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Recipes
THE ULTIMATE POTATO GRATIN
By avpeters
Preheat the oven to 375 degrees F
- • 1 head savoy cabbage, cored, cleaned, and shredded
- • 1 (2-inch) piece slab bacon, thinly sliced
- • 2 tablespoons unsalted butter
- • 4 garlic cloves, finely chopped
- • Sea salt and freshly ground black pepper
- • 1/2 bunch fresh chives, finely chopped to 1/4 cup
- • 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- • 2 1/2 cups heavy cream
- • 2 cups grated Parmesan
Western North Carolina (Piedmont) style sauce
By avpeters
Simmer for twenty minutes over low heat
- • 1 C ketchup (Hot type)
- • 1 C water (bottled plain if you have fluorinated/treated) yuck:~(
- • ¼ C apple cider vinegar
- • 1 onion chopped fine
- • 3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
- • 2 Tbs. brown sugar
- • 2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
- • 2 Tbs. dry mustard (Coleman's English double fine is good)
- • 1 tsp.. cayenne or one fresh cut into ringlets seeds and all.
GARDEN ORZO SALAD WITH HERB DRESSING
By avpeters
For the herb dressing: In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley...
- For the herb dressing:
- • 2 lemons, zested and juiced
- • 2 oranges, zested and juiced
- • 1 cup cider vinegar
- • 2 cups fresh parsley leaves
- • 2 cups fresh basil leaves
- • 2 cups extra-virgin olive oil
- • Salt and freshly ground black pepper
- For the salad:
- • 4 cups orzo
- • Salt, for water
- • 5 ears corn, kernels removed
- • 5 stalks celery, diced
- • 1 cucumber, seeded and diced
- • 2 pints cherry tomatoes
BRINED ROAST RACK OF PORK WITH APPLE CHUTNEY AND SOUR MASH SAUCE
By avpeters
Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a...
- Apple-Ginger Chutney:
- • 6 cups water
- • 1 container apple juice concentrate, thawed
- • 1/2 cup kosher salt
- • 1/2 cup brown sugar
- • 1 Spanish onion, peeled and quartered
- • 10 black peppercorns
- • 10 mustard seeds
- • 8 sprigs fresh thyme
- • 2 bay leaves
- • 1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed
- • 2 tablespoons olive oil
- • Salt and freshly ground black pepper
- • 2 cups whiskey (recommended: Jack Daniels)
- • 5 cups homemade chicken stock
- • 2 tablespoons cold unsalted butter
- • 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- 1 tablespoon olive oil
- 1/4 medium Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 1 cup fresh orange juice
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 5 large Granny Smith apples, peeled, cored and thinly sliced
- 1 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
CHICKEN PICCATA
By avpeters
Season chicken with salt and pepper
- • 2 skinless and boneless chicken breasts, butterflied and then cut in half
- • Sea salt and freshly ground black pepper
- • All-purpose flour, for dredging
- • 6 tablespoons unsalted butter
- • 5 tablespoons extra-virgin olive oil
- • 1/3 cup fresh lemon juice
- • 1/2 cup chicken stock
- • 1/4 cup brined capers, rinsed
- • 1/3 cup fresh parsley, chopped
CHICKEN-AND-CHEESE ENCHILADAS
By avpeters
Preheat the broiler. Slice half of the onion into thin rings and set aside
- • 1 small red onion, halved
- • 1 1/2 pounds tomatillos, husked and rinsed
- • 1 to 2 serrano chile peppers, stemmed and seeded
- • 1/2 cup low-sodium chicken broth
- • Kosher salt
- • Pinch of sugar
- • 8 corn tortillas
- • 3 cups shredded rotisserie chicken
- • 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
- • 1/3 cup fresh cilantro
- • 2 tablespoons extra-virgin olive oil, plus more for greasing
- • 3/4 cup crumbled queso fresco or feta cheese
GENERAL TSO'S CHICKEN
By avpeters
Put the chicken into a bowl with the remaining marinade ingredients
- Marinade:
- • 2 pounds boneless, skinless chicken, thinly sliced
- • 1/4 cup low-sodium soy sauce
- • 1 tablespoon rice vinegar
- • 1 tablespoon peanut oil
- • 2 cloves garlic, smashed
- • 2 slices fresh ginger, smashed
- • 1 handful fresh cilantro leaves
- • Kosher salt and freshly ground black pepper
- • Peanut oil, for frying
- • 1 large egg, lightly beaten
- • 1/2 cup cornstarch, plus 2 tablespoons for slurry
- • 1/2 cup water
- • 1 teaspoon toasted sesame oil
- • 4 dried red Thai chilies
- • 4 scallions, thinly sliced, plus more for garnish
- • 2 cloves garlic, finely chopped
- • 1 (1-inch) piece fresh ginger, peeled and finely chopped
- • 3 thick strips orange zest
- • 1/2 cup low-sodium soy sauce
- • 1 1/2 cups chicken stock
- • 2 tablespoons rice vinegar
- • 1 tablespoon honey
- • Cilantro leaves, for garnish
- • Steamed white rice, for serving
CARNITAS
By avpeters
Sprinkle the pork with the seasoned salt
- • 4 tablespoons seasoned salt
- • 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
- • 1 cup water
- • 1 teaspoon liquid smoke
- • 1 medium onion, quartered
- • 5 large garlic cloves
- • Warm tortillas, for serving
SHRIMP SCAMPI
By avpeters
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel
- • 1 1/2 pound jumbo shrimp, shelled and deveined
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons unsalted butter
- • 2 teaspoons minced garlic
- • 1/4 cup dry white vermouth
- • 1 tablespoon freshly squeezed lemon juice
- • 2 teaspoons finely chopped flat-leaf parsley leaves
- • 1/4 teaspoon grated lemon zest
SLOW COOKER PEPPER PORK CHOPS
By avpeters
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over med...
- • 2 cups vegetable broth
- • 1/2 cup kosher salt
- • 1/2 cup light brown sugar
- • 2 tablespoons black peppercorns, slightly crushed
- • 1 pound ice
- • 4 (1 to 1 1/2-inch thick) bone-in pork chops
- • 2 teaspoons kosher salt
- • 3 ounces dried apple slices
- • 2 tablespoons olive oil
- • 1 large onion, julienned
- • 1 1/2 cups chicken broth
- • 1 tablespoon coarsely ground black pepper
- • 1 teaspoon dried thyme