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Recipes
Slow-Cooked Moroccan Short Ribs
By DreiFromBK
When I saw these Slow-Cooked Moroccan Short Ribs I knew I would be making them soon
- The Rub:
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- The Ribs:
- 2-1/2 lb. short ribs
- 1 Tablespoon Olive Oil
- 3-1/2 cups low-sodium beef stock (or broth), divided
- 3 carrots, cut into 2-inch chunks (cups)
- 10 baby red potatoes or baby Yukon golds (2 cups)
- 1/2 onion, cut in half, root intact
- 2 Tablespoon honey
- 1 teaspoon red pepper flakes
- 6 Tablespoon all-purpose flour
- 1/2 cup dried apricots
- 2 teaspoon lemon juice
Chinese Chicken Salad
By DreiFromBK
This chain restaurant classic needed a serious makeover, and we started by nixing anything from a can
- 6 6
- 1/4 can substitute one clove of minced garlic and 1/4 teaspoon of cayenne pepper for the Asian chili-garlic sauce.
- Ingredients
- 2 2 2 oranges
- 1/4 1/4 1/4 cup rice vinegar
- 1/4 1/4 1/4 cup soy sauce
- 3 3 3 tablespoons grated fresh ginger
- 3 3 3 tablespoons sugar
- 1 1 1 tablespoon Asian chili-garlic sauce
- 3 3 3 tablespoons vegetable oil
- 2 2 2 tablespoons toasted sesame oil
- 4 4 to 8-ounce) to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 2 2 romaine lettuce hearts (12 ounces), sliced thin
- 1/2 1/2 head 1/2 small head napa cabbage, cored and sliced thin (6 cups)
- 2 2 2-inch-long red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 1 1 cup fresh cilantro leaves
- 1 1 1 cup salted dry-roasted peanuts, chopped
- 6 6 6 scallions, sliced thin
Aussie Burgers with Pickled Beets, Pineapple and Fried Eggs
By DreiFromBK
The unconventional toppings make these burgers special: Pickled beets add earthiness and tang; grilled pineapple ri...
- 1 red beet (8 ounces), scrubbed
- 2 teaspoons extra-virgin olive oil
- Kosher salt
- 1 small white onion, thinly sliced
- 1 1/4 cups distilled white vinegar
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Four 1/4-inch-thick slices of fresh pineapple
- Crushed red pepper
- 2 1/2 tablespoons unsalted butter
- 4 large eggs
- April's Essential Burgers (see Note)http://www.foodandwine.com/recipes/aprils-essential-burgers
Chicken Tinga Tacos
By DreiFromBK
F&W's Justin Chapple stews dark meat chicken with onion, tomatoes and spices, then spoons it into crispy tortilla s...
- 2 tablespoons extra-virgin olive oil
- 1 white onion, thinly sliced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons ground coriander
- 2 cups chicken stock
- One 14-ounce can tomato puree
- 1 oregano sprig
- 2 bay leaves
- 4 1/2 pounds skinless whole chicken legs
- Twelve 5-inch flour tortillas
- 3 tablespoons distilled white vinegar
- Kosher salt
- Pepper
- Cilantro, lime wedges and sliced onion, for serving
Pan-Seared Steaks with Herb Sauce
By DreiFromBK
e love the ultra-rich flavor and glossy consistency that a classic French demi-glace (a savory, full-bodied reducti...
- Serves 4
- We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.
- Ingredients
- 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each))
- Kosher salt and pepper
- 1 tablespoon vegetable oil
- 1 small shallot, minced
- 1/2 cup white wine
- 1/4 cup Sauce Base (1/2 recipe; see related content)
- 1/4 teaspoon white wine vinegar
- 1 1/2 teaspoons minced fresh chives
- 1 1/2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh tarragon
- 1 tablespoon unsalted butter
Poached Salmon with Minted Yogurt Sauce
By DreiFromBK
MAKE THE YOGURT SAUCE In a blender, combine all of the ingredients and season with salt
- 1 cup plain whole-milk yogurt
- 1/4 cup tahini
- 1/4 cup packed mint leaves
- 2 tablespoons packed parsley leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1/2 tablespoon fresh lemon juice
- Kosher salt
- 2 cups dry white wine
- 10 parsley sprigs
- 10 dill sprigs, plus more for garnish
- 1 tablespoon whole black peppercorns
- 1 lemon slice
- Six 6-ounce salmon fillets with skin
- Kosher salt
- Boiled potatoes, for serving
Red Cabbage Slaw
By DreiFromBK
In a large bowl, whisk the lime juice with the vinegar, fish sauce and sugar
- 1/4 cup fresh lime juice
- 1/4 cup white wine vinegar
- 2 tablespoons Asian fish sauce
- 2 tablespoons sugar
- 1 3/4 pounds red cabbage, cored and very thinly sliced
- 1 cup finely chopped parsley
- Salt
Whole-Wheat Pancakes with Roasted Berries
By DreiFromBK
F&W's Justin Chapple uses a resealable plastic bag to mix his pancake batter and pipe out perfect pancakes--resulti...
- /4 cup plus 3 tablespoons granulated sugar
- 3 cups mixed berries, such as blueberries, raspberries and halved strawberries
- 1 1/2 cups whole milk
- 2 large eggs
- 3 tablespoons melted unsalted butter, plus more for brushing
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 kosher salt
Russian Cream with Strawberries
By DreiFromBK
In a medium saucepan, combine the sugar and gelatin
- 1 cup sugar
- Two 1/4-ounce envelopes unflavored gelatin
- 2 1/4 cups sour cream
- 6 tablespoons plus 1 1/2 teaspoons pure maple syrup
- 1 1/2 cups heavy cream
- 1 cup red wine vinegar
- 8 ounces strawberries, hulled and thinly sliced
Tres Leche Cake
By DreiFromBK
Directions For the cake: Preheat the oven to 350 degrees F
- For the Cake :
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
- For the Glaze :
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- For the topping :
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract