Menu Enter a recipe name, ingredient, keyword...

DreiFromBK's profile page

Recipes

Crisp Crab Cakes with Chipotle Mayonnaise

Crisp Crab Cakes with Chipotle Mayonnaise

By

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor

  • Crab Cakes
  • 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
  • 5 scallions, thinly sliced
  • 3 jalapeños, seeded and minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko bread crumbs
  • Chipotle Mayonnaise
  • 3/4 cup mayonnaise
  • 1 chipotle chile in adobo, seeded and minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • Pure olive oil, for frying
4.6/5 (19 Votes)

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Escarole and Roasted Broccoli Salad with Anchovy Dressing

By

Preheat the oven to 450°

  • 4 anchovy fillets, drained and chopped
  • 2 garlic cloves, chopped
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 2 teaspoons chopped marjoram
  • Salt
  • 2 heads of broccoli (2 pounds), cut into 1-inch florets only (stems reserved for another use)
  • 2 medium heads of escarole, tender pale green and yellow leaves only, torn into large pieces
  • 1/4 cup freshly grated dry Jack or Asiago cheese
4.3/5 (3 Votes)

Brussels Sprouts with Prosciutto and Juniper

Brussels Sprouts with Prosciutto and Juniper

By

In a very large skillet, heat the olive oil until shimmering

  • 1/2 cup extra-virgin olive oil
  • 8 large garlic cloves, halved lengthwise
  • 6 thin slices of prosciutto (3 ounces), torn in half crosswise
  • 1 3/4 pounds brussels sprouts, halved lengthwise or quartered if large
  • Flaky sea salt, such as Maldon
  • 2 tablespoons fresh lemon juice
  • Generous pinch of crushed red pepper
  • 8 juniper berries, crushed and minced
  • 1 teaspoon finely chopped thyme
  • Lemon wedges, for serving
4.3/5 (3 Votes)

Lemon Spaghetti with Shrimp

Lemon Spaghetti with Shrimp

By

In a skillet, heat 1/4 inch of vegetable oil until shimmering

  • Vegetable oil, for frying
  • 1/4 cup capers, rinsed, drained and patted dry
  • 1 pound spaghetti
  • 2/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 1 pound large shrimp, shelled and deveined
  • Salt
  • Pepper
  • 1/2 cup chopped basil, plus more for garnish
4.4/5 (20 Votes)

Dakota Peach Kuchen

Dakota Peach Kuchen

By

Makes two 9-inch kuchens The dough will need 2 hours to rise plus 1 hour to chill in the refrigerator

  • For the Crust
  • 1 c.whole milk
  • 2 large eggs
  • 2 and 1/2 c. all-purpose flour
  • 1 tbls. sugar
  • 2 tsp. instant or rapid-rise yeast
  • 2 tsp. salt
  • 8 tbls. unsalted butter, cut into 8 pieces and softened
  • Fruit and Custard
  • 1 pound fresh peaches, peeled, halved, pitted and cut into 1/2 inch wedges or 12 oz. frozen, sliced peaches, thawed
  • 2 tbls. plus 3/4 c. sugar
  • 1 large egg plus 1 large yolk
  • 1/4 tsp. salt
  • 1 and 1/4 c. heavy cream
  • 4 tbls. unsalted butter, cut into 4 pieces
  • 1/2 tsp. vanilla extract
  • 1/4 tsp ground cinnamon
3.9/5 (54 Votes)

Cheesy Burgers with Soy-Spiked Ketchup

Cheesy Burgers with Soy-Spiked Ketchup

By

In a medium bowl, whisk 1/2 cup of the ketchup with the soy sauce, hoisin, lime juice and ancho chile powder

  • 1/2 cup plus 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 pounds ground beef chuck, preferably 80 or 85 percent lean
  • 1/2 cup shredded Colby cheese
  • 1/4 cup minced red onion
  • 2 tablespoons minced kosher pickles
  • 2 tablespoons plain dry bread crumbs
  • 3 garlic cloves, minced
  • 1/2 teaspoon Tabasco
  • Canola oil, for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 6 potato hamburger buns, split and toasted
  • Mayonnaise, lettuce and sliced red onion, for serving
4.2/5 (6 Votes)

Italian Trifle with Marsala Syrup

Italian Trifle with Marsala Syrup

By

In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in t...

  • Pastry Cream
  • 1 quart milk
  • 1 plump vanilla bean, split and seeds scraped
  • 1 3/4 cups sugar
  • 1 dozen large egg yolks
  • 1/4 cup cornstarch
  • Sponge Cake
  • 6 large eggs
  • 3/4 cup sugar
  • Finely grated zest of 1 orange
  • 1/2 cup plus 2 tablespoons cake flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • Marsala Syrup
  • 1 cup sweet Marsala
  • 1/3 cup sugar
  • Whipped cream and fresh berries, for garnish
4.5/5 (37 Votes)

Red Cabbage Salad with Fennel, Orange and Pepitas

Red Cabbage Salad with Fennel, Orange and Pepitas

By

Preheat the oven to 350°

  • 2 cups raw pumpkin seeds (pepitas)
  • 2 tablespoons tamari
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Sea salt
  • Freshly ground pepper
  • 4 oranges
  • One 1 1/2-pound head of red cabbage—halved, cored and very thinly sliced
  • 2 small fennel bulbs—halved, cored and thinly sliced, fronds reserved
  • 1/4 cup shelled hemp seeds
  • 1 small bunch cilantro, leaves picked and stems discarded (about 1/4 cup packed)
4.8/5 (5 Votes)

Grilled Branzino with Skordalia and Ladolemono

Grilled Branzino with Skordalia and Ladolemono

By

Make the skordalia In a medium saucepan, cover the potatoes with water and bring to a boil

  • 2 1/2 pounds baking potatoes, peeled and cut into chunks
  • Salt
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup Champagne vinegar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated garlic
  • FISH
  • 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped marjoram
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Pepper
  • Four 1- to 1 1/4-pound whole branzino, cleaned
4/5 (1 Votes)

Four-Cheese Lasagna

Four-Cheese Lasagna

By

For the best flavor in our four-cheese lasagna recipe, we settled on a combination of fontina, Parmesan, Gorgonzola...

  • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
  • 2 ounces Parmesan cheese, finely grated (about 1 cup)
  • 1 1/2 cups part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
  • 3 tablespoons unsalted butter
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
  • 1/3 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon table salt
  • 1 bay leaf
  • pinch cayenne pepper
  • 15 no-boil lasagna noodles
  • 8 ounces fontina cheese, rind removed, shredded (about 2 cups)
  • 3 ounces Gorgonzola cheese, finely crumbled (about 3/4 cup)
4.5/5 (24 Votes)