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Recipes
Rice Pilaf with Sage, Parmigiano & Prosciutto
By Snook
Tip: Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil a...
- 2 Tbs. extra-virgin olive oil
- 1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
- 4 Tbs. unsalted butter
- 3 Tbs. chopped fresh sage
- 4 large cloves garlic, minced (2 Tbs.)
- 3 large shallots, thinly sliced (1 scant cup)
- 1-1/2 cups long-grain white rice
- 1 tsp. kosher salt; more as needed
- 1 cup dry white wine
- 1-1/2 cups low-salt chicken broth
- 2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)
Chicken: Stacked Green Chile Enchiladas
By Snook
Tip: Variation: Use small gratin dishes to make individual servings
- 2 boneless, skinless chicken breast halves
- 3 Tbs. olive oil; more as needed
- Kosher salt and freshly ground black pepper
- 12 small (5-1/2- to 6-inch) corn tortillas
- 6 oz. grated Monterey Jack cheese (2 lightly packed cups)
- Chopped fresh cilantro for garnish (optional)
- Green Chile Sauce
- 7 to 8 oz. tomatillos (about 5 medium)
- 1 qt. homemade or low-salt chicken broth
- 1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped
- 2 tsp. minced yellow onion
- 1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
- 1 clove garlic, minced
- 1/2 tsp. kosher salt; more to taste
- 1/4 tsp. ground white pepper
- 2 Tbs. cornstarch, dissolved in 2 Tbs. water
- Your favorite hot sauce (optional)
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme
By Snook
To cook the onions: In a medium skillet, heat the olive oil over medium heat
- For the onions:
- 2 Tbs. olive oil
- 2 medium onions (14 oz. total), thinly sliced
- 2 cloves garlic, minced
- To assemble the gratin:
- 1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
- 3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
- 3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
- 3 Tbs. olive oil
- 1/4 cup fresh thyme leaves
- 1 tsp. coarse salt
- 1-1/4 cups freshly grated parmigiano reggiano
- Freshly ground black pepper to taste
Cod: Roasted with Basil Pesto & Garlic Breadcrumbs
By Snook
Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp
- 1 large ripe tomato, cored and sliced very thinly (about 1/8 inch)
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1-1/2 cups coarse fresh white breadcrumbs (from about 4 slices of bread, trimmed of crusts)
- 1 small clove garlic, minced
- 1-1/2 lb. cod or haddock, rinsed, patted dry, and cut into 4 even portions
- 2/3 cup Basil Pesto
Breakfast Casserole
By Snook
Break up the sausage in a skillet and cook thoroughly, drain
- 1 1/2 lb bulk pork sausage (hot)
- 9 eggs
- 3 c milk
- 1 1/2 t dry mustard
- 1 t salt
- 3 slices white bread, cubed
- 1 1/2 c grated sharp cheddar cheese
Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs
By Snook
Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs
- 1/2 cup fresh breadcrumbs
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- Finely grated zest of one Meyer lemon
- 1/4 cup fresh Meyer lemon juice
- 1/4 cup heavy cream
- 2 lb. fresh green beans, trimmed
Potatoes: Crispy, Smashed & Roasted
By Snook
Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inc...
- 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
- 2-3/4 tsp. kosher salt
- 1/2 cup extra-virgin olive oil
Tilapia: Moroccan-Style with Cumin, Mango and Cilantro
By Snook
Season both sides of tilapia fillets with salt and black pepper
- 4 (5-ounce) tilapia fillets
- Salt and ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon olive oil
- 1 ripe mango, diced
- 1/4 cup chopped fresh cilantro leaves
Asparagus: Grilled with Parsley-Tarragon Chimichurri
By Snook
Prepare a high gas grill or charcoal fire
- 2 lb. asparagus, trimmed of tough, woody stems
- 2 Tbs. extra-virgin olive oil
- Kosher salt
- 2 medium cloves garlic
- 1 cup loosely packed fresh parsley leaves and tender stems
- 1/3 cup extra-virgin olive oil
- 1/4 cup loosely packed fresh tarragon leaves
- 1 Tbs. Champagne vinegar
- 1/4 tsp. crushed red pepper flakes
- USE LESS OIL
Quinoa With Garlic, Pine Nuts and Raisins
By Snook
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper