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Recipes
Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce
By Snook
Preheat the oven to 400 degrees F
- 1/2 cup golden raisins
- 1/2 cup dried cherries
- 1 cup Tawny Port
- 2 tablespoons olive oil
- 1/2 cup minced shallots
- 2 teaspoons minced garlic
- 1/2 cup fine dry breadcrumbs
- 1/2 teaspoon chopped fresh thyme leaves
- Pinch salt
- Pinch freshly ground black pepper
- 4 ounces goat cheese, crumbled
- 4 ounces prosciutto, thinly sliced
- 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
- 1 tablespoon plus 1 teaspoon vegetable oil
- Pear and Parsnip Puree, recipe follows
- Port Wine Sauce, recipe follows
- Fresh thyme sprigs, for garnish
Sausage Balls
By Snook
Preheat the oven to 375 degrees F
- Dip:
- 1 (1-pound) package ground sausage
- 3 cups baking mix (recommended: Bisquick)
- 4 cups grated sharp Cheddar
- 1/8 tablespoon pepper
- 1 cup mayonnaise
- 1 tablespoon mustard
Pork Shoulder: Slow-Roasted with Carrots, Onions, and Garlic
By Snook
Combine 2 Tbs. salt and 2 tsp
- Kosher salt and freshly ground black pepper
- 1 6-3/4- to 7-lb. boneless pork shoulder roast
- 1 large yellow onion, cut into 1/2-inch-thick rings
- 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
- 10 cloves garlic, peeled
- 1 cup dry white wine
Risotto, Corn
By Snook
For the stock: Combine all ingredients with 6 cups water in a large pot
- for stock:
- 2 corn cobs (kernels removed and reserved for risotto)
- 1 onion, cut into quarters
- 1 carrot, cut into 1-inch pieces
- 1 celery rib, cut crosswise into 1-inch pieces
- Dark green leaves from 1 leek (reserve white and light green parts for risotto)
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- For the risotto:
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, finely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup arborio rice
- 1/2 cup dry white wine
- 6 cups hot corn stock or chicken stock
- 1 1/2 cups raw corn kernels (from about 2 ears corn)
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons minced chives (optional)
Appetizer: Sweet & Spicy Nut & Pretzel Mix
By Snook
From Cooking Light December 2012
- 3 tablespoons brown sugar
- 2 teaspoons chopped fresh thyme, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper
- 1/2 cup pecans
- 1/2 cup blanched almonds
- 1 1/2 tablespoons butter
- 3 cups tiny unsalted pretzels
- 1 cup crispy rice cereal squares (such as Rice Chex)
- 2 tablespoons maple syrup
Pasta, Deconstructed Pesto
By Snook
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 cup pine nuts
- 1 lb. dried fusilli or radiatore pasta
- 6 Tbs. extra-virgin olive oil
- 8 cloves garlic, very thinly sliced
- Freshly ground black pepper
- 4 oz. coarsely grated Pecorino Romano
- 2 cups (about 2-1/2 oz.) packed sweet basil leaves or your favorite basil variety, cut into 1/2-inch-wide chiffonade (to yield about 1-1/2 cups)
Ratatouille with Feta, Green Olives, and Almonds
By Snook
Put the almonds into a large skillet over medium heat
- 1 cup whole almonds
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 1 teaspoon red chili flakes
- 3 cloves garlic, chopped
- Sea salt and freshly ground black pepper
- 1 pound feta cheese, crumbled
- 1 cup pitted green olives
- 1 bunch fresh basil, leaves hand-torn
- 1 medium onion, chopped
- 5 medium Japanese eggplant, chopped
- 3 medium zucchini, chopped
- 3 tomatoes, seeded and chopped
- 1 tablespoon capers, drained
- 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
- 1 tablespoon balsamic vinegar
Zucchini Gratin
By Snook
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Corn Bread, Cast Iron Skillet
By Snook
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Cocktail: Pineapple Mint Punch
By Snook
In a small saucepan, combine the sugar and ½ cup water; bring to a boil
- Ingredients
- 1/2 cup sugar
- 3 quarts pineapple juice
- 1 liter gin
- 1 liter club soda
- 1 cup fresh lime juice
- 1 cup fresh mint leaves
- ice, for serving