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Recipes
BLACK BEANS AND RICE WITH CILANTRO PESTO
By avpeters
Place soaked beans in a medium saucepan and cover with water
- 1 pound black beans, picked over, soaked overnight and drained
- 2 tablespoons canola oil
- 1 Spanish onion, finely chopped
- 2 cups long grain rice
- Salt and freshly ground pepper
- 2 cups chopped cilantro leaves, plus 1/4 cup chopped cilantro, for garnish
- 2 cloves garlic, chopped
- 1 tablespoon pine nuts
- 3/4 cup pure olive oil
- 1/2 cup grated cotija cheese
FLANK STEAK WITH BALSAMIC BBQ SAUCE
By avpeters
Put the balsamic vinegar in a small saucepan over medium heat
- Cheesy bread:
- • 3 cups balsamic vinegar
- • 4 tablespoons canola oil
- • 1 medium Spanish onion, coarsely chopped
- • 3 cloves garlic, coarsely chopped
- • 1 cup ketchup
- • 1/3 cup water
- • 2 tablespoons ancho chili powder
- • 1 tablespoon paprika
- • 1 heaping tablespoon Dijon mustard
- • 1 tablespoon red wine vinegar
- • 1 tablespoon Worcestershire sauce
- • 1 canned chipotle chile in adobo, chopped
- • 2 tablespoons dark brown sugar
- • 1 tablespoon honey
- • 1 tablespoon molasses
- • Pinch salt and freshly ground black pepper, plus more for seasoning
- • 1 (2-pound) flank steak
- Directions
- • 1 French baguette, sliced
- • Olive oil
- • Salt and freshly ground black pepper
- • 1 cup grated Monterey jack cheese
- Sliced scallions, for garnish
Acini Di Pepe Pasta Salad
By avpeters
Cook pasta (De Cecco brand) in vegetable stock
- pasta (De Cecco brand)
- 6 cubes vegetable stock
- spinach
- plive oil
- garlic
- tomatoes
- salt
- pepper
FIERY CAJUN SHRIMP ALFREDO
By avpeters
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- • 1 1/2 pounds large shrimp, peeled and deveined
- • 6 tablespoons Essence, plus more for garnish, recipe follows
- • 2 tablespoon extra-virgin olive oil
- • 10 ounces andouille sausage, chopped
- • 1/2 medium onion, minced
- • 1 1/2 teaspoons crushed red pepper flakes
- • 5 cloves garlic, minced
- • 3 shakes Worcestershire sauce
- • 1 pound linguine
- • 2 cups heavy cream
- • 1 cup whole milk
- • 1 tablespoon freshly ground black pepper
- • 1/2 teaspoon hot chili powder
- • 1/2 teaspoon kosher salt
- • 1/2 cup (1 stick) unsalted butter, sliced
- • 1 1/2 cups grated Parmigiano-Reggiano
- • Chopped fresh flat-leaf parsley, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
TEQUILA LEMON CHICKEN BREAST
By avpeters
Pour tequila into the plastic containers
- • 1/2 liter tequila
- • 10 lemons
- • Olive oil
- • Salt and pepper
- • 10 boneless chicken breasts
- • Dried tarragon
- • Dried rosemary
- • 1 or 2 large plastic containers (recommended: Tupperware)
SHRIMP DUMPLINGS
By avpeters
Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy
- Dumplings:
- • 1 egg white
- • 1 teaspoon sesame oil
- • 1/2 teaspoon arrowroot
- • 1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
- • 1 medium carrot, peeled and diced into 1/4-inch pieces
- • 1/4 cup frozen petite peas, thawed
- • 1/4 cup chopped chives
- • 1 (1-inch) piece fresh ginger, peeled and minced
- • 1 teaspoon kosher salt
- • 1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
- • 4 egg roll wrappers
- • Vegetable oil cooking spray
- Dipping sauce:
- • 1/4 cup low-sodium soy sauce
- • 2 tablespoons honey
- • 3/4 teaspoon hot sauce (recommended: Sriracha)
- • 1 garlic clove, minced
ROMAN-STYLE CHICKEN
By avpeters
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- • 4 skinless chicken breast halves, with ribs
- • 2 skinless chicken thighs, with bones
- • 1/2 teaspoon salt, plus 1 teaspoon
- • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- • 1/4 cup olive oil
- • 1 red bell pepper, sliced
- • 1 yellow bell pepper, sliced
- • 3 ounces prosciutto, chopped
- • 2 cloves garlic, chopped
- • 1 (15-ounce) can diced tomatoes
- • 1/2 cup white wine
- • 1 tablespoon fresh thyme leaves
- • 1 teaspoon fresh oregano leaves
- • 1/2 cup chicken stock
- • 2 tablespoons capers
- • 1/4 cup chopped fresh flat-leaf parsley
CHICKEN CACCIATORE
By avpeters
Start by preparing the peppers because they will take the longest
- • 6 red bell peppers
- • Extra-virgin olive oil
- • Sea salt and freshly ground black pepper
- • 1 1/2 cups all-purpose flour
- • 2 tablespoons garlic powder
- • 1 tablespoon dried oregano
- • 1 egg
- • 2 cups milk
- • 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- • 6 garlic cloves, halved lengthwise
- • 1 onion, sliced thin
- • 2 ripe tomatoes, coarsely chopped
- • 1/2 lemon, sliced in paper-thin circles
- • 3 anchovy fillets
- • 1 tablespoon capers
- • 1 teaspoon red pepper flakes
- • 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
- • 1 cup dry white wine
GINGER-SOY-LIME MARINATED SHRIMP
By avpeters
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth
- • 2 large shallots, peeled and chopped
- • 1 (2-inch) piece fresh ginger, peeled and chopped
- • 4 cloves garlic, smashed
- • 3/4 cup soy sauce
- • 1/2 cup fresh lime juice
- • 2 tablespoons sugar
- • 1/4 cup chopped green onions
- • 1/4 cup peanut oil
- • 1/4 teaspoon coarsely ground black pepper
- • 2 pounds large shrimp, shells and tails on
CORNBREAD
By avpeters
Preheat the grill to medium-high
- • 2 ears corn, husked
- • 1/4 cup bacon fat
- • 1 1/4 cups yellow cornmeal
- • 3/4 teaspoon salt
- • 1/2 teaspoon baking soda
- • 2 eggs, beaten
- • 1/2 cup creme mexicana (Mexican sour cream)
- • 1 cup chopped fire roasted Hatch green chiles
- • 1/8 cup water
- • 1/2 cup chopped onion
- • 12 ounces goat cheese