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Recipes
SPAGHETTI AND MEATBALLS
By avpeters
Heat 2 tablespoons of the oil in a small saute pan over medium heat
- For the Meatballs:
- • 2 tablespoons, plus 1 cup pure olive oil
- • 4 cloves garlic, finely chopped
- • 2 large eggs
- • 1/4 cup finely chopped fresh flat-leaf parsley
- • 1/2 pound ground chuck
- • 1/2 pound ground veal
- • 1/2 pound ground pork butt
- • 1/4 cup freshly grated Parmesan
- • 1/4 cup dried bread crumbs (made from fresh white bread)
- • Salt and freshly ground black pepper
- For the Tomato Sauce
- • 1/4 cup pure olive oil
- • 2 medium Spanish onions, finely chopped
- • 4 to 6 cloves garlic, rubbed to paste
- • 1 teaspoon red chili flakes
- • 1/4 cup tablespoons tomato paste
- • 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
- • 2 small Cubano peppers, whole, with some knife slits
- • 16 sprigs fresh flat-leaf parsley
- • Salt and freshly ground black pepper
- • 1 pound (number 8 or 9) spaghetti, cooked al dente
- • 3 tablespoons freshly chopped basil leaves
- • Wedge Parmigiano-Reggiano
- • Fresh parsley sprigs, for garnish
PUMPKIN BARS
By avpeters
Preheat the oven to 350 degrees F
- Bars:
- • 4 eggs
- • 1 2/3 cups granulated sugar
- • 1 cup vegetable oil
- • 15-ounce can pumpkin
- • 2 cups sifted all-purpose flour
- • 2 teaspoons baking powder
- • 2 teaspoons ground cinnamon
- • 1 teaspoon salt
- • 1 teaspoon baking soda
- Icing:
- • 8-ounce package cream cheese, softened
- • 1/2 cup butter or margarine, softened
- • 2 cups sifted confectioners' sugar
- • 1 teaspoon vanilla extract
YUZU AND MIRIN MARINATED GRILLED CHICKEN THIGHS WITH CHINESE VEGETABLE FRIED RICE
By avpeters
For the grilled chicken: Directions In a large bowl combine all of the ingredients apart from the chicken thighs
- For the grilled chicken:
- • 2 cups rice wine
- • 1 cup sake
- • 1 cup soy sauce
- • 1 cup yuzu juice or ponzu
- • 6 tablespoons sugar or honey, plus 1 tablespoon
- • 1 (3 to 4-inch) piece fresh ginger, cut into coins
- • 3/4 cup rice vinegar
- • Pinch red pepper flakes
- • 1/2 teaspoon salt plus extra salt and freshly ground black pepper
- • 8 chicken thighs
- For the fried rice:
- • 1/4 cup peanut oil
- • 3 cups cooked white rice
- • 1/2 cup chopped green onions
- • 2 teaspoons minced garlic
- • 3 eggs
- • 1 1/2 tablespoons soy sauce
- • 2 tablespoons sesame oil
- • 3 tablespoons finely chopped parsley leaves
- • 2 cups stir-fry vegetables
- • 1 tablespoon finely chopped parsley leaves
SEVEN FLAVOR BEEF
By avpeters
Combine all marinade ingredients in a nonreactive baking dish for 1 hour
- Marinade:
- • 8 ounces sliced flank steak
- • 1 tablespoon minced lemongrass
- • 1/2 teaspoon peeled and minced fresh ginger
- • 1/2 teaspoon minced garlic
- • 1/2 teaspoon fish sauce
- • 1/2 teaspoon sesame oil
- • 1/2 teaspoon honey
- • 1 teaspoon dried red chili flakes
- • 1 teaspoon Chinese five-spice powder
- • 1 teaspoon kosher salt
- • 2 tablespoons vegetable oil
- • 1/4 cup thinly sliced red onion
- • 1/2 bunch thinly sliced green onion
- • 1 cup bean sprouts
- • 2 tablespoons hoisin sauce
- • 1 tablespoon ground peanuts
- • 20 Thai basil leaves
GRILLED "PHILLY" CHEESE STEAK
By avpeters
Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill
- Toppings:
- • 2 tablespoons unsalted butter
- • 2 tablespoons all-purpose flour
- • 2 cups whole milk
- • 1 1/2 to 2 cups grated sharp yellow Cheddar
- • 2 teaspoons dry mustard
- • Salt and freshly ground pepper
- • 2 filet mignons, 12 to 16 ounces each
- • 2 tablespoons olive oil
- • 4 soft Italian rolls, split and grilled
- • Grilled yellow and red onions, coarsely chopped
- • Grilled mushrooms, sliced
- • Grilled green peppers, sliced
- • Grilled Cubano peppers, sliced
DASPOT CHICKEN SANDWICH
By avpeters
Preheat a deep-fryer with canola oil to 350 degrees F
- Breading:
- • Canola oil, for frying
- • 2 tablespoons olive oil
- • 1 (3 to 4-pound) store-bought rotisserie chicken
- • 1/4 cup diced red pepper
- • 1/4 cup diced green pepper
- • 1/2 cup diced onion
- • 1 jalapeno seeded and diced
- • 1 tablespoon minced garlic
- • 1 teaspoon granulated chicken bouillon
- • Pinch cayenne
- • Salt and freshly ground black pepper
- • 1 egg
- • 3 tablespoons panko bread crumbs
- • Chipotle Mayo, recipe follows
- • 1 pint store-bought tabbouleh salad
- • 4 to 6 Portuguese rolls, split
- • 1 cup all-purpose flour
- • Salt and freshly ground black pepper
- • 3 eggs, beaten
- • 2 cups panko bread crumbs, in shallow dish
- • Chipotle Mayo, recipe follows
- Chipotle Mayo:
- • 1 cup mayonnaise
- • 1 lemon, juiced
- • 1 teaspoon minced garlic
- • 2 chipotle peppers, minced
- • Pinch kosher salt
- • Pinch cracked black pepper
- • 1 teaspoon chopped garlic
SHRIMP STUFFED PEPPADEWS
By avpeters
In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic
- • 2 tablespoons extra-virgin olive oil, plus 1/4 cup extra-virgin olive oil
- • 1/2 cup diced onions
- • 2 tablespoons diced garlic
- • 3/4 pounds shrimp, (21/25 count), cleaned and diced
- • 2 tablespoons white wine
- • 1 tablespoon lemon juice
- • 1 tablespoon butter
- • 2 tablespoons freshly chopped Italian parsley leaves
- • 1 1/2 cups peppadews, mild (20 to 25 pieces)
- • 3 tablespoons rice wine vinegar
- • 2 tablespoons mirin or white wine
- • 1 tablespoon soy sauce
- • 3 tablespoons sliced green onions
- • 2 cups napa cabbage
BAKED ZITI
By avpeters
Preheat oven to 375 degrees F
- • Salt
- • 1 pound ziti
- • 1 pound hot Italian turkey sausage, casing removed
- • 1 medium onion, chopped
- • 3 cloves garlic, chopped
- • 1 (28-ounce) can diced tomatoes
- • 6 ounces pesto
- • 15 ounces ricotta cheese
- • 1 (9-ounce) package washed spinach
- • Butter, for baking dish
- • 2 cups shredded mozzarella, plus more for topping
- • 1 1/2 cups grated Parmesan, plus more for topping
Jalapeño Poppers on the grill
By avpeters
Combine last 5 for a filling Grill for a few minutes Sauce 2 roasted red peppers (grilled) Grill/ char tomatoes
- Jalapeños cut in half (stem and seeds removed)
- Cream cheese
- Goat cheese
- Cheddar cheese
- Scallions
- Grilled corn (removed from husk)
DOMINICAN CHIMICHURRI BURGERS WITH CHIPOTLE GLAZED GRILLED YELLOW PLANTAINS
By avpeters
For the burgers: Directions Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worceste...
- • 1 1/4 pounds ground beef (1/2 chuck and 1/2 sirloin)
- • 1 medium onion, finely chopped
- • 1/2 large red bell pepper, diced
- • 2 garlic cloves, minced
- • 1/3 cup chopped cilantro leaves
- • 1 teaspoon dried oregano
- • 2 teaspoons soy sauce
- • 1 tablespoon Worcestershire sauce
- • Salt and pepper
- • 4 hamburger buns, split
- • Oil
- • 2 cups thinly sliced cabbage
- • 1 carrot, coarsely grated
- • 1 small red onion, cut into rings
- • 1 tomato, sliced 1/4-inch thick
- • 2 tablespoons ketchup
- • 2 tablespoons mayonnaise
- • 1 tablespoon yellow mustard
- • Grilled Plantains with Chipotle Sauce
- • 2 ripe yellow plantains
- • 1/2 cup plain yogurt
- • 1/2 cup mayonnaise
- • 2 teaspoons pureed chipotle peppers in adobo sauce
- • 1 tablespoon sugar
- • 1 tablespoon cayenne powder
- • 1 tablespoon black pepper