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Recipes
Pie: Sour Cream
By Snook
Preheat oven to 350 degrees
- 1 c sugar
- 1/2 t cinnamon
- 1/2 t cloves
- 2 eggs
- 1 c seedless raisins
- 1 c sour cream
- 1/8 t salt
- 2 T vinegar
- 2 pie crusts
Chicken Salad, The One
By Snook
In a mixing bowl, toss together the chicken, celery, scallions and herbs
- Poached Chicken:
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Chicken Piccata
By Snook
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour
- 1 pound chicken scaloppini (about 4 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 cup low-sodium chicken broth
- Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon unsalted butter
- Baby arugula for garnish
- Whole-wheat angel hair pasta or roasted potatoes, for serving
Orzo Parmesan Herbed
By Snook
Cook orzo as directed on package
- 2 1/2 cups orzo
- 1 clove garlic, minced
- 1/4 cup chopped red onion
- 1/4 cup freshly chopped parsley leaves
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Beef Enchiladas with Salsa Verde
By Snook
Bring a medium pot of salted water to a boil
- Kosher salt
- 1 lb. tomatillos (about 15 medium), husked and rinsed
- 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
- 1 large yellow onion, half cut into 4 wedges, half chopped
- 2/3 cup roughly chopped fresh cilantro
- 1-1/2 Tbs. canola oil
- 1 lb. lean ground beef
- 2 tsp. ground cumin
- Freshly ground black pepper
- 8 6-inch corn tortillas
- 1-1/2 cups shredded Monterey Jack cheese
Tilapia: Spice-Rubbed with Tomatillo, Black Bean & Mango Salad
By Snook
Put a heatproof serving platter on a rack in the center of the oven and heat the oven to 200°F
- 1 15-oz. can black beans, drained and rinsed
- 1/2 lb. tomatillos, papery covering discarded, fruit rinsed and small diced
- 1 ripe medium mango, peeled, pitted, and small diced
- 1/2 cup small-diced red onion (from about a quarter of a large onion)
- 1/3 cup fresh lime juice
- 1/3 cup plus 2 Tbs. vegetable oil
- 1/4 cup chopped fresh cilantro
- Freshly ground black pepper
- 11/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Kosher salt
- 4 skinless tilapia fillets (about 4 oz. each)
Cocktail: Spiked Sparkling Cider
By Snook
In a large bowl, combine prosecco, apple juice and schnapps
- 4 bottles cold prosecco (or other dry sparkling wine)
- 6 c cold apple juice
- 3/4 c cinnamon schnapps
Beef Bourguignon
By Snook
Before beginning, choose a 7-quart heavy, nonreactive (enameled cast-iron or stainless steel) braising pot
- For marinating the beef:
- 2 bottles full-bodied red wine
- 2 shallots, finely chopped (1/2 cup)
- 2 large yellow onions, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 2 sprigs fresh thyme or 1/2 tsp. dried thyme leaves
- 1 bay leaf
- 2 Tbs. roughly chopped parsley stems
- 1/4 tsp. ground allspice
- 1/4 tsp. freshly ground nutmeg
- 1/8 tsp. ground cloves
- 6 lb. beef blade roast or beef chuck, trimmed of all external fat and cut in 1-1/2-inch cubes
- 3 Tbs. olive oil
- For the braise:
- 2 ham hocks, fresh or smoked
- Coarse salt
- 3 Tbs. olive oil; more as needed
- Stems from 1-1/2 lb. button mushrooms, caps reserved for the garnish
- 6 to 8 cups veal stock (or turkey leg stock or beef stock)
- 1 bouquet garni of 10 parsley stems, 1 sprig thyme (or 1/4 tsp. thyme leaves), and 1 bay leaf
- 2 large cloves garlic, crushed and coarsely chopped
- 1-1/2 cubes beef bouillon, crumbled
- Freshly ground black pepper to taste
- For the garnishes:
- 12 oz. lean, meaty slab bacon, top layer of fat removed and fatty ends trimmed
- 6 Tbs. unsalted butter
- 36 small white onions
- Salt and freshly ground black pepper to taste
- 2 Tbs. stock or water
- Reserved button mushroom caps (or larger mushrooms, quartered)
- For thickening the sauce:
- 4 About 4 Tbs. unsalted butter, at room temperature
- 4 About 4 Tbs. all-purpose flour
- Salt and freshly ground black pepper to taste
- For serving:
- 5 slices (1/3 inch thick) country French boule, cut in half, a crustless triangle cut from each half
- 1/2 About 1/2 cup olive oil
- 1 Tbs. chopped fresh flat-leaf parsley; plus more whole leaves for garnish
Mussels Steamed with Leeks, Tomatoes & Garlic
By Snook
Tip: Clean mussels just before cooking by scrubbing them well under cold water
- 2 medium leeks
- 3 large cloves garlic, coarsely chopped
- 1 bay leaf
- 1/3 cup extra-virgin olive oil
- 14.5-oz. can petite-diced tomatoes
- 2 tsp. chopped fresh tarragon
- 1/4 tsp. crushed red pepper flakes
- 4 lb. mussels, scrubbed well
- 1 loaf crusty artisan-style bread, sliced
Caesar Salad (Chicken)
By Snook
Make the dressing In a liquid measuring cup, combine the canola and olive oils
- For the chicken:
- For the dressing
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 6 oil-packed anchovies
- 4 large cloves garlic, smashed and peeled
- 1 large egg yolk
- 2 Tbs. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. finely grated lemon zest
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup)
- For the salad
- 2-3/4 oz. Parmigiano-Reggiano
- 1 large head romaine lettuce (about 1 lb., 6 oz.), trimmed, quartered lengthwise, then cut crosswise into 1- to 1-1/2 -inch strips (12 to 13 cups), washed and dried
- Kosher salt and freshly ground black pepper
- 1 recipe Garlic-Butter Croutons
- 5 oz. (1-1/2 cups) rice flour or cornstarch
- 3 large eggs, beaten
- 3 cups panko
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
- Kosher salt and freshly ground black pepper
- 6 6-oz. boneless, skinless chicken breast halves, tenders removed
- 5 to 8 Tbs. canola oil