DreiFromBK's profile page
Recipes
Chuck Roast in Foil
By DreiFromBK
To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand ...
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso powder
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1 (4-pound) boneless beef chuck-eye roast
- 2 onions, peeled and quartered
- 6 small red potatoes, scrubbed and quartered
- 4 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bay leaves
- 2 tablespoon soy sauce
Quinoa Salad with Spring Vegetables
By DreiFromBK
In a medium saucepan, melt the butter over moderate heat
- 1 tablespoon unsalted butter
- 1 cup red quinoa, rinsed and drained
- 1 1/2 cups water
- 1/2 cup white wine
- 2 tarragon sprigs
- 2 thyme sprigs
- 1 cup frozen lima beans
- 1 cup frozen peas
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt
- Freshly ground pepper
- 5 radishes, thinly sliced (2 cups)
Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
By DreiFromBK
1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- 1/2 cup hazelnuts, toasted, skinned, and chopped
Chicken-Tomatillo Fajitas
By DreiFromBK
Preheat the oven to 450°
- 4 whole chicken legs (3 pounds)
- 1/4 cup canola oil
- Kosher salt
- Freshly ground pepper
- 1 pound tomatillos—husked, rinsed and chopped
- 1 large jalapeño, chopped
- 3 garlic cloves, crushed
- 1 bunch scallions, chopped
- 2 cups low-sodium chicken broth
- 1 1/2 cups packed cilantro leaves and tender sprigs
- Warm flour tortillas, sliced radishes, pico de gallo and sour cream, for serving
Foolproof Spaghetti Carbonara
By DreiFromBK
Most carbonara pastas are so rich that it’s hard to eat a whole bowlful
- 4 4
- 8 8 1/2-inch slices bacon, cut into 1/2-inch pieces
- 1/2 1/2 1/2 cup water
- 3 3 3 garlic cloves, minced
- 2 1/2 2 1/2 1/4 ounces Pecorino Romano, grated (1 1/4 cups)
- 3 3 1 large eggs plus 1 large yolk
- 1 1 1 teaspoon pepper
- 1 1 1 pound spaghetti
- 1 1 1 teaspoon salt
Vodka Micheladas
By DreiFromBK
Spread the sea salt on a small plate
- Sea salt
- 1 lime wedge
- Ice
- 1/4 cup fresh lime juice
- 3 ounces Jalapeño-and-Citrus-Infused Vodka
- 4 dashes of Worcestershire sauce
- 2 dashes of soy sauce
- 2 dashes of hot sauce
- 1/8 teaspoon freshly ground pepper
- 6 ounces chilled seltzer
- 2 strips of crispy bacon, for garnish
Sausage Choucroute
By DreiFromBK
F&W's Kay Chun makes her shortcut choucroute with only five ingredients, not counting salt and pepper
- 1 pound mixed sausages, such as bratwurst and fresh chorizo
- 1 pound small Yukon Gold potatoes, quartered
- One 25-ounce jar sauerkraut, drained (3 cups)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon caraway seeds
- Kosher salt
- Pepper
- Crusty bread and grainy mustard, for serving
Homemade Marshmallow Spread
By DreiFromBK
1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey)
- 1/3 cup water: 1
- 3/4 cup granulated sugar: 1
- 3/4 cup corn syrup or honey: 1
- 3 egg whites, room temperature: 1
- 1/2 teaspoon cream of tartar: 1
- 1 teaspoon vanilla extract: 1
Golden Onion Cheeseburgers with Caper Mayonnaise
By DreiFromBK
Set a rack over a rimmed baking sheet
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt
- 1 pound boneless short rib, cut into 1-inch cubes
- 1/4 cup plus 2 tablespoons canola oil
- 2 large onions (2 pounds), thinly sliced
- 10 English muffins or hamburger buns, split
- 10 slices of Monterey Jack cheese
- Caper Mayonnaise
El Original Queso
By DreiFromBK
Make the pico de gallo: In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt
- Pico de Gallo
- 1 cup chopped cherry tomatoes
- 2 tablespoons chopped Vidalia onion
- 1 jalapeño, seeded and chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- Pinch of kosher salt
- Queso
- 2 pounds Velveeta, cubed
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 9 jalapeños, seeded and chopped (about 3/4 cup)
- 1/4 cup chopped sweet onion
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Tortilla chips, for serving
- Lime wedges, for serving