Snook's profile page
Recipes
Squash, Skillet Collards and Winter Squash
By Snook
Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil
- 1 cup barley (regular or purple)
- 1 quart water
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 2 pounds butternut squash, peeled and diced
- 1 generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons
- 2 garlic cloves, minced
- Freshly ground pepper
- 2 teaspoons slivered fresh sage
- Lemon juice to taste
Chicken - Enchiladas
By Snook
Preheat the oven to 350 degrees F
- 9 tomatillos, husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 yellow chile (guero)
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves, loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 6 (6-inch) corn tortillas
- 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
Kale, Massaged Salad
By Snook
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons
Stew, Okra
By Snook
1. Put the oil in a deep skillet or large pot over medium-high heat
- 3 tablespoons extra virgin olive oil
- 8 pork ribs, or 4 country-style ribs or pork chops
- 1/2 pound bacon or ham, cut into chunks
- 2 small dried red chilies, optional
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons minced garlic
- 1 pound okra, trimmed and roughly chopped (frozen is fine)
- Salt and freshly ground black pepper
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 28-ounce can diced tomatoes with their juice
- Chopped fresh parsley leaves for garnish.
Crab and Corn Cakes with Lime Sour Cream
By Snook
Combine the crab, panko, corn, and 1-1/2 tsp
- 1 lb. lump crabmeat, picked over
- 1-1/3 cups panko
- 3/4 cup corn kernels, preferably fresh
- Kosher salt
- 3 large eggs, lightly beaten
- 4 cups shredded iceberg lettuce
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1 cup sour cream
- 1/4 cup vegetable oil
Shrimp Succotash
By Snook
1. Peel and devein shrimp, reserving shells
- 3/4 pound jumbo shrimp $
- 2 tablespoons olive oil, divided $
- 1 cup unsalted chicken stock $
- 8 cups water $
- 3 cups shelled fava beans (about 4 1/2 pounds unshelled beans)
- 1 cup (1-inch) diagonally cut green beans (about 1/4 pound) $
- 2 tablespoons butter, divided $
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 1/2 cups fresh corn kernels (about 3 ears) $$
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon hot sauce
- 2 tablespoons reduced-fat sour cream $
- 1/2 teaspoon freshly ground black pepper
Shrimp: Hot Garlicky with Asparagus & Lemon
By Snook
Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté bec...
- 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
- 3/4 tsp. kosher salt; more as needed
- Freshly ground black pepper
- 1 lemon
- 6 Tbs. extra-virgin olive oil
- 4 medium cloves garlic, thinly sliced
- 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 2/3 cup low-salt chicken broth
- 1/2 tsp. cornstarch
Potatoes: Papas Rellenas with Salsa Criolla
By Snook
Crispy-Fried Beef and raisin filled potatoes with traditional sauce
- potatoes:
- 1/2 lb russet potatoes
- 1/2 lb yucca
- 1 egg
- 1 t thyme, rough chopped
- s and p to taste
- 1/4 t smoky paprika
- oil for frying
- filling:
- 2 T evoo
- 1/4 lb ground beef
- 1/2 medium red onion, small dice
- 1/2 red pepper, small dice
- 2 cloves garlic, minced
- 1/2 t ground cumin
- 1 T tomato paste
- 1/4 c dry red wine
- 1/4 c sherry wine
- 1 T capers
- 1 T raisins, rough chopped
- 1 T green olives, pitted and rough chopped
- 1 scallion, sliced thin on bias
- s and p to taste
- for breading:
- 1 c flour
- 2 eggs beaten
- 2 c panko bread crumbs
- for salsa:
- 1 lg tomato
- 1 shallot, minced
- 1/4 red bell pepper, small dice
- 1 scallion, sliced thin on the bias
- 1 clove garlic, minced
- 1 t fresh oregano, rough chopped
- 2 T evoo
- 1 T white vinegar
- s and p to taste
Green Beans: Italian with Tomatoes and Balsamic
By Snook
Bring a pot of well-salted water to a boil
- Kosher salt
- 3/4 lb. haricots verts, trimmed
- 2 Tbs. olive oil
- 2 medium cloves garlic, smashed
- 2 large plum tomatoes, roughly chopped and puréed in a food processor
- 1 Tbs. balsamic vinegar
- Freshly ground black pepper
- Shavings of Parmigiano-Reggiano,for garnish (optional)
Beef Stroganoff
By Snook
Bring a large pot of well-salted water to a boil over high heat
- Kosher salt
- 1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
- Freshly ground black pepper
- 2 Tbs. canola oil
- 3 Tbs. unsalted butter
- 10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
- 1 cup finely chopped yellow onion (about half a medium onion)
- 1 Tbs. all-purpose flour
- 1 cup lower-salt beef broth
- 1 cup full-fat sour cream, at room temperature
- 1 12-oz. package wide egg noodles
- 1 Tbs. thinly sliced fresh chives