Avpeters' profile page
Recipes
GRILLED TEQUILA GARLIC LIME FLANK STEAK
By avpeters
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plas...
- Garnishes:
- • 1 cup roughly chopped garlic (approximately 3 bulbs)
- • 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
- • 1/2 cup clear tequila
- • 1/4 cup soy sauce
- • 1 bunch roughly chopped cilantro, leaves and stems
- • 1 jalapeno pepper, seeded and diced
- • 1 serrano pepper, seeded and diced
- • 1 teaspoon cumin powder
- • 1 tablespoon freshly cracked black pepper
- • 1 1/2 to 2 pounds flank steak
- • 12 corn tortillas, wrapped in foil
- Directions
- • 1/2 cup chopped cilantro leaves
- • 1 bunch radishes, cleaned, ends cut and sliced
- • 1/3 cup grated queso fresco cheese
- • 2 ripe avocados, seeded and sliced
- • 3 vine ripened tomatoes, sliced in wedges
- • Hot sauce
ROAST PRIME RIB WITH THYME AU JUS
By avpeters
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature
- • 1 bone-in prime rib (6 to 7 pounds)
- • 8 cloves garlic, thinly sliced
- • Salt and coarsely ground black pepper
- • 2 cups red wine
- • 4 cups beef stock
- • 1 tablespoon chopped fresh thyme
GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE
By avpeters
Grilled Red Pepper-Tomato Sauce, recipe follows Heat grill to medium
- Grilled Red Pepper-Tomato Sauce:
- • 8 ounces cream cheese, at room temperature
- • 4 ounces soft goat cheese
- • 4 ounces shredded aged white Cheddar cheese
- • 2 ears corn, grilled in husk and kernels removed
- • 2 green onions, thinly sliced
- • Salt
- • Freshly ground black pepper
- • 12 jalapeno chiles, halved, stemmed and seeded
- • 1 heaping tablespoon ancho chili powder
- • 2 red peppers, grilled, peeled and chopped
- • 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
- • 2 tablespoons red wine vinegar
- • 1 tablespoon honey
- • 1/4 cup chopped fresh cilantro leaves
- • 1/4 cup olive oil
- • Salt
- • Freshly ground black pepper
PAD THAI WITH CHICKEN AND SHRIMP (EASY)
By avpeters
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth
- • 1 tablespoon soy sauce
- • 1 tablespoon water
- • 1 tablespoon creamy peanut butter
- • 1 teaspoon Asian chili paste, such as sambal oelek
- • 3 tablespoons canola oil
- • 1 teaspoon minced garlic
- • 1 teaspoon minced ginger
- • 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
- • 4 ounces boneless, skinless chicken breast or thigh, sliced into strips
- • 12 medium to large shrimp, peeled and deveined
- • 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
- • 1 tablespoon packed light brown sugar
- • 1 tablespoon cider vinegar
- • Chopped Romaine lettuce, for garnish
- • Mung bean sprouts, for garnish
- • Lime wedges, for garnish
- • Fresh cilantro leaves, for garnish
- • Chopped peanuts, for garnish
Beef Machaca
By avpeters
For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion
- Marinade:
- About Great for shredded beef tacos, enchiladas or mixed with scrambled eggs for a fantastic breakfast burrito. Freezes nicely.
- 1/4 cup Worcestershire sauce
- Juice of two limes
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil or olive oil
- Machaca:
- 2-3 lb chuck roast or skirt steak, trimmed and cut into 1/4 lb portions.
- 1 large yellow onion, diced
- 1/2 red or green bell pepper diced
- 4 cloves of garlic, minced or pressed
- 1 jalapeno or chipotle chile, minced
- 1 14 oz can diced tomatoes or tomatoes with green chilies
- 1/4 cup beef broth
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon hot pepper sauce
- salt and pepper to taste
- vegetable oil
SOUTHERN CREAMED CORN
By avpeters
In a large bowl, cut the tip off cob
- • 8 ears corn, husked
- • 2 tablespoons sugar
- • 1 tablespoons all-purpose flour
- • Salt and freshly ground black pepper
- • 1 cup heavy cream
- • 1/2 cup cold water
- • 2 tablespoons bacon grease
- • 1 tablespoons butter
POT STICKER: GINGER PORK
By avpeters
In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper
- • 6 ounces ground pork
- • 1/4 cup diced white onion
- • 2 tablespoons minced ginger
- • 1 tablespoon minced garlic
- • 4 tablespoons diced green onion
- • 1 teaspoon soy sauce
- • 1/4 teaspoon sesame oil
- • Pinch salt and pepper
- • 12 round wonton/potsticker wrappers
- • 1 egg, whipped
- • 1 teaspoon oil
CHICKEN PARMIGIANA
By avpeters
Preheat the oven to 350 degrees F
- • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- • 1 medium onion, chopped
- • 2 garlic cloves, minced
- • 2 bay leaves
- • 1/2 cup kalamata olives, pitted
- • 1/2 bunch fresh basil leaves
- • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- • Pinch sugar
- • Pinch red pepper flakes
- • Kosher salt and freshly ground black pepper
- • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- • 1/2 cup all-purpose flour
- • Kosher salt and freshly ground black pepper
- • 2 large eggs, lightly beaten
- • 1 tablespoon water
- • 1 cup dried plain bread crumbs
- • 1 cup freshly grated Parmesan, plus extra for sprinkling
- • 1/2 cup chopped flat-leaf parsley leaves
- • 2 teaspoons garlic powder
- • 1 (8-ounce) ball fresh mozzarella, thinly sliced
- • 1 pound spaghetti pasta, cooked al dente
CHEESY CHICKEN PARMESAN
By avpeters
Preheat oven to 375 degrees F
- Tomato Sauce:
- • 6 boneless chicken breasts
- • 1 3/4 cups all-purpose flour
- • 3 eggs, beaten
- • 1 1/2 cups bread crumbs
- • Kosher salt and freshly ground black pepper
- • 4 tablespoons vegetable oil, for frying
- • Tomato Sauce, recipe follows
- • 2 cups shredded mozzarella
- • 1/2 cup grated Parmesan
- • 2 tablespoons olive oil
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 1/4 teaspoon red pepper flakes
- • 2 (20-ounce) cans crushed tomatoes
- • 2 tablespoons fresh basil leaves, chiffonade
- • Kosher salt and freshly ground black pepper
QUEEN KORINA'S SALAD
By avpeters
For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper
- For the meat:
- Ingredients
- • 1 (1 1/2 to 2-pound) flank steak
- • 3 tablespoons dried Mexican oregano
- • 2 teaspoons ground cumin
- • Coarse sea salt
- • Freshly ground black pepper
- • 24 ounces beef stock
- • 2 cups water
- • 4 cloves smashed garlic
- • 1 sweet onion, quartered
- • 3 bay leaves
- • 12 whole peppercorns
- For the vinaigrette:
- • 5 tablespoons white vinegar
- • 5 tablespoons freshly squeezed lime juice
- • 1 tablespoon pickled jalapeno juice
- • 3 tablespoons dried Mexican oregano
- • 1 1/2 teaspoons fine sea salt
- • 1 teaspoon freshly ground black pepper
- • 1/2 teaspoon ground cumin
- • 1 cup extra-virgin olive oil
- For the salad:
- • 4 hearts romaine, shredded
- • 4 large tomatoes, cut in wedges
- • 1 medium red onion, thinly sliced
- • 2 bunches radishes, cleaned, well chilled
- • 1 bunch fresh cilantro, leaves coarsely chopped
- • 4 avocados, halved, pitted and sliced
- • Tortilla chips, for serving