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Recipes
Grilled Cheese with Mascarpone, Parmigian-Reggiano and Gorgonzola
By Martikibird
Heat skillet over medium-low heat
- 1/4 cup plus 2 tablespoons port wine
- 1/4 cup plus 2 tablespoons water
- 8 red and green seedless grapes, halved
- 2 ounces dried cranberries
- 2 ounces mascarpone cheese
- 1 tablespoon honey, plus more to taste
- 2 large slices walnut-raisin bread
- 2 ounces Parmigiano-Reggiano cheese, sliced very thin
- 2 ounces gorgonzola cheese, crumbled
- 1 ounce roasted walnut pieces, chopped to a crumb consistency
- Extra-virgin olive oil
Red Tide (edit)
By Martikibird
Shake ingredients hard with ice cubes
- 2 oz. Appleton 12
- 3/4 oz. lime juice
- 3/4 oz. grenadine
Pepperjack grilled cheese with cilantro-garlic oil
By Martikibird
For cilantro-garlic oil: Small bunch of cilantro, washed, stems removed 3 garlic cloves, peeled 3 tablespoons ex
- For cilantro-garlic oil:
- Small bunch of cilantro, washed, stems removed
- 3 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- Salt
- For the sandwich:
- 2 teaspoons olive oil
- 1 large yellow or red bell pepper, tops cut off, cut into quarters and seeded
- 4 slices whole wheat Italian bread
- 4 to 6 slices pepperjack cheese, halved
Italian Grilled Cheese
By Martikibird
To make the pesto, combine ingredients in a food processor and process until smooth
- For sun-dried tomato pesto:
- 1 cup sun-dried tomatoes
- 1/2 cup extra-virgin olive oil
- Pinch of sea salt
- Fresh ground black pepper, to taste
- For basil dressing:
- Leaves from small bunch of basil
- 1/2 cup extra virgin olive oil
- Pinch of sea salt
- Freshly ground black pepper, to taste
- For sandwich:
- 2 slices focaccia bread, preferably with rosemary, each cut in a 4-inch square
- 8 slices fresh mozzarella, cut about 1/4 inch thick
- 4 slices fontina cheese
Brie, apricot and cracked black pepper grilled cheese
By Martikibird
Heat a 10-inch non-stick pan over low heat
- 4 slices walnut-raisin bread
- 6 ounces brie, thinly sliced into 6 pieces , each 1 ounce and about 4 inches long and 1/4-inch thick
- 1/2 teaspoon cracked black pepper
- 2 heaping tablespoons apricot preserves, preferably Harvest Song brand
- 4 teaspoons butter, room temperature
Stir-Fry Vegetables with Soba
By Martikibird
A satisfying, healthy lunch or light dinner
- Garnish:
- 1 packet of soba
- 1 teaspoon table salt
- 1 teaspoon sesame oil
- 3 scallions, white parts sliced into 2-inch pieces on an angle, greens chopped fine
- 2 teaspoons oil for wok
- 2 cloves garlic
- 1/4 cup peeled, sliced ginger
- 1 cup carrots, sliced thinly on an angle (about 2 medium)
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup baby bok choy, sliced lengthwise
- 1 tablespoon tamari
- 2 teaspoons toasted white sesame seeds
- 2 tablespoons fresh cilantro (optional)
- Tamari
- Japanese ground hot pepper
Queen's Park Swizzle
By Martikibird
Kevin Dea's Queen's Park swizzle, as served at the Blue Lory's "Adventures in Paradise" May 2009 Luau
- 2 oz dark rum (Lemon Hart 80)
- 1/2 oz strong simple syrup preferably Demerara
- 4-5 mint leaves, plus sprig to garnish
- 2-3 dashes of Angostura bitters
- lots of crushed ice
Steamed Fish with Fennel, Parsley, and Capers
By Martikibird
Place fennel, onion, and lemon juice in a medium saucepan with a tight fitting lid; cover vegetables with 1 inch of...
- Garnish:
- 1 fennel bulb, thinly sliced
- 1/4 medium white onion, thinly sliced
- 1/2 lemon, juiced
- 2 4-6oz. portions of striped bass, halibut or similar fish
- 1/2 teaspoon sea salt
- Coarse black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon capers, rinsed
- 2 tablespoons extra-virgin olive oil
- Additional olive oil
- Chopped fresh parsley
- Red pepper flakes
- Lemon wedges
- Side:
- 2 cups prepared brown rice
Jasper's Jamaican (edit)
By Martikibird
Shake ingredients hard with ice cubes
- Garnish:
- 1 1/2 oz. gold Jamaican rum
- 1/2 oz. allspice liqueur
- 1/2 oz. lime juice
- 1/2 oz. simple syrup
- Fresh grated nutmeg
Steamed Wild Salmon with Fennel and Dill
By Martikibird
Prepare steamer: lightly oil steamer basket insert; set aside
- 2 4-6oz. skinless wild salmon fillets
- 1 fennel bulb cut into wedges
- 1/2 lemon
- 1/4 cup fennel fronds, chopped fine
- 1/4 cup fresh dill, chopped fine
- 1 shallot, minced
- 2 teaspoons extra-virgin olive oil
- Fresh lemon juice, to taste
- Salt
- Coarse ground black pepper
- Additional lemon wedges, for serving