartered
- 2 medium carrots, quartered
- 2 fennel bulbs, quartered and cored
- 4 garlic cloves, quartered
- 2 quarts plus 3 cups chicken stock or low-sodium broth
- 2 bunches basil
- 1/4 teaspoon loosely packed saffron threads
- 1 dried ñora or ancho chile peppers, stemmed and seeded
- 1/2 cup boiling water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 red bell pepper, minced
- 2 plum tomatoes, grated on a box grater
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 8 chicken drumsticks (about 3 pounds)
- 8 chicken thighs (about 3 pounds)
- Salt
- Freshly ground pepper
- 10 cups warm Lobster-Infused Chicken Stock (recipe above)
- 1 cup Sofrito (recipe above)
- 2 1/4 cups Bomba or Calasparra rice (see Note)
- 1/2 pound romano beans or green beans, cut into 1/2-inch pieces
- 2 pounds littleneck clams, scrubbed
- 1 pound mussels, scrubbed
- Allioli (Garlic Mayonnaise), for serving (recipe below)
- Lemon wedges, for serving
- 3 garlic cloves
- 1 large egg
- 2 teaspoons white wine vinegar
- 1/4 cup fresh lemon juice
- Pinch of salt
- 1/4 cup canola or grapeseed oil
- 1/2 cup extra-virgin olive oil