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Recipes
Atlanta Brisket
By DreiFromBK
Atlanta brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and Atlanta’s own Coca-Cola
- Serves 6
- Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil.
- Ingredients
- 1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
- Salt and pepper
- 4 teaspoons vegetable oil
- 1 pound onions, halved and sliced 1/2 inch thick
- 2 cups cola
- 1 1/2 cups ketchup
- 4 teaspoons onion powder
- 2 teaspoons packed dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Sweet and Tangy Coleslaw
By DreiFromBK
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl
- 1/4 cup cider vinegar , plus extra for seasoning
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- 1/4 cup sugar , plus extra for seasoning
- Table salt
- 1 large carrot , peeled and grated
- 2 tablespoons chopped fresh parsley leaves
Garlicky Kale-and-Provolone Grinders
By DreiFromBK
In a large nonstick skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 7 oil-packed anchovy fillets
- 5 garlic cloves, minced
- 1 pound green kale (2 bunches), stemmed and leaves torn into large pieces (about 18 cups)
- 1/2 pound thinly sliced provolone cheese
- Sliced radishes, chopped green olives and mayonnaise, for serving
- One 12-inch ciabatta loaf, halved horizontally
Spicy 50/50 Burgers
By DreiFromBK
In a medium bowl, combine the ground chuck with the sausage just until they are thoroughly mixed
- 3/4 pound ground chuck
- 3/4 pound hot Italian sausage, casing removed
- Salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- 8 slices of Monterey Jack cheese ( 1/2 pound)
- 2 tablespoons water
- 4 brioche hamburger buns, split and toasted
- 1 cup cilantro leaves
- Thickly sliced hot or sweet pickled peppers, for serving
General Tso's Chicken
By DreiFromBK
Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple
- 1 1/2 teaspoons toasted sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 teaspoon Chinese chile-garlic sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons very finely chopped fresh ginger
- 2 large garlic cloves, minced
- 4 scallions, thinly sliced
- Steamed broccoli and white rice, for serving
Salted Caramel-Filled Fudge Brownies
By DreiFromBK
Make the caramel In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequentl...
- Caramel
- 1 1/4 cups sugar
- 3 tablespoons water
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons flaky sea salt
- BROWNIES
- 2 sticks unsalted butter, plus more for greasing
- 10 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs, chilled
- 1 cup all-purpose flour
Beef Stew with Dill
By DreiFromBK
In this lovely, lighter-than-most beef stew, F&W's Justin Chapple simmers chuck until it's super tender before addi...
- 2 tablespoons extra-virgin olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch pieces
- Salt
- Pepper
- 1 quart chicken stock or low-sodium broth
- 6 shallots, halved
- 1/4 pound carrots, cut into 2-inch lengths
- 1 1/2 cups frozen peas
- 5 ounces curly spinach
- 2 tablespoons chopped dill
- Crusty bread, for serving
Chocolate Caramel Tartlets
By DreiFromBK
To make the dough, combine the flour, confectioners’ sugar, cocoa powder and salt in a medium bowl; stir with...
- For the dough:
- Yield: 6 tartlets
- Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 1/2 cup Dutch-process cocoa powder
- Pinch of salt
- 12 tbsp. (6 oz.) cold unsalted butter, cubed
- 1 large egg yolk, lightly beaten
- 1 tbsp. vanilla extract
- 2 tbsp. heavy cream
- For the caramel layers:
- 12 oz. soft caramel candies, unwrapped, divided*
- 2 1/2 tbsp. heavy cream, divided
- For the chocolate filling:
- 8 oz. bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 tbsp. light corn syrup
- 2 tbsp. unsalted butter, at room temperature
Chocolate Truffle Tart
By DreiFromBK
To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside
- For the tart shell:
- Yield: about 10-12 servings
- Ingredients
- 1 large egg yolk
- 1 tbsp. heavy cream
- 1/2 tsp. vanilla extract
- 1 cup (5 oz.) all-purpose flour, plus more for dusting the work surface
- 1/4 cup (3/4 oz.) Dutch-process cocoa powder
- 2/3 cup (2 2/3 oz.) confectioners’ sugar
- 1/4 tsp. salt
- 8 tbsp. cold unsalted butter, cut into 1/2-inch cubes
- For the filling:
- 12 oz. good quality bittersweet chocolate, finely chopped
- 6 tbsp. unsalted butter, softened
- 1 cup heavy cream
- 1 tbsp. liqueur, such as Kahlua, brandy, or dark rum (optional)
Oreo Peanut Butter
By DreiFromBK
I made graham cracker butter in the past, and it was grainy, so I was worried about this Oreo Peanut Butter, but I ...
- 1 1/2 cups honey roasted peanuts
- 10 Oreos