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Recipes
Hake, Clams and Chorizo in Broth with Paella Rice
By DreiFromBK
MAKE THE BROTH In a large saucepan, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 bay leaf
- 1 teaspoon crushed fennel seeds
- Pinch of saffron threads
- 2 cups chicken stock or low-sodium broth
- 24 manila clams or cockles, scrubbed
- 3 ounces Spanish chorizo, cut into 1/4-inch dice
- 1/2 tablespoon minced garlic
- Salt
- Pepper
- Four 5-ounce skinless hake fillets
- Salt
- Pepper
- Smoked sweet paprika
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- Paella Rice, for serving
Collard Greens with Black-Eyed Peas
By DreiFromBK
In a large saucepan or stockpot, combine 1 1/2 cups of the stock with the chipotles, onion and a generous pinch eac...
- 2 1/2 cups chicken stock or low-sodium broth
- 2 chipotles in adobo sauce
- 1 small Spanish onion, halved
- Salt
- Pepper
- 2 1/2 pounds collard greens, ribs discarded and leaves chopped
- One 15-ounce can black-eyed peas, drained and rinsed
- 2 tablespoons white wine vinegar
Basic Waffle
By DreiFromBK
Directions Preheat waffle iron according to manufacturer's directions
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs
By DreiFromBK
Light a hardwood charcoal fire
- 1 pound thin asparagus
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 1/4 cup plain dry bread crumbs or panko
- 1 garlic clove, minced
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 12 thin slices of prosciutto
Chocolate Peanut Butter Pretzel Truffles
By DreiFromBK
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
- 2 cups peanut butter
- 6 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 cups crushed pretzels
- 1 tablespoon vanilla extract
- 2 bags chocolate chips, semisweet or milk
Grilled Steak Sandwiches with Dried Shrimp-Chile Jam
By DreiFromBK
At Taberna do Mercado in London, chef Nuno Mendes marinates the steak in rendered beef fat before he sears it and p...
- 1 pound skirt steak, cut into 2 equal pieces
- 3 tablespoons canola oil
- Kosher salt
- Pepper
- 4 cups baby spinach
- 1 tablespoon fresh lemon juice
- Dried Shrimp-Chile Jam (see Note)
- 4 Portuguese rolls or brioche buns, split and toasted (see Note)
- 2 tablespoons salted butter, softened
- Yellow mustard (optional)
Dark Chocolate Yogurt Cake
By DreiFromBK
You may think I’m crazy, but this cake isn’t that sweet
- serves 4-6
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons dark cocoa powder
- 3/4 cup plain greek yogurt (I used Fage 2%)
- 1/4 cup milk
Poutine-Style Twice-Baked Potatoes
By DreiFromBK
MAKE THE GRAVY In a small saucepan, melt the butter
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or low-sodium broth
- 1 tablespoon veal demiglace (optional)
- 1/2 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped thyme
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
- Kosher salt
- Freshly ground pepper
- 6 baked potatoes (about 1/2 pound each)
- 6 tablespoons unsalted butter, cubed and chilled
- 1 cup milk, warmed
- 1/2 cup sour cream
- 3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/3 cup chopped chives
- Kosher salt
- Freshly ground pepper
- Vegetable oil, for frying
- 6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick
- 1 cup shredded mozzarella cheese
- Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish
Slow Cooker Korean Beef Stew with Napa Cabbage and Pickles
By DreiFromBK
In a very large skillet, heat the oil
- 1 tablespoon vegetable oil
- 3 pounds trimmed beef chuck, cut into 3-inch pieces
- Salt and freshly ground pepper
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup dry white wine
- 1 quart beef stock or low-sodium broth
- 2 medium red onions, quartered through the core
- 6 large garlic cloves, coarsely chopped
- 2 large jalapeños—halved, seeded and sliced 1/2 inch thick
- 2 cups mung bean sprouts
- 1 tablespoon cornstarch
- 4 cups coarsely chopped Napa cabbage
- 1/2 cup thinly sliced sour pickles
- Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving
Roast Chicken with Sausage and Peppers
By DreiFromBK
F&W's Justin Chapple combines all of the classic flavors of an Italian sausage sub in this fun and delicious roast ...
- 3/4 pound hot Italian sausages, halved crosswise
- 3 Italian frying peppers or Cubanelles, halved lengthwise and seeded
- 2 large red bell peppers, cut into large strips
- 2 large red onions, cut into 1-inch wedges
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons dried oregano
- Kosher salt
- Pepper
- One 4-pound whole chicken
- 2 teaspoons grated lemon zest