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Recipes
Crispy Salt and Pepper Shrimp
By DreiFromBK
To keep our shell-on, deep-fried salt and pepper shrimp shells crispy and crunchy rather than tough, we employ se...
- Serves 4 to 6
- In this recipe the shrimp are meant to be eaten shell and all. To ensure that the shells fry up crisp, avoid using shrimp that are overly large or jumbo. We prefer 31- to 40-count shrimp, but 26- to 30-count may be substituted. Serve with steamed rice.
- Ingredients
- 1 1/2 pounds shell-on shrimp (31 to 40 per pound)
- 2 tablespoons Chinese rice wine or dry sherry
- Kosher salt
- 2 1/2 teaspoons black peppercorns
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable oil
- 5 tablespoons cornstarch
- 2 jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 scallions, sliced thin on bias
- 1/4 head iceberg lettuce, shredded (1 1/2 cups)
- Instructions
Creamy Parsnip Soup with Pear and Walnuts
By DreiFromBK
MAKE THE SOUP In a large saucepan, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 3/4 pounds parsnips, peeled and chopped (6 cups)
- 3/4 pound sunchokes, peeled and chopped (2 cups)
- 4 garlic cloves, chopped
- 4 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt, plus more for seasoning
- 4 cups water
- 3 cups chicken stock or low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 tablespoon fresh lemon juice
- Pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 cup walnuts, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon walnut oil
- 1 small Bosc or d’Anjou pear, finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- Kosher salt
- Pepper
Best Chicken Stew
By DreiFromBK
n working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken part...
- 2 2pounds 2pounds boneless, skinless chicken thighs, halved crosswise and trimmed
- Kosher salt and pepper
- 3 3slices 3slices bacon, chopped
- 1 1pound 1pound chicken wings, halved at joint
- 1 1 1 onion, chopped fine
- 1 1 1 celery rib, minced
- 2 2 2 garlic cloves, minced
- 2 2teaspoons 2teaspoons anchovy paste
- 1 1teaspoon 1teaspoon minced fresh thyme
- 5 5cups 5cups chicken broth
- 1 1cup 1cup dry white wine, plus extra for seasoning
- 1 1tablespoon 1tablespoon soy sauce
- 3 3tablespoons 3 unsalted butter, cut into 3 pieces
- 1/3 1/3cup 1/3cup all-purpose flour
- 1 1pound 1pound small red potatoes, unpeeled, quartered
- 4 4 1/2-inch carrots, peeled and cut into 1/2-inch pieces
- 2 2tablespoons 2tablespoons chopped fresh parsley
Maple-Glazed Carrots
By DreiFromBK
In a deep skillet, combine the carrots and chicken stock and season with salt and pepper
- 1 1/2 pounds trimmed baby carrots, preferably heirloom
- 2 cups chicken stock
- Kosher salt
- Freshly ground pepper
- 1/2 cup pure maple syrup
- 1 anchovy fillet, drained and chopped
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chopped dill
Deep-Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust
By DreiFromBK
There are a couple options to consider when you make this pie
- 6 cups pretzels, crushed well (about 3 cups of crumbs)
- 1 1/2 sticks (3/4 cup) melted butter
- 1/4 cup granulated sugar
- 1 cup milk chocolate chips
- 2/3 cup peanut butter
- 8 ounces softened cream cheese
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)
- Reese's Peanut Butter Cups for topping
Best Buttermilk Pancakes
By DreiFromBK
The pancakes can be cooked on an electric griddle
- 2 cups unbleached all-purpose flour (10 ounces) (see note)
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoon unsalted butter, melted and cooled slightly
- 1 - 2 teaspoons vegetable oil
Cucumber Gazpacho
By DreiFromBK
In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth
- 4 cucumbers—peeled, seeded and chopped
- 1 1/2 cups seedless green grapes (9 ounces)
- 1 small garlic clove
- 1/3 cup extra-virgin olive oil
- 2 teaspoons distilled white vinegar
- 1 cup of water
- Salt
- Cooked shrimp and chopped roasted almonds, for garnish
Pasta alla Norcina
By DreiFromBK
Grease a small dinner plate with vegetable oil spray
- Kosher salt and pepper
- 1/4 teaspoon baking soda
- 8 ounces ground pork
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- Pinch ground nutmeg
- 8 ounces cremini mushrooms, trimmed
- 10 teaspoons vegetable oil
- 2/3 cup heavy cream
- 1 lb orecchiette
- 1/2 cup dry white wine
- 2 ounces Pecorino Romano cheese, grated
- 2 tablespoons minced fresh parsley
- 3 teaspoons lemon juice
Striped Bass en Papillote with Lebanese Salad
By DreiFromBK
Preheat the oven to 375°
- 1/2 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 3 medium tomatoes, cut into 1/4-inch dice
- 2 cups lightly packed cilantro leaves, chopped
- 1 cup lightly packed parsley leaves, chopped, plus sprigs for garnish
- 2 jalapeños, minced
- 1 fresh hot red chile, seeded and minced, plus sliced chile for garnish
- 1 tablespoon ground coriander
- Kosher salt
- Four 6- to 7-ounce skinless striped bass fillets, about 3/4 inch thick
- 8 thin slices of lemon
- 4 fresh bay leaves
Mayonnaise
By DreiFromBK
In a glass bowl, whisk together egg yolk and dry ingredients
- 1 egg yolk*
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower or corn