DreiFromBK's profile page
Recipes
Atomic Chile Jack Cheeseburgers
By DreiFromBK
In a small bowl, mix the ghost chile powder and salt
- 1/2 teaspoon ghost chile powder (see Note)
- 2 teaspoons kosher salt
- 1 1/2 pounds ground chuck
- 4 pepper jack cheese slices
- 4 soft potato rolls, toasted
- Mayonnaise, sliced red onion, pickled jalapeños and cilantro, for serving
Popcorn Pudding
By DreiFromBK
In a large saucepan, combine the milk, cream, sugar and salt and bring to a boil over moderate heat, stirring to di...
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1/4 cup plus 1 tablespoon popcorn kernels
- 3 large egg yolks
- 4 teaspoons cornstarch
- 3 tablespoons unsalted butter, cubed
- 1/4 teaspoon pure vanilla extract
Arugula Salad with Olives, Feta and Dill
By DreiFromBK
In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper
- 1 red onion, very thinly sliced
- 1 garlic clove, minced
- 1 cup pitted kalamata olives, coarsely chopped
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup plus 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 3 tablespoons chopped fresh dill
- 1 cup crumbled Greek feta cheese (5 ounces)
- 14 ounces baby arugula (20 cups)
Braised Short Ribs with Root Vegetable Mash
By DreiFromBK
This twist on the British Sunday Roast swaps tender, red-wine-braised short ribs and a root vegetable mash for the ...
- short ribs
- 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
- Kosher salt
- Pepper
- All-purpose flour, for dusting
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter
- 3 slices of bacon, cut into 1-inch pieces
- 1 head of garlic, halved crosswise
- 2 onions, quartered
- 4 shallots, quartered
- 3 thyme sprigs
- 2 bay leaves
- 2 cups dry red wine
- 1/4 cup ruby port
- 4 cups chicken stock or low-sodium broth
- root vegetable mash
- 5 tablespoons unsalted butter
- 1/2 pound carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
- 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1/2 pound celery root, peeled and cut into 1/2-inch pieces
- 6 garlic cloves, crushed
- 3 thyme sprigs
- 2 bay leaves
- 3 tablespoons honey
- 1 tablespoons chopped parsley, plus more for garnish
- Kosher salt
- Pepper
Golden Gazpacho with Avocado
By DreiFromBK
In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water
- 2 pounds yellow or orange cherry tomatoes, halved
- 1 small garlic clove, crushed
- 1/4 cup extra-virgin olive oil
- 1 jalapeño, seeded and minced
- Kosher salt
- Pepper
- Diced avocado and tortilla chips, for serving
French Onion Soup
By DreiFromBK
Make the beef broth Preheat the oven to 450°
- 5 pounds beef neck and shinbones
- 2 onions, halved
- 2 leeks, white and light green parts only, chopped
- 1 carrot, chopped
- 1 head of garlic, halved
- 3 thyme sprigs
- 6 parsley sprigs
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
Farmer's Pasta
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- Butter, for greasing pan
- 2 tablespoons (or more) olive oil
- 6 ounces pancetta, chopped
- 4 teaspoons minced garlic
- 1/3 cup all-purpose flour
- 7 cups whole milk
- 8 ounces Fontina cheese, grated
- 4 ounces mozzarella cheese, grated
- 3/4 cup freshly grated Parmesan
- 6 ounces provolone cheese, grated
- 1 pound rigatoni pasta
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 cups fresh coarse bread crumbs
- Extra-virgin olive oil, for drizzling
Mortadella Reubens with Lemon Aioli
By DreiFromBK
This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a b...
- lemon aioli
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon Champagne vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, crushed
- 3/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- sandwiches
- Eight 1/2-inch-thick slices of sourdough bread
- 4 tablespoons unsalted butter, softened
- 8 ounces brie cheese, thinly sliced
- 1 cup sauerkraut
- 12 ounces thinly sliced mortadella
- 2 tablespoons Dijon mustard
- Pickles, for serving
Pork Stir-Fry with Noodles (Lo Mein)
By DreiFromBK
Ordinary takeout pork lo mein invariably disappoints, with greasy flavors and sodden vegetables
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce (see note)
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon five-spice powder
- 1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
- 1/4 teaspoon liquid smoke (optional)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons grated fresh ginger
- 4 1/2 teaspoons vegetable oil
- 4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
- 1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
- 2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
- 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
- 12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
- 1 tablespoon Asian chile garlic sauce
Crème Fraîche Crème Caramels
By DreiFromBK
Preheat the oven to 300°
- 1 1/2 cups sugar
- 1 1/2 cups crème fraîche
- 5 large egg yolks
- 1 large egg
- 1 1/2 cups heavy cream
- Pinch of salt