Mhatkinson's profile page
Recipes
Spicey Peanut Dip
By mhatkinson
Put all ingredients in food processor and blend till smooth but flecks of green still remain
- 1 cup unsweetened smooth peanut butter
- 1 bunch scallions coarsely chopped
- 1/2 cup chopped cilantro
- 2 serrano chilies minced (can use 1 jalepeno and 1/4 t red chili flakes)
- 1 tablespoon soy sauce
- Juice and zest of 2 lemons
- (I like to add toasted sesame oil to taste also)
Perfect Maryland Crab Cakes
By mhatkinson
Trim the crusts from the bread; discard, or reserve for another use
- 4 slices soft white bread
- 1 1/2 tablespoons dry white wine
- 2 cups backfin crabmeat from a refrigerated tin
- Salt
- 2 cups jumbo lump crabmeat from a refrigerated tin
- Maryland crab seasoning, to taste
- 2 eggs, beaten
- 1/2 tablespoon fresh lemon juice
- 1/8 cup melted unsalted butter
- 4 tablespoons thick mayonnaise
- Lard
- Vegetable oil
Feta and Sun-Dried Tomato Torta
By mhatkinson
Can be prepared up to 5 days in advance and refrigerated, or freeze for up to 3 months
- For Pesto:
- 2 cups basil leaves
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup olive oil
- For Torta:
- 1/2 pound unsalted butter, cut into pieces
- 1/4 pound feta cheese, crumbled
- One 8-oz package cream cheese at room temp.
- 2 cloves garlic, minced
- 1 shallot, minced
- Ground white pepper and/or Tabasco
- 1/2 cup pine nuts
- 8 oz sun-dried tomatoes, softened and minced
- 2-4 tablespoons dry vermouth
Blackberry Crumble Pie
By mhatkinson
Preheat the oven to 350 degrees
- For the Pie Crust:
- 1 1/4 cups flour
- 1 teaspoon salt
- 4 ounces cold unsalted butter
- 1/4 cup ice water
- For the filling:
- 4 cups fresh blackberries
- 1/2 cup sugar
- 1/4 cup flour
- 2 teaspoons lemon juice
- 1 tablespoon fresh minced ginger
- For the crumble:
- 1 cup flour
- 3/4 cup toasted slivered almonds
- 1/4 cup sugar
- 1 teaspoon ground cardamom
- 4 ounces melted butter
Tzatziki
By mhatkinson
Line a sieve with either a double thickness of dampened cheesecloth or linen tea towel
- Optional:
- 4 cups plain yogurt, regular or nonfat
- 2 or 3 large cucumbers, peeled and seeded
- Salt
- 2 to 4 garlic cloves (or more to taste)
- 1 tbsp fresh lemon juice
- 1 tbsp high quality olive oil
- freshly ground pepper
- 1/4 cup freshly chopped mint leaves (or to taste)
Rustic Blackberry Cobbler
By mhatkinson
Preheat the oven to 350 degrees
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon sugar
- 1 cup vegetable shortening
- 1/2 cup ice water
- 6 cups fresh blackberries
- 2 cups sugar
- 1/4 cup Grand Marnier
- 2 tablespoons flour
- 1 stick unsalted butter, cut into 1-inch cubes
- 2 scoops vanilla bean ice cream
- Fresh mint sprigs
- Powdered sugar in shaker
Marinated Zucchini Salad
By mhatkinson
Preheat oven to 450 degrees
- 4 small zucchini, scrubbed and sliced very thin using a mandoline
- 4 tablespoons extra virgin olive oil
- Fresh lemon juice to taste
- 4 tablespoons shredded fresh basil
- Hot pepper flakes to taste
Troy's Pina Mix for one drink
By mhatkinson
Mix all ingredients
- Half fill blender with ice
- 1 1/2 oz white rum (Barcardi)
- 1 oz sweet milk
- 2 oz cocoa lopez
- 1 oz coconut rum
- 3 to 4 oz pineapple juice
Hidden Valley Ranch Oyster Crackers
By mhatkinson
Combine Hidden Valley Ranch mix and oil; add dill weed, garlic powder, and lemon pepper
- 12 to 16 oz plain oyster crackers
- 1 pkg Hidden Valley Ranch Buttermilk
- Recipe Original Ranch Salad Dressing Mix
- 1/4 tsp lemon pepper
- 1/2 - 1 tsp dill weed
- 1/4 tsp garlic powder
- 3/4 - 1 cup salad oil
Milanese Sweet-and-Sour Onions
By mhatkinson
To peel onions, cut a small x in the root end of each onion
- 3 pounds pearl onions
- 3 tablespoons unsalted butter
- 1 cup golden raisins
- 1/4 cup while wine vinegar
- 2 teaspoons sugar
- Salt
- Freshly ground black pepper