DreiFromBK's profile page
Recipes
Grill-Roasted Beer Can Chicken for a Charcoal Grill
By DreiFromBK
We found that a curious cooking method—roasting a chicken over an open can of beer—produced a terrific chicken
- Spice Rub
- 1/2 cup sweet paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 2 teaspoons ground celery seed
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- Chicken
- 2 cups wood chips, or 2 (3-inch) wood chunks
- 1 whole chicken (about 3 1/2 pounds)
- 1 can beer (12-ounce), see note
- 2 bay leaves
- Large disposable aluminum baking pan (13 by 9-inch)
DOUBLE DARK CHOCOLATE CAKE – Adapted from Ina Garten
By DreiFromBK
1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted wit...
- Chocolate Buttercream:
- 1 3/4 C all-purpose flour
- 2 C sugar
- 3/4 C cocoa powder
- 2 tsps baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 C buttermilk, shaken
- 1/2 C vegetable oil
- 2 extra-large eggs, room temp
- 1 tsp vanilla extract
- 1 C hot coffee (I used espresso)
- Chocolate Buttercream, recipe follows
- 6 ounces semisweet or dark chocolate (or chocolate chips)
- 1/2 pound (2 sticks) unsalted butter, room temp
- 1 extra-large egg yolk, at room temperature (I omitted this because raw egg does not excite me)
- 1 tsp pure vanilla extract
- 1 – 1 1/4 C confectioners’ sugar, to taste
Charred Green Beans with Apricots
By DreiFromBK
In a large skillet, heat the oil until shimmering
- 1 1/2 tablespoons canola oil
- 1/2 pound haricots verts
- 3 apricots—halved, pitted and cut into 1/4-inch-thick wedges
- 2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 Thai chile, thinly sliced
- 1 cup mint leaves, chopped
- Salt
Peanut Butter & Jelly French Toast Sandwich
By DreiFromBK
Peanut Butter & Jelly, it’s the perfect marriage! Savory & Sweet and you can use it in so many different ways: sa...
- For French Toast:
- 2 slices French Bread or bread of your choice
- 1 egg
- 2 tablespoon. milk
- pinch cinnamon
- pinch brown sugar
- For Sandwich:
- Peanut Butter
- Strawberry Jelly
- Powdered Sugar, optional
- Syrup, optional
Hibiscus-Tangerine Iced Tea
By DreiFromBK
To cut back on sugar, F&W's Kay Chun mixes sweet tangerine juice with tart hibiscus tea
- 12 hibiscus tea bags
- 4 cups boiling water
- 2 cups fresh tangerine juice, plus 1 thinly sliced tangerine
- Ice
Cheese, Ale and Potato Pie
By DreiFromBK
To make this incredible savory pie, Claire Ptak of London's cult-favorite Violet Bakery tosses waxy potatoes with c...
- Two 14-ounce packages all-butter puff pastry, chilled
- 2 1/4 pounds medium Yukon Gold potatoes
- Kosher salt
- Pepper
- 3/4 cup ale, such as Bass
- 1 cup plus 2 tablespoons heavy cream
- 15 ounces sharp cheddar cheese, shredded (5 cups)
- 3 large egg yolks, plus 1 large egg, lightly beaten
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
Provoleta with Oregano and Tomatoes
By DreiFromBK
Preheat the oven to 450°
- One 1-inch-thick slice of provolone cheese (1/2 pound)
- 2 tablespoons small oregano leaves
- 1/2 teaspoon crushed red pepper
- 6 grape tomatoes, halved
- Sea salt
- Basil leaves, for garnish
- Crusty bread, for serving
Croissants
By DreiFromBK
The layered structure that characterizes croissants is formed through a process called lamination: A relatively lea...
- 3 tablespoons unsalted butter plus 24 tablespoons (3 sticks) unsalted European-style-butter, very cold
- 1 3/4 cups whole milk
- 4 teaspoons instant or rapid-rise yeast
- 4 1/4 cups (21 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- Salt
- 1 large egg
- 1 teaspoon cold water
Thin-Crust Pizza
By DreiFromBK
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand m...
- Dough
- 3 3 1/2 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
- 2 2 2 tablespoons sugar
- 1/2 1/2 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 1 1/3 10 1/2 ice water (about 10 1/2 ounces) (see note)
- 1 1 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 1 1/2 1/2 teaspoons table salt
- Sauce
- 1 1 can 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon red wine vinegar
- 2 2 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1 1 teaspoon table salt
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon ground black pepper
- Cheese
- 1 1 1/2 ounce finely grated Parmesan cheese (about 1/2 cup)
- 8 8 2 ounces whole milk mozzarella, shredded (about 2 cups) (see note)
- Instructions
Glazed Maple-Walnut Kringle
By DreiFromBK
MAKE THE DOUGH In a small saucepan, warm the milk over moderately low heat to 110°
- 1/2 cup whole milk
- One 1/4-ounce package active dry yeast
- 2 tablespoons granulated sugar
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for dusting
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups walnuts
- 3/4 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 cup pure maple syrup
- 1 stick unsalted butter, at room temperature, plus melted butter for brushing
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Turbinado sugar, for sprinkling
- 2 cups confectioners’ sugar
- 3 1/2 tablespoons milk
- Pinch of salt