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Mod Squad Martha's Recipes from Williams-Sonoma Demonstrations!

December 16, 2017

*from https://modsquadmartha.com/recipes/ *

 

Let me introduce y'all to Melissa Ann Barton! She is one of my best friends and the owner of Mod Squad Martha. She spent a lot of time cooking for superstars in the entertainment industries, and now has a line of rubs, vinaigrettes and marinades. She discovered what recipients were the biggest hits, and bottled them up for us all to enjoy!

 

 

Bluebird Burger

Ingredients

  • 1 lb hamburger meat (I prefer 85%, but they can be done with as lean as 93%)

  • 1/2 cup Mod Squad Martha Bluebird Vinaigrette 

  • 1/4 bunch fresh cilantro, chopped

  • 6-7 slices of thick applewood smoked bacon baked and chopped (you want it to be chewy rather than crunchy)

  • Smoked Gouda or Manchego cheese, shredded

  •  

    1 tsp each of sea salt, course black pepper, granulated garlic and granulated onion

  • Hamburger buns

 

Directions

  1. Mix all ingredients together well. 

  2. Form either slider or full size burgers. 

  3. Push a hole in the top of the patty, fill with a small ball of shredded cheese, and push meat back over to cover. 

  4. Cook burgers immediately or let them sit in your refrigerator (the longer they sit, the more flavor they take on)!

  5. Brush the inside of your buns with olive oil and quickly grill before serving.

Music Row Moroccan Salmon

  • One 2-3 pound side of salmon

  • One bottle Mod Squad Martha Music Row Moroccan Salmon Rub and Marinade

  • 1/4 bunch fresh cilantro chopped

  • Red, yellow and/or orange peppers chopped

Generously cover top side of salmon with the rub and press into the salmon. I usually put it in a ziplock and refrigerate for 20 or more minutes. After letting rub sit, pour bottle of marinade over salmon and marinate for 20 or more minutes. With both the rub and marinade, the longer it marinates, the more intense the flavor. Place salmon in a pan or glass dish and pour marinade over it. Bake at 350 degrees for 20-25 minutes. Remove and sprinkle with chopped cilantro and peppers. Be sure to serve with all the sauce.

 

Chive Jive Salad

  • 1 pound mixed greens

  • 1 tart Granny Smith Apple peeled and sliced

  • 3/4 cup freshly grated manchego cheese or crumbled goat cheese

  • 1/2 cup spiced pecans

  • Mod Squad Martha Chive Jive Dressing and Finishing Sauce

     

Simply toss and enjoy! You can top it with your favorite proteins, even some chickpeas, too. 

 

XO, 

Lauren Furey 

—Now We’re Cookin’ 

 

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