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Recipes
RED POTATO SALAD WITH BACON
By avpeters
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt
- • 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
- • Salt
- • 2 ounces bacon (2 or 3 strips)
- • 1 cup chopped bell pepper (any color or a combination)
- • 1/4 cup minced red onion
- • 1/4 cup sliced scallions (about 2 scallions)
- • 1/4 cup extra-virgin olive oil
- • 3 tablespoons red wine vinegar
- • 1 tablespoon dijon mustard
- • 1 tablespoon mayonnaise
- • Freshly ground pepper
ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE
By avpeters
Preheat oven as high as it goes, 500 degrees F
- • 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
- • Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
- • Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
- • 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
- • 2 cloves garlic, popped from skin
- • Handful flat-leaf parsley
- • 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
- • Salt and pepper
- • Crusty bread, sliced
THE ULTIMATE STEAK SANDWICH
By avpeters
Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat
- Gruyere bechamel:
- • 1/2 stick unsalted butter
- • 3 heaping tablespoons all-purpose flour
- • 2 cups whole milk
- • 2 cups grated Gruyere
- • Kosher salt and freshly ground black pepper
- • 1 tablespoon prepared horseradish
- Arugula mayonnaise:
- • 1 bunch baby arugula
- • 1/2 lemon, juiced
- • Kosher salt and freshly ground black pepper
- • 1/2 cup mayonnaise
- Steak sandwich:
- • 2 soft hoagie rolls
- • Extra-virgin olive oil
- • 1/2 pound rib-eye, finely sliced
- • Kosher salt and freshly ground black pepper
- • 1 recipe Fennel Slaw, recipe follows
- Fennel Slaw:
- • 1 large fennel bulb, fronds removed and halved
- • 1/2 lemon, juiced
- • 1/2 cup mayonnaise
- • 3 heaping tablespoons sour cream
- • 1 bag coleslaw mix
- • 2 tablespoons chopped fresh tarragon leaves
- • 2 tablespoons chopped fresh flat-leaf parsley
- • 1 tablespoon extra-virgin olive oil
- • Kosher salt and freshly ground black pepper
ASIAN PORK WITH NOODLES
By avpeters
Season the pork with salt and pepper
- • 3 pounds boneless pork shoulder
- • Kosher salt and freshly ground pepper
- • 2 tablespoons vegetable oil
- • 4 cups low-sodium chicken broth
- • 1 cup soy sauce
- • 1/2 cup dry sherry
- • 1/4 cup packed dark brown sugar
- • 2 tablespoons toasted sesame oil
- • 1/2 teaspoon red pepper flakes
- • 2 star anise pods
- • 1 cinnamon stick
- • 5 cloves garlic, smashed
- • 1 2-inch piece ginger, peeled and sliced
- • 6 to 8 whole dried shiitake mushrooms
- • 1 pound soba or ramen noodles
- • 1/4 cup water chestnuts, sliced
- • 2 Fresno chile peppers, seeded and thinly sliced
- • 2 scallions, sliced
- • 1/4 cup fresh cilantro
GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING
By avpeters
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish
- Salad:
- • 3 tablespoons soy sauce
- • 1 tablespoon fresh lime juice
- • 1 tablespoon chili paste with garlic
- • 1 tablespoon peanut oil
- • 2 (12-ounce) filet mignons
- • Freshly ground pepper
- • 1 head Bibb lettuce, torn into bite-size pieces
- • 3 cups mizuna leaves, torn into bite-size pieces
- • 1/4 cup chiffonade Thai basil or regular basil, optional
- • 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
- • 2 carrots, julienned
- • 5 radishes, thinly sliced
- • 8 each yellow and red cherry tomatoes, halved
- • Ginger Lime Dressing, recipe follows
- • Salt and ground black pepper
- Ginger-Lime Dressing:
- • 1/4 cup fresh lime juice
- • 1 tablespoon soy sauce
- • 1 tablespoon rice vinegar
- • 1 tablespoon finely diced shallot
- • 1 tablespoon finely grated fresh ginger
- • 2 teaspoons sugar
- • 2 tablespoons peanut oil
- • Salt and freshly ground pepper