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Recipes
mussels , ipa steamed with roasted garlic
By Snook
Position a rack in the center of the oven, and heat the oven to 350°F
- 1 tsp. extra-virgin olive oil
- 1 head garlic
- 3 Tbs. unsalted butter
- 2 lb. mussels, cleaned
- 1/2 cup India pale ale, such as Lagunitas or Dogfish Head
- 1 Tbs. cilantro leaves (optional)
Salmon in Parchment - Shiitake & Aparagus
By Snook
STEP 1 Preheat oven to 400 degrees with racks in upper and lower thirds
- 8 ounces shiitake mushrooms, trimmed and thinly sliced
- 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
- 4 scallions, thinly sliced
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon, plus lemon wedges for serving
- Coarse salt and freshly ground pepper
- 1/4 cup water
- 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Bread: Whole Wheat
By Snook
Use the bread machine
- 1 c warm water
- 1 T milk
- 2 T oil
- 2 T honey
- 2 T brown sugar
- 1 tsp salt
- 1 1/2 c white flour
- 1 1/2 c whole wheat flour
- 2 tsp instant active dry yeat
Soup: Pasta e Fagioli
By Snook
In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp,...
- 8 slices bacon, cut crosswise into 1/4-inch-wide strips
- 3 medium red onions, finely chopped
- 3 medium cloves garlic, minced
- 1/2 tsp. dried rosemary
- 2 quarts lower-salt chicken broth
- Two 15-1/2-oz. cans chickpeas, rinsed and drained
- 14-1/2-oz. can petite-cut diced tomatoes
- 4 medium carrots, peeled, halved lengthwise, and thinly sliced
- 3 medium celery ribs with leaves, thinly sliced crosswise
- 1 slender 3-inch cinnamon stick
- Kosher salt and freshly ground black pepper
- 1 cup tubettini (or other small pasta)
- 1-1/2 tsp. red-wine vinegar; more to taste
- Grated or shaved Parmigiano-Reggiano for garnish
Cod, Brown Butter
By Snook
1 Prepare the ingredients: Wash and dry the fresh produce
- 2 Cod Fillets
- 3 Cloves Garlic
- 2 1/2 Ounces Shishito Peppers
- 1 Ear Of Corn
- 3/4 Pound Purple Potatoes
- 1 Bunch Oregano
- 2 Tablespoons Butter
- 2 Tablespoons Sherry Vinegar
- 1 Shallot
clay pot chicken
By Snook
PREPARATION Pre-soak both top and bottom of a large clay cooker in water for at least 15 minutes
- INGREDIENTS
- 1 frying chicken, cut in half or quarters
- 1/2 cup chicken broth
- Juice of 1 fresh lemon (about 2 Tablespoons)
- 1 Tablespoon tarragon vinegar (may substitute champagne vinegar or white wine vinegar)
- 1 teaspoon dried tarragon leaves
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Hungarian sweet paprika
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 Tablespoon all-purpose flour
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 4 servings
Chicken & Artichoke Casserole
By Snook
Preheat the oven to 375 degrees
- Salt
- Freshly ground black pepper
- 1/2 teaspoon paprika
- 3 pounds cut-up chicken or chicken pieces
- 6 tablespoons butter
- 4 ounces mushrooms, quartered
- 2 tablespoons flour
- 2/3 cup chicken broth or bouillon
- 3 tablespoons sherry
- 1 (12-to-15-ounce) can artichoke hearts
Chicken & Buttermilk Biscuit Sandwiches
By Snook
1 Prepare the ingredients & make the spicy mayonnaise: Preheat the oven to 450°F
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Buttermilk Biscuit Mix
- 1 Carrot
- 1 Clove Garlic
- 1 Bunch Collard Greens
- 2 Tablespoons Butter
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Honey
- 1 Tablespoon Hot Sauce
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Buttermilk
Potatoes: Parmesan
By Snook
Preheat oven to 350 deg. Slice potatoes, but do not peel
- 4 large baking potatoes, sliced 1/8 inch thick
- 1/2 c unsalted butter, melted
- 1/2 c Parmesan cheese, grated
- 1/2 c parsley, minced
- salt and pepper