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Recipes
Pork: Chili-Glazed With Sweet Potato Hash
By Snook
Directions Heat broiler
- 1 pork tenderloin (about 1 1⁄4 pounds)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon chili powder
- kosher salt and black pepper
- 2 tablespoons pure maple syrup
- 2 medium sweet potatoes (about 1 pound), peeled
- 2 large shallots, chopped
- 1 5-ounce package baby spinach, chopped
- hot sauce (optional)
Green Beans: Sauté with Orange and Balsamic
By Snook
In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil
- 1/2 lb. haricots verts or thin green beans, trimmed
- 2 Tbs. olive oil
- 2 medium shallots, halved and thinly sliced (about 1/2 cup)
- 1 tsp. chopped fresh rosemary
- 1 medium yellow bell pepper, cored and sliced 1/4 inch thick
- 3 Tbs. fresh orange juice
- 1/2 Tbs. balsamic vinegar
- 1 tsp. finely grated orange zest
- 3 cups lightly packed fresh baby spinach leaves
- Sea salt and freshly ground black pepper
Pesto: Walnut Parsley
By Snook
Totally Hands On: Pasta Workshop
- 1 garlic clove
- 1/3 c parsley, rough chopped
- 3 T sage, rough chopped
- 1 c walnuts, toasted and cooled
- 1/3 c parmesan cheese, grated
- 2 T romano cheese, grated
- 1/3 c evoo
- s and p to taste
Pie Crust, Butter
By Snook
In a food processor, pulse together the flour and salt
- 1 1/4 cups all-purpose flour (150 grams)
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
Stuffing: Gran's
By Snook
Preheat oven to 350 degrees
- 1 lb ground chuck
- 1/2 lb ground veal
- 1/2 lb ground pork
- 3 baking potatoes, peeled, cubed
- 2 onions chopped
- salt and pepper
- 1-2 t poultry seasoning
- dash of sage
Cake, Orange and Clove-Scented Phyllo
By Snook
1. Preheat the oven to 325°
- 1/3 cup granulated sugar 2 eggs
- Zest of 1/2 orange
- 1/3 cup orange juice
- 1/3 cup extra virgin olive oil
- 1/3 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons semolina flour
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 4 ounces phyllo dough, cut in 1/2-inch squares
- 3/4 cup Greek yogurt
- 2 tablespoons honey
Shrimp and Grape Tomato Skewers
By Snook
. Toss together the shrimp, olive oil, chili flakes, garlic, lemon zest, lemon juice, oregano and sea salt
- vinaigrette:
- 1 pound shrimp, peeled and deveined 1 tablespoon extra virgin olive oil
- 1/4 to 1/2 teaspoon red chili flakes
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon fresh oregano, rough chopped Sarah’s Mediterranean sea salt to taste
- 1 pint grape tomatoes
- Bamboo skewers, soaked in water
- 3 tablespoons red wine vinegar
- 1 shallot, minced
- 1 teaspoon honey
- 1/3 to 1/2 cup extra virgin olive oil
- 1 teaspoon fresh dill, rough chopped 1/3 cup feta cheese, crumbled
- Salt and pepper to taste
Appetizer, Dates, Chorizo-Stuffed in Piquillo Pepper Sauce
By Snook
1. Preheat the oven to 375°
- 12 dates, pitted
- 4 ounces Spanish chorizo, cut into half moons 4 slices smoked bacon, cut in thirds
- 2 tablespoons extra virgin olive oil 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 4 piquillo peppers, rough chopped 2 teaspoons sherry vinegar
- Salt and pepper to taste
Muffins ~ Lunchbox Harvest
By Snook
Preheat oven to 350 degrees
- Optional:
- 140 grams (1 1/8 cups) whole-wheat pastry flour
- 5 grams (1 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup olive oil
- 1 tablespoon honey
- 70 grams (1/3 cup) packed dark brown sugar
- 1 small apple, grated, and juices reserved (1/2 cup)
- 1/2 cup grated butternut squash or parsnips
- 1/2 cup grated zucchini
- 55 grams (1/3 cup) raisins
- 40 grams (1/2 cup) unsweetened shredded coconut
Banana Chutney
By Snook
In a 4-quart saucepan, heat the oil over medium heat until shimmering hot
- 1 Tbs. canola oil
- 1 large yellow onion, chopped
- 1 Tbs. finely grated fresh ginger
- 2 tsp. finely grated garlic
- 1/2 tsp. curry powder
- 1/2 tsp. cumin seed
- 1/2 tsp. yellow mustard seed
- 1 small red Thai chile, seeded and finely chopped
- Kosher salt
- 3/4 cup unsweetened pineapple juice
- 1/4 cup dark raisins
- 1/4 cup slivered almonds
- 2 large ripe bananas, cut into 1/2-inch-thick rounds
- 1/4 cup fresh cilantro leaves