Avpeters' profile page
Recipes
Chicken Osso Buco With Penne
By avpeters
Lightly coat drumsticks with flour
- 8 chicken drumsticks
- 4 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil, plus extra for pasta
- 1 carrot -- peeled and diced
- 1 onion -- diced
- 8 cloves garlic -- peeled and chopped
- 1 cup chardonnay or other dry white wine
- 2 cups tomato sauce
- 4 cups chicken stock
- 1/2 orange, zest and juice
- 1/2 lemon, zest and juice
- salt and freshly ground black pepper
- 1 bouquet garni (1 sprig thyme and 1 bay leaf)
- 1 1/2 cup penne pasta
- 1 tomato -- diced
- chopped fresh parsley
CORN RAVIOLIS IN SWEET BASIL CREAM SAUCE
By avpeters
Special equipment: cookie cutter (3-inch) Melt butter in saute pan, add in corn, red bell pepper and onion
- • 2 ears Fresh sweet corn, shucked and removed from the cob
- • 3 tablespoons Red bell pepper, minced
- • 3 tablespoons sweet onion, diced
- • 10 each Fresh basil leaves, chiffonade
- • Freshly cracked pepper
- • 5 tablespoons unsalted butter
- • 1 1/2 cups heavy cream
- • 1 pinch nutmeg, ground
- • 6 ounces ricotta cheese, room temp
- • 6 ounces cream cheese, room temp
- • 1 package wonton wrappers
- • 2 egg yolks, beaten
- • 3 tablespoons Parmesan, grated
SWEET POTATO SOUP WITH BLUE CORN TORTILLAS
By avpeters
Mashed sweet potatoes: Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simme...
- Mashed sweet potatoes:
- • 4 tablespoons unsalted butter
- • 1 cup whole milk
- • 1/2 cup heavy cream
- • 1 tablespoon chipotle chile puree
- • 5 large sweet potatoes boiled until just cooked through and peeled
- • 2 tablespoons pure maple syrup
- • 2 tablespoons honey
- • 1 teaspoon ground cinnamon
- • Salt and freshly ground black pepper
- Sweet Potato Soup:
- • 3 cups leftover mashed sweet potatoes
- • 1 1/2 to 2 cups low-sodium chicken broth
- • 1/2 teaspoon ground ginger
- • 1/2 teaspoon allspice
- • 1/2 teaspoon freshly grated nutmeg
- • 1/2 cup creme fraiche
- • 2 teaspoons chipotle in adobo puree
- • Salt and freshly ground black pepper
- • Fresh cilantro leaves, for garnish
- • Blue Corn tortilla chips, coarsely crushed, for garnish
RIO GRANDE 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
YUCATAN CHICKEN SKEWERS WITH PEANUT-RED CHILE BBQ SAUCE AND RED CABBAGE SLAW
By avpeters
Skewer each half chicken thigh with 2 skewers so that they lay flat
- Peanut-Red Chile BBQ Sauce:
- • 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
- Directions
- 24 wooden skewers, soaked in water for 30 minutes
- • 1/2 cup fresh squeezed orange juice
- • 1/4 cup fresh squeezed lime juice
- • 2 tablespoons honey
- • 2 tablespoons canola oil
- • 2 tablespoons ancho chili powder
- • 3 cloves garlic, coarsely chopped
- • Salt and freshly ground black pepper
- • Butter lettuce leaves, to serve
- • Peanut-Red Chile BBQ Sauce, recipe follows
- • Red Cabbage Slaw, recipe follows
- • Fresh mint leaves, for garnish
- • Chopped roasted peanuts, for garnish
- • 1 tablespoon canola oil
- • 2-inch piece fresh ginger, peeled and finely chopped
- • 1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
- • 2 cups homemade chicken stock or low-sodium canned chicken broth
- • 2 tablespoons soy sauce
- • 1/4 cup peanut butter
- • 2 tablespoons chipotle in adobo puree
- • 2 tablespoons honey
- • Salt and freshly ground black pepper
- Mesa BBQ Sauce:
- • 2 tablespoons canola oil
- • 1 large Spanish onion, coarsely chopped
- • 5 cloves garlic, coarsely chopped
- • 3 cups canned plum tomatoes and juices, pureed
- • 1 cup water
- • 1/4 cup ketchup
- • 1/4 cup red wine vinegar
- • 1/4 cup Worcestershire sauce
- • 3 tablespoons Dijon mustard
- • 3 tablespoons dark brown sugar
- • 2 tablespoon honey
- • 1/4 cup molasses
- • 3 tablespoons ancho chili powder
- • 3 tablespoons pasilla chili powder
- • 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
- • Salt and freshly ground black pepper
- Red Cabbage Slaw:
- • 1/2 head red cabbage, finely shredded
- • 1 small red onion, halved and thinly sliced
- • 1/4 cup rice wine vinegar
- • 1/2 cup freshly squeeze orange juice
- • 1/4 cup olive oil
- • 1 tablespoon honey
- • 1/4 cup chopped cilantro leaves
- • Salt and freshly ground black pepper
Bread Machine Pizza Dough
By avpeters
Place the ingredients in the order listed into your bread machine
- This makes enough dough for 2 12-inch pizzas.
- • 1-1/2 cups warm water
- • 2 Tbsp olive oil
- • 2 tsp kosher salt
- • 3-3/4 cups bread flour
- • 1/2 cup corn meal
- • 2 tsp sugar
- • 2 tsp rapid rise yeast
ONE POT CHICKEN
By avpeters
Heat the oil in a 12-inch skillet over medium-high heat
- • 2 tablespoons olive oil
- • 6 chicken thighs, skinless
- • 1 teaspoons salt
- • 1/2 teaspoons pepper
- • 1 medium onion, sliced
- • 1 cup chicken stock
- • 1/2 cup white wine
- • 1 (14.5-ounce) can crushed tomatoes in thick puree
- • 1 teaspoon dried thyme
- • 1/2 tablespoon dried rosemary
- • 1 tablespoon lemon-pepper
- • Hot buttered rice
- • 2 tablespoons chopped fresh parsley leaves
JERK RIB-EYE
By avpeters
Preheat grill or grill pan on high heat
- Jerk seasoning:
- Ingredients
- • 1 (12-ounce) rib-eye steak
- • Jerk seasoning, recipe follows
- • 1 tablespoon allspice
- • 1/4 teaspoon ground cinnamon
- • 1/4 cup light brown sugar
- • 1 teaspoon red pepper flakes
- • 1/4 teaspoon ground cloves
- • 1/4 teaspoon ground cumin
- • 2 teaspoons salt
- • 1 teaspoon freshly ground black pepper
- • 2 tablespoons canola oil
Stir-Fried Honey-Ginger Chicken
By avpeters
In a small bowl, stir together honey, vinegar, and soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
- 1/4 cup minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
- Cooked rice, for serving
- Fresh cilantro leaves, for serving
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
By avpeters
Sherry Vinegar Steak Sauce: Whisk together and let sit for at least 30 minutes
- Sherry Vinegar Steak Sauce:
- Ingredients
- • 1 cup aged sherry vinegar
- • 1/4 cup Dijon mustard
- • 1/4 cup pureed piquillo pepper *see Cook's note
- • 1 tablespoon prepared horseradish, drained
- • 2 tablespoons honey
- • 2 tablespoons Worcestershire sauce
- • 1 tablespoon molasses
- • Salt and freshly ground black pepper
- Steak:
- • 3 tablespoons Spanish paprika
- • 1 tablespoon cumin seeds, ground
- • 1 tablespoon mustard seeds, ground
- • 2 teaspoons fennel seeds, ground
- • 2 teaspoon coarsely ground black pepper
- • 2 teaspoons kosher salt
- • 2 (16-ounce) boneless rib-eye
- • Canola oil
- • *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.