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Recipes
BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE
By avpeters
Place water in a large bowl or plastic container
- Spanish Spice Rub:
- • 2 quarts cold water
- • 1/2 cup kosher salt
- • 1/2 cup granulated sugar
- • 1 boneless turkey breast, 4 to 5 pounds
- • Spanish Spice Rub, recipe follows
- • Vegetable oil
- • 4 oranges, halved
- • Sour Orange Sauce, recipe follows
- • Flat-leaf parsley leaves
- 6 tablespoons Spanish paprika
- 2 tablespoons cumin seeds, ground
- 1 tablespoon mustard seeds, ground
- 4 teaspoons fennel seeds, ground
- 4 teaspoons coarsely ground black pepper
- 2 teaspoons kosher salt
- Sour Orange Sauce:
- • 2 tablespoons olive oil
- • 1 medium Spanish onion, chopped
- • 4 cloves garlic, coarsely chopped
- • 2 cups fresh orange juice
- • 2 teaspoons grated orange zest
- • 1/4 cup fresh lime juice
- • 2 tablespoons honey
- • 4 cups homemade chicken stock
- • Salt and freshly ground black pepper
- • 2 tablespoons cold unsalted butter, cut into pieces
- • 2 teaspoons chopped fresh thyme
- • 2 tablespoons chopped fresh flat-leaf parsley
SPICE RUBBED, CEDAR PLANKED, SALMON TACOS
By avpeters
Thoroughly mix all of the rub ingredients in a glass bowl and set aside
- Spice Rub:
- • 3 to 4 cups golden brown sugar
- • 1/4 cup good quality dark roast coffee, coarsely ground
- • 1/2 cup seafood seasoning (recommended: Old Bay)
- • 1/4 cup ground turmeric
- • 1/4 cup curry powder
- • 1/4 cup ground cumin
- • 1/4 cup coarsely ground black pepper
- • 1 teaspoon kosher salt
- • 1 teaspoon garlic powder
- Ensalada for Tacos:
- • 1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
- • 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
- • 1 bunch fresh green onion; chopped (yields approximately 1 cup)
- • 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
- • 2 fresh Anaheim chiles fire roasted, skinned and chopped
- • 1/2 head fresh red cabbage, chiffonade
- • 1/2 head fresh green cabbage chiffonade
- • 2 serrano chiles, finely diced
- • 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
- • 6 pounds wild salmon fillet, boneless and skinless
- • 3 cedar grilling planks (soaked for 3 hours)
- • 4 dozen fresh corn tortillas (preferably homemade)
- • 1 pound Cotija cheese crumbled for topping tacos
GINA'S CHEDDAR AND HERB BISCUITS
By avpeters
Preheat oven to 350 degrees F
- • 2 cups all-purpose flour
- • 2 teaspoons baking powder
- • 1 teaspoon salt
- • 1 teaspoon sugar
- • 1/2 teaspoon cayenne pepper
- • 2 tablespoons freshly chopped chives
- • 1 tablespoon freshly chopped parsley leaves
- • 3/4 cup grated sharp yellow Cheddar
- • 1 cup buttermilk
- • 4 tablespoons butter, melted
THE ULTIMATE JERK CHICKEN
By avpeters
Begin by making the jerk marinade
- Jerk Marinade:
- • 2 teaspoons allspice
- • 1/2 teaspoon ground cinnamon
- • 1/2 teaspoon ground nutmeg
- • 1/2 onion
- • 8 cloves garlic or 1 whole head
- • 1 (1-inch) piece fresh ginger, sliced
- • 3 scallions, sliced
- • 3 limes, juiced
- • Splash low-sodium soy sauce
- • 1/4 cup extra-virgin olive oil, plus more for drizzling
- • Kosher salt and freshly ground black pepper
- • 6 sprigs fresh thyme, leaves picked
- • 1 Scotch bonnet pepper, halved, plus more to taste
- • 1/4 cup packed light brown sugar
- • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
- • Limes, for garnish
- • Parsley, for garnish
- • Smoking chips, soaked in water for 15 minutes
SHRIMP & SCALLOP SAUTE
By avpeters
Heat oil and butter in skillet
- 1/2 lb. sea scallops
- 1/2 lb. med. shrimp, peeled & deveined
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 to 3 cloves garlic, minced
- 2 tbsp. parsley, minced
- 2 tsp. lime juice
- 1/4 c. white wine
- Salt & pepper to taste
Arroz Con Pollo Recipe
By avpeters
*Check the instructions on the rice package for the proportions of liquid to rice
- Chicken
- • 3 Tbsp olive oil
- • 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
- • 1/2 cup of flour for dredging
- • Salt
- • Freshly ground black pepper
- • Paprika
- Rice
- • 2 tablespoons olive oil (can use up to 1/4 cup)
- • 1 medium yellow onion, chopped
- • 1 garlic clove, minced
- • 2 cups of medium or long-grain white rice
- • 3 cups* chicken stock
- • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- • Pinch of oregano
- • 1 teaspoon salt
BRINED PORK SHOULDER WITH SOUR ORANGE DIPPING SAUCE
By avpeters
Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until ...
- Sour Orange-Habanero Dipping Sauce:
- 3 to 4 quarts cold water
- 1 cup kosher salt
- 1/2 cup sugar
- 2 tablespoons whole black peppercorns
- 1 bone-in pork shoulder, about 7 pounds
- Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)
- Sour Orange-Habanero Dipping Sauce, recipe follows
- 4 cups fresh orange juice
- 1 cup fresh lime juice
- 1 small red onion, coarsely chopped
- 4 cloves garlic, chopped
- 1/2 to 1 whole habanero chile, chopped (depending on how hot you like it)
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 cup pure olive oil
- Salt and freshly ground pepper
PULLED PORK BY GUY FIERI
By avpeters
Rinse and dry the pork shoulder
- Mop Sauce:
- • 8 pound bone-in pork picnic shoulder
- • 1/3 cup freshly cracked black pepper
- • 3 tablespoons paprika
- • 2 tablespoons granulated garlic powder
- • 2 tablespoons granulated onion powder
- • 1/4 cup salt
- • 1/4 cup chili powder
- • 1/4 cup ground cumin
- • 1/4 cup dark brown sugar
- • 1/4 cup hot dry mustard
- • 1 teaspoon cayenne
- • 1 cup hickory chips, prepped, method follows
- • Mop Sauce, recipe follows
- • Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce, recipe follows
- • Fo Slaw, recipe follows
- • Ciabatta rolls or other crunchy, chewy rolls
- • 1 cup apple cider vinegar
- • 1/2 cup water
- • 2 tablespoons Worcestershire sauce
- • 1 tablespoon freshly cracked black pepper
- • 2 tablespoons cayenne pepper
- • 1 tablespoon salt
- • 2 tablespoons canola oil
- Eastern Carolina Vinegar Sauce:
- • 1 quart cider vinegar
- • 1 cup water
- • 1/8 cup red pepper flakes
- • 1/4 cup sugar
- • 1 tablespoons Worcestershire
- • 1 tablespoons kosher salt
- • 1 tablespoons black pepper
- • 1 (16-ounce) bottle ketchup
- Fo Slaw:
- • 3/4 cup mayonnaise
- • 2 tablespoons sugar
- • 1 tablespoon Dijon mustard
- • 1 tablespoon horseradish
- • 1 teaspoon salt
- • 2 teaspoons black pepper
- • 2 tablespoons white vinegar
SAVORY BREAKFAST PUDDING
By avpeters
Preheat the oven to 350 degree F
- • 2 tablespoons unsalted butter
- • 1 cup finely chopped yellow onions
- • 1/4 cup finely chopped green bell peppers
- • 1/4 cup finely chopped red bell peppers
- • 3/4 teaspoon salt
- • 1/4 teaspoon freshly ground black pepper
- • 2 teaspoons minced garlic
- • 1 tablespoon minced fresh parsley leaves
- • 6 ounces Canadian bacon or baked ham, trimmed and diced
- • 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot smoked sausage, chopped
- • 8 large eggs
- • 3 cups whole milk
- • 1/2 cup heavy cream
- • 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
- • 8 cups (1-inch cubes) stale French or Italian bread, or rolls
- • 8 ounces grated Gouda or Fontina cheese (about 2 cups)
- • 1/2 cup fine dry bread crumbs
- • 1/2 cup freshly grated Parmesan
- • 2 tablespoons melted unsalted butter
Kansas City-style Rib Rub:
By avpeters
Combine all the ingredients in a medium bowl, and stir to combine
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/4 cup paprika
- 2 tablespoons Essence, recipe follows
- 6 tablespoons kosher salt
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper