Avpeters' profile page
Recipes
CHOP CHOP BREAD SALAD
By avpeters
Preheat a grill or grill pan to high
- • 3 (1-inch thick) slices from an 8 by 4-inch sourdough round
- • 4 tablespoons extra-virgin olive oil
- • Sea salt and freshly cracked black pepper
- • 1/2 cup halved grape tomatoes
- • 3 tablespoons diced red bell pepper
- • 1/2 cup peeled, seeds removed, and diced English cucumber
- • 1 tablespoon minced garlic
- • 1 tablespoon capers
- • 2 teaspoons freshly chopped Italian parsley leaves
- • 3 tablespoons freshly julienned basil leaves
- • 1 1/2 tablespoons balsamic vinegar
- • 1 1/2 tablespoons red wine vinegar
- • 1/4 cup goat cheese, crumbled
- • 1 avocado, cut in half, pitted and flesh diced
Cole Slaw vinegar based
By avpeters
In a large bowl, combine shredded cabbage, carrot, diced green pepper, and diced onion
- • 1 large head cabbage, shredded
- • 1 carrot, shredded
- • 1 green pepper, diced
- • 1 small onion, diced
- • 1/2 cup sugar
- • 1 teaspoon salt
- • 1 teaspoon celery seed
- • 1 teaspoon mustard seed
- • 1 1/2 cups white vinegar
PAD THAI WITH PORK
By avpeters
In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes
- • 6 ounces medium, dry rice stick noodles
- • 1 tablespoon dark sesame oil
- • 1 tablespoon cornstarch
- • 1 pound pork loin, thinly sliced strips
- • 1/4 cup Thai fish sauce
- • 1/4 cup fresh lemon juice
- • 3 tablespoons sugar
- • 1/4 cup peanut oil, divided
- • 4 garlic cloves, minced
- • 1/2 tablespoon crushed red pepper flakes, or to taste
- • 3/4 tablespoon green onions, thinly sliced
- • 3 eggs, beaten
- • 1 cup fresh bean sprouts
- • 1/2 cup roasted peanuts, finely chopped
- • 1 lime, cut into wedges
- • 1/4 cup fresh cilantro leaves
CREAMY CORN POLENTA
By avpeters
In a large pot add milk and cream along with thyme and garlic
- • 1 1/2 cups polenta or yellow cornmeal
- • 1 cup heavy cream
- • 2 cups milk
- • 4 fresh thyme sprigs
- • 2 cloves fresh garlic, peeled and smashed
- • 1/2 cup chicken stock
- • 1 1/2 tablespoons unsalted butter
- • 1/4 cup freshly grated Parmigiano-Reggiano
- • Kosher salt and freshly ground black pepper
SOUTHERN SHRIMP BOIL
By avpeters
In a small stock pot, heat oil over medium heat
- Garlic Bread:
- • 3 tablespoons vegetable oil
- • 10 ounces andouille sausage, cut into 1-inch rounds
- • 1 1/2 cups cippolini onions, peeled, halved
- • 1 pound baby artichokes (about 8 small), trimmed and halved
- • 1 jalapeno, diced
- • 3 quarts water
- • 1 pound small red potatoes
- • 3 tablespoons shrimp boil spice (recommended: Old Bay)
- • 1 tablespoon kosher salt
- • 3 bay leaves
- • 1 teaspoon hot sauce
- • 1 teaspoon ground black pepper
- • 2 ears of corn (about 1 pound), cut into thirds
- • 1 pound (16/20 count) shell-on shrimp, deveined
- • 3 green onions, sliced for garnish
- • Garlic bread, recipe follows
- • 2 sticks butter, softened
- • 2 cloves garlic, minced
- • 1 scallion, minced
- • 1 tablespoon Parmesan
- • 1 tablespoon finely chopped parsley leaves
- • Hot sauce, to taste
- • Salt and freshly cracked black pepper
- • 1 French baguette
MCALISTER POTATOES
By avpeters
In small mixing bowl combine sour cream, peppadew peppers, and white wine
- • 1 cup sour cream
- • 1/2 cup peppadew peppers, chopped
- • 1/4 cup white wine
- • 3 pounds baby Yukon potatoes
- • 2 tablespoons kosher salt, plus more for seasoning
- • 3/4 pound bacon, diced
- • 2 yellow onions, diced
- • 4 tablespoons olive oil, divided
- • 2 tablespoons kosher salt
- • 1 teaspoon freshly ground black pepper
- • 3 tablespoons grated Parmesan
ORANGE AND PINEAPPLE BEEF
By avpeters
Put an oven rack in the center of the oven
- Sauce:
- • Vegetable oil cooking spray
- • 3 tablespoons vegetable oil
- • 1 (4 to 5-pound) beef tenderloin, trimmed
- • Kosher salt and freshly ground black pepper
- • 1 (20-ounce) can pineapple chunks in heavy syrup
- • 1 cup orange juice
- • 1/4 cup fresh lemon juice (from 1 large lemon)
- • 1/4 cup low-sodium soy sauce
- • 3 tablespoons sugar
- • 1 tablespoon arrowroot
- • 3 cloves garlic, coarsely chopped
- • 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- • 1/2 teaspoon kosher salt, plus extra for seasoning
- • Garnish: orange slices, optional
MINI PORK TENDERLOIN CLUB
By avpeters
Preheat oven to 425 degrees F
- Aioli:
- • 2 tablespoons smoked paprika
- • 1 tablespoon lemon pepper
- • 1 tablespoon kosher salt
- • 1 pork tenderloin, trimmed
- • 2 tablespoons grapeseed oil
- • Aioli, recipe follows
- • 12 mini dinner rolls
- • 9 slices bacon, cooked crisp
- • Bibb lettuce
- • Spicy pickles
- • 1/4 cup mayonnaise
- • 1/4 cup whole-grain mustard
- • 1/2 lemon, juiced
- • 1 tablespoon freshly chopped rosemary leaves
- • 1 tablespoon minced garlic
- • Pinch salt
- • Pinch coarse ground black pepper
DRAGON'S BREATH CHILI
By avpeters
In large stock pot over high heat, add butter and bacon grease
- • 2 tablespoons butter
- • 3 tablespoons bacon grease, or canola oil
- • 2 red bell peppers, diced (about 2 cups)
- • 2 jalapenos, minced (about 2 tablespoons)
- • 3 Anaheim chiles, roasted, peeled, chopped
- • 3 poblano chiles, roasted, peeled, chopped
- • 2 yellow onions, diced (about 2 cups)
- • 1 head garlic, minced (about 1/4 cup)
- • 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- • 2 pounds ground beef, coarse grind
- • 1 pound bulk Italian sausage
- • 2 teaspoons granulated onion
- • 2 teaspoons granulated garlic
- • 3 tablespoons chili powder
- • 2 teaspoons hot paprika
- • 2 teaspoons ground cumin
- • 2 teaspoons ground coriander
- • 2 teaspoons cayenne pepper
- • 2 teaspoons kosher salt
- • 2 teaspoons freshly ground black pepper
- • 2 cups tomato sauce
- • 1 cup tomato paste
- • 12 ounces lager beer
- • 1 cup chicken stock
- • 2 (15.5-ounce) cans pinto beans, with juice
- • 2 (15.5-ounce) cans kidney beans, with juice
- • Double-Fried French Fries, recipe follows
- • Saltine crackers, for garnish
- • 1 bunch green onions, thinly sliced
- • 1 cup shredded Cheddar
MEXICAN POT ROAST TACOS
By avpeters
For the simple salsa: Season all sides of the beef with a fair amount of salt and pepper
- For the simple salsa:
- • 2 pounds beef shoulder
- • Kosher salt
- • Freshly ground black pepper
- • Extra-virgin olive oil
- • 2 cloves garlic, smashed
- • 1 large onion, sliced
- • 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
- • 1 tablespoon ancho chile powder
- • 1 tablespoon cayenne pepper
- • 1 tablespoon ground cumin
- • 3 bay leaves
- • Vegetable oil, for deep frying
- • 6 fresh medium corn tortillas
- • Kosher salt
- • 3 cups finely shredded white cabbage
- Guacamole, recipe follows
- • 1/4 bunch fresh cilantro leaves
- • 1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
- • 1 small red onion, roughly chopped
- • 1 Serrano chile
- • 1 garlic clove, roughly chopped
- • 2 limes, juiced
- • 1/2 cup chopped cilantro leaves
- • Kosher salt
- • Freshly cracked black pepper
- • Extra-virgin olive oil, for drizzling
- Guacamole:
- • 6 ripe avocados
- • 3 limes, juiced
- • 1 medium yellow onion, chopped
- • 1 garlic clove, smashed then minced
- • 2 serrano chiles, cut into rounds
- • 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- • Extra-virgin olive oil
- • Kosher salt
- • Freshly ground black pepper