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Recipes
Tunisian-Style Grilled Vegetables (Mechouia)
By DreiFromBK
This Tunisian grilled vegetable salad can turn out soggy if the vegetables are grilled whole
- Serves 4 to 6
- Serve as a side dish to grilled meats and fish; with grilled pita as a salad course; or with hard-cooked eggs, olives, and premium canned tuna as a light lunch. Equal amounts of ground coriander and cumin can be substituted for the whole spices.
- Ingredients
- VINAIGRETTE
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon cumin seeds
- 5 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- Salt
- VEGETABLES
- 2 bell peppers (1 red and 1 green)
- 1 small eggplant, halved lengthwise
- 1 zucchini (8 to 10 ounces), halved lengthwise
- 4 plum tomatoes, cored and halved lengthwise
- Salt and pepper
- 2 medium shallots, unpeeled
Flatbreads with Herb-Roasted Tomatoes
By DreiFromBK
Preheat the oven to 375°
- 1 bunch of thyme
- 1 bunch of oregano
- 1 bunch of parsley
- 6 garlic cloves, crushed
- 6 tomatoes (1 1/2 pounds), sliced 1/3-inch thick
- Extra-virgin olive oil
- Salt
- Ground pepper
- 3 tablespoons unsalted butter
- 1 1/4 pounds onions, thinly sliced
- Pinch of sugar
- 1 pound pizza dough, divided into 4 equal pieces
- 1/4 pound nduja (see Note) or thinly sliced spicy salami or chorizo
- 1/2 pound firm aged sheep-milk cheese, shredded
- 1 small bunch of arugula, thick stems discarded
- Red wine vinegar and fleur de sel, for sprinkling
Chocolate Chip Cookie Ice Cream Bars
By DreiFromBK
Chocolate Chip Cookie Ice Cream Bars June 6, 2012 Chocolate Chip Cookie Ice Cream BarsPinit BRING>IT>ON
- 2 18 ounce rolls of pre-made cookie dough
- OR homemade cookie dough
- 1/2 gallon vanilla ice cream
Pork & Pineapple Coconut Curry
By DreiFromBK
The addition of peanut butter is a great way to balance the sweetness of coconut milk in this curried pork dish
- 2 pounds well-trimmed boneless pork shoulder, cut into 1-inch chunks
- 1/4 cup kosher salt
- 2 cups unsweetened coconut milk
- 1/4 cup Thai red curry paste
- 2 tablespoons creamy peanut butter
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 (1 1/2-inch) piece fresh galangal or ginger, peeled
- 3 lemongrass stalks, inner bulbs only, halved and crushed with a rolling pin
- 1 teaspoon Thai shrimp paste or 2 minced oil-packed anchovies
- 5 ounces Thai eggplants, cut into wedges, or 1 small eggplant, cut into 1-inch dice (2 cups)
- 3 Thai chiles, seeded and minced
- 8 ounces fresh pineapple, cut into 1/2-inch chunks (1 1/2 cups)
- 1 cup loosely packed basil leaves
Red-and-Green Coleslaw
By DreiFromBK
In a bowl, whisk the sour cream, mayonnaise, vinegar, sugar and mustard powder; season with salt and pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup distilled white vinegar
- 2 teaspoons turbinado sugar
- 1 teaspoon dry mustard powder
- Kosher salt
- Pepper
- 1 pound green cabbage (1/2 medium head), cored and very thinly sliced
- 1 pound red cabbage (1/2 medium head), cored and very thinly sliced
Strip Steak Frites with Béarnaise Butter
By DreiFromBK
Make the frites Put the peeled potatoes in a bowl of cold water
- FRITES
- 4 baking potatoes, peeled
- 1 gallon water
- 1/4 cup fine sea salt
- 1/4 cup distilled white vinegar
- Canola oil, for frying
- BÉARNAISE BUTTER
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 1 1/2 tablespoons tarragon vinegar
- 2 sticks unsalted butter, at room temperature
- 1/4 cup minced tarragon
- 1 tablespoon minced parsley
- 1 tablespoon minced chervil (optional)
- Kosher salt
- Pepper
- STEAK
- Four 8-ounce dry-aged New York strip steaks, cut 3/4 inch thick, at room temperature
- Kosher salt
- Pepper
- 2 tablespoons canola oil
Creamed Kale Toasts
By DreiFromBK
In a large saucepan of salted boiling water, blanch the kale until just tender, 3 to 5 minutes
- 1 pound Tuscan kale, stems discarded
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- Freshly ground pepper
- Twenty-four 1/2-inch-thick slices of baguette, oiled and toasted
Tomato-Portobello Stacks with Cheater's Béarnaise
By DreiFromBK
In a bowl, whisk the shallot and vinegar with a generous pinch each of salt and pepper; let stand for 5 minutes
- 2 tablespoons minced shallot
- 1 1/2 tablespoons tarragon vinegar or white wine vinegar
- Kosher salt
- Pepper
- 3/4 cup mayonnaise
- 1 tablespoon minced tarragon
- Extra-virgin olive oil, for brushing
- 6 large portobello mushrooms, stems discarded
- One 1-pound beefsteak tomato, cored and cut crosswise into six 1/2-inch-thick slices
- Thinly sliced scallions, for garnish
Oatmeal with Strawberries, Toasted Walnuts and Skyr
By DreiFromBK
Heat a medium saucepan. Add the walnuts and cook over moderately high heat, tossing, until toasted and fragrant, ab...
- 1/2 cup walnuts
- 1 1/2 cups rolled oats (about 5 ounces)
- 1 1/2 cups milk
- 1 1/2 cups water
- Pinch of kosher salt
- 6 strawberries, hulled and sliced
- 2 tablespoons skyr (Icelandic yogurt) or Greek yogurt
Sea Scallop Lollipops
By DreiFromBK
Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Bost...
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons minced dill pickle
- Kosher salt
- Pepper
- 2 tablespoons canola oil
- 12 large sea scallops (1 pound)
- Lollipop sticks or small skewers, for serving