Snook's profile page
Recipes
Chicken Breasts: Crispy with Lemon & Capers
By Snook
You’ll need to make a double batch of breadcrumbs for this recipe
- 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
- 3/4 cup freshly grated Parmigiano-Reggiano
- 5 Tbs. capers (preferably nonpareils), rinsed, patted dry, and chopped
- 2 Tbs. chopped fresh thyme
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. Dijon mustard
- 1 lemon, zest finely grated, cut into wedges
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3-1/2 cups Toasted Breadcrumbs
Pad Thai
By Snook
Put noodles in a large bowl and add boiling water to cover
- 4 ounces fettuccine-width rice stick noodles
- 1/4 cup peanut oil
- 2 to 4 tablespoons tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, shredded (about 4 cups)
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp, pressed tofu or a combination
- 1/2 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered
shrimp and veggie scampi
By Snook
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Chicken Salad - Sonoma
By Snook
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper, to taste
- Salad
- 2 pounds boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes
- 3 stalks celery, thinly sliced
Pasta - Sausage and Cabbage
By Snook
Cook the sausage and break it up to add later
- 3 T olive oil
- 1/2 cup (or More) chopped onion
- 2 or 3 cloves of garlic chopped
- 1/2 head of cabbage (if large head) or whole if small head...cut into julienne strips. It will look like too much when you put into pan, but it really cooks down
- 10 oz can of chopped tomatoes drained (or fresh if you have)
- salt and pepper
- 3/4 Jimmy Dean's hot sausage
- Enough fusilli for the two of you and to have for left overs.
- Chicken broth
Baked Manicotti with Sausage and Peas
By Snook
Place an oven rack in the center of the oven
- Fonduta Sauce:
- Vegetable oil cooking spray
- 3/4 cup milk
- 1/2 cup heavy cream
- 6 ounces (about 3 cups) grated Pecorino Romano
- 1/4 cup chopped fresh basil leaves
- Manicotti:
- 2 tablespoons olive oil, plus extra for drizzling
- 1 pound sweet Italian sausage, casings removed
- 1 large or 2 small shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
- 1/4 cup white wine, such as Pinot Grigio
- 3/4 cup (4 ounces) frozen petite peas, thawed
- 1/2 cup whole milk ricotta
- 12 manicotti shells
- 1 (26-ounce) jar marinara sauce
- 2 cups (8 ounces) shredded mozzarella
Scallop Gratin (Coquilles St. Jacques)
By Snook
Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it
- 8 8 8 tablespoons unsalted butter, divided
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1/2 1 1/2 1/2 cups seafood stock, clam juice or low-sodium chicken stock
- 1 1 1 cup heavy cream
- 1/4 1/4 1/4 teaspoon curry powder
- to salt and freshly ground black pepper, to taste
- 3 3 1 large shallots, peeled and diced, approximately 1 cup
- 12 12 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
- 1/4 1/4 1/4 cup brandy or Cognac
- 1 1/2 1 1/2 6 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
- 1/4 1/4 1/4 cup minced flat-leaf parsley
- 5 5 5 ounces Gruyère cheese, grated
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 2 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
Pie Crust
By Snook
Directions: 1 Dice the butter and return it to the refrigerator while you prepare the flour mixture
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening (such as Crisco)
- 6 -8 tablespoons ice water (about 1/2 cup)
Soup, Lentil Beef
By Snook
Heat the oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 large onion, chopped
- 1 leek, chopped
- 6 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- 6 (14-ounce) cans beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups (about 11 ounces) lentils, rinsed
Salmon, Veggies in Parchment
By Snook
preheat to 400. combine liquid
- Salmon/Cod
- Mushrooms
- Asparagus
- 2 tbsp safflower oil
- 1 tsp sesame oil
- 2 tsp soy sauce