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Recipes
Traditional North Carolina Sauce
By avpeters
This would be from my mothers side of the family who are a bunch of flatlanders near the coast
- • 1 C white vinegar
- • 1 C cider vinegar
- • 1 Tbs. sugar (Hawaii style when you can)
- • 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
- • 1 Tbs. Tabasco sauce
- • 1 tsp. kosher salt
- • 1 tsp. cracked black pepper
- Makes 2 Cups
SHRIMP PHAD THAI
By avpeters
Put the noodles in a medium bowl with hot water to cover
- • 4 ounces medium-thick flat rice noodles
- • 2 tablespoons plus 1 teaspoon sugar
- • 2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
- • 2 tablespoons rice vinegar
- • 1/4 cup peanut oil
- • 2 large eggs, beaten with a pinch of salt
- • 12 ounces peeled and deveined medium shrimp
- • 3/4 teaspoon crushed red pepper flakes
- • Kosher salt
- • 4 cloves garlic, chopped
- • 2 shallots, thinly sliced
- • 1 cup cubed firm tofu (about 6 ounces)
- • 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
- • 1 1/4 cups mung bean sprouts
- • 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
- • For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)
GINGER FLANK STEAK WITH WASABI SMASHED POTATOES
By avpeters
Preheat a grill pan or indoor/outdoor grill to high
- • 2 inches fresh ginger root, peeled and grated
- • 1/4 cup tamari aged soy sauce
- • 2 limes, zested and juiced
- • 3 tablespoons vegetable oil, eyeball it
- • 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- • 2 pounds flank steak
- • 2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
- • Salt
- • 1/4 to 1/3 cup cream
- • 1 to 2 tablespoons wasabi paste - how hot do ya like it?
- • 4 scallions, root end trimmed
- • Handful cilantro leaves
CARAMELIZED ONION AND CORNBREAD STUFFING
By avpeters
Preheat the oven to 375 degrees F
- • 2 tablespoons butter
- • 2 onions, chopped
- • 6 large cornmeal muffins, cubed
- • Handful fresh sage leaves, chopped
- • 1 egg
- • 1/4 cup heavy cream
- • 1/4 cup chicken stock
- • Salt and freshly ground black pepper
CARNITAS
By avpeters
Cut the meat, with the fat, into 1-inch cubes
- • 3 pounds pork shoulder, skin and bone removed
- • Water
- • 1 tablespoon salt
- • 2 garlic cloves, roughly chop
- • 1 medium white onion, medium dice
- • 2 teaspoons ancho chile powder
- • Salt
- • Pepper
- • 12 warm corn tortillas
- • Tropical Avocado Salsa, recipe follows
- • 3 papayas, peeled, seeded, cut into small dice
- • 2 mangoes, peeled, cut into small dice
- • 3 avocados, cut into small dice
- • 1 large red onion, cut into small dice
- • 1 red jalapeno pepper, finely minced
- • 1 green jalapeno pepper, finely minced
- • 1/4 cup cilantro, roughly chopped
- • 2 large limes, juiced
- • 3 tablespoons olive oil
GUY'S COQ AU VIN
By avpeters
In a large container, pour in 1 bottle of wine and add the capon
- • 1 1/2 bottles French red wine, divided
- • 1 capon or chicken (4 pounds), cut into serving pieces
- • 6 tablespoons butter, divided
- • 6 strips bacon, chopped into 1-inch pieces
- • 1 large yellow onion, chopped
- • 3 sprigs fresh thyme
- • 3 bay leaves
- • 3 carrots, chopped into 1-inch pieces
- • 2 cloves garlic, chopped
- • 3 medium red potatoes, peeled and cut into 1-inch pieces
- • 1 (8-ounce) package white mushroom, sliced
- • 3 tablespoons all-purpose flour
CHICKEN PARMIGIANA
By avpeters
Lightly pound the chicken breasts to 1/2-inch thickness
- Tomato Sauce:
- • 4 (5-ounce) boneless, skinless, trimmed chicken breasts
- • 1/2 cup kosher salt
- • 1/2 cup sugar
- • 1 1/2 cups all-purpose flour
- • 2 eggs
- • 1/4 cup milk
- • 1 1/2 cups dried bread crumbs
- • 1 1/2 cups panko bread crumbs
- • 1/4 teaspoon dried oregano
- • 1/4 teaspoon dried basil
- • 1 teaspoon dried parsley
- • 1 teaspoon fine sea salt
- • 1/2 teaspoon freshly ground black pepper
- • 1 pound fresh mozzarella cheese, sliced
- • 1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
- • Olive oil, for frying (about 2 cups)
- • 1 pound penne rigate, cooked al dente
- • Tomato Sauce, recipe follows
- • 1/4 cup minced Italian parsley, for garnish
- • 2 tablespoons extra-virgin olive oil
- • 1 yellow onion, minced
- • 4 garlic cloves, crushed
- • 6 cups peeled and diced Roma tomatoes
- • 1 tablespoon thinly sliced fresh basil leaves
- • 1/2 tablespoon chopped fresh oregano leaves
- • Salt and freshly ground black pepper
MEXICAN KITCHEN RICE
By avpeters
In a medium sauce add oil, jalapeno, onions and tomatoes
- • 3 tablespoons canola oil
- • 1 jalapeno, chopped
- • 1 red onion, diced
- • 3 Roma tomatoes, diced
- • 2 cups long-grain rice
- • 3 ounces white wine
- • 2 teaspoons dried oregano
- • 1 teaspoon ground cumin
- • 1/2 teaspoon paprika
- • 1 teaspoon black pepper
- • 2 cups low-sodium chicken stock
- • 3/4 cup water
- • 3/4 cup tomato sauce
- • 1 teaspoon sea salt
- • 3 green onions, diced
- • 1/2 cup crumbled queso fresco (Mexican cheese)
RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA
By avpeters
Bring a large pot of salted water to a boil over high heat
- • 1 pound cheese ravioli
- • 6 ounces thinly sliced pancetta, chopped
- • 1 (15-ounce) can diced tomatoes, drained
- • 3 tablespoons olive oil
- • 1/2 teaspoon kosher salt, plus extra for seasoning
- • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- • 3 cups arugula
- • 1/2 cup thinly sliced fresh basil leaves, divided
- • 2 tablespoons butter, at room temperature
ROAST PORK TENDERLOINS WITH ESCALLOPED APPLES
By avpeters
Heat oven to 425 degrees F
- 2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
- • 2 tablespoons extra-virgin olive oil
- • 1 tablespoon grill seasoning
- • 2 teaspoons lemon zest
- • 2 tablespoons fresh chopped thyme leaves
- • 3 tablespoons butter
- • 5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
- • Salt
- • 2 tablespoons all-purpose flour
- • 2 tablespoons lemon juice
- • 2 tablespoons sugar