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Recipes
CHICKEN CACCIATORE
By avpeters
Start by preparing the peppers because they will take the longest
- • 6 red bell peppers
- • Extra-virgin olive oil
- • Sea salt and freshly ground black pepper
- • 1 1/2 cups all-purpose flour
- • 2 tablespoons garlic powder
- • 1 tablespoon dried oregano
- • 1 egg
- • 2 cups milk
- • 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- • 6 garlic cloves, halved lengthwise
- • 1 onion, sliced thin
- • 2 ripe tomatoes, coarsely chopped
- • 1/2 lemon, sliced in paper-thin circles
- • 3 anchovy fillets
- • 1 tablespoon capers
- • 1 teaspoon red pepper flakes
- • 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
- • 1 cup dry white wine
Grilled Onion with Bacon for four
By avpeters
Fry up the bacon. While bacon is frying, hollow out an onion
- 4 Vadailla onions
- 8 strips of bacon
- BBQ sauce
- Butter
ARROZ CON POLLO 2
By avpeters
In large Dutch oven, place olive oil and heat to medium high temperature
- 1 broiler-fryer chicken, cut in half
- 3 tbsp. olive oil
- 2 c. uncooked long grain rice
- 1 c. chopped onion
- 1 red pepper, chopped
- 1 clove garlic, halved
- 1 1/2 tsp. salt, divided
- 1/2 tsp. basil
- 4 c. chicken broth, warmed
- 1/4-1/8 tsp. measure ground saffron
- 1/2 tsp. turmeric
- 1 bay leaf
- 1 tbsp. fresh lime juice
- 2 c. chopped fresh tomatoes
- 1/2 tsp. peppercorns, ground
- 1 c. peas
Rosemary Pesto Roast Chicken
By avpeters
1. Make rosemary pesto: Puree basil, pine nuts, permesan cfheese, olive oil, rosemary leaves, garlic, salt and pepp...
- 1 Cup lightly packed fresh basil leaves
- 1/2 Cup pine nuts
- 1/2 cup freshly grated parmesan (I used shredded)
- 1/4 cup olive oil
- 1/4 cup fresh rosemary leaves
- 2 tbsp. chopped garlic cloves (I used about 4-5 cloves)
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 whole chicken (4-5 lbs.)
- 3 lemons, quartered (depending on size of lemon and bird, may need less to fill cavity)
Potsticker sauce
By avpeters
Combine all the ingredients
- • 4 tablespoons soy sauce
- • 1 teaspoon sesame oil
- • 1 tablespoon Chinese red rice vinegar
- • 2 teaspoons ginger, minced
- • 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion
BBQ PULLED PORK BRUSCHETTA
By avpeters
Preheat the grill to high
- • Olive oil
- • 2 tablespoons butter
- • 1 1/2 pounds onion, sliced
- • 1 loaf French bread, sliced on into 1/2-inch slices
- • 2 cloves garlic, smashed
- • Salt and freshly ground black pepper
- • 1/2 pound pulled pork
- • Barbecue sauce
- • Chives, sliced for garnish
STUFFED SHELLS
By avpeters
Preheat the oven to 350 degrees F
- Essence (Emeril's Creole Seasoning):
- • 1 tablespoon plus 1 teaspoon olive oil
- • 2 teaspoons salt
- • 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
- • 2 cups finely chopped onion
- • 2 teaspoons minced garlic
- • 1 pound ground veal
- • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- • 15 ounces ricotta cheese
- • 2 large eggs
- • 1 cup grated Parmesan cheese
- • 2 cups grated mozzarella cheese
- • 1 tablespoon extra-virgin olive oil
- • 1 teaspoon Essence, recipe follows
- • 1 teaspoon dried basil
- • 1 teaspoon dried oregano
- • 1/2 teaspoon ground black pepper
- • Basic Red Sauce, recipe follows
- • 2 1/2 tablespoons paprika
- • 2 tablespoons salt
- • 2 tablespoons garlic powder
- • 1 tablespoon black pepper
- • 1 tablespoon onion powder
- • 1 tablespoon cayenne pepper
- • 1 tablespoon dried leaf oregano
- • 1 tablespoon dried thyme
- Basic Red Sauce:
- • 2 teaspoons olive oil
- • 1/2 chopped yellow onion
- • 1/2 teaspoon minced garlic
- • 1/4 teaspoon salt
- • 1/4 teaspoon dried basil
- • 1/4 teaspoon dried oregano
- • 1/8 teaspoon ground black pepper
- • 16 ounces whole peeled tomatoes, broken into pieces, and their juices
- • 16 ounces tomato sauce
- • 4 teaspoons tomato paste
- • 2/3 cup water
- • 1/2 teaspoon sugar
POTATO-GOAT CHEESE GRATIN
By avpeters
Preheat oven to 400 degrees F
- • 1 head cauliflower, cut into florets
- • 2 cups heavy cream
- • 1/2 pound Monterey Jack cheese, coarsely grated
- • 2 cups grated Parmesan
- • 6 ounces goat cheese, cut into small pieces
- • Salt and freshly ground pepper
SWEET AND SOUR CHICKEN
By avpeters
Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium sauc...
- • 1 cup red wine vinegar
- • 1/2 cup rice wine vinegar
- • 1/4 cup soy sauce
- • 1 cup pineapple juice
- • 1 cup granulated sugar
- • 2 jalapeno chiles, coarsely chopped
- • 2-inch piece fresh ginger, peeled and chopped
- • 1/2 red bell pepper, finely diced
- • 1/2 yellow bell pepper, finely diced
- • Canola oil
- • 1/4 pound steamed snow peas
- • 2 tablespoons finely chopped fresh mint leaves
- • 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
- • Salt and freshly ground black pepper
- • 4 boneless chicken breasts, 8-ounces each
- • 3 tablespoons canola oil
- • Salt and pepper
- • Steamed brown rice
FRIED POTATO SALAD
By avpeters
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F
- • Peanut oil, for frying
- • 2 pounds russet potatoes, cut into 1/2-inch cubes
- • Salt and freshly ground black pepper
- • 2 tablespoons Dijon mustard
- • 1/3 cup mayonnaise
- • 2 tablespoons chopped fresh dill
- • 3 tablespoons capers
- • 1/2 red onion, finely chopped
- • 2 stalks celery, finely diced