Avpeters' profile page
Recipes
PICNIC POTATO AND CHICKEN SALAD
By avpeters
Preheat oven to 400 degrees F
- • 4 Idaho potatoes, peeled and cubed
- • 1 1/2 tablespoons extra-virgin olive oil
- • Salt and freshly ground black pepper
- • 1 (6-ounce) skinless chicken breast
- • 3 slices cooked bacon, crumbled
- • 1/4 cup diced celery
- • 1/4 cup diced onion
- • 1 garlic clove, minced
- • 1/2 cup mayonnaise
- • 2 teaspoons mustard
- • 1 tablespoon paprika
- • 2 tablespoons chopped parsley leaves
- • 2 sage leaves, chopped
- • 2 heads Bibb lettuce
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
- 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
FLANK STEAK WITH CABERNET BALSAMIC SAUCE
By avpeters
Preheat grill to high heat
- • 2 pounds flank steak or tri-tip, cut into 8-ounce pieces
- • 4 tablespoons black peppercorns, lightly cracked
- • 2 tablespoons kosher salt
- • 3 tablespoons extra-virgin olive oil
- • 1/4 cup red onion, minced
- • 1 tablespoon garlic, minced
- • 1 cup Cabernet Sauvignon
- • 1/2 cup balsamic vinegar
- • 2 tablespoons brown sugar
WILD RICE AND GOAT CHEESE DRESSING
By avpeters
Preheat the oven to 375 degrees F
- • 2 cups wild rice
- • 6 cups water
- • 3/4 pound Spanish-style chorizo, diced, see Cook's note*
- • 5 tablespoons unsalted butter, plus extra for greasing the dish
- • 1 cup Spanish onion, diced
- • 1/2 cup diced carrots
- • 1/2 cup diced celery
- • 3 cloves garlic, finely chopped
- • 2 tablespoons fresh thyme, chopped
- • 1 (day-old) loaf country-style bread, cubed
- • 2 to 4 cups homemade chicken stock
- • 12 ounces goat cheese
- • 1/2 cup fresh flat-leaf parsley, chopped
- • Freshly ground black pepper
- • Kosher salt
CAJUN CHICKEN ALFREDO
By avpeters
Preheat the oven to 350 degrees F
- • 4 (5-ounce) boneless, skinless chicken breasts
- • 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
- • 2 tablespoons extra-virgin olive oil
- • 3 tablespoons minced garlic
- • 1 cup roughly chopped marinated sun-dried tomatoes
- • 1/4 cup white wine
- • 3 cups heavy cream
- • 3/4 cup grated Parmesan
- • 1 teaspoon sea salt
- • 1 teaspoon freshly ground black pepper
- • 1 pound cooked fettuccine
- • 1/2 cup sliced scallions
Mesa Grill Steak Sauce
By avpeters
1. Whisk together all ingredients in a small bowl until combined and season with salt and pepper
- 1 cup ketchup
- ½ cup horseradish
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 teaspoons Worcestershire sauce
- 2 tablespoons ancho chile powder
- Salt and freshly ground white pepper
SPICY CORNBREAD MUFFINS
By avpeters
Preheat the oven to 400 degrees F
- • Nonstick spray
- • 1/2 cup (1 stick) butter, divided
- • 1/2 onion, finely chopped
- • 1 small red Fresno chile pepper, seeded and finely chopped
- • 1 medium poblano pepper, seeded and finely chopped
- • Salt
- • 1/2 cup frozen corn, thawed
- • 1 cup all-purpose flour
- • 1 cup yellow cornmeal
- • 2 teaspoons baking powder
- • 1 teaspoon baking soda
- • 1 teaspoon salt
- • 1 cup buttermilk
- • 3 large eggs
- • 1 cup shredded Cheddar
MAMBO RICE
By avpeters
Add water, chicken stock and rice to a rice cooker
- • 2 cups water
- • 1 1/2 cups chicken stock
- • 2 cups rice
- • 1 cup chopped Italian parsley
- • 1/2 cup chopped cilantro leaves
- • 4 tablespoons minced garlic
- • 1/4 cup freshly squeezed lime juice
- • 2 tablespoons extra-virgin olive oil
- • Kosher salt, to taste
- • 2 teaspoons freshly ground black
MEXICAN LASAGNA
By avpeters
Preheat the oven to 425 degrees F
- • 3 tablespoons extra-virgin olive oil
- • 2 pounds ground chicken breast, available in the packaged meats case
- • 2 tablespoons chili powder
- • 2 teaspoons ground cumin
- • 1/2 red onion, chopped
- • 1 (15-ounce) can black beans, drained
- • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- • 1 cup frozen corn kernels
- • Salt
- • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- • 2 1/2 cups shredded Cheddar or shredded pepper jack
- • 2 scallions, finely chopped
PORK CHOPS PIZZAIOLA
By avpeters
Season chops with salt and pepper
- • 4 (1 1/2-inch thick) bone-in pork chops
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons extra-virgin olive oil
- • 1 large clove garlic, crushed
- • 1 teaspoon fennel seed
- • 1 medium onion, chopped
- • 1 teaspoon crushed red pepper flakes
- • 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
- • 1/4 cup tomato paste
- • 1 cup red wine
- • 2 cups chicken stock
- GARLIC CHIP MIXED GREENS
- Ingredients
- • 1/4 cup extra-virgin olive oil
- • 2 large cloves garlic, peeled and thinly sliced
- • 2 cups chopped dandelion tops
- • 1 head escarole, chopped
- • 2 cups farm spinach (sold in small bundles)
- • Kosher salt and freshly ground black pepper
- • Grated fresh nutmeg, to taste
- • 1/2 lemon, juiced
- CARAMELIZED ONION PENNE
- • 1/2 pound whole-wheat penne pasta
- • Kosher salt
- • 2 tablespoons extra-virgin olive oil
- • 1 teaspoon anchovy paste or 4 flat fillets
- • 2 large onions, thinly sliced
- • 1 bay leaf
- • Freshly ground black pepper
- • 1/2 cup cream
- • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- • 1/4 cup finely chopped fresh flat-leaf parsley