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Recipes
Ceviche de Camarones
By Snook
shrimp ceviche
- 1 lb shrimp, peeled and deveined
- 1/2 lb scallops, cut into small dice
- 1 shallot, minced
- 1 clove garlic, minced
- 1 jalapeno or serrano chili pepper, seeded and minced
- 1 celery rib, small dice
- 3 lemons, juiced
- 3 limes, juiced
- Salt and pepper to tast
- 1 T cilantro, rough chopped
- 1 T parsley, rough chopped
- Tortilla chips
Beef: French Country Stew
By Snook
1. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat
- 2 teaspoons extra-virgin olive oil
- 4 slices bacon, coarsely chopped
- 1 1/2 cups finely chopped onion, (2 medium)
- 1 1/2 cups diced carrots, (2 medium)
- 1/2 cup diced celery, (1 stalk)
- 3 cups reduced-sodium beef broth
- 2 cups dry red wine, such as Merlot or Zinfandel
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 2 bay leaves
- 2 2 1/2-inch-long strips orange zest
- 3 1/2-3 3/4 pounds sliced beef shank trimmed
- Freshly ground pepper, to taste
- 1/2 cup chopped watercress, or parsley
Bread, King Arthur Whole Wheat
By Snook
use the bread machine
- 1 1/4 cups water
- 2 tbsp. veg oil
- 1/4 c honey or maple syrup
- 3 1/2 c white whole wheat or whole wheat flour
- 1 tbsp. vital wheat gluten
- 1 1/2 tsp. salt
- 1 1/2 tsp. instant yeast
Brussel Sprouts, Hashed with Lemon
By Snook
Place lemon juice in a large bowl
- 2 tablespoons freshly squeezed lemon juice, more to taste
- Grated zest of 1 lemon
- 2 to 3 pounds brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
- 1/4 cup dry white wine or vermouth
- Salt and pepper to taste
Cocktail ~ Ginger-Bourbon Creek Tea
By Snook
In a large pitcher, combine all of the ingredients except the ice and lemon wheels and stir well
- 6 ounces bourbon or whiskey
- 4 ounces water
- 3 ounces fresh lemon juice
- 2 ounces ginger liqueur, such as Domaine de Canton
- 2 ounces Simple Syrup
- 6 dashes of orange bitters
- Ice
- Lemon wheels, for garnish
Chicken, Baked Hominy Casserole with Chilies
By Snook
Grease an eight-quart oven-proof casserole
- 2 tablespoons vegetable oil, lard or bacon fat, plus oil or fat for greasing casserole
- 1 large onion
- 2 fresh jalapeno peppers, chopped and minced
- 1 teaspoon ground cumin
- 1 cup chopped fresh or canned plum tomatoes
- 2 cups cubed cooked chicken
- 1 recipe hominy with red chilies
- Salt
- 3 ounces Monterey Jack cheese, shredded or slivered
Lobster, Brown Butter, Bacon + Crispy Kale and Fontina Pasta
By Snook
4 slices thick cut bacon 4 (4-8 ounce) lobster tails 6 tablespoon butter, divided 2 cloves garlic,...
- 4 slices thick cut bacon
- 4 (4-8 ounce) lobster tails
- 6 tablespoon butter, divided
- 2 cloves garlic, minced or grated
- 1 bunch kale, leaves torn away from the stem
- 2 tablespoon olive oil
- 2 tablespoons parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1 pound angel pasta
- 1/2 lemon, juiced
- 1 pint grape tomatoes, halved
- 6-7 ounces fontina cheese, cubed
- 1/4 cup fresh basil or parsley or both, chopped
Pork, Pulled ~ Peach Bourbon
By Snook
1. Heat a large skillet over medium-high heat
- 2 teaspoons Spanish smoked paprika
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup balsamic vinegar
- 1/3 cup molasses
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon crushed red pepper
- 1/2 cup peach preserves
- 2 cups vertically sliced onion
- 5 garlic cloves, thinly sliced
- 1/4 cup bourbon
- 2 tablespoons cold water
- 2 teaspoons cornstarch
Hominy with Red Chilies
By Snook
Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight
- 1 pound whole dried corn (hominy)
- Water
- 1 tablespoon ground dried red chilies or salt-free chili powder
- 1 teaspoon dried oregano
- Pinch of cinnamon
- 2 cups chicken stock
- Salt
Bourbon Balls
By Snook
Crush up the wafers and walnuts
- 1 Box Nilla Wafers
- 1 C Walnuts
- 1 C Powdered Sugar
- 3 T Corn Syrup
- 1/2 C Bourbon