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Recipes
Pho (Traditional Vietnamese Noodle Soup)
By Martikibird
Because of pho's large mix of ingredients, it seems that no two batches taste exactly alike
- For the broth:
- 10 pounds beef bones
- 2 pounds stewing beef, such as chuck, rump or brisket
- 2 yellow onions roasted and peeled
- 2 knobs ginger, about 8 ounces total, roasted and peeled
- 10 to 12 dried cloves
- 8 to 10 star anise pods
- 2 cinnamon sticks
- Cardamom pods or fennel seeds (optional)
- Fish sauce, to taste
- Sugar (preferably yellow rock sugar), to taste
- Salt, to taste
- For serving:
- 1/2 pound bean sprouts, blanched, plus raw sprouts for garnish
- 2 pounds dried of fresh banh pho noodles, soaked 25 to 20 minutes in hot water
- 1 pound eye round or sirloin, sliced to about 1/16-inch thickness against the grain (see note)
- Scallions, sliced into thin rings, to taste
- 1 red onion, thinly sliced
- 2/3 cup cilantro or Thai basil, plus more for garnish (optional)
- Jalapeño, thinly sliced (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
- Thai red chili sauce (optional)
- Thai plum sauce (optional)
Light & Healthy Lunch Salad
By Martikibird
At about 350 calories, this versitle and economical salad s a great way to use up leftover grilled chicken, salmon ...
- Dressing:
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1-2 teaspoons fresh-chopped herbs of choice
- 1/2 teaspoon chopped shallots *OR* 1 teaspoon chopped scallions
- Black pepper
- Salad:
- 2 cups salad greens of choice
- 3 oz. grilled or steamed chicken or salmon, shredded *OR* 1/2 cup baked tofu or tempeh, cubed
Blood of the Kapu Tiki
By Martikibird
Fill a pitcher with crushed ice and add ingredients
- Garnish:
- 10 ounces Gold Puerto Rican rum
- 1/2 teaspoon Pernod
- 3 ounces fresh lime juice
- 3 ounces fresh grapefruit juice
- 3 ounces grenadine
- 3 ounces simple syrup
- 3 dashes Angostura bitters
- Orange wheels
- Lime wheels
Kapu Tiki Bloodbath
By Martikibird
The Blood of the Kapu Tiki sized up for a crowd
- Garnish:
- 40 ounces Gold Puerto Rican rum
- 2 teaspoons Pernod
- 12 ounces fresh lime juice
- 12 ounces fresh grapefruit juice
- 12 ounces grenadine
- 12 ounces simple syrup
- 12 dashes Angostura bitters
- 20 ounces still or sparkling water
- Orange wheels
- Lime wheels
Grilled Yellowfin Tuna
By Martikibird
"This is definitely a late winter type of dish," says Chris Albrecht, executive chef of Eno Terra in Kingston, NJ
- Garnish:
- 4 ea 6 oz yellowfin tuna steaks
- 1 tsp ea three peppercorns: pink, white and black (ground slightly coarse)
- 12 oz celery root, peeled and cut into 1/2" cubes
- 8 oz heavy cream
- 2 cups escarole, washed well, cut into 1" ribbons
- 1 pounds black beluga lentils
- 1 med white onion, cut in half
- 1 fennel bulb, cut in half top to bottom
- 1 celery stalk
- 1 head garlic
- 8 sprigs thyme
- 1 bay leaf
- 1 cup assorted mushrooms
- to taste Kosher salt
- Sea salt
- 2 tbs lemon olive oil
- 4 sprigs chervil
Jet Pilot
By Martikibird
From Sippin' Safari
- 1 oz dark Jamaican rum
- 3/4 oz gold Puerto Rican rum
- 3/4 oz 151-proof demerara rum
- 6 drops Herbsaint or Pernod
- 1/2 oz lime juice
- 1/2 oz grapefruit juice
- 1/2 oz cinnamon syrup
- 1/2 oz falernum
- 1 dash Angostura bitters
- 4 oz crushed ice
Astro Aku Aku
By Martikibird
Blend ingredients in blender for 10 seconds
- 1 1/2 oz. gold Puerto Rican rum
- 1 oz. Lemon Hart 151
- 1 1/1 oz. lime
- 1 oz. papaya nectar
- 1/2 oz. apricot nectar
- 3/4 oz. simple syrup
- 1/2 oz. falernum
- dash Angostura bitters
- 4 oz. crushed ice
Beachcomber's Gold (Chicago)
By Martikibird
Blend ingredients in blender for no more than 5 seconds
- 1 1/2 oz. light Puerto Rican rum
- 1/2 oz. French vermouth
- 1/2 oz. Italian vermouth
- 6 drops (1/8 teaspoon) Pernod
- Dash Angostura bitters
- 1/4 cup crushed ice
Broiled Mackerel with Cucumbers-Radish Salad
By Martikibird
Preheat broiler. Season non-skin side of fillets lightly with a couple of dashes of tamari and rice wine vinega...
- Salad:
- 2 4-6 oz. mackerel or bluefish fillets, skin on
- Couple of dashes of tamari
- Couple of dashes of rice wine vinegar
- Olive oil, for brushing
- 1/2 English cucumber, peeled, cut in half, seeds removed and cut into 1/2" chunks
- 4 About 4oz. radishes, tops and bottoms removed, quartered
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon sea salt
- Red-pepper flakes, to taste
Jack's Gin Sour
By Martikibird
Shake, strain into cocktail glass
- Garnish:
- 2 oz. Tanqueray 10 gin
- 3/4 oz. lime
- 3/4 oz. 1:1 simple syrup
- Lime wheel