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Recipes
Herb-Marinated Mixed Skewers
By DreiFromBK
Preheat the oven to 375°
- 1 pound pork tenderloin, cut into 1 1/2-inch pieces
- 2 cloves of garlic, minced
- 2 teaspoons finely chopped rosemary
- 5 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 1/2 pounds skinless, boneless raw turkey breast, cut into 1 1/2-inch pieces
- 10 to 12 slices of bacon, cut crosswise in thirds
- 2 pints cherry tomatoes
- Kosher salt
- Long wooden skewers soaked in water for 30 minutes
Mexican Chicken Soup
By DreiFromBK
In a saucepan, combine the water, chicken, tomatoes, carrot, onion, garlic, coriander, cumin, cinnamon and the 1/2...
- 10 cups water
- One 3 1/2-pound chicken
- 3 medium tomatoes, cored and quartered
- 1 medium carrot, sliced 1/2 inch thick
- 1 small red onion, cut into 1-inch pieces
- 2 garlic cloves, crushed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 small cinnamon stick
- 1/2 cup chopped cilantro, plus more for garnish
- Salt
- Pepper
- 2 small flour tortillas, halved
- 6 tablespoons fresh lime juice
Spiced Strawberries with Yogurt
By DreiFromBK
In a small skillet, toast the caraway over low heat, stirring, until fragrant, about 2 minutes
- 3/4 teaspoon caraway seeds
- 1/2 cup sliced almonds
- 1 1/2 tablespoons brown sugar
- Pinch of sea salt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 1 pound strawberries, hulled and halved
- Greek-style yogurt, for serving
Provençal Fish Stew
By DreiFromBK
In a mini food processor, combine the garlic, egg yolk, lemon juice and water
- 1 garlic clove
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/4 cup minced shallot
- 2 tablespoons minced seeded tomato
- Pinch of saffron threads
- 4 cups Master Fish Stock
- 1/4 cup Pernod
- Four 4-ounce, 1-inch-thick, skinless halibut fillets
- 8 colossal head-on shrimp (about 3 pounds)
- 1 pound littleneck clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 4 large sea scallops
- 2 teaspoons chopped tarragon
Open-Face Cheese Toasts with Broccoli Rabe Relish
By DreiFromBK
In a large skillet, heat the 2 tablespoons of oil until shimmering
- 2 tablespoons canola oil, plus more for brushing
- 1/2 pound broccoli rabe, trimmed and cut into 3/4-inch pieces
- 1 cup thinly sliced red onion
- 2 tablespoons Asian fish sauce
- 2 tablespoons malt vinegar
- Salt
- Pepper
- Six 1/2-inch-thick slices cut from a sourdough boule
- 1/2 pound sharp cheddar cheese, sliced
Carrot Layer Cake
By DreiFromBK
Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer ca...
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups (8 3/4 ounces) light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
- 2/3 cups dried currants
- 16 tablespoons unsalted butter, softened
- 3 cups (12 ounces) confectioners' sugar
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese, chilled and cut into 12 equal pieces
- 2 cups (8 ounces) pecans, toasted and chopped coarse
Linguine with Shrimp and Creamy Roasted Tomatoes
By DreiFromBK
Preheat the oven to 375°
- 1 1/2 cups grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground pepper
- 3/4 pound linguine
- 1 cup heavy cream
- 3/4 pound large shrimp—shelled, deveined and halved lengthwise
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon coarsely chopped flat-leaf parsley
Herbed Shrimp with Capellini and Spicy Bread Crumbs
By DreiFromBK
MAKE THE BREAD CRUMBS Preheat the oven to 350°
- 1/4 pound Italian bread, torn
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped oregano
- 2 garlic cloves, finely grated
- 1/2 teaspoon crushed red pepper
- 1/2 stick unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Kosher salt
- Pepper
- 20 jumbo shrimp (2 pounds), shelled and deveined
- 1 small shallot, minced
- 2 tablespoons minced parsley
- 2 tablespoons minced basil
- 1 1/2 teaspoons minced oregano
- 1/2 teaspoon minced thyme
- 1/4 teaspoon crushed red pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
- Kosher salt
- Pepper
- 3/4 pound capellini or angel hair pasta
- 3 tablespoons fresh lemon juice
Herb-Marinated Peppers and Tuna
By DreiFromBK
Heat the oven to 450°. In a baking dish, combine the olive oil, garlic, poblanos and capers
- 2 cups extra-virgin olive oil
- 1 head of garlic, cloves peeled and crushed
- 4 poblano peppers (1 pound), sliced lengthwise into 1/2-inch strips
- 1/3 cup drained capers
- Two 8-ounce jars good-quality tuna, drained
- 1/2 cup basil leaves
- Lemon wedges and crusty bread, for serving
Hearts of Palm and Avocado Salad
By DreiFromBK
In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsl...
- 1 cup yellow cherry tomatoes, halved
- 1/2 small sweet onion, cut into thin slivers
- Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
- 1 Hass avocado, cut into 1/2-inch pieces
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Salt
- Freshly ground pepper