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Recipes
TERIYAKI CHICKEN WINGS
By avpeters
Preheat the oven to 400 degrees F
- Wings:
- • 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
- • Salt and freshly ground black pepper
- • Olive oil
- • 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
- • Leaves from 1/2 bunch fresh cilantro, chopped
- Teriyaki Sauce:
- • 1 cup low-sodium soy sauce
- • 1 cup grapefruit juice
- • 1/4 cup hoisin sauce
- • 1/4 cup ketchup
- • 3 tablespoons rice wine vinegar
- • 1/4 cup brown sugar
- • 1 fresh, hot red chile, halved
- • 5 garlic cloves, halved
- • 2-inch piece fresh ginger, smashed with the side of a large knife
MASHED POTATOES
By avpeters
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water
- • 4 pounds golden creamer potatoes, peeled and cut into quarters
- • 1 bay leaf
- • Kosher salt and freshly ground black pepper
- • 2 cups heavy cream
- • 3 tablespoons unsalted butter
- • 2 tablespoons chopped chives
L.A. BURGER
By avpeters
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwo...
- Bobby's Perfect Patty
Smoky butternut and bacon risotto with ginger
By avpeters
Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes
- 3 thick slices applewood smoked bacon, cut crosswise into matchstick- size strips
- 1 large sweet onion, diced
- 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
- 4 cloves garlic, finely chopped or crushed
- 1 teaspoon minced ginger root
- 5 cups chicken broth or stock
- 1/2 cup dry white wine or broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups arborio rice
- 2 cups shredded roasted duck or chicken, optional
- 1/2 cup finely grated aged cheese, such as manchego, smoked aged gouda, Parmesan
- 2 tablespoons chopped fresh chives or parsley or a combination
Sesame Chicken
By avpeters
1 Cut the chicken into 1-inch cubes
- 3 whole boneless chicken breasts
- Marinade
- • 2 tablespoons light soy sauce
- • 1 tablespoon cooking wine or dry sherry
- • 3 drops sesame oil
- • 2 tablespoons flour
- • 2 tablespoons cornstarch
- • 2 tablespoons water
- • 1/4 teaspoon baking powder
- • 1/4 teaspoon baking soda
- • 1 teaspoon vegetable oil
- Sauce
- • 1/2 cup water
- • 1 cup chicken broth
- • 1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
- • 1/4 cup cornstarch
- • 1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup)
- • 2 tablespoons dark soy sauce
- • 2 tablespoons sesame oil
- • 1 teaspoon chili paste (or more)
- • 1 garlic clove (minced)
- Frying
- • peanut oil (3 1/2-4 cups)
- Serving
- • 2 tablespoons toasted sesame seeds
PEPPERONI LASAGNA
By avpeters
Preheat oven to 375 degrees F
- Tomato Sauce:
- • 2 pounds lasagna sheets
- • 2 cups hand cut 1/8-inch slices pepperoni
- • 4 cups tomato sauce, recipe follows
- • 1 pound ricotta
- • 16 ounces shredded mozzarella
- • 2 pounds bulk Italian sausage, cooked
- • 3/4 cup grated Parmesan
- • 3 ounces extra-virgin olive oil
- • 1 yellow onion, minced
- • 5 medium-sized garlic cloves, crushed
- • 6 cups skinned and diced Roma tomatoes
- • 2 tablespoons thinly sliced fresh basil leaves
- • 1 tablespoon minced fresh oregano leaves
- • Salt
- • Freshly ground black pepper
ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA
By avpeters
In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden br...
- • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- • 2 cups panko bread crumbs
- • Kosher salt and freshly ground black pepper
- • 3 cloves garlic, slivered
- • 1 teaspoon dried red pepper chili flakes
- • 1 lemon, zested and juiced
- • 1 pound angel hair pasta
- • 6 cups lightly packed wild arugula (Israeli if possible)
- • 1/2 cup grated Parmigiano-Reggiano
BLACK PEPPER BISCUITS
By avpeters
Preheat oven to 450 degrees F
- • 4 cups all-purpose flour
- • 4 teaspoons baking powder
- • 1 teaspoon baking soda
- • 1 teaspoon salt
- • 12 tablespoons cold unsalted butter, cut into small pieces
- • 1 1/2 cups cold buttermilk
- • 1/2 cup heavy cream
- • 2 tablespoons coarsely ground black pepper
- • 4 tablespoons unsalted butter, melted
SWEET AND SOUR GRILLED SHRIMP
By avpeters
Special equipment: bamboo skewers, soaked in water for 30 minutes to 1 hour Whisk all the marinade ingredients tog...
- • 1/4 teaspoon red pepper flakes
- • 1/4 cup brown sugar
- • 1/4 cup rice wine vinegar
- • 1/4 cup lime juice
- • 1/2 cup canola oil
- • 1 lime, zested
- • 2 cloves garlic, smashed
- • 1 tablespoon peeled and grated ginger
- • 1/4 cup freshly chopped basil leaves
- • Pinch salt
- • 1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined
- • 2 limes, cut into wedges
- • Gina's Chili Cocktail Sauce, for dipping, recipe follows
- • 1 teaspoon sweet chili sauce
- • 1 cup peach preserves
- • 4 tablespoons hot Chinese mustard
PORK-OULET
By avpeters
In a cast iron Dutch oven, over medium-high heat, add the bacon and cook until just crisp
- • 1/4 pound thick cut bacon, cut into 1/2-inch pieces
- • 3 pounds pork butt, cut into 2-inch by 3-inch pieces
- • 4 bone-in chicken thighs, skin discarded
- • 2 teaspoons salt
- • 3 teaspoons freshly cracked black pepper
- • 1 cup peeled and quartered cipollini onions
- • 1 cup (1/4-inch) diced carrots
- • 1/2 cup (1/4-inch) diced celery
- • 1/4 cup roughly chopped garlic
- • 3 tablespoons all-purpose flour
- • 3 cups low-sodium chicken stock
- • 2 bay leaves
- • 1 teaspoon dried thyme
- • 1/2 teaspoon dried sage
- • 4 (15-ounce) cans cannellini beans, drained
- • 1/4 cup sherry wine vinegar, for garnish
- • 1/4 cup chopped Italian parsley leaves, for garnish