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Recipes
Pasta: Roasted Butternut Squash Ravioli with Walnut Parsley Pesto
By Snook
Totally Hands On: Pasta Workshop
- 1 small to medium butternut squash
- salt and pepper to taste
- 2 T unsalted butter, melted
- 2 t balsamic vinegar
- 1/4 c mascarpone cheese
- 2 T parmesan cheese, grated
- 1/4 t ground cinnamon
- 1/3 t freshly grated nutmeg
- salt and pepper to taste
- 1 recipe egg pasta dough
- 1 egg whisked with 1 T water
- Walnut Pesto
Chili
By Snook
In a large soup pot, heat the olive oil
- 3 tablespoons olive oil
- 1 1/2 pounds beef shoulder, cut into large cubes
- 1 1/2 pounds of ground beef
- Sea salt and freshly ground black pepper
- 2 tablespoons ancho chili powder
- 1 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 2 onions, diced
- 10 garlic cloves, halved
- 1 tablespoon of ground chipotle pepper
- 1 jalapeno, seeded and chopped
- 1 teaspoon sugar
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes, crushed by hand
- 1 can of black beans
- 1 can of kidney beans
- 1/2 cup masa harina
- 3 cups shredded white Cheddar, for garnish
- 2 bunches chopped green onion, for garnish
Lasagna: Wild Mushroom and Caramelized Onion
By Snook
Totally Hands On: Pasta Workshop
- 2 T evoo
- 2 T butter
- 2 red onions, sliced thin
- 1 lb assorted mushrooms, sliced thin
- 1/2 c sherry wine
- s and p to taste
- 1 (28 oz.) can crushed tomatoes
- 2 cloves garlic, minced
- 2 T basil, leaves torn
- s and p to taste
- 2 c ricotta cheese
- 1 T oregano, rough chopped
- 1 T rosemary rough chopped
- s and p to taste
- 1 c gruyere cheese, grated
- 2 c mozzarella cheese, grated
- 1 c parmesan cheese, grated
- 1 recipe Egg Pasta Dough, rolled out into thin sheets
Steak, Flank ~ Ponzu Marinated and Asparagus Wrapped
By Snook
Slice the meat very thinly across the grain
- 1/2 pound flank steak
- 1 pound asparagus
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 5 tablespoons sesame oil, divided
- 2 tablespoons fish sauce
- 6 tablespoons ponzu soy sauce
- salt
- pepper
- sesame seeds
Pork Scaloppine
By Snook
Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess
- 1 1/2 pounds pork loin, cut crosswise into 6 slices
- Coarse salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 3 tablespoons unsalted butter, divided
- 1 tablespoon salt-packed capers, rinsed and chopped
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1/2 cup dry white wine
- 4 cups arugula, tough stems trimmed
Cake, Chocolate Velvet
By Snook
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2...
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
Spinach: Sauteed with Gold Raisins and Toasted Pine Nuts
By Snook
In a medium saucepan over medium heat, add the oil and heat
- 1 1/2 T olive oil
- 1/2 tsp minced shallots
- 1/2 tsp minced garlic
- 1 1/2 T golden raisins, plumped in water
- 1 1/2 T pine nuts, toasted
- 2 dashes sherry vinegar or fresh lemon juice
- 1 tsp butter
- 5 c packed baby spinach
Pork Tenderloins Balsamic Roast
By Snook
Preheat oven to 500 degrees F
- 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 8 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
- 4 sprigs fresh rosemary leaves stripped and finely chopped
- 4 sprigs fresh thyme, leaves stripped and finely chopped
Sweet Potato Oven Fries with Fry Sauce
By Snook
Tip: Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating
- Cooking spray
- 1 lb. sweet potatoes (about 1 large)
- 2 large egg whites
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- Kosher salt
- 1/4 cup mayonnaise
- 2 Tbs. ketchup
- 1 tsp. lemon juice
- 1/2 tsp. soy sauce
- 1/2 tsp. Worcestershire sauce
- 2 drops hot sauce, such as Sriracha
Pork Chops: Bourbon-and-Vanilla-Brined
By Snook
Brine the pork chops Tip: It's always a good idea to brine pork before grilling it
- For the brine
- 1 oz. kosher salt (1/4 cup if using Diamond Crystal; 2 Tbs. if using Morton)
- 1/4 cup bourbon
- 3 T bs. dark brown sugar
- 2 T bs. unsulfured molasses
- 2 tsp. pure vanilla extract
- 4 bone-in pork rib chops (1-1/4 to 1-1/2 inches thick; 2 to 3 lb. total)
- For the spice rub
- 1 Tbs. sweet Hungarian paprika
- 1 Tbs. dark brown sugar
- 1 Tbs. kosher salt
- 1 Tbs. freshly ground black pepper
- 2 tsp. ground dried sage
- 1-1/2 tsp. dry mustard
- 1 tsp. ground cayenne
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cinnamon