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Recipes
Latin Fried Chicken
By DreiFromBK
For a version of fried chicken inspired by Latin flavors, we start with a potent marinade of garlic, cumin, paprika...
- Serves 4
- Don’t let the chicken marinate any longer than 2 hours or it will toughen from the lime juice. Use a Dutch oven that holds 6 quarts or more.
- Ingredients
- MARINADE
- 2 tablespoons kosher salt
- 6 garlic cloves, chopped coarse
- 1 tablespoon pepper
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
- COATING
- 1 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 tablespoon pepper
- 1 tablespoon granulated garlic
- 1 teaspoon baking powder
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 large egg whites, lightly beaten
- FRYING OIL
- 3 quarts vegetable or peanut oil
Sausage and Heirloom Tomato Salad
By DreiFromBK
Light a grill or preheat a grill pan
- Five 4-ounce Calabrese or fresh chorizo sausages
- 1 1/2 pounds heirloom tomatoes, cut into chunks
- One 15-ounce can hearts of palm, drained and sliced
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup extra-virgin olive oil
- 1/3 cup chopped cilantro
- 3 tablespoons fresh lime juice
- Salt
Thin Grilled Lamb Chops with Lemon
By DreiFromBK
On a work surface, wrap each lamb chop in 3 layers of plastic
- 12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this)
- Salt
- Lemon wedges, for serving
Best Almond Cake
By DreiFromBK
SERVES 8 TO 10 If you can’t find blanched sliced almonds, grind slivered al- monds for the batter and use unblan...
- 1 1/2 cups plus
- 1/3 1/3
- cup blanched sliced almonds, toasted
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 1/8
- teaspoon baking soda
- 4 large eggs
- 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar
- 3 1/2 teaspoons grated lemon zest (2 lemons)
- 3/4 teaspoon almond extract
- 5 tablespoons unsalted butter, melted
- 1/3 1/3
- cup vegetable oil
- Topping(serve on the side of dish)
- ORANGE CRÈME FRAÎCHE
- Makes about 2 cups
- 2 oranges
- 1 cup crème fraîche
- 2 tablespoons sugar
- 1/8 1/8
- teaspoon salt
Prime Rib for Two
By DreiFromBK
Juicy, ultra-tender prime rib is the ultimate roast beef
- 2 2
- to to to brown the edges of the steak to render the fat. You can do this easily by using tongs to hold the steak on its side in the hot pan.
- Ingredients
- Salt and pepper
- 1 1 1 tablespoon vegetable oil
- 2 2 2 tablespoons minced shallot
- 1 1 1 teaspoon ketchup
- 1/4 1/4 1/4 teaspoon dried thyme
- 1/2 1/2 1/2 cup beef broth
- 1/4 1/4 1/4 cup red wine
Peas with Ricotta and Spring Onion Kimchi
By DreiFromBK
Make the kimchi Bring a large saucepan of water to a boil
- KIMCHI
- 2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large
- 1/4 cup Asian fish sauce
- 1/2 cup gochugaru (Korean red chile flakes)
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon anise seeds
- SALAD
- 1 1/2 pounds sugar snap peas, trimmed
- 1 1/2 pounds snow peas, trimmed
- 1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick
- Salt
- Pepper
- 1 pound fresh ricotta cheese
Oatmeal Soufflé
By DreiFromBK
F&W's Kay Chun turns souffle into a healthy, elegant and satisfying breakfast or brunch dish
- 1 cup extra-thick rolled oats
- 3 cups whole milk
- 2 tablespoons turbinado sugar
- Pinch of kosher salt
- 3 large eggs, separated
- 2 cups mixed raspberries and blueberries
- 1/2 teaspoon finely grated lemon zest
- Confectioners’ sugar, for dusting
- Pure maple syrup, for serving (optional)
Bistro Salad
By DreiFromBK
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper
- serves 4
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 4 large eggs
- 1 head frisée (6 ounces), cut into 1-inch pieces
- 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Roasted Carrot and Avocado Salad with Citrus Dressing
By DreiFromBK
Preheat the oven to 375°
- 1 pound medium carrots
- 2 teaspoons cumin seeds
- 1 chile de árbol or other small red chile
- Kosher salt
- Freshly ground pepper
- 2 garlic cloves
- 1 teaspoon thyme leaves
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 orange, halved
- 1 lemon, halved
- Four 1/2-inch-thick slices of ciabatta bread
- 3 Hass avocados, pitted, peeled and cut into 6 wedges each
- 8 ounces assorted greens, such as watercress, spinach or mesclun
- 2 cups baby arugula
- 2 tablespoons unsalted roasted sunflower seeds
- 1 tablespoon roasted sesame seeds
- 1 tablespoon poppy seeds
- 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water
Butter Chicken
By DreiFromBK
Andrew Zimmern's delightful butter chicken gets its rich and delicious flavor from a combination of yogurt, butter,...
- 3/4 cup Greek yogurt
- 1/4 cup plus 2 tablespoons vindaloo spice (see Note)
- 3 tablespoons fresh lemon juice
- 8 bone-in chicken thighs, skin removed
- 1 stick salted butter
- 2 large yellow onions, finely chopped
- Kosher salt
- Pepper
- One 15-ounce can crushed tomatoes
- 2/3 cup chicken stock or low-sodium broth
- 1 cup heavy cream
- Basmati rice, cilantro sprigs and chopped salted roasted cashews, for serving