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Recipes
Olive Garden Salad
By avpeters
Mix all ingredients in a blender or processor until well blended
- Olive Garden Salad Mix:
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 tsp vegetable oil
- 2 Tbls. corn syrup
- 2 Tbls. Parmesan cheese
- 2 Tbls. Romano cheese
- 1/4 tsp. garlic salt
- 1/2 tsp. Italian seasoning
- 1/2 tsp. parsley flakes
- 1 Tbl. lemon juice
- 1 bag American blend Dole Salad
- 4-5 slices red onion
- 4-6 Black olives
- 2-4 Banana peppers
- 1/2 cup croutons
- 1 small tomato, quartered
- Freshy grated Parmesan cheese
Shrimp Cocktail Sauce
By avpeters
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper
- • 8 plum tomatoes, halved and seeded
- • Canola oil
- • Salt and freshly ground black pepper
- • 3 tablespoons ketchup
- • 1/4 cup prepared horseradish, drained
- • 1 lime, juiced
- • 1 tablespoon honey
- • Few dashes chipotle hot sauce
- • Few dashes Worcestershire sauce
- • 2 tablespoons chopped fresh tarragon leaves, plus more for garnish
MUSTARD-GREEN ONION POTATO SALAD
By avpeters
Place the warm potatoes and green onions in a large bowl
- • 3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
- • 4 green onions, thinly sliced
- • 1 cup mayonnaise
- • 3 tablespoons Dijon mustard
- • 3 tablespoons whole grain mustard
- • 2 cloves garlic, finely chopped
- • 3 tablespoons white wine vinegar
- • 1/4 cup chopped parsley
- • Salt and freshly ground pepper
Simon and Garfunkel Chicken
By avpeters
• Remove the backbone from the chicken with either poultry shears or a sharp knife
- 1 whole young chicken, 3 to 4 pounds
- 1/2 cup olive oil
- 1 tbsp parsley
- 1 tbsp rubbed sage
- 1 tbsp rosemary
- 1 tsp ground thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
SHRIMP SCAMPI WITH LINGUINI
By avpeters
For the pasta, put a large pot of water on the stove to boil
- • 1 pound linguini
- • 4 tablespoons butter
- • 4 tablespoons extra-virgin olive oil, plus more for drizzling
- • 2 shallots, finely diced
- • 2 cloves garlic, minced
- • Pinch red pepper flakes, optional
- • 1 pound shrimp, peeled and deveined
- • Kosher salt and freshly ground black pepper
- • 1/2 cup dry white wine
- • Juice of 1 lemon
- • 1/4 cup finely chopped parsley leaves
GRILLED SALMON STEAK WITH HOISIN BBQ SAUCE
By avpeters
Heat the oil in a small saucepan over medium heat
- • 2 tablespoons canola oil, plus more for brushing on salmon
- • 2 shallots, sliced
- • 2 cloves garlic, chopped
- • 1/4 cup hoisin sauce
- • 1/4 cup ketchup
- • 2 tablespoons honey
- • 1 tablespoon sambal oelek
- • 2 tablespoons sesame seeds, toasted
- • 1 teaspoon soy sauce
- • 1 teaspoon fish sauce
- • 1 tablespoon rice vinegar
- • Salt and freshly ground black pepper
- • 4 (8-ounce) salmon steaks
- • Cilantro leaves, for garnish
Best Coleslaw
By avpeters
Bring all to a boil and pour over cabbage mixture and chill overnight
- • 3 LBS. cabbage
- • 3 ribs of celery
- • 1 onion (yellow)
- • 1 bell pepper
- • 3 carrots
- • 2 C sugar (Hawaiian when you can get it.)
- Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.
- • 1/2 Cup of white vinegar
- • 1/2 Cup of Apple Cider vinegar
- • 1/2 C olive oil (my twist)
- • 1 tsp celery seed
- • 1 tsp (kosher salt)
PAN FRIED MEATLOAF IN TRICOLOR PEPPERS
By avpeters
Preheat oven to 400 degrees F
- • 1 green bell pepper
- • 1 red bell pepper
- • 1 yellow bell pepper
- • 1/2 pound ground beef
- • 1/2 pound ground turkey
- • 2 slices white bread, cut into cubes
- • 1 (28-ounce) can crushed tomatoes with basil
- • 2 cloves garlic, minced
- • 1 egg
- • 1 small onion, chopped
- • 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
- • A few dashes Worcestershire sauce
- • A few dashes hot sauce
- • Salt and freshly ground black pepper
- • 1 tablespoon oil
- • Vegetable oil, for frying
DRY-AGED STANDING RIB ROAST WITH SAGE JUS
By avpeters
Remove any plastic wrapping or butcher's paper from the roast
- • 1 (4-bone-in) standing rib roast, preferably from the loin end
- • Canola oil, to coat roast
- • Kosher salt and freshly ground pepper, to cover entire roast
- • 1 cup water
- • 1 cup red wine
- • 4 fresh sage leaves
SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA
By avpeters
Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling
- Grilled Tomato Salsa:
- • 8 (6-inch) flour tortillas
- • 1 1/2 pounds skirt steak
- • 2 tablespoons canola oil
- • Salt and freshly ground black pepper
- • 1/2 head romaine lettuce, thinly shredded
- • 1 medium red onion, thinly sliced
- • 1 ripe avocado, peeled, pitted, halved and diced
- • Grilled Tomato Salsa, recipe follows
- • 8 ounces sour cream
- • 2 tablespoons canola oil, plus more for brushing tomatoes
- • 2 serrano chiles
- • 1 small red onion, coarsely chopped
- • 4 cloves garlic, peeled
- • 6 plum tomatoes, halved and seeded
- • Salt and freshly ground black pepper
- • 2 limes, juiced
- • 1/4 cup chopped fresh cilantro leaves