Bistro von Brueck

The Paper Plane is a new variation on the Last Word, an easy classic equal-parts drink. Ingredients 3/4 ounce bourbon 3/4 ounce Aperol 3/4 ounce Amaro Nonino Quintessentia 3/4 ounce lemon juice, freshly squeezed Steps Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.

Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it's freezer-friendly. Yield:   32   potstickers   Prep:   25 minutes   minutes Cook:   15 minutes   minutes Total:   40 minutes   minutes Ingredients 8 ounces ground pork 1 cup kimchi, drained and finely chopped ¼ cup thinly sliced green onions 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon reduced sodium soy sauce 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 32 3-inch round wonton wrappers 2 tablespoons canola oil Instructions In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork-kimchi mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, ...

So so easy to make for a crowd! The mini croissants are toasted and flaky, baked with Dijon-honey, buttery goodness. WHOA. Yield:   12   servings   Prep:   20 minutes   minutes Cook:   20 minutes   minutes Total:   40 minutes   minutes Ingredients ¼ cup unsalted butter, at room temperature 2 tablespoons Dijon mustard 2 green onions, thinly sliced 1 tablespoon honey Kosher salt and freshly ground black pepper, to taste 12 mini croissants, halved horizontally ¾ pound thinly sliced smoked deli ham 6 slices Swiss cheese, diagonally sliced 1 large egg white 2 teaspoons poppy seeds Instructions Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. In a small bowl, combine butter, Dijon, green onions and honey; season with salt and pepper, to taste. Spread butter mixture on each side of the croissants; fill with ham and cheese to make 12 sandwiches. Place croissants in a single layer onto the prepared baking di...

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy! Yield:   4   servings   Prep:   15 minutes   minutes Cook:   15 minutes   minutes Total:   30 minutes   minutes Ingredients 1 ¼ pounds scallops, about 24 Kosher salt and freshly ground black pepper, to taste 6 tablespoons unsalted butter, divided 1 clove garlic, minced 4 sprigs fresh thyme 1 lemon, cut into wedges Instructions Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a t...

Quick to cook, oh-so-perfect mussels in the best cream sauce ever. Serve with a baguette for dipping! Yield:   4   servings   Prep:   20 minutes   minutes Cook:   20 minutes   minutes Total:   40 minutes   minutes Ingredients 3 pounds fresh mussels 3 tablespoons unsalted butter 3 cloves garlic, minced 2 shallots, diced ½ teaspoon fennel seeds ⅛ teaspoon crushed red pepper flakes, optional 1 (8-ounce) can tomato sauce 1 cup chicken stock ⅓ cup dry white wine Kosher salt and freshly ground black pepper, to taste ½ cup heavy cream ¼ cup basil leaves, torn 2 tablespoons chopped fresh parsley leaves Equipment Dutch Oven Instructions Scrub and debeard mussels under cold running water, discarding any mussels that are cracked. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots, fennel seeds and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in tomato sauce, stirring constantly...

Frikadellen, the original hamburger, are served like a flattened meatball with string beans and salad. Ingredients 1 kaiser roll ⅔ pound ground beef ⅓ pound ground pork 1 onion, finely chopped ¼ cup chopped fresh parsley 1 large egg 1 teaspoon Hungarian hot paprika (Optional) salt and ground black pepper to taste Directions Soak kaiser roll in a medium bowl of water for 10 minutes. Drain and squeeze out excess water; crumble into a large bowl. Add ground meats, onion, parsley, egg, paprika, salt, and black pepper to crumbled roll; mix until well blended. Shape mixture into large flattened meatballs. Heat a large nonstick skillet over medium heat. Fry meatballs in the hot skillet until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C). Check more Brueck Recipes out here:  https://bistrovonbrueck.blogspot.com/

Yields 4 servings INGREDIENTS: 4 ground beef patties Kosher salt and freshly ground black pepper, to taste 1/2 cup shredded Monterey Jack cheese 4 split burger buns, toasted, for serving 1/2 cup refried beans 1 California avocado, halved, seeded, peeled and sliced, for serving For the jalapeño pico de gallo: 2 roma tomatoes, diced 1/3 cup red onion, diced 1-2 jalapeños, seeded and diced 2 tablespoons chopped cilantro 1 tablespoon freshly squeezed lime juice Kosher salt, to taste DIRECTIONS: In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside. Season each patty with salt and pepper, to taste. Heat a large skillet over medium high heat.  Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once.  In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt. Serve burgers on rolls on a bed of refried beans and top...

A weeknight favorite with thinly sliced beef + tender onions in a sweet and savory sauce!  Yield:   4   servings   Prep:   15 minutes   minutes Cook:   30 minutes   minutes Total:   45 minutes   minutes Ingredients 1 cup sushi rice 1 ½ cups sliced sweet onion ¼ cup dry sake ¼ cup mirin 3 tablespoons reduced sodium soy sauce 1 tablespoon sugar 1 pound boneless ribeye steak, thinly sliced 4 fried eggs ¼ cup benishoga, red pickled ginger 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds for the dashi broth 4 cups water ½ ounce dried kombu ½ ounce dried bonito flakes Instructions In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Heat dashi broth, onion, sake, mirin, soy sauce and sugar in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer, about 8 minutes. Continue cooking, stirring occasionally, until onions are tender, about 5 minutes. S...

Moist, tender, juicy chicken! The most flavorful and easy marinade. Served with the creamiest, dreamiest peanut sauce! Yield:   6   servings   Prep:   2 hours   hours   30 minutes   minutes Cook:   10 minutes   minutes Total:   2 hours   hours   40 minutes   minutes Ingredients 2 tablespoons reduced sodium soy sauce 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar 2 teaspoons fish sauce 1 ½ teaspoons yellow curry powder 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper, to taste 1 lime, cut into wedges ⅓ cup fresh cilantro leaves, for serving for the peanut sauce ⅓ cup creamy peanut butter 1 ½ tablespoons reduced sodium soy sauce 1 tablespoon freshly squeezed lime juice 2 teaspoons brown sugar 2 teaspoons chili garlic sauce, or more, to taste 1 teaspoon freshly grated ginger Instructions In a medium bo...

The best cheesy quesadillas! Golden brown crispy on the outside, perfectly melted on the inside. A 20 min recipe! Beef Substitute 2 cups crumbled ground beef seasoned with taco seasoning (or leftover carne asada) for the shredded rotisserie chicken. Pork Substitute 2 cups pork carnitas (IP version or slow cooker version) for the shredded rotisserie chicken. Vegetarian Omit the chicken and substitute a mixture of frozen or canned corn, canned (drained and rinsed) black beans, diced bell peppers, pico de gallo and cilantro. Cheeses Use a blend of cheeses that melt well such as Monterey Jack, cheddar, colby, oaxaca or chihuahua cheese. tips and tricks for success Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack. Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting. Do not overstuff. Size matters! Overstuff...

Ingredients 2 cups short-grain rice 1 lb mixed seafood (shrimp, mussels, calamari) 1 onion, finely chopped 4 garlic cloves, minced 1 bell pepper, diced 1 cup green peas 1 tsp smoked paprika ½ tsp saffron threads 4 cups seafood broth 2 tbsp olive oil Salt and pepper, to taste Lemon wedges, for serving Preparation Steps Sauté Veggies: Heat olive oil in a large paella pan or skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add Spices & Rice: Stir in garlic and smoked paprika; cook 1 minute until fragrant. Add rice and saffron, stirring to coat rice evenly. Simmer: Pour in seafood broth; season with salt and pepper. Bring to a simmer. Reduce heat to low, cover, and cook 15 minutes without stirring. Add Seafood & Peas: Scatter mixed seafood and peas on top. Cover again and cook for 5–7 minutes, until seafood is cooked through. Rest & Serve: Remove from heat and let rest covered for 5 minutes. Serve with lemon wedges on the side. Prep Tim...

The perfect make-ahead cocktail for any occasion! Takes literally just 5 min! Let chill and serve with sparkling wine. That's it! Yield:   8   servings   Prep:   1 hour   hour   5 minutes   minutes Total:   1 hour   hour   5 minutes   minutes Ingredients 1 bottle dry white wine ¼ cup peach schnapps 3 peaches, sliced 1 cup raspberries 1 (750mL) bottle sparkling white wine* 8 sprigs mint Instructions In a large pitcher, whisk together white wine, peach schnapps, peaches and raspberries. Let chill in refrigerator for at least 1 hour. Serve over ice with sparkling white wine, garnished with mint, if desired. Notes *Ginger ale or lemon lime soda can be substituted.