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Recipes
Crab Omelet-and-Tomato Soup
By DreiFromBK
In a large saucepan, heat the oil
- 2 tablespoons vegetable oil
- 4 shallots, minced
- 2 garlic cloves, minced
- 2 teaspoons fermented shrimp paste (see Note)
- 1 tablespoon tomato paste
- 1 quart chicken stock or low-sodium broth
- 1 cup water
- 1/2 pound cherry tomatoes
- 1 tablespoon Asian fish sauce
- Salt
- 4 large eggs
- 2 tablespoons Asian chile-garlic paste
- 6 ounces lump crabmeat, picked over for shells
- 4 ounces ground pork
- 6 ounces rice vermicelli
- Boiling water
- 6 ounces mung bean sprouts
- Lime wedges and mint, cilantro and basil leaves, for serving
Vegetable Curry
By DreiFromBK
Recipe courtesy Alton Brown, 2003
- 1 (1-pound) bag mixed frozen vegetables
- 2/3 cup plain yogurt
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground coriander
- 1/8 teaspoon freshly ground cinnamon
- 2 medium cloves garlic, crushed
- 3 dried red chiles, stems and seeds removed if less heat is desired
- 1/4 teaspoon sugar
- 1/2 teaspoon kosher salt
- Black pepper, optional
Ricotta Gnocchi Gratin
By DreiFromBK
Chef Geoffrey Zakarian uses a stand mixer to make his perfectly fluffy gnocchi with ricotta cheese
- 1 1/2 pounds ricotta cheese
- 2/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1 large egg plus 1 large egg yolk
- 1 1/2 teaspoons grated lemon zest plus 6 teaspoons lemon juice
- 1/2 teaspoon grated nutmeg
- Kosher salt
- Pepper
- 1 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- One 4 ounce piece of pancetta, finely chopped
- 1 stick plus 1 tablespoon unsalted butter
- 30 sage leaves
- 1/2 teaspoon grated orange zest
Green Beans with Mustard-Seed Butter
By DreiFromBK
- 2 tablespoons yellow mustard seeds
- 4 medium shallots, thinly sliced
- 2/3 cup sherry vinegar
- 1/4 cup water
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, softened
- 1/4 cup whole-grain mustard
- Salt and freshly ground pepper
- 4 1/2 pounds green beans, trimmed
Shredded Beef Tacos (Carne Deshebrada)
By DreiFromBK
In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly an...
- 6 to 8 8
- Ingredients
- BEEF
- 1 1/2 1 1/2 1/2 cups beer
- 1/2 1/2 1/2 cup cider vinegar
- 2 2 to 6) 1-inch to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 2 2 2 tablespoons tomato paste
- 6 6 6 garlic cloves, lightly crushed and peeled
- 3 3 3 bay leaves
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons dried oregano
- Salt and pepper
- 1/2 1/2 1/2 teaspoon ground cloves
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1 1/2-inch-thick large onion, sliced into 1/2-inch-thick rounds
- 3 3 2-inch pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
- CABBAGE-CARROT SLAW
- 1 1 1 cup cider vinegar
- 1/2 1/2 1/2 cup water
- 1 1 1 tablespoon sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1/2 1/2 1/2 head green cabbage, cored and sliced thin (6 cups)
- 1 1 1 onion, sliced thin
- 1 1 1 large carrot, peeled and shredded
- 1 1 1 jalapeño chile, stemmed, seeded, and minced
- 1 1 1 teaspoon dried oregano
- 1 1 1 cup chopped fresh cilantro
- 18 18 18 (6-inch) corn tortillas, warmed
- 4 4 4 ounces queso fresco, crumbled (1 cup)
- Lime wedges
Indian Cumin Fried Rice with Spinach
By DreiFromBK
In a large nonstick skillet, heat the oil
- 3 tablespoons canola oil
- 1 shallot, sliced
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon cumin seeds
- 4 cups cooked basmati rice
- One 14.5-ounces can chickpeas, drained and rinsed
- 4 cups curly spinach
- Kosher salt
- Pepper
- Lemon wedges, for serving
Chinese Sticky Ribs
By DreiFromBK
Regular full-size spareribs will not work in this recipe; they are too large and fatty
- Serves 6
- Ribs
- 2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs
- 1 cup hoisin sauce
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1 (6-inch) piece ginger , peeled and sliced into rounds
- 6 garlic cloves, smashed
- strips of orange peel from 1 orange
- 1 1/2 teaspoons cayenne pepper
- 30 sprigs fresh cilantro leaves , stems chopped coarse (reserve leaves for glaze)
- 8 scallions , white parts cut into 1-inch pieces (reserve green parts for garnish)
- Glaze
- 1 red pepper jelly (see related tasting)
- 1/2 cup cider vinegar
- 1/4 cup minced fresh cilantro leaves
- 1/4 teaspoon cayenne pepper
- Minced scallion greens greens
Grilled Marinated Tuna Steaks with Cipolline Sauce
By DreiFromBK
Bring a large pot of water to boil
- 2 pounds cipolline onions
- 2/3 cup balsamic vinegar
- 1 tablespoon plus 1/3 cup extra-virgin olive oil
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh thyme leaves
- 6 (6-ounce) tuna steaks (about 1-inch thick)
Camembert Baked in the Box
By DreiFromBK
Preheat the oven to 375°
- One 8-ounce wheel of Camembert, unwrapped
- Crackers and apple slices, for serving
French Lemon Tart
By DreiFromBK
MAKE THE PASTRY In a small bowl, whisk the cream with the egg yolk
- 2 tablespoons heavy cream
- 1 large egg yolk
- 1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- Pinch of salt
- 1 stick cold unsalted butter, cut into 1/4-inch dice
- 4 large eggs
- 4 large egg yolk
- 1 cup sugar
- 1 cup fresh lemon juice (from about 6 lemons)
- Pinch of salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons
- Lightly sweetened whipped cream, for serving