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Recipes
GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE
By avpeters
Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and th...
- 2 cups dark rum
- 3/4 cup dark brown sugar
- Pinch salt
- 2 tablespoons unsalted butter, cut into small pieces
- 6 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2-inch thick slices
- 1/4 cup canola oil
SPRINGING SHRIMP ROLLS
By avpeters
In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough
- • 1 pound (21/25 count) shrimp, peeled and deveined
- • 3 ounces maifun noodles (thin dried Chinese noodles)
- • 1/2 English cucumber, seeded and julienned matchstick-size (about 3/4 cup)
- • 1 carrot, peeled, julienned matchstick size carrots (1/2 cup)
- • 3/4 cup julienned matchstick size jicama
- • 2 green onions julienned, matchstick size to about 1/2 cup
- • 2 cups thinly sliced crosswise Napa cabbage from about 1/2 of a head
- • 1 cup fresh bean sprouts
- • 1/2 cup basil leaves
- • 1/2 cup cilantro leaves
- • 12 (8-inch round) sheets dried rice paper
- • 1/4 cup creamy peanut butter
- • 5 tablespoons hoisin sauce
- • 2 tablespoons pomegranate juice
- • 1/4 cup soy sauce
- • 1/4 cup mirin
- • 2 teaspoons garlic sambal
FLANK STEAK WITH BALSAMIC BBQ SAUCE
By avpeters
Sliced scallions, for garnish 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
ASIAN CHICKEN GENERAL TSO’S
By avpeters
In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way
- • Vegetable oil, for frying
- • 8 boneless skinless chicken thighs
- • 2 eggs 2 teaspoons cayenne pepper Salt and freshly ground black pepper 1 cup all-purpose flour 1/4 cup cornstarch
- • 1 orange, zested
- • 1 1/2 cups orange juice
- • 1/3 cup dark brown sugar
- • 6 tablespoons butter
- • 2 teaspoons hot pepper flakes 1 1/2 tablespoons Worcestershire sauce Stormy Rice, recipe follows
SPICY TANGERINE BEEF
By avpeters
In a resealable plastic bag combine the soy sauce and cornstarch and mix well
- • 3 tablespoons soy sauce
- • 1 tablespoon cornstarch
- • 1 pound flank steak or tri-tip, cut in thin strips on the bias
- • 2 tablespoons dry sherry
- • 2 tablespoons hoisin sauce
- • 2 tablespoons honey
- • 1 tablespoon chili sauce
- • 2 tablespoons soy sauce
- • 1/4 cup freshly squeezed tangerine juice
- • 3 tablespoons canola oil
- • 2 tablespoons minced fresh ginger
- • 3 scallions, chopped
- • 1/4 tangerine, zested
- • 2 tablespoons toasted sesame seeds
ORZO SALAD
By avpeters
Pour the broth into a heavy large saucepan
- • 4 cups chicken broth
- • 1 1/2 cups orzo
- • 1 (15-ounce) can garbanzo beans, drained and rinsed
- • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- • 3/4 cup finely chopped red onion
- • 1/2 cup chopped fresh basil leaves
- • 1/4 cup chopped fresh mint leaves
- • About 3/4 cup Red Wine Vinaigrette, recipe follows
- • Salt and freshly ground black pepper
- Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
SPITFIRE SHRIMP
By avpeters
Preheat large nonstick skillet over medium high heat
- Seasoning:
- • 1 lime, juiced
- • 2 ounces (1/4 cup) hot cayenne pepper sauce
- • 1 tablespoon ground cumin
- • 1/2 teaspoon crushed red pepper flakes
- • 1 tablespoon crab boil seasoning
- Shrimp:
- • 4 cloves garlic, crushed and chopped
- • 2 shallots, chopped
- • 1 tablespoon extra-virgin olive oil
- • 2 tablespoons butter, cut into pieces
- • 2 pounds jumbo shrimp peeled and de-veined*
- • 12 to 15 blades fresh chives, chopped, for garnish
- *Ask for easy-peel raw deveined shrimp at seafood counter of market
7-LAYER TACO DIP
By avpeters
In large skillet over medium heat, crumble and cook sausage until browned
- • 1 pound Bob Evans Original roll sausage
- • 1 can (16 oz.) refried beans
- • 1 package (1.25 oz.) taco seasoning mix
- • 2 cups (8 oz.) shredded Mexican cheese blend
- • 1 container (16 oz.) sour cream
- • 1 can (4.5 oz.) chopped green chilies
- • 1 large tomato, diced
- • 1 can (6 oz) sliced black olives
- • 1 bunch green onions, chopped
- • 1 jar (11 oz.) salsa
- • Tortilla chips
SHRIMP ENCHILADAS VERDE
By avpeters
Preheat oven to 425 degree F
- • 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- • 1 cup frozen corn, thawed
- • 2 4-ounce cans chopped green chiles (not drained)
- • 2 cups canned green enchilada sauce or green salsa, divided
- • 12 corn tortillas
- • 1 15-ounce can nonfat refried beans
- • 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- • 1/2 cup chopped fresh cilantro
- • 1 lime, cut into wedges
WHIPPED SWEET POTATOES
By avpeters
Preheat the oven to 350 degrees F
- • 4 large sweet potatoes, scrubbed
- • Kosher salt and freshly ground black pepper
- • 2 cups heavy cream
- • 2 bay leaves
- • 1/2 teaspoon ground cinnamon
- • Pinch freshly grated nutmeg
- • 1/2 orange, zested
- • 2 tablespoons brown sugar
- • 1 tablespoon unsalted butter