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Recipes
Roasted Salmon with Smoked Paprika & Spinach
By 1martiniup
1. Mix juice,2 tbsp oil,1 tbsp thyme in glass dish
- 1/4 cup orange juice
- 2 tbsp. olive oil
- 2 tsp. Thyme Leaves, divided
- 2 lb salmon fillets
- 1 tbsp. brown sugar
- 1 tbsp. Smoked Paprika
- 1 tsp. Cinnamon
- 1 tsp. grated orange peel
- 1/2 tsp. Sea Salt
- 1 bag(10oz) Spinach leaves
- 1 tsp. olive oil
Grilled Scallops with Pineapple Peach Salsa
By 1martiniup
1. Thread scallops on skewers, 5 on each
- SALSA:
- 1 pound medium to large scallops
- 1 tablespoon fresh ginger or mint leaves - chopped
- 1 tablespoon fresh rosemary - chopped
- olive oil
- fresh ground black pepper
- salt to taste
- 2 whole peaches - pitted, diced
- 1 sweet red pepper - seeded, chopped
- 1 jalapeno - seeded, chopped
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro - chopped
- 1/2 red onion - chopped
- 15 ounces canned crushed pineapple - drained
- Mix all ingredients together. Serve immediately. Refrigerate any leftovers
One Pot Pasta
By 1martiniup
In a heavy pot, cook the pasta in a large amount of salted water until just al dente
- 6-8 ounces Penne (or your favorite shape) pasta
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 shallot, peeled and sliced
- 5-6 miniature sweet peppers, cut in half and seeded
- 2 cups chopped chard or kale
- 1/2 cup toasted chopped walnuts
- 1 cup coarsely chopped basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2-3/4 cup chevre cheese
- 1/2 cup vegetable or chicken stock
- Salt and freshly cracked black pepper
Shrimp
By 1martiniup
How long to brine raw shrimp: It is possible to end up with meat that's too salty for your taste
- 2 lbs Shrimp
- 1/4 cup kosher or coarse salt
- 1/4 cup sugar
- 1 cup boiling water
- 2 cups ice
Caramelized Corn With Fresh Mint
By 1martiniup
1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes
- 4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
- 1 stick (4 ounces) unsalted butter
- 1/2 cup chopped fresh mint
- Salt.
Roasted Cauliflower With Lemon Brown Butter and Sage Salt
By 1martiniup
1. Heat oil in a small pan until rippling
- 1/4 cup olive oil
- 1/4 cup sage leaves, loosely packed
- 1 tablespoon coarse salt, more for tossing
- 3 heads cauliflower, cut into florets
- 1 About 1 teaspoon table salt
- 6 tablespoons unsalted butter
- 1 lemon, zest finely grated.
Two-Way Chanterelle and Pear Bread Stuffing
By 1martiniup
Time: One hour plus 24 hours for drying bread 1
- 1 large loaf Pullman or other firm white bread
- 1 pound chanterelle mushrooms
- 1/3 pound pancetta, diced small
- 10 tablespoons butter, more for greasing muffin tins
- 1 large chopped onion
- 1/4 cup minced shallots (about three)
- Salt and freshly ground black pepper
- 1/3 cup white wine
- 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
- 1 teaspoon sugar
- 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
- 1/4 cup minced chives
- 1/3 cup chopped Italian parsley
- 2 cups turkey stock.
Filipino-Style London Broil
By 1martiniup
1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press
- 2 * 2 medium-size lemons
- 1 * 1 cup soy sauce
- 1/2 * 1/2 cup distilled white vinegar
- 1/2 * 1/2 cup vegetable oil
- 1 * 1 medium-size onion, finely chopped
- 3 * 3 cloves garlic, finely chopped
- 3 * 3 bay leaves, crumbled
- 1 * 1 tablespoon coriander seed
- 1 * 1 teaspoon black pepper
- 1 * 1 flank steak or piece of sirloin or top or bottom round steak
70-Minute Roast Turkey
By 1martiniup
1. Heat oven to 450 degrees
- 1 * 1 8- to 12-pound turkey
- 10 * 10 garlic cloves, peeled and lightly crushed, more to taste
- 1 * 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
- 1/3 * 1/3 cup extra virgin olive oil or butter
- * Salt and pepper to taste
Marinade Uncle Bill's Soy-Ginger
By 1martiniup
1.In a mixing bowl, mix together all ingredients except beer; stir well
- 1/2 * 1/2 cup soy sauce
- 1/4 * 1/4 cup pancake syrup
- 6 * 6 garlic cloves, minced
- 1 * 1 tablespoon finely grated
- fresh ginger-root
- 1 * 1 teaspoon dry mustard
- 1/2 * 1/2 teaspoon sesame oil
- 1/8 * 1/8 teaspoon Tabasco sauce or red hot pepper sauce
- 3/4 * 3/4 cup beer or red wine,
- of your choice