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Recipes
Brat Reubens
By DreiFromBK
In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce
- 1/2 cup mayonnaise
- 2 1/2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- Dash of Worcestershire sauce
- 1 large hard-cooked egg, peeled and finely chopped
- Kosher salt
- Freshly ground pepper
- Six 4-ounce bratwursts
- 1 small onion, thinly sliced
- One 12-ounce beer, such as Budweiser
- Six 8-inch rye hoagie rolls, split and toasted
- 6 slices of pastrami or corned beef
- 6 slices of imported Swiss or provolone cheese
- Confetti Giardiniera, for serving
Ganache
By DreiFromBK
Recipe courtesy Alton Brown
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate, chopped into small pieces
- 1/2 teaspoon vanilla extract
Roasted Dry-Aged Rib of Beef with Creamed Greens
By DreiFromBK
Chef Christina Lecki of NYC's The Breslin makes a quick and easy compound butter with parsley, marjoram and pepperc...
- rib roast
- One 10-pound beef rib roast, chine bone removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 2 cups chicken stock or low-sodium broth
- 2 rosemary sprigs
- 5 thyme sprigs
- marjoram butter
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup chopped parsley
- 2 tablespoons chopped brined green peppercorns
- 2 tablespoons chopped marjoram
- 1 tablespoon chopped thyme
- 1/2 teaspoon finely grated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- creamed escarole and spinach
- 1/4 cup extra-virgin olive oil
- 2 shallots, minced
- 4 anchovy fillets in oil, drained and chopped
- 1 tablespoon finely chopped garlic
- 4 bunches of escarole (2 pounds), trimmed and chopped (24 cups)
- 3 cups heavy cream
- 4 bunches of curly spinach (2 pounds), stemmed (20 cups)
- 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Black pepper
Barbecued Burnt Ends
By DreiFromBK
Real burnt ends are all about moist meat and plenty of flavorful, charred bark, but most pit masters use the fatty ...
- 8 to 10 10
- Ingredients
- BRISKET AND RUB
- 2 2 1 cups plus 1 tablespoon kosher salt
- 1/2 1/2 1/2 cup granulated sugar
- 1 1 to 6-pound) to 6-pound) beef brisket, flat cut, untrimmed
- 1/4 1/4 1/4 cup packed brown sugar
- 2 2 2 tablespoons pepper
- 4 4 4 cups wood chips
- 1 1 9-inch) 2 1/2 6-inch) disposable aluminum roasting pan (if using charcoal) or 2 (8 1/2 by 6-inch) disposable aluminum pans (if using gas)
- BARBECUE SAUCE
- 3/4 3/4 3/4 cup ketchup
- 1/4 1/4 1/4 cup packed brown sugar
- 2 2 2 tablespoons cider vinegar
- 2 2 2 tablespoons Worcestershire sauce
- 2 2 2 teaspoons granulated garlic
- 1/4 1/4 1/4 teaspoon cayenne pepper
Broccoli-Cheese Soup
By DreiFromBK
1. Heat butter in large Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 teaspoons dry mustard powder
- Pinch cayenne pepper
- Table salt
- 3 –4cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (see note)
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese, shredded (3/4 cup)
- 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Multigrain Bread Stuffing with Sausage and Herbs
By DreiFromBK
Preheat the oven to 375°
- 4 tablespoons unsalted butter, plus more for greasing
- 1 1/4 pounds soft multigrain bread, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 2 cups finely chopped onion (1 medium onion)
- 1 cup finely diced celery (2 large ribs)
- Kosher salt
- 2 garlic cloves, minced
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- 1/2 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 4 large eggs
- 2 1/2 cups chicken stock or low-sodium broth
- 1/2 teaspoon black pepper
- 1 cup coarsely chopped flat-leaf parsley
Open-Face Monte Cristos
By DreiFromBK
On a griddle, melt the butter
- 4 tablespoons unsalted butter
- 1/2 pound very thinly sliced ham
- 2 large eggs
- 2 tablespoons whole milk
- Four 1-inch-thick slices of Pullman bread
- 8 slices (1/2 pound) of Gruyère cheese
- Basil leaves, for garnish
Pork Belly with Rhubarb Glaze
By DreiFromBK
Brine the pork belly In a large pot, combine all of the ingredients except the pork belly and simmer, partially cov...
- 1 gallon water
- 1 onion, thinly sliced
- 1 head of garlic, halved crosswise
- 3 rosemary sprigs
- 3 tablespoons kosher salt
- 1/2 cup coriander seeds
- 2 tablespoons white peppercorns
- 2 tablespoons fennel seeds
- One 5-pound pork belly
- GLAZE
- 2 pounds rhubarb, juiced (2 1/4 cups)
- 1/2 cup pure maple syrup
- 1/4 cup Asian fish sauce
- 1 tablespoon chile powder
Grilled Sea Bream
By DreiFromBK
In a large bowl, cover the fish with cool water
- Two 1 1/2-pound cleaned whole sea bream (orata)
- Kosher salt
- Canola oil, for brushing
- 4 tablespoons extra-virgin olive oil
Pan-Fried Flounder with Lemon Butter Sauce
By DreiFromBK
Butter, olive oil, lemon and parsley are all you need to flavor lightly breaded fried flounder
- 2 large egg yolks
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 cup plain dry bread crumbs
- Kosher salt
- Four (5-ounce) flounder or sole fillets
- 1 stick unsalted butter, cut into tablespoons
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon or Meyer lemon juice, plus wedges for serving
- Parsley leaves, for garnish