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Recipes
Coconut Cream Pie
By DreiFromBK
Make the filling In a small bowl, whisk 1/4 cup of the coconut milk with the gelatin
- 1 1/2 cups unsweetened coconut milk
- 1 teaspoon unflavored powdered gelatin
- 2 cups heavy cream
- 1/3 cup sugar
- 1 1/2 tablespoons corn syrup
- 1/2 teaspoon kosher salt
- 1 vanilla bean, split, seeds scraped
- 2 1/2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sweetened cream of coconut, such as Coco Lopez
Grilled Steak with New Mexican Chile Rub
By DreiFromBK
In this recipe, we use a two-stage rub to make the most of a comparatively inexpensive steak, the shell sirloin
- Serves 6 to 8
- Shell sirloin steak is also known as top butt, butt steak, top sirloin butt, top sirloin steak, and center-cut roast. Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor.
- Ingredients
- Steak
- 2 teaspoons tomato paste
- 2 teaspoons fish sauce
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 (1 1/2- to 1 3/4 pound) boneless shell sirloin steaks, 1 to 1 1/4 inches thick
- Spice Rub
- 2 dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black peppercorns
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/4 teaspoon ground cloves
- Vegetable oil spray
Swiss Chard with Ginger and Cumin
By DreiFromBK
“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 jalapeños, minced
- 1 1/2 tablespoons minced fresh ginger
- 3 pounds Swiss chard—rinsed, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
- Salt
- 1 1/2 tablespoons fresh lemon juice
Grilled Eggplant with Yogurt Sauce
By DreiFromBK
To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial; ¼ inch is just the righ...
- 6 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup plain whole-milk yogurt
- 3 tablespoons chopped fresh mint
- 1 teaspoon grated lemon zest plus 2 teaspoons juice
- 1 teaspoon ground cumin
- Salt and pepper
- 2 pounds eggplant, sliced into 1/4-inch-thick rounds
Pimento Cheese with Salt-and-Pepper Butter Crackers
By DreiFromBK
TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic
- 2 cups all-purpose flour, plus more for dusting
- 2 cups whole-wheat pastry flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 1/2 teaspoons table salt
- 1/4 teaspoon pepper, plus more for sprinkling
- 10 tablespoons unsalted butter, cubed and chilled, plus 3 tablespoons melted butter
- 6 tablespoons canola oil
- 2/3 cup plus 2 tablespoons cold water
- pimento cheese
- 2 garlic cloves, crushed
- 1 jarred roasted red bell pepper, chopped
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 4 ounces cream cheese at room temperature
- 1/2 cup mayonnaise
- 1 teaspoon cayenne
- 1 teaspoon kosher salt
Chocolate Mousse Pudding
By DreiFromBK
Directions Place chocolate in a glass bowl and microwave on high, stirring every 45 seconds, until melted, about 3...
- 1 pound sliken tofu, preferably Nasoya brand
- 1 12-ounce bag chopped semisweet chocolate or 1 bag good-quality semi-sweet chocolate chips
- 1/2 cup soymilk
Authentic Baguettes at Home
By DreiFromBK
For a homemade baguette that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthan...
- 1/4 cup (1 1/3 ounces) whole-wheat flour
- 3 cups (15 ounces) King Arthur all-purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon diastatic malt powder (optional)
- 1 1/2 cups (12 ounces) water
- 2 (16 by 12-inch) disposable aluminum roasting pans
Snapper with Black Beans and Bok Choy
By DreiFromBK
The secret ingredient in the tasty sauce here is rose, which combines perfectly with the classic Chinese flavors in...
- 3 tablespoons extra-virgin olive oil
- 6 small heads of bok choy (1 pound), halved lengthwise
- Kosher salt
- Pepper
- 1 tablespoon unsalted butter
- Four 5-ounce skin-on red snapper fillets
- 1 tablespoon fermented black beans
- 1 garlic clove, thinly sliced
- 1/2 cup dry rosé
- 1 tablespoon dry sherry
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon minced serrano chile
- 1/2 teaspoon toasted sesame oil
Grilled Chicken Leg Quarters with Lime Dressing
By DreiFromBK
The problem with grilling whole chicken legs is that by the time the thick joint cooks through, the edges are dried...
- 6 garlic cloves, minced
- 4 teaspoons kosher salt
- 1 tablespoon sugar
- 2 teaspoons grated lime zest plus 2 tablespoons juice
- 2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
- 1 1/2 teaspoons ground cumin
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 4 (10-ounce) chicken leg quarters, trimmed
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh oregano, chopped
Beef-and-Farro Soup
By DreiFromBK
In a large enameled cast-iron casserole, heat the oil
- 2 tablespoons canola oil
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- Kosher salt
- Pepper
- 9 cups chicken stock or low-sodium broth
- 1 head of garlic, pierced all over with a knife
- 3 thyme sprigs
- 3 bay leaves
- 1 cup farro
- 2 medium tomatoes, chopped
- 1 leek, light green and white parts only, thinly sliced
- 2 celery ribs, thinly sliced
- 3 small carrots, chopped
- 1 small bunch Tuscan kale, chopped (3 cups)
- 2 tablespoons white miso
- 1 teaspoon smoked paprika
- Parmigiano-Reggiano cheese, for garnish