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Recipes
Broccoli Dip in a Bread Bowl
By DreiFromBK
Frozen broccoli was mushy and bland, but lightly cooking fresh broccoli in the microwave provided ideal texture and...
- Serves 12
- Make the dip up to 24 hours ahead, but prepare and fill the bread bowl just before serving. Opt for a taller, domed loaf of sourdough over a flat, wide loaf. Serve with crudités, if desired.
- 12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/2-inch pieces
- 2/3 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2/3 cup whole Greek yogurt
- 1 (8-inch) round sourdough bread
Bacon-Wrapped Cherry Peppers
By DreiFromBK
Preheat the oven to 350°
- 6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
- 1/3 cup cream cheese, softened
- 12 thin bacon slices (6 ounces)
Country Corn Bread
By DreiFromBK
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- 2 1/2 cups buttermilk
- 1 stick (4 ounces) unsalted butter, melted
New Orleans Red Beans and Rice with Pickled Peppers
By DreiFromBK
In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes
- 4 ounces thick-cut bacon, cut into 1/4-inch dice
- 1 medium onion, finely chopped
- 1 inner celery rib, finely chopped
- 2 garlic cloves, minced
- 1 pickled jalapeño, finely chopped
- 1/4 cup chopped Peppadew peppers, plus more for garnish
- Two 15-ounce cans red kidney beans
- 1 cup low-sodium chicken broth
- Salt
- Freshly ground pepper
- Steamed white rice, for serving
Summer Vegetable Soup with Carrot Top-Pumpkin Seed Pistou
By DreiFromBK
MAKE THE SOUP In a medium saucepan, cover the beans with 4 cups of water, add the garlic and bring to a boil
- 1 cup dried cranberry beans, soaked overnight and drained
- 1 garlic clove
- Kosher salt
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 5 medium carrots with leafy tops, carrots sliced 1/4 inch thick, 2 cups of the tops reserved
- 1 medium leek, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 small bulb fennel, halved lengthwise, cored and finely chopped
- 1 celery rib, thinly sliced
- 1 quart chicken stock
- 3 plum tomatoes, seeded and finely chopped
- 1 thyme sprig
- 1 bay leaf
- 4 ounces green beans, cut into 1-inch lengths
- 1 medium zucchini, cut into 1/2-inch dice
- 1/4 cup dried ditalini pasta, cooked until just al dente
- Pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup pumpkin seeds
- 2 garlic cloves, chopped
- Reserved 2 cups of carrot tops
- 1/2 cup packed parsley leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- Pepper
Beer Bread
By DreiFromBK
Recipe courtesy Alton Brown, 2009
- Nonstick spray
- 8 ounces all-purpose flour
- 4 ounces whole-wheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon chopped fresh dill
- 4 1/2 ounces sharp Cheddar, grated
- 12 ounces cold beer, ale or stout
- 1 to 2 tablespoons sunflower seeds, optional
Asian Shrimp Rolls
By DreiFromBK
Justin Chapple wraps a quick shrimp filling in white sandwich bread, then fries them up into adorable crispy little...
- 2 tablespoons canola oil, plus more for frying
- 1/2 cup minced cabbage
- 1/4 cup minced carrot
- 1 tablespoon grated fresh ginger
- 3/4 pound shelled and deveined shrimp, minced
- 4 scallions, finely chopped, plus slices for garnish
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons cornstarch
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- Pepper
- 1 large egg, beaten
- 14 slices of white sandwich bread, crusts removed
- Sambal oelek and Kewpie mayonnaise, for serving
Chicken Caesar Skewers
By DreiFromBK
In a large bowl, whisk the mayonnaise with the mustard, olive oil, anchovies and garlic
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced anchovies
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 12 long wooden skewers, soaked in water for 1 hour
- Freshly grated Parmigiano-Reggiano cheese, for garnish
- Romaine lettuce and lemon wedges, for serving
Grilled Cabbage Cemitas
By DreiFromBK
Tyler Kord of No. 7 Subs in New York City makes this delicious vegetarian version of the classic Mexican sandwich f...
- 1/2 medium green cabbage (1 pound), cut through the core into 1 1/2-inch wedges
- 1/2 medium red cabbage (1 pound), cut through the core into 1 1/2-inch wedges
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 large garlic cloves, minced
- 1/2 teaspoon cumin seeds
- Kosher salt
- 4 cemita buns, kaiser rolls or hoagie rolls, split
- 1 Hass avocado, halved and pitted
- 1 cup shredded fresh mozzarella (4 ounces)
- 1/2 cup lightly packed cilantro leaves
- Hot sauce, for serving
Pork-and-Shrimp Shumai
By DreiFromBK
Make the dipping sauce In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic...
- 1/4 cup soy sauce
- 1/4 cup black vinegar
- 1 teaspoon Chinese chili-garlic sauce
- 12 ounces ground pork
- 6 ounces raw medium shrimp—shelled, deveined and finely chopped
- 4 scallions, white and light green parts only, minced
- 3 tablespoon minced peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 3/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package round dumpling wrappers, thawed if frozen
- Napa cabbage leaves, for steaming
- Blanched green peas, for garnish