Friday, August 30, 2013

Enter to Win a 7" Kindle Fire HD Tablet

Enter now for your chance to win a new 7" Kindle Fire HD Tablet courtesy of the Radisson Martinique! One lucky winner will be chosen via random drawing and announced on 09/30/2013. To enter Like Us on Facebook and fill out the form.

  • 1280x800 HD display with polarizing filter and anti-glare technology for rich color and deep contrast from any viewing angle
  • Exclusive Dolby audio and dual-driver stereo speakers for immersive, virtual surround sound
  • World's first tablet with dual-band, dual-antenna Wi-Fi for over 35% faster downloads and streaming
  • High performance 1.2 Ghz dual-core processor with Imagination PowerVR 3D graphics core for fast and fluid performance
  • Over 23 million movies, TV shows, songs, magazines, books, audiobooks, and popular apps and games such as Facebook, Netflix, Twitter, HBO GO, Pandora, and Angry Birds Space
  • Integrated support for Facebook, Twitter, Gmail, Hotmail, Yahoo! and more, as well as Exchange calendar, contacts, and email
  • Front-facing HD camera for taking photos or making video calls using Skype, Facebook, and other apps

Tuesday, August 27, 2013

From the Radisson Martinique to Your Table

Salmon en Papillote

· 1 piece  8-8 oz salmon filet
·  ½ small zucchini 
·  ½ small yellow squash
·  ½ 
julienned carrot
·  ¼ sliced Spanish onion
·  ¼ julienned shallot
·  ¼ cup dry white wine
·  4 tablespoons unsalted butter, softened
·  sea salt or kosher salt
·  1/2 tablespoon fresh cracked black pepper
· 1 pcs parchment paper

1.    Preheat oven to 350 degrees F. 
2.    Season salmon fillets with some salt, grains of pepper. 
3.    Mark salmon on Grill pan
4.    Prepare 12-inch piece of parchment paper cut into 12" rounds.  
5.    Spread about a half-tablespoon softened butter on each piece of parchment. Place vegetable mixture on parchment paper; .Place salmon on top of vegetables.  Sprinkle with salt, grains of pepper, then add  wine and butter.  
6.    Fold over the top of the parchment like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes. 
7.    When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill. 

Friday, August 16, 2013

For the Love of Onion Soup...

French onion soup (Soupe à l'oignon) is an onion soup based on beef broth or beef stock and chicken stock traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.

Petit Poulet, at the Radisson Martinique, has perfected this ancient dish and has made their fabulous recipe available to the public.

Petit Poulet French Onion Soup

3 Onions, Spanish
3 ounces olive oil
3 cloves garlic
4 ounces butter...
1 bunch parsley stems
1 bunch thyme
3 bay leaf
1 quart chicken stock
1 quart veal stock
pepper - to taste
salt - to taste
4 garlic croutons
16 ounces Gruyere cheese, shredded
8 ounces Parmesan Reggiano cheese

Heat olive oil and sauté onions and garlic until transparent and caramelized, about twenty minutes. Next pour chicken and veal stocks into saucepot over onion and garlic mixture and add parsley, thyme and bay leaf wrapped in cheesecloth and cook slowly for two hours. Season soup with salt and pepper to taste and pour equally into four earthenware cups. Top off with a crouton and cover with Gruyere and Parmesan cheeses. Place bowls on a tray and broil to gratinee the cheese until well browned.

From the Radisson Martinique to your table! Enjoy!!