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Recipes
Waffled Potato Blini with Smoked Salmon
By DreiFromBK
F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with smoked salmon, sour ...
- 2 pounds baking potatoes - peeled, coarsely shredded and squeezed dry
- 1 medium onion, shredded
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped dill
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoons melted unsalted butter, plus more for brushing
- Smoked salmon, for serving
- Sour cream, for serving
Roast Leg of Lamb with Garlic-Herb Crust
By DreiFromBK
An ideal roast leg of lamb should be tender and succulent, with a crust to complement the meat’s delicate flavor
- 1 whole leg of lamb, semiboneless (6 to 8 pounds)
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh rosemary leaves
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 slices hearty white sandwich bread
- 5 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley leaves
- 1 teaspoon minced fresh rosemary
- 2 tablespoons Dijon mustard
Peach-Glazed Grilled Chicken
By DreiFromBK
To avoid incinerating dinner, we start these glazed chicken parts in a disposable aluminum pan on the grill with pl...
- Leave the jalapeño whole for grilling. Note that the salted chicken needs to rest for 1 to 24 hours before grilling. Since the preserves cause the food to brown quickly in step 5, move the items around as necessary to manage any hot spots.
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 1 cup wood chips
- 1 cup peach preserves
- 1/8 teaspoon cayenne pepper
- 1 (13 by 9-inch) disposable aluminum pan
- 1 peach, halved and pitted
- 1 jalapeño chile
- 2 tablespoons cider vinegar
Apple Cider Chicken
By DreiFromBK
For super-crisp skin on our Apple Cider Chicken, we cooked the chicken in a skillet, skin side down, until it was a...
- 4 4
- Ingredients
- 3 3 3 pounds bone-in, skin-on chicken pieces (see note)
- Salt and pepper
- 2 2 2 teaspoons vegetable oil
- 1 1 1 onion, chopped fine
- 2 2 2 garlic cloves, minced
- 2 2 2 teaspoons minced fresh thyme
- 2 2 2 teaspoons all-purpose flour
- 1 1 3/4-inch large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
- 1 1 1 cup apple cider
- 1/4 1/4 1/4 cup apple brandy (see note)
- 1 1 1 teaspoon cider vinegar
Tangled Up
By DreiFromBK
Washington, DC, bartender Derek Brown gives his lemony drink a pleasantly bitter boost with Suze, a French aperitif
- 2 ounces oloroso or cream sherry
- 1/4 ounce Suze
- Ice
- 4 ounces bitter lemon soda or San Pellegrino Limonata
- 1 spiral-cut lemon twist for garnish
Zucchini Burgers with Roasted Garlic Tzatziki
By DreiFromBK
Preheat the oven to 425°
- 3 pounds zucchini, sliced into 1/2-inch-thick rounds
- 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
- Extra-virgin olive oil
- Kosher salt
- Pepper
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne
- 2 garlic cloves, minced
- 4 cups panko
- 1/2 cup chopped parsley
- Potato rolls, kale leaves, sliced tomato and Roasted Garlic and Sumac Tzatziki (see Note), for serving
Braised Short Ribs with Miso Collard Greens
By DreiFromBK
PREPARE THE SHORT RIBS Preheat the oven to 325°
- 8 to 10 English-cut beef short ribs (6 to 8 ounces each)
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 1 cup dry red wine
- 2 bay leaves
- 1 thyme sprig
- 3 cups beef stock or low-sodium broth
- 2 tablespoons extra-virgin olive oil
- 1/4 pound thick-cut bacon, cut crosswise 1/4-inch thick
- 1 medium onion, minced
- 1 1/2 pounds collard greens, stems finely chopped and leaves coarsely chopped
- 1 cup chicken stock or low-sodium broth
- 1 cup water
- 2 tablespoons sherry vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon crushed red pepper
- 2 tablespoons yellow miso paste
- Kosher salt
Caramel Brownies
By DreiFromBK
reheat the oven to 350˚ F
- For the brownies:
- Yield: about 2 dozen brownies
- Ingredients
- 1 cup (2 sticks) unsalted butter
- 12 oz. bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 tbsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 1 1/2 cups pecan, coarsely chopped (optional)
- 1 cup semisweet chocolate chips
- For the caramel filling:
- 14 oz. caramel candies, unwrapped*
- 1/3 cup heavy cream
Cabbage-and-Mushroom Toasts
By DreiFromBK
In a small heatproof bowl, cover the dried porcini with 1 cup of boiling water and let stand until softened, about ...
- 1/4 cup dried porcini mushrooms
- 4 tablespoons unsalted butter
- 1/2 pound fresh shiitake mushrooms, stemmed and caps thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 1 garlic clove, minced
- 4 cups finely shredded green cabbage
- 1/4 cup heavy cream
- 2 tablespoons chopped tarragon leaves
- Eight 1/2-inch-thick slices of peasant bread
- Extra-virgin olive oil, for brushing
One Pot Spicy Chicken Riggies
By DreiFromBK
In a large pot, heat the olive oil over medium heat and add in the garlic and chicken
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, smashed and chopped
- 1.5 lbs chicken breast, cut into small chunks
- 2 large roasted red peppers, sliced into thin strips
- 6 hot cherry peppers, chopped and deseeded
- 1 28 oz can crushed tomatoes
- 1 cup cooking sherry or white wine
- 1 cup water
- 1 lb Rigatoni
- 1 cup pecorino romano or parmesan cheese
- 1/2 stick butter
- 1/4 cup heavy cream
- 2 teaspoons fresh basil
- 1/2 teaspoon sea salt
- Crushed red pepper flakes, optional