Avpeters' profile page
Recipes
Beer Braised Shrimp with Louisiana Salsa and Rice
By avpeters
In a medium bowl combine the garlic, celery, peppers, onions and thyme
- • 4 cloves garlic, grated or finely chopped
- • 6-8 small ribs celery from the heart, chopped
- • 1 large or 2 medium green bell peppers, seeded and chopped
- • 1 medium-large red onion, chopped
- • 2 tablespoons chopped fresh thyme, finely chopped
- • 4 tablespoons butter
- • 1 1/2 cups enriched white rice
- • 2 1/2 cups chicken stock
- • Salt and freshly ground black pepper
- • 2 red jalapeño chile peppers, very thinly sliced
- • 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
- • 2 limes
- • 2 tablespoons extra virgin olive oil (EVOO)
- • 2 pounds large shrimp, deveined, tail on
- • 1 tablespoon seafood seasoning (recommended: Old Bay)
- • 1 tablespoon Worcestershire sauce
- • 1/4 cup hot sauce
- • 1 bottle beer
- • 3 tablespoons butter
- • 1 bunch scallions, thinly sliced on an angle
Ribs
By avpeters
• Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side
- 3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
- washed
- 1 cup of your favorite commercial or homemade dry BBQ rub (click here
- for Dr. BBQ's Big Time Barbecue Rub recipe)
- 1 cup honey
- 1-1/2 cups apple juice
- 2 cups honey BBQ Sauce
GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE
By avpeters
Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with o...
- • 2 pounds small red new potatoes, parboiled until soft
- • 2 medium zucchini, scrubbed
- • Canola oil
- • Salt and freshly ground black pepper
- • 1 large head radicchio, quartered
- • 1/2 cup aged sherry wine vinegar
- • 1 small shallot, finely chopped
- • 1 tablespoon Dijon mustard
- • 2 teaspoons honey
- • 3/4 cup extra-virgin olive oil
- • 4 ounces goat cheese, crumbled
- • Chopped chives
GRILLED THAI CHILE GARLIC SHRIMP
By avpeters
Heat a grill to medium-high heat
- • 12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)
- • 1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish
- • 1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste
- • 1 tablespoon light brown sugar
- • 2 tablespoons bottled minced garlic or 6 fresh cloves, minced
- • 2 tablespoons ketchup
- • 1 Thai chile, sliced thin or habanero or Scotch bonnet
- • 1/4 cup canola or olive oil
- • 1/4 cup toasted sesame oil
- • 1/4 cup soy sauce
- • 4 to 5 grinds black pepper
VEGETABLE CHOW MEIN
By avpeters
Bring a large pot of salted water to a boil over high heat
- • 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- • 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- • 8 ounces fresh or dried chow mein noodles
- • 3 tablespoons vegetable oil
- • 1 (2-inch) piece fresh ginger, peeled and minced
- • 3 garlic cloves, minced
- • 6 large shiitake mushrooms, thinly sliced
- • 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- • 1/4 cup low-sodium chicken broth
- • 1/2 cup hoisin sauce*
- • 2 tablespoons soy sauce
- • 2 tablespoons honey
- • Kosher salt and freshly ground black pepper
- • 2 green onions, thinly sliced
- • *Can be found at specialty Asian markets
PAD THAI WITH PORK
By avpeters
In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes
- • 6 ounces medium, dry rice stick noodles
- • 1 tablespoon dark sesame oil
- • 1 tablespoon cornstarch
- • 1 pound pork loin, thinly sliced strips
- • 1/4 cup Thai fish sauce
- • 1/4 cup fresh lemon juice
- • 3 tablespoons sugar
- • 1/4 cup peanut oil, divided
- • 4 garlic cloves, minced
- • 1/2 tablespoon crushed red pepper flakes, or to taste
- • 3/4 tablespoon green onions, thinly sliced
- • 3 eggs, beaten
- • 1 cup fresh bean sprouts
- • 1/2 cup roasted peanuts, finely chopped
- • 1 lime, cut into wedges
- • 1/4 cup fresh cilantro leaves
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
By avpeters
Preheat oven to 500 degrees F
- • 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
- • 1 small red bell pepper, seeded and cut into thin strips
- • 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
- • 1 medium yellow skinned onion, thinly sliced
- • 4 large cloves garlic, cracked away from skin
- • 1 teaspoon crushed red pepper flakes
- • 1/4 cup tablespoons extra-virgin olive oil, divided
- • Coarse salt and pepper
- • 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
- • 4 (6 to 8-ounce) boneless, skinless chicken breasts
- • 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
- • 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
ASIAN RUBBED BABY BACK RIBS WITH HOISIN BBQ SAUCE
By avpeters
Preheat oven to 300 degrees F
- • 3 pounds baby back ribs
- • 1/2 cup canola oil
- • Asian Essence (Chinese five-spice powder, clove, salt and pepper)
- • Stock or sake, for steaming
- • 3 tablespoons chopped garlic
- • 1 tablespoon minced fresh ginger
- • 12 cups chicken stock
- • 2/3 cup hoisin sauce
- • 2 tablespoons miso
- • 1 tablespoon sake
- • 1 tablespoon soy sauce
- • 2 teaspoons honey
- • 2 teaspoons chili paste with garlic
- • 1 small bunch fresh cilantro, leaves chopped
- • 1/2 bunch fresh parsley, leaves chopped
Competition-Style Pork Butt
By avpeters
• Cover the butt evenly with the rub, working it in until the meat looks a bit moist
- 1 pork butt, bone in, 6 to 9 pounds
- 1 cup of your favorite commercial or homemade dry BBQ rub
- Apple and Hickory wood chips
- Optional: Injection Mixture (sample recipe follows)
- Stogies Pork Injection
- • 2 cups apple juice or cider
- • 1/2 cup cider vinegar
- • 1/2 cup water
- • 1/4 cup Worcestershire sauce
- • 1/2 cup corn syrup
- • 1 tbsp of the rub you use on the butt (finely ground)
PARKER HOUSE ROLLS
By avpeters
Place milk in a small saucepan and bring to a simmer
- • 1 1/2 cups milk
- • 1 stick unsalted butter, cut into pieces, plus more for brushing
- • 1/2 cup sugar
- • 1 package active dry yeast
- • 1/2 cup warm water
- • 3 large eggs, lightly beaten
- • 1 1/2 teaspoons salt
- • 6 cups all-purpose flour