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Recipes
HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES
By avpeters
In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornst...
- • 1/4 cup soy sauce, divided
- • 2 tablespoons minced ginger
- • 1 tablespoons minced garlic
- • 2 tablespoons chili garlic paste
- • 4 tablespoons cornstarch, divided
- • 2 cups chicken breast, cut 1/4-inch slices, skinless
- • 16 ounces chow mein noodles
- • 1/2 cup canola oil
- • 1 cup 1/8-inch julienne white onion
- • 1/2 cup 1/4-inch strips red bell pepper
- • 1 cup 1/4-inch sticks cut carrot
- • 1 cup 1/2-inch bias cut celery
- • 1/2 cup 1/2-inch strips shiitake mushrooms
- • 3/4 cup 1/2-inch strips snow peas
- • 1 cup mung bean sprouts
- • 3 tablespoons hoisin sauce
- • 1/4 teaspoon sesame oil
- • 1 1/2 cups low-sodium chicken stock
- • 1/2 cup strips green onions
GRILLED SWEET POTATO AND GREEN ONION SALAD
By avpeters
Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil ...
- • 4 large sweet potatoes, do not peel
- • 4 scallion, used both parts, green and white
- • 1/2 cup canola oil
- • Salt and freshly ground black pepper
- • 1/4 cup cider vinegar
- • 2 tablespoons balsamic vinegar
- • 1 heaping tablespoon Dijon mustard
- • 2 teaspoons honey
- • 1/2 cup olive oil
- • 1/4 cup fresh flat leaf parsley, coarsely chopped
- • Salt and freshly ground black pepper
PARMESAN-CRUSTED PORK CHOPS
By avpeters
Whisk the eggs in a pie plate to blend
- • 2 large eggs
- • 1 cup dried Italian-style bread crumbs
- • 3/4 cups freshly grated Parmesan
- • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- • Salt and freshly ground black pepper
- • 6 tablespoons olive oil
- • Lemon wedges, for serving
5 Bean Chili
By avpeters
In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes
- 1 pound ground chuck
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 3 cloves garlic, minced
- 1 1/2 tablespoons Mexican style chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (28-ounce) can whole peeled tomatoes, broken by hand
- 3 cups beef stock or canned low-sodium beef broth
- 2 bay leaves
- 1 1/2 cups cooked and drained great Northern beans
- 1 1/2 cups cooked and drained pinto beans
- 1 1/2 cups cooked and drained kidney beans
- 1 1/2 cups cooked and drained black beans
- 1 1/2 cups cooked and drained navy beans
CHICAGO ITALIAN BEEF SANDWICH
By avpeters
Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours
- • 4 pounds top round with fat cap
- • 3 tablespoons Italian seasoning
- • 2 tablespoons salt
- • 2 tablespoons fresh cracked black pepper
- • 1 teaspoon cayenne
- • 1 tablespoon paprika
- • 1 teaspoon red chili flakes
- • 3 tablespoons bacon fat, or canola oil
- • 3 yellow onions, chopped
- • 1 cup garlic, whole cloves
- • 1/2 cup red wine
- • 3 tablespoons Worcestershire sauce
- • 1 cup beef stock
- • 2 bay leaves
- • 6 sourdough baguette rolls halved, toasted
- • 1 cup chopped giardiniera vinaigrette vegetables
- • 1 cup jarred red sweet peppers
BARBECUED' BABY BACK RIBS
By avpeters
Preheat oven to 300 degrees F
- • 2 stalks celery
- • 2 onions
- • 2 large carrots
- • 2 heads garlic
- • 3 apples
- • 3 tablespoons canola oil
- • 3 racks baby back pork ribs
- • Salt and freshly ground black pepper
- • Flour, for dredging
- • 1 cup Worcestershire
- • 1 cup tomato ketchup
- • 1 cup soy sauce
- • 1 cup cider vinegar
- • 1 cup maple syrup
- • 1 (7 ounce) can chipotle peppers in adobo sauce
- • A few fresh thyme sprigs
- • A few fresh rosemary sprigs
- • 1 (750 ml) bottle red table wine
- • Water
- • 2 tablespoons potato starch
- • Baby greens, for garnish
- • Serving suggestion: Warm Potato Salad
- • Warm Potato Salad
- • 1 1/2 pounds fingerling potatoes
- • Salt
- • 4 eggs, hardboiled and halved
- • 2 canned anchovy fillets, minced
- • 1 1/2 tablespoons grainy Dijon mustard
- • 1 clove garlic, minced
- • 1/4 cup white wine vinegar
- • 1/2 cup canola oil
- • 1/4 cup water
- • Pinch of coarse salt and freshly ground black pepper
- • 1 cup baby green beans
SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE
By avpeters
Fill a medium saucepan with 2 quarts cold water
- Tomatillo-Horseradish Sauce:
- • 2 tablespoons kosher salt
- • 1 tablespoon coriander seeds
- • 2 teaspoons whole black peppercorns
- • 2 lemons, quartered
- • 1 1/2 pounds large shrimp, peeled and deveined
- • Tomatillo-Horseradish Sauce, recipe follows
- • 12 tomatillos, husked, washed, and cut in 1/2
- • 1 large red onion, coarsely chopped
- • 4 cloves garlic, chopped
- • 2 jalapeno peppers, chopped
- • 2 tablespoons canola oil
- • Salt and freshly ground pepper
- • 3 tablespoons white wine vinegar
- • 2 to 3 tablespoons honey
- • 1/4 cup prepared horseradish, drained
- • 1/2 cup chopped cilantro leaves
FLANK STEAK WITH CABERNET BALSAMIC SAUCE
By avpeters
Preheat grill to high heat
- • 2 pounds flank steak or tri-tip, cut into 8-ounce pieces
- • 4 tablespoons black peppercorns, lightly cracked
- • 2 tablespoons kosher salt
- • 3 tablespoons extra-virgin olive oil
- • 1/4 cup red onion, minced
- • 1 tablespoon garlic, minced
- • 1 cup Cabernet Sauvignon
- • 1/2 cup balsamic vinegar
- • 2 tablespoons brown sugar
Korean pork Loin
By avpeters
Combine soy sauce, sugar, ginger, vinegar, sesame oil, crushed red pepper, garlic
- 1/3 c. soy sauce
- 2 tbs. sugar
- 2 tbs. grated fresh ginger
- 3 tbs. rice vinegar
- 1 tbs. dark sesame oil
- 1/4 tsp. crushed red pepper flakes
- 4 cloves garlic minced
- 1 1/2 lb. pork tenderloin
Goat Cheese enchiladas And Green Rice
By avpeters
Filling (In food processor add) Goat cheese Fresh garlic Coteha cheeseS and P Lime juice Fill in Blue corn
- Filling (In food processor add)
- Goat cheese
- Fresh garlic
- Coteha cheeseS and P
- Lime juice
- Fill in Blue corn tortillas
- Add Monterey jack cheese and bake
- Cilantro
- Green Rice
- Roast pablenos peppers and jalapeños in oven 400F for 20 minutes
- Sauté onions and garlic first then add
- Rice
- Chicken stock
- Green chilies
- (Cook as bag says usually 18 minutes)
- At end add cilantro
- Guacamole
- Tomatoes
- Jalapeños
- Avocados
- Red onions
- Lime juice
- Cilantro
- Chips
- Blue corn chips
- Cut into ¼ and fry in peanut oil
- Salt
- Flour tortillas
- Same as above
- Sauce
- Ancho Chile sauce
- Ancho chilies (hydrate with boiling water for 30 minutes)
- Sauté red onions and garlic
- Add tomato puree
- Add peppers
- Add white wine
- Add Chicken stock
- Add Mexican oregano and cumin
- Simmer for 35 minutes then Puree (add honey at end if want)