Avpeters' profile page
Recipes
MANLY MAN LASAGNA
By avpeters
Set a 6-quart Dutch oven over medium-high heat
- Parmesan Bechamel Sauce:
- • 1/4 cup olive oil
- • 1 pound hot Italian sausage, removed from casing
- • 4 (25-ounce) jars tomato sauce (recommended: Emeril's Kicked Up Tomato Sauce)
- • 3 1/2 pounds spinach, stemmed and washed
- • 2 tablespoons butter
- • 1/4 cup minced shallots
- • 1 tablespoon minced garlic
- • 1 pound portobello mushroom caps, sliced
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon freshly ground black pepper
- • Parmesan Bechamel Sauce, recipe follows
- • 30 ounces ricotta cheese
- • 2 cups grated Fontina
- • 3 cups grated mozzarella
- • 3 pounds dried lasagna sheets (1-ounce per sheet)
- • 5 cups grated Parmesan
- • Bolognese Sauce, recipe follows
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 8 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 cups grated Parmesan
- Bolognese Sauce:
- 2 tablespoons butter
- 12 ounces bacon, diced
- 8 ounces ham, diced
- 1 pound ground veal
- 1 pound ground pork
- 2 pounds ground beef
- 3 cups chopped onions
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 pound thinly sliced button mushrooms
- 3 tablespoons minced garlic
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 (6-ounce) can tomato paste
- 2 cups dry white wine
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- 1 cup chicken livers, finely chopped
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley leaves
BBQ POT STICKERS
By avpeters
In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot...
- • 1/2 pound ground pork
- • 1/4 cup finely chopped green onions
- • 2 cloves garlic, finely chopped
- • 2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup
- • 1 teaspoon Neely's BBQ seasoning, recipe follows
- • 1 teaspoon yellow mustard
- • Dash Worcestershire sauce
- • Dash hot sauce
- • Kosher salt and freshly ground black pepper
- • 25 to 30 small square wonton wrappers
- • Canola oil, for frying
- • 1 cup chicken stock
SEARED SCALLOPS AND HOT AND SOUR SOUP
By avpeters
Soak the mushrooms in the warm water for 30 minutes
- • 2 ounces dried wooden ear mushrooms
- • 1 cup warm water
- • 2 tablespoons vegetable oil
- • 1/2 pound lean pork, julienned
- • Salt and freshly ground black pepper
- • 4 ounces straw mushrooms, washed, trimmed and sliced
- • 4 ounces bamboo shoots
- • 6 ounces bean curd, shredded
- • 2 quarts chicken stock
- • 1/3 cup cornstarch
- • 1/2 cup water
- • 1/4 cup soy sauce
- • 1/4 cup rice wine vinegar
- • 4 eggs, beaten
- • 1/2 cup chopped green onions, green part only
- • 2 tablespoons canola oil
- • 2 dozen sea scallops
- • 1 tablespoon sesame oil
- • Sriracha
- • Chili oil, to taste
Pizza Crust
By avpeters
Preheat oven to 425°. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes
- 2 ¼ t Active dry yeast
- ½ t Brown sugar
- 1 ½ C Warm water (110°)
- 1 t Salt
- 2 T Olive oil
- 3 1/3 C All-purpose flour
PORK AND GINGER POTSTICKERS WITH SPICY SOY SAUCE
By avpeters
In a small mixing bowl combine the pork, green onions, ginger, garlic, cornstarch and soy and mix thoroughly
- For the dumplings:
- • 2/3 pound ground pork
- • 2 green onions, minced
- • 1 1/2 teaspoons minced fresh ginger
- • 1/2 teaspoon minced garlic
- • 1 tablespoon cornstarch
- • 2 teaspoons mushroom soy sauce
- • 20 to 22 gyoza wrappers or wonton skins
- • 2 tablespoons vegetable oil
- • 1/2 cup chicken stock
- For the sauce:
- • 4 tablespoons mushroom soy sauce
- • 3 tablespoons Chinese black vinegar
- • 1 teaspoon sesame oil
- • 3 drops hot chili oil, or more to taste
- • 1 Thai red chile, thinly sliced, stem removed
- • 1 tablespoon thinly sliced green onions
OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL
By avpeters
Preheat oven to 500 degrees F
- Red Chile Oil:
- • 24 large shrimp, shelled and deveined
- • Salt and freshly ground pepper
- • Extra-virgin olive oil
- • 2 cloves garlic, crushed
- • Red Chile Oil, recipe follows
- • 1 tablespoon fresh thyme leaves
- • Toasted Garlic Chips, recipe follows
- 1 cup olive oil
- 6 dried chiles de arbol, lightly toasted and crushed
- 6 cloves garlic, finely chopped
- Pinch salt
- 3 sprigs fresh thyme, leaves removed
- Toasted Garlic Chips:
- 1 cup olive oil
- 8 cloves garlic, thinly sliced
- Salt
GARLIC SHRIMP CASSEROLE
By avpeters
Preheat oven to 350 degrees F
- • 2 cups chicken stock
- • 2 tablespoons cornstarch with 1 tablespoon water
- • 1/2 cup heavy cream
- • 1/2 teaspoon red pepper flakes
- • 1 pint leftover rice
- • 2 pints leftover garlic shrimp
- • 3/4 cup toasted panko bread crumbs
Garlic basil shrimp
By avpeters
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook...
- This recipe wins hands down in the easy, fast, and delicious category. It takes just 6 minutes to cook, you hardly have to chop a thing, and you get a plateful of garlicky shrimp and warm plump tomatoes in a lovely light sauce.
- INGREDIENTS
- • 2 tablespoons olive oil
- • 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- • 3 garlic cloves, minced
- • 1/8 teaspoon crushed red pepper flakes, or more to taste
- • 3/4 cup dry white wine
- • 1 1/2 cups grape tomatoes, halved
- • 1/4 cup finely chopped fresh basil
- • Salt and freshly ground black pepper, to taste
- • 3 cups cooked orzo pasta, preferably whole-wheat
PULLED PORK TACOS
By avpeters
Preheat the oven to 325 degrees F
- Zesty Slaw:
- • 1 teaspoon dried oregano
- • 1 teaspoon chipotle chili powder
- • 1 teaspoon ground cumin
- • 2 teaspoons salt
- • 1/2 teaspoon freshly ground black pepper
- • 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
- • 1 medium onion, peeled and quartered
- • 4 cloves garlic, smashed
- • 1 cup chicken stock
- • 1 small can tomato puree
- • 1 tablespoons honey
- • 1 orange, halved and juiced
- • 1 lime, halved and juiced
- • 1 package corn tortillas, warmed
- • Chopped cilantro, for garnish
- • Sour cream, for garnish
- • Zesty Slaw, recipe follows
- • 4 tablespoons rice wine vinegar
- • 2 tablespoons fresh lime juice
- • 1 tablespoon canola oil
- • 1 tablespoon sugar
- • 1 head napa cabbage, shredded
- • 1/4 cup fresh cilantro leaves
- • 4 tablespoons freshly sliced green onions
- • 1 carrot, peeled and shredded
- • Salt and freshly ground black pepper
GARLICKY GOAT CHEESE POTATOES
By avpeters
Preheat the oven to 350 degrees F
- • 3 heads garlic, cloves separated but not peeled
- • 1/2 cup extra virgin olive oil
- • 2 1/2 pounds Yukon Golds or new potatoes
- • Salt
- • 3/4 cup milk, plus extra if needed
- • 4 to 6 ounces (1/2 to 3/4 cup) fresh goat cheese, softened