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Recipes
Short Ribs and Horseradish Mashed Potatoes
By avpeters
Preheat oven to 300°. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat
- • RIBS:
- • Cooking spray
- • 4 pounds beef short ribs, trimmed
- • 1 teaspoon kosher salt, divided
- • 1 teaspoon freshly ground black pepper, divided
- • 2 cups finely chopped red onion
- • 1/4 cup minced garlic (about 12 cloves)
- • 2 cups low-salt beef broth
- • 1 cup dry red wine
- • 3/4 cup balsamic vinegar
- • 1/3 cup packed brown sugar
- • 2 cups chopped plum tomato
- •
- POTATOES:
- • 2 1/2 pounds baking potatoes, peeled and cut into quarters
- • 3/4 cup warm 1% low-fat milk
- • 2 tablespoons fat-free sour cream
- • 1 1/2 tablespoons prepared horseradish
- • 1 teaspoon kosher salt
- • 1/2 teaspoon freshly ground black pepper
RICE A MUNEE
By avpeters
In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat
- • 1 tablespoon olive oil
- • 2 tablespoons unsalted butter
- • 1 cup broken vermicelli
- • 2 cups basmati rice
- • 3 ounces prosciutto, chopped
- • 1 cup diced yellow onions
- • 1 red bell pepper, diced
- • 2 tablespoons minced garlic
- • 3/4 cup frozen peas
- • 1/2 cup white wine
- • 3 1/2 cups chicken stock
- • Salt and freshly cracked black pepper
PHAD THAI
By avpeters
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer)
- 1/2 lb. dried rice noodles, 1/8" wide
- Warm water
- 1/2 lb. shrimp or chicken or pork
- 1/4 c. fish sauce
- 1/4 c. & 2 tbsp. sugar
- 2 cloves finely chopped garlic
- 1/4 c. & 2 tbsp. white vinegar
- 1 tsp. paprika
- 4 slivered green onions
- 1/2 c. oil
- 2 eggs
- 3/4 lb. bean sprouts
- 2 tbsp. ground roast chili
- 3/4 c. ground roasted peanuts (peanuts finely chopped)
- Lime wedges
TWO SAUCE WEEKNIGHT LASAGNA BOWLS
By avpeters
Heat large pot of water to a boil, salt water and cook pasta to al dente
- • Salt
- • 1 pound Campanelle pasta
- • 2 tablespoons extra-virgin olive oil
- • 1/4 pound pancetta, a couple of thick slices, chopped
- • 3/4 pound ground beef pork and veal mix or ground beef
- • 1/2 large carrot, peeled and grated or finely chopped
- • 1 small to medium onion, chopped
- • 3 cloves garlic, 2 chopped or grated, 1 peeled
- • 1/2 teaspoon allspice, a couple of pinches
- • Freshly ground black pepper
- • 1 bay leaf
- • 3 tablespoons tomato paste
- • 1/2 cup dry red wine
- • 2 cups beef stock
- • 3 tablespoons butter
- • 3 tablespoons flour
- • 2 cups milk
- • Nutmeg, to taste
- • 1/2 cup grated Parmigiano Reggiano, plus some to pass at table
- • A handful fresh parsley leaves, finely chopped
GOOD EATS ROAST TURKEY (GOOD)
By avpeters
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F
- For the brine:
- • 1 (14 to 16 pound) frozen young turkey
- • 1 cup kosher salt
- • 1/2 cup light brown sugar
- • 1 gallon vegetable stock
- • 1 tablespoon black peppercorns
- • 1 1/2 teaspoons allspice berries
- • 1 1/2 teaspoons chopped candied ginger
- • 1 gallon heavily iced water
- For the aromatics:
- • 1 red apple, sliced
- • 1/2 onion, sliced
- • 1 cinnamon stick
- • 1 cup water
- • 4 sprigs rosemary
- • 6 leaves sage
- • Canola oil
Cajun Grilled Shrimp
By avpeters
Put marinade ingredients in a large, glass bowl (or a zip lock bag) and whisk until well blended
- 1/2 cup vegetable oil
- 1/4 cup dry red wine
- 1/4 cup soy sauce
- 1 teaspoon freshly grated lemon peel
- 1/4 cup fresh lemon juice
- 1/4 teaspoon fresh ginger, finely minced
- 1/4 cup minced fresh parsley
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon dry mustard
- 1/2 tablespoon paprika
- 1/2 tablespoon minced garlic
- 1/4 teaspoon ground red pepper
- 2 pounds large shrimp
- Skewers or use foil to line grill
PAN SEARED AIRLINE BREAST
By avpeters
Preheat oven to 350 degrees F
- • 4 full chicken breasts, (ribs removed and wing intact)
- • 1/2 teaspoon paprika
- • 1/2 teaspoon granulated garlic
- • 1 teaspoon salt
- • 1 teaspoon freshly cracked black pepper
- • 1 1/2 tablespoons olive oil
- • 1 cup julienned yellow onion
- • 1 cup trimmed julienned leeks
- • 2 tablespoons roughly chopped garlic
- • 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
- • 1/2 cup white wine
- • Pinch freshly chopped thyme leaves
- • 2 tablespoons butter
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
By avpeters
Bring a large pot of water to boil for the pasta
- • 1 tablespoon butter
- • 1 tablespoon olive oil
- • 1 pound chicken sausage, casings removed
- • 1/2 cup roughly chopped onion
- • 1 jalapeno, chopped
- • 3 cloves garlic, finely chopped
- • 1/2 cup roughly chopped green pepper
- • 1 teaspoon Hungarian hot paprika
- • 1 teaspoon Italian seasoning
- • Salt and freshly ground black pepper
- • 1 (28-ounce) can whole tomatoes with basil
- • 1/3 cup vodka
- • 1 cup heavy cream
- • 1 pound rigatoni
- • 1 cup grated Asiago cheese
- • 3 tablespoons freshly chopped parsley leaves
BEST EVER GREEN BEAN CASSEROLE
By avpeters
Preheat the oven to 475 degrees F
- For the topping:
- • 2 medium onions, thinly sliced
- • 1/4 cup all-purpose flour
- • 2 tablespoons panko bread crumbs
- • 1 teaspoon kosher salt
- • Nonstick cooking spray
- For beans and sauce:
- • 2 tablespoons plus 1 teaspoon kosher salt, divided
- • 1 pound fresh green beans, rinsed, trimmed and halved
- • 2 tablespoons unsalted butter
- • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- • 1/2 teaspoon freshly ground black pepper
- • 2 cloves garlic, minced
- • 1/4 teaspoon freshly ground nutmeg
- • 2 tablespoons all-purpose flour
- • 1 cup chicken broth
- • 1 cup half-and-half
ASIAN CHICKEN AND ORZO SALAD
By avpeters
Cook sugar snap peas according to package directions; drain well
- • 1 (9-ounce) package frozen sugar snap peas
- • 1 (16-ounce) package orzo, cooked and drained
- • 1 cup water chestnuts, drained and chopped
- • 3 cups diced cooked chicken
- • 3 green onions, chopped
- • 1 medium red bell pepper, diced
- • 1/2 cup vegetable oil
- • 3 tablespoons rice wine vinegar
- • 2 tablespoons soy sauce
- • 2 teaspoons hoisin sauce
- • 1 (2-ounce) package slivered almonds, toasted (1/2 cup)