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Recipes
Dallas Burger
By martsalmon
See Directions
- Directions
- Bobby's Perfect Patty
- Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bul
- Spice Rub
- Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground coriander, dry mustard, ground cumin and koshe
- Coleslaw
- For the chef's easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons apple cider vinegar, and salt and pepper. Mix with 1 small shre
- Dill Pickles
- Bobby's Texan wife, Stephanie, loves brisket with pickles and slaw, so he morphed the combo into this tasty burger.
- Bobby's BBQ Suce
- Ingredients
- 2 tablespoons canola oil
- 1 Spanish onion, chopped
- 3 cloves garlic, chopped
- 1 cup ketchup
- 2 tablespoons ancho chile powder
- 1 tablespoon paprika
- 1 heaping tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 chipotle chile in adobo, chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Kosher salt and freshly ground pepper
- Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boi
- Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Brush some sauce onto the patties as they cook; spoon more on top
- Makes: 1 cup
Creamed corn
By martsalmon
DIRECTIONS Render the pancetta/bacon crisp in a sided sauté pan or small soup pot and remove 2/3rds of the fat an...
- INGREDIENTS
- • 3/4 pounds diced pancetta or good quality bacon (optional)
- • 1 cup small-diced Spanish onion
- • 2 quarts corn kernels, cut off the cob
- • 1 pint heavy cream
- • 1/2 cup chopped parsley
- • 1/3 cup quick cook polenta
- • 1 teaspoon chipotle chili puree (optional)
- • 1 cup fine-grated Parmesan cheese
- • Reserved pancetta/bacon fat
- • 2 cups panko (Japanese bread crumbs)
- • Salt and pepper to taste
Individual Mixed-Berry Pies
By martsalmon
DIRECTIONS: -------------------------------------------------------------------------------- 1
- INGREDIENTS:
- --------------------------------------------------------------------------------
- 1 cup frozen unsweetened whole strawberries, thawed
- 3/4 cup frozen unsweetened blueberries, thawed
- 3/4 cup frozen unsweetened raspberries, thawed
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
- 1 teaspoon sugar
Chicken and Cheddar Souffle
By martsalmon
Directions Special equipment: a 2-quart (8-cups) souffle dish Arrange an oven rack in the center of the oven
- Ingredients
- Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk, at room temperature
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded mild Cheddar
- 1/2 cup grated Parmesan
- 2 packed cups baby spinach leaves
- 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
- 6 egg yolks, at room temperature, lightly beaten
- 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
- 6 egg whites, at room temperat
Praline Pound Cake
By martsalmon
Directions Preheat the oven to 350 degrees F
- Ingredients
- 4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened
- 1 pound sugar (about 2 1/2 cups)
- 10 eggs, separated
- 2 teaspoons vanilla extract
- 1 pound all-purpose flour (about 3 1/2 cups)
- 1 teaspoon baking powder
- Pinch salt
- 1 teaspoon grated lemon zest
- 1 cup crumbled Creamy Pralines, recipe follows
- 2 tablespoons dark rum
Paula's Volcano Cake
By martsalmon
Cook Time55 min Level Easy Yield 8 to 10 servings
- Cream mixture:
- Ingredients
- 1-ounce softened cream cheese
- 1 stick butter, room temperature
- 2 cups 4X or 10X sugar
- Cake:
- 1 cup sweetened coconut flakes
- 1 cup pecans
- 1 (18.25-ounce) box German chocolate cake mix, prepare by following direction on box
- 10 bite-sized almond and chocolate covered candy or candy of choice
- Glaze:
- 4 tablespoons butter
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
Baked French Toast Casserole with Maple Syrup
By martsalmon
Directions Slice French bread into 20 slices, 1-inch each
- Ingredients
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Cinnamon Rolls Overnight
By martsalmon
Directions For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, ...
- Dough:
- Ingredients
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- Filling:
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- Icing:
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Fudge Brownie Bites with Cherry Mousse
By martsalmon
Cook Time20 min Level Easy Yield 25 bites
- Ingredients
- 1 (19.5 ounce) box traditional fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate morsels
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/3 cup boiling water
- 2 cups heavy whipping cream
- 2/3 cup sugar
- 1/2 cup chopped maraschino cherries
- 3 teaspoons maraschino cherry juice
- Directions
- Preheat oven to 350 degrees F. Lightly grease a 15 by 10 by 1-inch jelly roll pan.
- In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely.
- In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.
- In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hou
- To serve, pipe or spoon cherry mousse onto prepared brownies.
Strawberry Tiramisu
By martsalmon
Directions Place about 1/2-teaspoon strawberry preserves in bottom of each tart shell; set aside
- Ingredients
- 1/2 cup strawberry preserves, at room temperature
- 1 1/2 (6.3-ounce) packages miniature bite-size sweet tart shells
- 1 (8-ounce) package mascarpone cheese, softened
- 1/4 cup Limoncello or lemonade
- 2 tablespoons fresh lemon juice
- 3/4 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon lemon extract
- 2 quarts fresh strawberries, halved