DreiFromBK's profile page
Recipes
Spicy Turkey Nachos
By DreiFromBK
We kept the flavors simple with chili powder, cumin, dried oregano, and garlic to build classic flavor in these Spi...
- 3 poblano chiles
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 1/2 cups leftover turkey meat, cut into bite-sized pieces
- 1 (16-ounce) can black beans, drained and rinsed
- 2 teaspoons lime juice
- 8 cups tortilla chip (about 6 ounces)
- 2 scallions, sliced thin
- 4 cups Pepper Jack cheese, shredded
Southern Fried Catfish
By DreiFromBK
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer
- 1 quart peanut oil
- 1 cup stone-ground fine cornmeal
- 1 cup all purpose flour
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
- 3/4 cup low-fat buttermilk
Golden Chicken Thighs with Charred-Lemon Salsa Verde
By DreiFromBK
PREPARE THE CHICKEN Run your fingers under the skin of each chicken thigh to create a pocket
- 12 bone-in skin-on chicken thighs
- 24 sage leaves
- 16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
- 4 tablespoons unsalted butter, cut into 12 slices
- Strips of zest from 2 lemons
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- 1 tablespoon chopped parsley
- 1 teaspoon crushed red pepper
- Kosher salt
- 12 fresh bay leaves (optional)
- 1 lemon, cut into 1/2-inch slices and seeded
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1/4 cup chopped oregano
- 1/4 cup chopped mint
- 2 garlic cloves, chopped
- 1 anchovy fillet
- 1/2 teaspoon chopped drained capers
- 1 teaspoon kosher salt
Smoked Brisket Sandwiches with Pickled Vegetables
By DreiFromBK
Season the brisket well with salt and pepper and let stand at room temperature for 1 hour
- One 4-pound beef brisket
- Kosher salt
- Pepper
- 2 1/2 cups applewood chips, soaked in water for 1 hour and drained
- 8 brioche buns, toasted
- Mayonnaise, cilantro and chopped pickled vegetables, for serving
Kale Salad with Root Vegetables and Apple
By DreiFromBK
Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the...
- 2 pounds curly kale, stemmed and leaves thinly sliced
- 2 tablespoons apple cider vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- Pepper
- 1 medium carrot, julienned
- 1 Granny Smith apple, peeled and julienned
- 1 cup peeled and julienned rutabaga
- 2 scallions, thinly sliced
Beer-Braised Chicken Wings with Clams and Chickpeas
By DreiFromBK
Preheat the oven to 350°
- 1 pound chicken wings
- 1 tablespoon Old Bay seasoning
- Kosher salt
- Freshly ground pepper
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 fresh bay leaf
- 1 tablespoon tomato paste
- 12 littleneck clams, scrubbed
- 1 cup beer, such as lager
- 2 cups chicken stock or low-sodium broth
- One 15-ounce can chickpeas, rinsed and drained
- 2 tablespoons chopped flat-leaf parsley
Seafood-Chorizo Tacos
By DreiFromBK
In a skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1/2 pound fresh chorizo, casings removed and meat crumbled
- Salt
- Pepper
- 1 small red onion, minced
- 1 garlic clove, minced
- Pinch of ground cumin
- 1/2 pound shrimp, shelled, deveined and chopped
- 1/2 pound cleaned small squid, cut into thin rings
- 2 tablespoons Mexican lager
- 2 tablespoons fresh lime juice
- Corn tortillas, avocado, cilantro, sour cream and lime wedges, for serving
Crispy Corn Tortillas with Chicken and Cheddar
By DreiFromBK
Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes
- 2 jalapeños
- 2 cups finely shredded roast chicken
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/2 teaspoon cumin seeds
- Salt
- Freshly ground pepper
- 12 corn tortillas
- Vegetable oil, for frying
- 4 radishes, very thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 teaspoon fresh lime juice
Pearl Barley Porridge with Ham and Eggs
By DreiFromBK
In a large saucepan, combine the cider, broth, kombu and 2 cups of water
- 1 cup apple cider
- 3 cups low-sodium chicken broth
- One 4-by-6-inch piece of kombu (see Note)
- 4 tablespoons unsalted butter
- 2 onions, thinly sliced
- Kosher salt
- 2 ounces cooked smoked ham, chopped (1/2 cup)
- 2 cups pearled barley
- 2 tablespoons low-sodium soy sauce
- 4 large eggs, poached
- Thinly sliced scallions, for serving
Smoky Salmon with Miso-Dressed Vegetables
By DreiFromBK
In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until ...
- 1/4 cup white miso
- 1/4 cup chicken stock
- 3 tablespoons mirin
- 2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon finely grated peeled ginger
- 1/4 teaspoon finely grated garlic
- 2 teaspoons soy sauce
- 3 tablespoons canola oil
- Four 6-ounce, skinless center-cut salmon fillets, about 1 inch thick
- Piment d'Espelette (see Note)
- Kosher salt
- 1/4 cup small hardwood chips, such as hickory or applewood
- 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 small fennel bulb—halved, cored and thinly sliced
- 4 medium carrots, thinly sliced on the diagonal
- 4 baby turnips or large radishes, thinly sliced
- 2 cups lightly packed baby spinach