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Recipes
Pork, Three Sisters Stew
By Snook
Season pork with cumin, salt and pepper
- 1 pound trimmed pork loin, cut into 1-inch cubes
- 1 teaspoon ground cumin
- Kosher salt, as needed
- Black pepper, as needed
- 2 tablespoons neutral oil, such as canola
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups turkey or chicken stock, preferably homemade or low-sodium
- 1 medium yellow squash, diced
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups fresh or frozen corn kernels
- 1 (4-ounce) can roasted green chiles (1/2 cup)
- 1/2 bunch fresh cilantro, roughly chopped
Gumbo, Chicken and Sausage
By Snook
Put chicken pieces in a bowl
- 1 chicken, 3 to 4 pounds, cut into serving pieces
- Salt to taste if desired
- 1 teaspoon finely ground black pepper
- 1 1/4 teaspoons finely ground white pepper
- 1 teaspoon powdered mustard
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 1/2 cups flour
- 2 1/2 cups corn, peanut or vegetable oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green pepper
- 9 cups chicken broth
- 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
- 1 bay leaf
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
pasta, egg
By Snook
PREPARATION In a food processor, pulse together flour and salt
- 2 1/4 cups/290 grams all-purpose flour, bread flour or “00” flour, more as needed
- 3/4 teaspoon/3 grams kosher salt
- 2 whole eggs
- 3 egg yolks
- 1 tablespoon extra-virgin olive oil, more as needed
Meatballs and Spaghetti
By Snook
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water i...
- For the meatballs:
- Ingredients
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- For the sauce:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For serving:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe.print.html?oc=linkback
Couscous with Scallions
By Snook
In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer
- 1 tablespoon canola oil
- 1 1/2 cups fat-free reduced-sodium chicken broth or water
- 1/2 cup chopped scallions
- 1 cup plain couscous
- 2 tablespoons chopped flat-leaf parsley, optional
- Salt and freshly ground black pepper
Shrimp: Roasted with Rosemary and Thyme
By Snook
Position a rack in the center of the oven and heat the oven to 400°F
- 6 Tbs. extra-virgin olive oil
- 6 fresh thyme sprigs
- 3 large fresh rosemary sprigs, halved
- Freshly ground black pepper
- 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 1-1/2 Tbs. white wine vinegar
- Kosher salt
Radishes ~ Roasted, Leeks
By Snook
Preheat oven to 450°F. Combine radishes, oil, salt and pepper in a large roasting pan
- 2 bunches radishes (about 1 pound), halved if small, quartered if large
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large leek, white and light green part only, halved and thinly sliced
- 1 tablespoon butter
- 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
Gumbo, Chicken and Sausage
By Snook
Put chicken pieces in a bowl
- 1 chicken, 3 to 4 pounds, cut into serving pieces
- Salt to taste if desired
- 1 teaspoon finely ground black pepper
- 1 1/4 teaspoons finely ground white pepper
- 1 teaspoon powdered mustard
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon file powder, optional
- 1 1/2 cups flour
- 2 1/2 cups corn, peanut or vegetable oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped green pepper
- 9 cups chicken broth
- 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
- 1 bay leaf
- 1 teaspoon finely minced fresh garlic
- 2 cups cooked rice
Chicken: Aji de Gallina
By Snook
Peruvian chicken in Yellow Chili Cream Sauce
- chicken:
- whole chicken (3 1/2 to 4 lb)
- 1 stalk celery, large dice
- 1 carrot, large dice
- 1/2 onion, large dice
- 1 bay leaf
- sauce:
- 4 1/2 inch thick slices firm white sandwich bread, crusts discarded
- 1 c whole milk
- 2 T evvo
- 1 onion, medium dice
- 2 cloves garlic, sliced thin
- 1/2 t tumeric
- 1/2 t ground cumin
- 3 to 4 T bottled aji amarillo paste
- 1/2 c parmesan cheese, grated
- 1/2 c walnuts, rough chopped
- s and p to taste
- 1/4 c pitted black olives, halved
- 2 hard-boiled eggs, quartered
Salmon with a White Bean, Kale & Bacon Ragoût
By Snook
Set an oven rack 6 inches from the top element and heat the broiler to high
- 1/4 lb. thick-cut bacon (about 4 thick slices), cut crosswise into thin strips
- 3 Tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 1/2 shallot, thinly sliced
- 3 cups packed thinly sliced kale leaves (stems removed)
- 1-1/2 cups homemade or low-salt canned chicken broth
- 15-1/2 oz. can cannellini beans, rinsed well and drained
- 1-1/2 lb. skinless salmon fillet, cut into 4 uniform pieces
- Kosher salt and freshly ground black pepper
- 1 Tbs. chopped fresh thyme (or marjoram)