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Recipes
BACON CUPS WITH SWEET POTATO HASH
By avpeters
For Bacon Cups: Preheat oven to 400 degrees F
- Bacon Cups:
- • 24 slices pancetta, sliced 1/16-inch thick
- Sweet Potato Hash:
- • 4 strips bacon
- • 1 large sweet potato, small diced
- • 4 stalks celery, diced
- • 1 small yellow onion, diced
- • 2 cloves garlic, chopped
- • 1 teaspoon paprika
- • 1/2 teaspoon red pepper flakes
- • Salt and freshly ground pepper
- • 24 fresh parsley leaves
- Special equipment:
- • 2 (24-count) nonstick mini muffin tins
GRILLED TANDOORI-STYLE LAMB SKEWERS
By avpeters
Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes
- • 1 teaspoon cumin powder
- • 1 teaspoon garam masala
- • Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
- • 1 teaspoon onion powder
- • 3 tablespoons bottled minced garlic or 8 cloves minced
- • 1 cup plain yogurt
- • 2 tablespoons sweet paprika
- • 3 tablespoons Indian curry powder
- • 1/2 cup chopped cilantro leaves, plus leaves for garnish
- • 2 teaspoons kosher salt or Hawaiian sea salt
- • 2 teaspoons cracked black pepper
- • 1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
- • 4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers
- • 4 to 5 scallions, cut into 1-inch pieces
- • Basmati rice with cilantro (or orzo with spinach and butter), for serving
- • Lime wedges and a side of raita (yogurt sauce with vegetables), for serving
GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
By avpeters
Combine orzo, cucumber, green onions, and tomatoes in a large bowl
- • 3/4 pound orzo, cooked al dente
- • 1 large cucumber, seeded, quartered lengthwise, and sliced
- • 3 green onions, thinly sliced
- • 1 pint grape tomatoes, halved
- • 1/4 cup chopped fresh dill, plus extra for garnish
- • 1/4 cup white wine vinegar
- • 3 tablespoons Dijon mustard
- • 1/2 cup olive oil, plus additional for brushing shrimp
- • Salt and freshly ground pepper
- • 3/4 pound feta cheese, crumbled
- • 16 medium shrimp, peeled and de-veined
PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA
By avpeters
Preheat oven to 350 degrees F
- • 1 cup grated Parmigiano-Reggiano
- • 1 teaspoon paprika
- • 1 teaspoon freshly black pepper, plus more for seasoning
- • 1/2 cup chopped pancetta
- • 1 cup diced Roma tomatoes
- • 2 tablespoons julienne fresh basil leaves
- • Salt
- • 2 tablespoons extra-virgin olive oil
CHICKEN CACCIATORE
By avpeters
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- • 4 chicken thighs
- • 2 chicken breasts with skin and backbone, halved crosswise
- • 2 teaspoons salt, plus more to taste
- • 1 teaspoon freshly ground black pepper, plus more to taste
- • 1/2 cup all purpose flour, for dredging
- • 3 tablespoons olive oil
- • 1 large red bell pepper, chopped
- • 1 onion, chopped
- • 3 garlic cloves, finely chopped
- • 3/4 cup dry white wine
- • 1 ( 28-ounce) can diced tomatoes with juice
- • 3/4 cup reduced-sodium chicken broth
- • 3 tablespoons drained capers
- • 1 1/2 teaspoons dried oregano leaves
- • 1/4 cup coarsely chopped fresh basil leaves
ALABAMA WHITE BBQ SAUCE
By avpeters
Place all ingredients in a very large blender or food processor
- • 1 quart mayonnaise
- • 3/4 quart apple cider vinegar
- • 1/2 cup corn syrup
- • 1/4 tablespoon cayenne pepper
- • Prepared horseradish
- • Lemon juice
- • Salt and freshly ground black pepper
BBQ Grilling with Wood Chips: Flavor Guide
By avpeters
a
- Beef - Cherry, Mesquite, Oak Wood
- Chicken - Apple, Apricot, Cherry, Hickory, Maple Wood, Mesquite, Oak Wood, Pecan
- Duck - Pecan
- Ham - Apple, Hickory
- Lamb - Cherry
- Pork - Apple, Apricot, Hickory
- Salmon - Apple, Alder
- Seafood - Alder, Maple Wood, Oak Wood
- Turkey - Pecan
POTSTICKERS WITH SPICY DIPPING SAUCE
By avpeters
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil
- Dipping sauce:
- • 1 1/2 tablespoons soy sauce
- • 1 tablespoon seasoned rice vinegar
- • 1 tablespoon chili-garlic sauce
- • 1 teaspoon hot chili oil
- Filling:
- • 1/4 pound ground pork
- • 2 ounces uncooked shrimp, shelled, deveined, and finely chopped
- • 1 egg white
- • 1/4 cup minced water chestnuts
- • 2 tablespoons minced Chinese celery
- • 1 teaspoon minced cilantro leaves
- • 1/2 teaspoon minced ginger
- • 1/2 teaspoon sugar
- • 1/2 teaspoon salt
- • 1/8 teaspoon sesame oil
- • Dash ground white pepper
- • 24 potsticker wrappers
- • 3 tablespoons cooking oil
- • 2/3 cup chicken broth or water
Spaghetti al cartoccio (spaghetti in foil)
By avpeters
Preheat oven to 350 degrees F
- • 2 tablespoons lightly salted butter
- • 1 minced clove garlic
- • 5 ounces heavy cream
- • 6 ounces tomato sauce
- • 40 pieces of shrimp (small to medium)
- • 3 slices proscuitto, chopped
- • 2 tablespoons Parmesan cheese
- • 2 ounces cognac
- • 1 pound spaghetti
- • Pinch salt and pepper
LINGUINE ALLA CARBONARA
By avpeters
Heat oil and butter in a large saute pan over medium heat
- • 1/4 cup extra-virgin olive oil
- • 1 tablespoon unsalted butter
- • 1 yellow onion, minced
- • 4 ounces pancetta or prosciutto, diced
- • 1 pound fresh linguine
- • 3 large egg yolks, at room temperature
- • 1/2 cup heavy cream, at room temperature
- • 3/4 cup finely grated Parmigiano-Reggiano, at room temperature
- • Freshly ground black pepper