Chef Antonio Apetrior

Maple-Garlic Pork Tenderloin

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Maple-Garlic Pork Tenderloin
6 servings

What you need:

2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin

What to do:

Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Preheat grill for medium-low heat. Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior temperature is 165 degree F . Avoid using high temperatures as marinade will burn.

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Cherry Cobbler

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May 17 is Cherry Cobbler day

Cherry Cobbler
12 servings

What you need:

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour

What to do:

Preheat the oven to 350 degrees F. Place the butter in a 9×13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

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Pesto Shrimp

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May 9 is National Shrimp Day!

Pesto Shrimp Over Linguine
8 servings

What you need:

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup home- made pesto — See May 11 post on Pesto Recipe
1 pound large shrimp, peeled and deveined

What to do:

Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

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Slow Cooked Ribs

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March 27 is National World Whisky Day.

Slow Cooked Ribs
4 servings

What you need:
5 lbs. regular pork spare ribs
1 pkg au jus gravy mix
1 pkg dry ranch dressing mix
¼ cup butter, cut up

Whisky Gravy:
1/4 cup whiskey
1 tbs hot sauce
3 tbs cornstarch
¼ cup water
1 tsp Kitchen Bouquet

What to do:

Place ribs in crock of at least a 5 quart slow cooker. Mix the ranch dressing mix and the au jus mix in a small bowl. Place the butter over the ribs, trying to distribute it evenly, then sprinkle the mixed dry ingredients evenly over all. Cover on LOW for 6-8 hours (times are approximate). When ribs are done, remove them to a platter and cover to keep warm. Turn the slow cooker to HI and add the whiskey and hot sauce, stir. Mix the cornstarch and water. While stirring liquid, pour in only enough of the cornstarch mixture to thicken gravy to your personal preference. Let the gravy cook about 5 minutes. Place the ribs back in the crock pot in the whisky gravy for 5 minutes with the crock in LOW or warm. Serve ribs with some gravy on the side.


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Muffins Stuffed with Greek Yogurt Jam

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February 20 is National Muffin Day.

Muffins Stuffed with Greek Yogurt Jam
3 dozen

What you need:

6 cups all-purpose flour
3 tablespoons baking powder
1-1/2 teaspoons salt
2-1/4 cups white sugar
3 egg
3 cups milk
3/4 cup vegetable oil
2 1/4 cups of Greek yogurt
2 1/4 cups of red raspberry jam

What to do:

Preheat oven to 400 degrees standard oven 375 for convection. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. Mix yogurt and jam in a bowl. Using a pastry bag, pipe 1/2 oz. of the yogurt and jam mix into the center of each muffin. Bake for 10-14 minutes in a convection oven, 14-18 minutes for a standard oven.

Muffins Stuffed with Greek Yogurt Jam



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Croissants

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January 30 is national croissant day!

Croissant

12 servings

What you need:

1 1/4 teaspoons active dry yeast

3 tablespoons warm water

1 teaspoon white sugar

1 3/4 cups all-purpose flour

2 teaspoons white sugar

1 1/2 teaspoons salt

2/3 cup warm milk

2 tablespoons vegetable oil

2/3 cup unsalted butter, chilled

1 egg

1 tablespoon water

What to do:

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.

Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.


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Pork Chops with Strawberry Sauce

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Pork Chops with Raspberry Sauce
4 servings

What you need:

1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 6 oz. boneless pork lion chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless strawberry jam
2 tablespoons orange juice
2 tablespoon white wine vinegar


What to do:

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven. In the skillet, combine strwaberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

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Cuban Beef and Zucchini Kebabs with Mojo Sauce

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Cuban Beef and Zucchini Kebabs with Mojo Sauce
4 servings

What you need:

Mojo 4 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/2 cup orange juice
3 tablespoon fresh lime juice
2 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon dried oregano

Skewers
8 (12 inch) wooden skewers, soaked in water 30 minutes
) zucchini, cut on a long diagonal into 1/2 inch thick slices

What to do:
Mash garlic to a paste with salt using a mortar and pestle or flat side of a large knife, then whisk together with orange juice, lime juice, olive oil, cumin and oregano in a bowl. Preheat an outdoor grill to medium-high heat (375 degrees F to 450 degrees F). Thread beef on 4 skewers, leaving a little space between each piece. Put skewers on a baking sheet and sprinkle all over with salt and pepper. Thread zucchini onto 4 skewers so slices can grill cut sides down, then transfer to baking sheet. Lightly brush beef and zucchini all over with oil. Lightly oil grate and grill beef, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving platter and cover with foil to keep warm. Lightly oil grate again and grill zucchini, covered with lid, turning once, until grill marks appear and zucchini is just tender, 4 to 5 minutes total. Transfer skewers to a serving platter. Drizzle beef and zucchini with about half of sauce, and serve remaining sauce on the side.
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Scallops, Shrimp and Zucchini with Sweet Baby Ray’s Citrus Mojo Sauce Over Linguine

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Scallops, Shrimp and Zucchini with Sweet Baby Ray’s Citrus Mojo Sauce Over Linguine

What you need:
1 box of Linguine Barilla
8 oz. of Sweet Baby Ray’s Citrus Mojo Sauce
2 Zucchini, sliced on a bias
1/2 lb. of shrimp, peeled and deveined
1/2 lb. of sea scallops
3 Tablespoons of EVOO
1 small bunch cilantro, chopped (for garnish)

What to do:
Cook pasta as directed on the box and set aside. Heat EVOO in a large sauté pan. Cook shrimp until pink, stirring occasionally, about 2-3 minutes. Remove shrimp from pan. Place scallops in pan, adding more olive oil if necessary. Cook until browned, about 2-3 minutes on each side. Turn the heat down to medium and mix in shrimp, zucchini and 4 oz. of Sweet Baby Ray’s Citrus Mojo Sauce to the pan. Let it cook for 1-2 minutes. Add cooked pasta and additional sauce if needed. Plate and garnish.

 

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Spaghetti with a Korean inspired Sugo


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Spaghetti with a Korean inspired Sugo

What you need:

1 Box, Barilla Spaghetti
2 Tbsp, EVOO
2 Tbsp, Gochujang
½ Cup, Onion
2 Cloves, Garlic
¼ Cup, Celery
¼ Cup, Carrots
½ Lb. Ground Beef
½ Lb. Ground Pork
3 Tbsp, Tomato Paste
½ Cup, White wine
2 Cups, Water
¼ Cup, Soy sauce
½ Cup, Green onions, sliced
1 Tbsp, Toasted Sesame seeds

What to do:

In a large skillet sauté the garlic, carrots, celery, onion in olive oil for 5-6 minutes. Add all the meat then brown well for approximately 8 minutes. Add the tomato paste and cook for 1 minute, then deglaze with wine and soy sauce. Add the water and bring to a simmer then cook for 15 minutes over medium heat. Bring a large pot of water to a boil and cook the pasta according to the directions. Drain and toss the pasta with the sauce. Remove from the flame garnish with sesame seeds and green onions.

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