Avpeters' profile page
Recipes
BBQ SHORTRIBS
By avpeters
Grind the sesame seeds in a coffee grinder until fine
- • 2 tablespoons toasted sesame seeds, plus more for sprinkling
- • 4 large cloves garlic, pressed
- • 1 cup soy sauce
- • 2 tablespoons sherry
- • 2 tablespoons honey
- • 2 tablespoons sesame oil
- • 2 tablespoons water
- • 2 teaspoons fresh ginger, finely grated
- • 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- • 1 tablespoon red chili flakes
- • 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
STEAK FAJITAS
By avpeters
Mix all the marinade ingredients together in a large resealable plastic bag
- Marinade:
- • 1/2 cup olive oil
- • 4 tablespoons tequila
- • 4 tablespoons fresh lime juice
- • 1 tablespoon lime zest
- • 4 large garlic cloves, smashed
- • 1 jalapeno, chopped
- • 2 tablespoons honey
- • 1 teaspoon ground cumin
- • Salt and freshly ground black pepper
- •
- • 1 (1 1/2 pound) skirt steak, cut in 1/2
- • 2 tablespoons olive oil
- • 1 poblano pepper, sliced
- • 1 red bell pepper, sliced
- • 1 large onion, sliced
- • Salt and freshly ground black pepper
- • 18 flour tortillas
- • Fresh sprigs cleaned cilantro, for garnish
- • Lime wedges, for garnish
- • Sour cream, for garnish
- • Salsa verde, optional garnish
Grilled Mac and cheese
By avpeters
Grill red and green and jalapeño peppers, 2 tbl melt butter with 3 tbl of flour, once thickened 2 cups milk, asiag...
- Grill red and green and jalapeño peppers, 2 tbl melt butter with 3 tbl of flour, once thickened 2 cups milk, asiago, motery jack, pareseam, white cheddar and yellow cheddar. Ad pepper and jalapeños. Add bread crumbs and grill to finish.
GOAT CHEESE ENCHILADAS
By avpeters
Preheat oven to 375 degrees F
- Red Chile-Tomato Sauce:
- • 12 blue corn tortillas
- • Red Chile-Tomato Sauce, recipe follows
- • Goat Cheese Filling, recipe follows
- • 8 ounces Monterey jack, grated
- • 3 tablespoons chopped fresh cilantro leaves
- • Sour cream, for garnish
- • Chopped green onions, for garnish
- 3 ancho chiles
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup dry white wine
- 2 (16-ounce) cans plum tomatoes, pureed
- 3 cups homemade chicken or vegetable stock
- 1 to 2 tablespoons honey
- Salt and freshly ground black pepper
- Filling:
- 1 1/4 pounds goat cheese
- 3 cloves garlic, coarsely chopped
- 1/4 cup freshly grated cotija cheese
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper
- 1/4 cup finely chopped cilantro leaves
GRILLED LAMB CHOPS WITH MUSTARD BARBECUE SAUCE
By avpeters
Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl an...
- • 1/2 cup Dijon mustard
- • 1/4 cup sherry vinegar
- • 1/4 cup ketchup
- • 1/4 cup molasses
- • 1/4 cup honey
- • 2 tablespoons maple syrup
- • 2 tablespoons rice wine vinegar
- • Salt and freshly ground black pepper
- • 8 (4 to 5-ounce) porterhouse lamb chops
- • 2 tablespoons canola oil
- • Hawaiian sea salt, for garnish
- • Chopped chives, for garnish
CHICKEN CACCIATORE
By avpeters
Heat 2 tablespoons of the oil in a large Dutch oven over high heat
- • 2 to 3 tablespoons olive oil
- • 1 (3-pound) chicken cut into eighths
- • Salt and freshly ground black pepper
- • 1 pound cremini mushrooms, quartered
- • 1 large red onion, halved and thinly sliced
- • 1 large yellow bell pepper, thinly julienned
- • 1 serrano or jalapeno chile, finely diced
- • 3 cloves garlic, thinly sliced
- • 1/4 teaspoon red chili flakes
- • 1/2 cup dry red wine
- • 1 cup low-sodium canned chicken broth
- • 1 (15-ounce) can diced tomatoes and their juices
- • 3 sprigs fresh rosemary
- • 2 tablespoons aged balsamic vinegar or capers
- • 3 tablespoons chopped fresh basil leaves
- • 1 pound spaghetti (size 8 or 9) cooked al dente
- • Basil sprigs
- • Freshly grated Parmigiano-Reggiano
NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE
By avpeters
Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes
- Tomatillo-Poblano Salsa:
- • 16 ounces baked or fried tortilla chips (combination of blue and yellow)
- • 3/4 pound Monterey jack cheese, shredded
- • 3/4 pound white Cheddar, shredded
- • Tomatillo-Poblano Salsa, recipe follows
- • Smoked Tomato Relish, recipe follows
- • Green Chile Creme Fraiche, recipe
- 8 tomatillos, husked and washed
- 2 poblano chile peppers
- 1 red onion, peeled and sliced into 1/4-inch thick slices
- Canola oil, for brushing vegetables, plus 1/2 cup
- Salt and freshly ground pepper
- 2 cloves garlic, coarsely chopped
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 2 tablespoons honey
- Smoked Tomato Relish:
- 8 plum tomatoes
- 1/4 cup canola oil, plus more for brushing on the tomatoes
- Salt and freshly ground pepper
- 1/4 cup red wine vinegar
- 2 teaspoons chipotle pepper puree
- 1 small Spanish onion, finely chopped
- Green Onion Creme Fraiche:
- 1 pint creme fraiche or sour cream
- 1/2 cup thinly sliced green onions
- Salt and freshly ground pepper
TRI COLORE SALAD WITH FENNEL
By avpeters
Combine all the lettuces in a large salad bowl
- • 2 bulbs endive, trimmed and sliced
- • 2 hearts romaine, trimmed and chopped
- • 2 radicchio, cored and sliced
- • 1 large bulb fennel and a few fronds – fronds chopped, fennel cored and thinly sliced
- • 1 navel orange
- • 1 small shallot, finely chopped
- • 3 tablespoons red wine vinegar, eyeball it
- • 1/3 cup extra-virgin olive oil, eyeball it
DEEP-FRIED TURKEY
By avpeters
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and s...
- • 6 quarts hot water
- • 1 pound kosher salt
- • 1 pound dark brown sugar
- • 5 pounds ice
- • 1 (13 to 14-pound) turkey, with giblets removed
- • Approximately 4 to 4 1/2 gallons peanut oil*
Taco Bell tacos
By avpeters
1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powde...
- 1 pound lean ground beef
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- dash garlic powder
- 1/2 cup water
- 12 taco shells
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese