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Recipes
chile-spiced skirt steak tacos
By pdav
In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle,...
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 pounds skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
Grandma Tessie's Barbecue Burgers
By pdav
Mix hamburger, 3 eggs, water, crushed crackers, salt, pepper Form into about 21 patties fry onions and pepper ...
- 3 lbs. Hamburger
- Large can tomato sauce
- Large can tomato soup (undiluted)
- 1/4 cup water
- 1 tsp salt
- 1 tsp pepper
- 3 eggs
- 21 crackers
- Onions
- Green peppers
mediterranean salad with prosciutto and pomegranate
By pdav
Toss fennel and 1 tablespoon olive oil in medium bowl
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 6 cups arugula (about 4 ounces)
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 1 1/2 tablespoons balsamic vinegar
- 2 3-ounce packages thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
bacon and cheese deviled dggs
By pdav
Put eggs into a 4-qt. pot of water and bring to a boil
- 11 11
- Share
- Photo: Todd Coleman
- MAKES 12
- 6 eggs
- 1/4 cup finely grated sharp cheddar, plus more for garnish
- 1/4 cup mayonnaise
- 2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, such as Sriracha, to garnish
tarragon-lime chicken
By pdav
Arrange chicken in a single layer in a baking dish
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1/4 cup olive oil
- 3 tbsp fresh lime juice
- 2 tsp dried tarragon
- 1/2 tsp dried oregano
Tony Puccio's Sweet and Sour Barbecue Sauce
By pdav
Mix together, bring to a boil and simmer for 30 minutes Freezable
- 1 1/2 cup sugar
- 1 1/2 cup vinegar
- 1 medium onion diced fine
- 1 clove garlic diced fine
- 2 cups beef bullion stock
- 2 small bottles ketchup ( 28 oz. Bottles)
- 2 bottles chili sauce
- 2 TBSP pickling spice
roast beef wrap with horseradish slaw
By pdav
In a medium bowl, combine the sour cream and horseradish
- 1/4 cup sour cream
- 1 tablespoon prepared horseradish
- 1 cup coleslaw mix
- 2 10-inch flour tortillas
- 2 cups flat-leaf spinach or arugula
- 6 ounces sliced roast beef
- 4 ounces sliced Cheddar
big italian salad
By pdav
In a large bowl, mash the garlic to a paste with a generous pinch of salt
- 1 garlic clove, smashed
- Salt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 large romaine heart, chopped
- 1 small head of radicchio—halved, cored and coarsely chopped
- 1/4 head of iceberg lettuce, coarsely chopped
- 1 tender celery rib, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes
- 1/4 cup pitted green olives, preferably Sicilian
- 8 peperoncini
- 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
penne with zucchini pistou
By pdav
1. Heat 2 teaspoons oil in a large skillet over medium-high heat
- 4 teaspoons extra-virgin olive oil, divided
- 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
- 1 cup packed basil leaves
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
- 2 tablespoons pine nuts, toasted
- 4 garlic cloves, chopped
- 2 cups chopped Vidalia or other sweet onion (about 1 large)
- 6 quarts water
- 1 3/4 teaspoons kosher salt, divided
- 8 ounces uncooked penne pasta
- 1/4 cup heavy whipping cream
- 1/2 teaspoon freshly ground black pepper
avocado salsa
By pdav
In a blender, combine the avocado with the water, cilantro and lime juice and season with salt
- 1 Hass avocado, cut into chunks
- 1/2 cup water
- 1/4 cup coarsely chopped cilantro leaves
- 3 tablespoons freshly squeezed lime juice
- Salt