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Butter-Basted Rib Eye Steaks

Butter-Basted Rib Eye Steaks

By

Season the rib eye steaks all over with salt and freshly ground pepper

  • Two 1 1/4-pound, bone-in rib eye steaks
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter
  • 4 thyme sprigs
  • 3 garlic cloves
  • 1 rosemary sprig
4.6/5 (9 Votes)

Macaroni with 4 Cheeses!

Macaroni with 4 Cheeses!

By

Recipe courtesy Emeril Lagasse, 2002

  • 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
  • 4 tablespoons flour
  • 2 cups half and half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Emeril's Red Hot Sauce
  • 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
  • 1 pound elbow macaroni
  • 1/2 teaspoon minced garlic
  • 4 ounces grated cheddar cheese
  • 4 ounces grated fontina cheese
  • 4 ounces grated gruyere cheese
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon Essence or Creole Seasoning
0/5 (0 Votes)

Rustic Garlic Chicken

Rustic Garlic Chicken

By

Yes, three heads of garlic

  • 2 tablespoons cooking oil
  • 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 heads garlic, cloves separated
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
4.6/5 (24 Votes)

Hummus with Spiced Beef and Pine Nuts

Hummus with Spiced Beef and Pine Nuts

By

In a medium saucepan, cover the chickpeas with water and bring to a boil

  • 1 cup dried chickpeas, soaked overnight with 1/2 teaspoon baking soda, drained and rinsed
  • Kosher salt
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • Freshly ground pepper
  • 1 garlic clove, crushed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon pine nuts
  • 3 ounces lean ground beef
  • Pinch of ground allspice
  • Paprika, for dusting
4.3/5 (4 Votes)

Maque Choux with Shrimp

Maque Choux with Shrimp

By

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille...

  • 8 ears corn, husks and silk removed
  • 4 slices bacon, chopped fine
  • 2 tablespoons vegetable oil
  • 5 ounces andouille sausage, halved lengthwise and sliced thin
  • 1 green bell pepper, stemmed, seeded, and chopped
  • 1 onion, chopped
  • 1 celery rib, minced
  • Salt and pepper
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cayenne pepper
  • 2 cups water
  • 1 (14.5-ounce) can diced tomatoes, drained with juice reserved
  • 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 6 scallions, sliced thin
4.8/5 (4 Votes)

Creamed Corn Cornbread

Creamed Corn Cornbread

By

Preheat oven to 425 degrees

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
0/5 (0 Votes)

Smoked Salmon Breakfast Pizza

Smoked Salmon Breakfast Pizza

By

Smoked Salmon Breakfast Pizza is an easy, unexpected crowd favorite for a Sunday brunch, but it comes with a challe...

  • Serves 6
  • Small-curd cottage cheese is sometimes labeled “country-style.” Room-temperature dough is much easier to shape than cold, so pull the dough from the fridge about 1 hour before you start cooking.
  • Ingredients
  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 4 ounces (1/2 cup) small-curd cottage cheese
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • Pinch cayenne pepper
  • 1 pound store-bought pizza dough, room temperature
  • 6 large eggs
  • 3 tablespoons capers, rinsed
  • 1/4 cup sliced red onion
  • 3 ounces sliced smoked salmon, cut into thin strips
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill
4.4/5 (7 Votes)

Borschtpacho

Borschtpacho

By

Preheat the oven to 375°

  • 2 medium beets (10 ounces)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 2 pounds medium tomatoes, chopped
  • 3 slices of white sandwich bread, crusts discarded and bread torn
  • 1 sweet Italian frying pepper, stemmed, seeded and chopped
  • 2 Persian cucumbers—1 peeled and chopped, 1 cut into thin slices
  • 1 1/2 cups raspberries
  • 1 shallot, chopped
  • 1/4 cup sherry vinegar
  • 2 medium garlic cloves, minced
  • Small mint leaves, for garnish
4.5/5 (6 Votes)

Herbed Roast Beef

Herbed Roast Beef

By

A luxurious, crunchy bread-crumb crust is great for a tenderloin, but it fell apart when we tried to slice our Herb...

  • 1/3 cup finely chopped fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
  • 1 tablespoon salt
  • 1 tablespoon pepper
4.6/5 (9 Votes)

Grown-Up Grilled Cheese Sandwiches with Cheddar & Shallot

Grown-Up Grilled Cheese Sandwiches with Cheddar & Shallot

By

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought

  • 7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
  • 2 ounces Brie cheese, rind removed
  • 2 tablespoons dry white wine or vermouth
  • 4 teaspoons shallot, minced
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon Dijon mustard
  • 8 slices hearty white sandwich bread
4.4/5 (23 Votes)