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Recipes
BBQ SHORTRIBS
By avpeters
Grind the sesame seeds in a coffee grinder until fine
- • 2 tablespoons toasted sesame seeds, plus more for sprinkling
- • 4 large cloves garlic, pressed
- • 1 cup soy sauce
- • 2 tablespoons sherry
- • 2 tablespoons honey
- • 2 tablespoons sesame oil
- • 2 tablespoons water
- • 2 teaspoons fresh ginger, finely grated
- • 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- • 1 tablespoon red chili flakes
- • 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
BAKED ZITI
By avpeters
Preheat oven to 375 degrees F
- • Salt
- • 1 pound ziti
- • 1 pound hot Italian turkey sausage, casing removed
- • 1 medium onion, chopped
- • 3 cloves garlic, chopped
- • 1 (28-ounce) can diced tomatoes
- • 6 ounces pesto
- • 15 ounces ricotta cheese
- • 1 (9-ounce) package washed spinach
- • Butter, for baking dish
- • 2 cups shredded mozzarella, plus more for topping
- • 1 1/2 cups grated Parmesan, plus more for topping
Kansas City-style Barbecue Sauce
By avpeters
Set a 1-quart saucepan over medium-high heat and add the olive oil
- 2 tablespoons olive oil
- 1/2 cup small diced onion
- 1 tablespoon minced garlic
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup
- 1/2 cup molasses
- 1 tablespoon Kansas City-style Rib Rub
- 1 tablespoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon liquid smoke
LEMON PASTA SALAD
By avpeters
Bring a large pot of salted water to a boil over high heat
- • Salt
- • 1 pound corkscrew pasta
- • 1 pound asparagus
- • 2 tablespoons Dijon mustard
- • 1 garlic clove, minced
- • 1/4 cup fresh lemon juice
- • 1/4 cup extra-virgin olive oil
- • Freshly ground black pepper
- • 1 pint cherry tomatoes, halved
- • 1/4 cup freshly chopped dill leaves
- • 1 cup frozen peas, defrosted
- • 7 ounces crumbled feta cheese
ORANGE-GLAZED GRILLED ACORN SQUASH
By avpeters
Preheat the oven to 350 degrees F
- • 4 acorn squash, halved lengthwise, seeds and membranes removed
- • 1/4 cup melted butter
- • Salt and freshly ground pepper
- • 4 cups fresh orange juice
- • 1/2 cup light brown sugar
- • 4 whole allspice berries
- • 1 stick cinnamon
MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
By avpeters
Heat the grill. Mix together the butter and garlic puree and season with salt and pepper
- Steak:
- • 1 1/4 sticks unsalted butter
- • 6 cloves roasted garlic, pureed
- • Salt
- • Pepper
- • 12 slices French bread, cut 1/2-inch thick
- • 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
- • Steak, recipe follows
- • Parsley oil, recipe follows
- • 1 boneless rib-eye, about 16 ounces
- • Olive oil
- • Salt
- • Freshly ground black pepper
- Parsley Oil:
- • 1/4 cup finely chopped fresh flat-leaf parsley
- • 1/2 cup canola oil
- • Salt
- • Pepper
ITALIAN FLANK STEAK
By avpeters
In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent
- • 3 tablespoons extra-virgin olive oil
- • 1/2 cup onions, diced
- • 3 tablespoons diced garlic
- • 1 flank steak, about 2 pounds
- • Salt and freshly ground black pepper
- • 1/2 cup thinly julienne carrots
- • 1/2 cup roasted julienne red bell peppers
- • 1/2 cup julienne oil packed sun-dried tomatoes
- • 1/2 cup julienne green onions
- • 3/4 cup shredded mozzarella
- • 1/4 cup chopped parsley leaves
- • 2 (6-inch) bamboo skewers
- • 1/2 cup all-purpose flour
- • 2 tablespoons Italian seasoning
- • 1/2 cup white wine
- • 1 cup fire roasted tomato sauce
- • 1/2 cup chicken stock
KOREAN BARBEQUED BEEF SHORT RIBS
By avpeters
Sprinkle brown sugar over beef and mix well to evenly coat
- • 5 pounds Korean style beef short ribs*
- • 1 cup brown sugar, packed
- • 1 cup soy sauce
- • 1/2 cup water
- • 1/4 cup mirin (rice wine)
- • 1 small onion, peeled and finely grated
- • 1 small Asian pear, peeled and finely grated
- • 4 tablespoons minced garlic
- • 2 tablespoons dark sesame oil
- • 1/4 teaspoon black pepper
- • 2 green onions, thinly sliced (optional)
MAC N' CHEESE
By avpeters
Preheat oven to 325 degrees F
- • 2 quarts water
- • 1 tablespoon kosher salt, plus more for seasoning
- • 1 tablespoon vegetable oil
- • 2 cups uncooked elbow macaroni
- • 2 eggs
- • 1 1/2 cups evaporated milk
- • 1/2 stick butter, melted
- • Freshly ground black pepper
- • 16 ounces shredded sharp Cheddar
- • Dust with paprika
ULTIMATE BEEF BRACIOLE
By avpeters
To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until go...
- For the Braciole:
- • 1 1/2 cups panko bread crumbs
- • Extra-virgin olive oil
- • 2 anchovy fillets, minced
- • 4 cloves garlic, minced
- • 1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
- • 1/2 cup store-bought, drained and roughly chopped roasted red peppers
- • 3 tablespoons minced flat-leaf parsley
- • Kosher salt and freshly ground black pepper
- • 2-pound piece flank steak
- • 3 hard-boiled eggs, quartered lengthwise
- For the Braising ingredients:
- • Extra-virgin olive oil
- • 6 sprigs fresh thyme
- • 2 cloves garlic, gently smashed
- • 2 small onions, sliced
- • 2 bay leaves
- • 1 1/2 cups low-sodium beef broth
- • 1 (28 ounce) can tomatoes (recommended: San Marzano)
- • 8 vine-ripened tomatoes, separated from vine
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons good-quality balsamic vinegar
- • 1/2 bunch flat-leaf parsley, chopped for garnish