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Recipes
Gazpacho
By martsalmon
Prep Time:20 min Level: Easy Yield: 4 to 6 servings
- Ingredients
- nocoupons
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
Butter Poached Lobster Shooters
By martsalmon
Directions Cook's note: This MUST be served warm Reserve 1 cup of clarified butter and try to keep warm
- Ingredients
- 4 pounds salted butter, clarified
- 4 to 6 fresh Maine lobster tails
- 3 garlic cloves
- 4 fresh lemons, juiced
Chilled gazpacho
By martsalmon
Makes 6 servings
- INGREDIENTS
- • 2 pounds ripe tomatoes (about 6), coarsely chopped
- • 1 cup chicken stock
- • 1 cup reduced-sodium 100% organic vegetable juice cocktail
- • 1/3 cup red wine vinegar
- • 1/2 cucumber, peeled, seeded and coarsely chopped
- • 1/2 red bell pepper, seeded and coarsely chopped
- • 1 5-inch piece baguette bread, crust removed
- • 1 shallot, coarsely chopped
- • 1 garlic clove, bruised
- • 1/2 teaspoon ground coriander
- • 1/2 teaspoon ground cumin
- • Salt and freshly ground black pepper
- • 1/2 cup finely diced peeled seeded cucumber, for garnish
- • 3 teaspoons extra-virgin olive oil
Peppermint Bark Recipe
By martsalmon
Directions Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller
- Ingredients
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional (Paula says use about 2 teaspoons, to your taste)
Peppermint Bark Recipe
By martsalmon
Directions Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller
- Ingredients
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional (Paula says use about 2 teaspoons, to your taste)
Sweet potato cobbler
By martsalmon
Cut potatoes into fairly small pieces and place in a deep dish
- 3 1/2 cups cut-up sweet potatoes
- 1 1/4 cup sugar
- 1 1/4 teaspoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 dash cinnamon (optional)
- 1 1/4 cup water
- 3/4 stick butter or margarine
- ***Pastry***
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup margarine
- 3 tablespoons ice water
Oven-Roasted Root Vegetables
By martsalmon
Directions Place 2 baking sheets in the oven and preheat to 425 degrees F
- Ingredients
- 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
- 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips (about 8 ounces)
- 1 head garlic, cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Jerk Rubbed Rib-Eye with Green Papaya Relish
By martsalmon
Directions Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon sa...
- Ingredients
- 1 medium red onion, coarsely chopped
- 4 green onion, coarsely chopped
- 1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
- 1 (2-inch) piece fresh ginger, coarsely chopped
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 (1-pound, 2-inch thick) boneless rib-eye steaks
- 1 recipe Green Papaya Relish, recipe follows
Red Velvet Cheesecake
By martsalmon
Directions: Line the bottom of a 9-inch springform pan with a round of parchment paper
- Ingredients:
- For the crust:
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup butter, melted
- 1 tbsp. sugar
- For the cheesecake:
- 3 (8 oz.) packages cream cheese, at room temperature
- 1 1/2 cups sugar
- 4 large eggs, lightly beaten
- 3 tbsp. unsweetened cocoa powder, sifted
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- 2 (1 oz.) bottles red food coloring
- For the topping:
- 4 oz. cream cheese, at room temperature
- 2 tbsp. butter, at room temperature
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
Red Velvet Cheesecake
By martsalmon
Preparation Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture i...
- Worthy of a Special Occasion Rate the Recipe Read Reviews (17)
- Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs. The cheesecake's deep red filling and snowy topping is wonderfully dramatic. Fresh mint sprigs add a pop of Christmas color.
- Yield
- Makes 8 to 10 servings
- Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup butter, melted
- 1 tablespoon granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 (1-ounce) bottles red food coloring
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs