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Recipes
SPANISH GRILLED SHRIMP
By avpeters
For the rice: In a large saucepan, sweat garlic, shallot and pepper in oil until softened
- Rice:
- • 1 clove garlic, minced
- • 1 small shallot, diced
- • 1/4 cup chopped green pepper
- • 2 tablespoons olive oil
- • 1 teaspoon adobo sauce
- • 1 teaspoon tomato paste
- • 1/2 cup long-grain rice
- • 1/4 cup white wine
- • 3/4 cup chicken broth
- • Pinch saffron
- • 1/4 cup defrosted peas, cooked
- Shrimp Marinade:
- • 2 cloves garlic, smashed
- • 3 chipotle peppers
- • 1 lime, juiced
- • 1 cup olive oil
- • Cilantro leaves, to taste
- • 1 pound shrimp, peeled and deveined
- • 30 premade phyllo shells
- • Chives, sliced for garnish
- Chipotle Dipping Sauce:
- • 1 cup mayonnaise
- • 3 tablespoons honey
- • 1/2 lemon, juiced
- • 1 tablespoon Adobo sauce
STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS
By avpeters
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoo...
- • 1 bunch fresh parsley
- • 1 bunch fresh cilantro
- • 1 to 2 cloves garlic
- • 1 large red onion, halved and sliced
- • Kosher salt and freshly ground pepper
- • 2 tablespoons red wine vinegar
- • 3 tablespoons lemon juice
- • 1/2 cup plus 1 tablespoon extra-virgin olive oil
- • 1 pound chuck or top round steak (London broil)
- • 3 poblano peppers, seeded and cut into strips
- • 1/4 cup lager beer
- • 8 8-inch flour tortillas
- • Lime wedges, for serving (optional)
CRAB CAKES w/ Sauces
By avpeters
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- Remoulade Sauce:
- Ingredients
- • 1 pound crabmeat, picked free of shells
- • 1/3 cup crushed crackers (recommended: Ritz)
- • 3 green onions (green and white parts), finely chopped
- • 1/2 cup finely chopped bell pepper
- • 1/4 cup mayonnaise
- • 1 egg
- • 1 teaspoon Worcestershire sauce
- • 1 teaspoon dry mustard
- • 1/2 lemon, juiced
- • 1/4 teaspoon garlic powder
- • 1 teaspoon salt
- • Dash cayenne pepper
- • Flour, for dusting
- • 1/2 cup peanut oil
- • Favorite dipping sauce, for serving
- • 1 cup mayonnaise, recipe follows
- • 1 tablespoon capers, minced
- • 1 cornichon, minced
- • 1 or 2 anchovies, minced
- • 1 shallot, minced
- • 1 teaspoon minced fresh chives
- • 2 teaspoons minced fresh parsley leaves
- • Salt and freshly ground white pepper
- .
- 2 tablespoons jarred capers, chopped
- 2 cups tartar sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon prepared horseradish
- 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)
- Mayonnaise:
- • 1 egg yolk*
- • 1/8 teaspoon salt
- • Freshly ground white pepper
- • 1 teaspoon Dijon mustard
- • 1 teaspoon fresh lemon juice
- • 1 cup corn oil
- • *RAW EGG WARNING
- Lemon Aioli:
- • 1/2 cup mayonnaise
- • 1 clove garlic, minced
- • 1 tablespoon chopped chives
- • 3 tablespoons lemon juice
- • 1/2 teaspoon lemon zest
- • Kosher salt and freshly ground black pepper
- Lemon Dill Sauce:
- • 1 cup mayonnaise
- • 1/4 cup buttermilk
- • 2 tablespoons chopped fresh dill leaves
- • 1 tablespoon chopped fresh parsley leaves
- • 1 tablespoon grated lemon zest
- • 2 teaspoons fresh lemon juice
- • 1 garlic clove, minced
STUFFED SQUASH
By avpeters
Preheat the oven to 400 degrees F
- • 4 small acorn squash, 1 to 1 1/4 pounds each
- • 2 tablespoons unsalted butter, cut into 4 pieces
- • 1/2 pound ground pork
- • 1 tablespoon olive oil
- • 1/4 cup chopped onion
- • 1/4 cup chopped celery
- • 1/4 cup chopped carrot
- • 1/2 cup white wine
- • 1 1/2 cups cooked rice
- • 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
- • 1/2 cup toasted pine nuts
- • 1 1/2 teaspoons dried oregano
- • Generous pinch kosher salt
- • Freshly ground black pepper
GROWN UP MAC AND CHEESE
By avpeters
Preheat the oven to 400 degrees F
- • 4 ounces thick-sliced bacon
- • Vegetable oil
- • Kosher salt
- • 2 cups elbow macaroni or cavatappi
- • 1 1/2 cups milk
- • 2 tablespoons unsalted butter
- • 2 tablespoons all-purpose flour
- • 4 ounces Gruyere cheese, grated
- • 3 ounces extra-sharp Cheddar, grated
- • 2 ounces blue cheese, such as Roquefort, crumbled
- • 1/4 teaspoon freshly ground black pepper
- • Pinch nutmeg
- • 2 slices white sandwich bread, crusts removed
- • 2 tablespoons freshly chopped basil leaves
GRILLED LAMB CHOPS WITH CHARMOULA
By avpeters
Have the grill preheated to medium-high heat
- For the Charmoula:
- • 2 teaspoons salt
- • 2 teaspoons ground cumin
- • 1 teaspoon sweet paprika
- • 1/2 teaspoon cayenne
- • 2 racks lamb, frenched and cut into double rib portion
- • Olive oil
- • 2 small red onions, chopped
- • 1 bunch parsley, stems removed
- • 1 bunch cilantro, stems removed
- • 2 garlic cloves, minced
- • 1/2 cup olive oil
- • 1 lemon, zested and juiced
- • Salt and freshly ground black pepper
CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN
By avpeters
Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long)
- Brown-Braised Onions:
- • 3 to 4-ounce chunk lean bacon
- • 2 tablespoons unsalted butter
- • 2 1/2 to 3 pounds frying chicken, cut into pieces
- • 1/2 teaspoon salt, plus additional for seasoning
- • 1/8 teaspoon pepper, plus additional for seasoning
- • 1/4 cup cognac
- • 3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
- • 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
- • 1/2 tablespoon tomato paste
- • 2 cloves mashed garlic
- • 1/4 teaspoon thyme leaves
- • 1 bay leaf
- • 12 to 24 Brown-Braised Onions, recipe follows
- • 1/2 pound Sauteed Mushrooms, recipe follows
- • 3 tablespoons all-purpose flour
- • 2 tablespoons softened butter
- • Fresh parsley leaves
- • 1 1/2 tablespoons butter
- • 1 1/2 tablespoons oil
- • 18 to 24 peeled white onions, about 1-inch in diameter
- • 1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
- • Salt and pepper
- • Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
- Sauteed Mushrooms:
- • 2 tablespoons butter
- • 1 tablespoon oil
- • 1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
- • 1 to 2 tablespoons minced shallots or green onions, optional
- • Salt and pepper
APPLE CRISP
By avpeters
Preheat oven to 350 degrees F
- Filling:
- • 5 Granny Smith apples, peeled, cored, chopped small
- • 1/4 cup finely chopped pecans
- • 3 tablespoons all-purpose flour
- • 1/2 cup brown sugar
- • 2 tablespoons maple syrup
- • 1 tablespoon lemon juice
- Topping:
- • 3/4 cup all-purpose flour
- • 1/3 cup brown sugar
- • 1/4 teaspoon ground cinnamon
- • 1/4 teaspoon salt
- • 6 tablespoons chilled butter, cut into pieces
- • 1/4 cup coarsely chopped pecans
KANSAS CITY-STYLE BABY BACK RIBS WITH ONION RINGS AND BOILED CORN
By avpeters
Ribs: Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up...
- • 2 full slabs baby back ribs, about 1 1/2 pounds each, cut in 1/2
- • 1/4 cup Kansas City-style Rib Rub, recipe follows
- • 2 tablespoons hickory wood chips for stovetop smoker
- • 1 cup Kansas City-style Barbecue Sauce, recipe follows
- • 3 to 4 ears sweet corn, in husk
- • 3 tablespoons salted butter
- • 3 cups rice flour
- • 1 to 1 1/2 cups cold seltzer water
- • 2 teaspoons salt
- • 1 teaspoon freshly ground black pepper
- • 1 cup all-purpose flour
- • 1 tablespoon Essence, recipe follows
- • 2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and sliced into 1/2-inch rings
- • 6 cups vegetable oil, for frying
PORK TENDERLOIN WITH CHIMICHURRI
By avpeters
Combine the garlic, jalapeno and vinegar in a bowl
- Chimichurri:
- Ingredients
- • 6 garlic cloves, peeled and minced
- • 2 jalapenos, seeded and minced
- • 1/4 cup red wine vinegar
- • About 1/2 cup finely chopped fresh flat-leaf parsley
- • About 1/2 cup finely chopped fresh oregano leaves
- • 3 limes, juiced
- • 1 cup extra-virgin olive oil
- • 1 teaspoon kosher salt
- • 1 teaspoon whole black peppercorns
- • 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- • Kosher salt
- • Freshly ground black pepper
- • Extra-virgin olive oil
- • Lime juice, for drizzling
- • Parsley sprigs, for garnish