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Recipes
CORN CASSEROLE
By avpeters
Preheat oven to 350 degrees F
- • 1 (15 1/4-ounce) can whole kernel corn, drained
- • 1 (14 3/4-ounce) can cream-style corn
- • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- • 1 cup sour cream
- • 1 jalapeño
- • 1/2 cup (1 stick) butter, melted
- • 1 to 1 1/2 cups shredded Cheddar
KOREAN GRILLED CHICKEN
By avpeters
Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half
- • 1 cup soy sauce
- • 3 tablespoons rice vinegar
- • 2 tablespoons honey
- • 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
- • 2 tablespoons grated fresh ginger
- • 6 cloves garlic, chopped
- • 1 green onion, thinly sliced
- • 2 teaspoons toasted sesame oil
- • Freshly ground black pepper
- • 1 1/2 teaspoons toasted sesame seeds
- • 1 (3-pound) chicken, butterflied, cut into parts
- • 4 (6-inch) flour tortillas, warmed
Pulled Pork Sandwich with Black Pepper Vinegar Sauce & Green Onion Slaw
By avpeters
Place pork, fat side up, on work surface
- Dry Rub
- ¾ cup ancho chile powder
- 1/3 cup Spanish paprika
- 3 tablespoons ground dried oregano
- 3 tablespoons ground coriander
- 3 tablespoons dry mustard
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons chile de arbol
- 6 lb pork butt
- Black Pepper Vinegar Sauce
- ¼ cup rice wine vinegar
- 2 heaping tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon coarsely ground black pepper
- Salt
- ½ cup plus 2 tablespoons canola/olive oil blend
- Green Onion Slaw
- 1 cup green onions, coarsely chopped
- ¼ cup red wine vinegar
- 2 serrano chiles
- 2 tablespoons mayonnaise
- Salt and pepper
- ¼ cup pure olive oil
- 1 head purple cabbage, FINELY SHREDDED
- 1 small red onion, halved and thinly sliced
- ¼ cup chopped cilantro leaves
SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO
By avpeters
Preheat oil to 350 degrees F
- • Leftover stuffing
- • 2 eggs
- • 2 teaspoons milk
- • 1 cup seasoned bread crumbs
- • 1 cup cranberry sauce
- • 1/2 teaspoon freshly ground black pepper
- • 1/2 cup walnuts
- • Oil, for frying
COQ AU VIN
By avpeters
Coat a large Dutch oven or rondeau with olive oil and bring to a medium high heat
- • 1 (6 to 8) pound capon, cut into 8 to 10 pieces (You can use regular chicken if you can't find a capon, but I highly recommend searching one out.)
- • Kosher salt
- • Olive oil
- • All-purpose flour for dusting
- • 1/2 pound slab bacon, cut into lardons
- • 3 ribs celery, cut into 1/2-inch dice
- • 1 onion, cut into 1/2-inch dice
- • 2 cloves garlic, smashed
- • 1 pound cremini or white button mushrooms, quartered
- • 1/2 cup brandy
- • 1/4 cup tomato paste
- • 3 cups hearty red wine
- • 1/2 pound small cipollini onions, (If you can't find cipollini onions, pearl onions are a good substitute)
- • 4 to 6 cups chicken stock
- • 1 bundle thyme
- • 3 bay leaves
- • 3/4 pound fingerling potatoes, cut in 1-inch slices
- • Chives, finely chopped, for garnish
SESAME CHICKEN
By avpeters
Wash the chicken under cold running water, pat dry and trim off any excess fat
- For the marinade/batter:
- • 3 boneless chicken breasts (about 1 1/2 pounds total)
- • 6 tablespoons low-sodium soy sauce
- • 2 teaspoons toasted sesame oil
- • 1 teaspoon kosher salt
- • 4 tablespoons all-purpose flour
- • 4 tablespoons cornstarch
- • 4 tablespoons water
- • 1 teaspoon baking powder
- For the sauce:
- • 3 tablespoons toasted sesame oil
- • 1 teaspoon ginger, minced
- • 1 clove garlic, minced
- • 1 teaspoon chili paste (recommended: Sambal Oelek)
- • 2 cups low-sodium chicken broth
- • 1/4 cup cornstarch
- • 2 tablespoons sherry vinegar
- • 1/2 cup sugar
- • 2 tablespoons soy sauce
- • Peanut oil, for deep-frying
- • Salt
- • 3 tablespoons toasted sesame seeds, for garnish
- • 2 to 3 tablespoons finely chopped scallions, for garnish
- • 5 to 6 cilantro sprigs, for garnish
SHRIMP AND ASPARAGUS RISOTTO CASSEROLE
By avpeters
In a medium saucepan combine the shrimp shells and olive oil over medium-high heat and cook, stirring frequently, u...
- • 1/4 cup extra-virgin olive oil, divided
- • 1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately
- • 2 teaspoons olive oil
- • 1 onion, halved
- • 1 carrot, coarsely chopped
- • 1 celery stalk, coarsely chopped
- • 1 clove garlic, smashed
- • 1 bay leaf
- • 1/4 teaspoon whole black peppercorns
- • 8 cups water
- • Salt
- • 4 tablespoons unsalted butter, divided
- • 1/4 cup extra-virgin olive oil, divided
- • 2 cups Arborio or Carnaroli rice
- • 1/4 cup chopped shallots
- • 1 tablespoon minced garlic
- • 1/4 cup white wine
- • 2 tablespoons chopped fresh chives
- • 2 teaspoons finely chopped fresh marjoram leaves
- • 1 teaspoon finely chopped fresh thyme leaves
- • 1/4 teaspoon plus a pinch freshly ground black pepper, divided
- • 1 1/2 teaspoons Essence, recipe follows
- • 1 cup finely grated Parmesan, divided
- • 1 bunch medium asparagus, trimmed, blanched 1 minute, drained and cut on the diagonal into 1-inch pieces
- • 2 large eggs
- • 1 cup heavy cream
JAMBALAYA SANDWICH
By avpeters
Preheat oven to 200 degrees F
- • 1/4 pound thick-cut bacon, diced
- • 1 pound pork butt / pork loin, cut into 1-inch cubes
- • 1 pound smoked sausage, cut into 1/2-inch slices
- • 1/2 pound andouille sausage, cut into 1/2-inch slices
- • 1 red onion, chopped
- • 1 cup thinly julienned red bell peppers
- • 1 pound boneless chicken thighs, cut into 1/2-inch cubes
- • 2 celery stalks, thinly sliced
- • 2 cloves garlic, chopped
- • 1/4 cup chopped parsley leaves
- • 3/4 cup plus 1/4 cup chopped green onions
- • 2 teaspoons cayenne, or to taste
- • Salt and pepper
- • 1/2 cup water
- • 2 sourdough bread loaves
- • 1 pound Havarti cheese, thinly sliced
SWEET AND SPICY COLESLAW
By avpeters
Cut cabbage in quarters and remove core
- • 2 pounds green cabbage
- • 4 carrots
- • 1 medium yellow onion
- • 1/2 cup mayonnaise
- • 1/4 cup mustard
- • 2 teaspoons apple cider vinegar
- • 1 cup sugar
- • 1 teaspoon black pepper
- • 1/2 teaspoon cayenne
- • Salt and freshly ground black pepper
CREOLE BREAKFAST BREAD PUDDING
By avpeters
Preheat oven to 325 degrees F
- • 1/2 pound linguica, removed from the casing and chopped
- • 1/2 cup minced yellow onions
- • 1/4 cup minced green bell pepper
- • 1/3 cup sliced green onions
- • 1/3 cup dry white wine
- • 8 cups day-old French bread, torn into 1-inch cubes
- • 2 1/2 cups milk
- • 1/2 cup heavy cream
- • 1/4 cup melted butter
- • 8 large eggs, beaten
- • 1/2 pound pepper jack, grated
- • 1/2 pound monterey jack, grated
- • 3/4 teaspoon salt
- • 1/8 teaspoon freshly ground black pepper
- • 1/8 teaspoon cayenne
- • 3/4 cup sour cream
- • 1/2 cup grated Parmesan