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Recipes
Paella, Minimalist
By Snook
1. Preheat the oven to 500 degrees, or as near as you can
- 4 cups chicken stock (see text)
- Pinch saffron
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cups short- or medium-grain rice
- Salt and fresh black pepper to taste
- 2 cups raw peeled shrimp, cut into 1/2-inch chunks
- Minced parsley for garnish.
- Optional sausage and veggies, cut into 1/2 inch chunks
Artichoke Spinach Dip
By Snook
Baby, It's Cold Outside
- 2 T evoo
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 2 c baby spinach
- salt ad pepper to taste
- 4 oz. cream cheese, room temperature
- 1/2 c mayonnaise
- 1 scallion, thinly sliced on the bias
- 1 T lemon juice
- 1 t Worchestershire
- 1/2 t Tabasco
- 1/2 c artichoke hearts, rough chopped
- 1/2 c parmesan cheese, grated
- 1/4 c panko bread crumbs mixed with 1 T melted butter
- Assorted crackers
Artichokes: Steamed with Tarragon-Mustard Vinaigrette
By Snook
Make the vinaigrette Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow...
- For the vinaigrette
- 1 small shallot, minced
- 1 Tbs. red wine vinegar
- Sea salt
- 1 tsp. Dijon mustard
- 1 tsp. whole-grain mustard
- 1/2 cup extra-virgin olive oil
- 2 Tbs. chopped fresh tarragon
- 1 Tbs. chopped fresh flat-leaf parsley
- For the artichokes
- Six 1x3-inch strips lemon zest, white pith removed
- 1 Tbs. black peppercorns
- 2 dried bay leaves
- 2 thyme sprigs
- Two 3- to 4-inch sprigs fresh tarragon
- Kosher salt
- 4 large artichokes, trimmed
Crab Cake, Minimalist
By Snook
1. Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour
- 1 pound fresh lump crab meat
- 1 egg
- 1 tablespoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons flour, more for dredging
- 2 tablespoons extra virgin olive oil or neutral oil, like canola or grape-seed
- 4 tablespoons butter (or use a total of 4 tablespoons oil)
- Optional shallots, green onions or red peppers
- For aioli, add finely minced raw garlic to 1 cup of mayonnaise (some saffron, too, if you have it). Let it rest for an hour or so before using.
Halibut - zucchini wrapped w/ butternut squash hash
By Snook
In a lg saucepan, heat 1 T of the oil over med-high heat
- 3 T olive oil
- 4 oz hot Italian sausage, chopped or crumbled
- 1/2 minced yellow onion
- 1 1/2 t minced garlic
- 1 small butternut squash (1 to 11/2 lbs) peeled, halved seeded and diced
- 2 t light brown sugar
- salt
- Freshly ground pepper
- 1/2 c chicken stock
- 2 large zucchini, ends trimmed
- 8 (30z) medallions of halibut, grouper or other mild fish, trimmed to measure 1/2 to 2 in sq
- 1 lg egg, beaten w/ 1 T water to make an egg wash
- 2 T unsalted butter
- Pinot Noir Butter Sauce, recipe follows
- Zucchini blossoms, garnish
- chopped chives, garnish
Halibut: Pan-Roasted with Prosciutto, Lemon, White Wine, and Capers
By Snook
Preheat the oven to 375 degrees F
- 1/2 cup all-purpose flour
- Salt and freshly ground salt and pepper
- 2 (6-ounce) halibut fillets
- Extra-virgin olive oil
- 3 tablespoons butter
- 2 slices prosciutto, cut into strips
- 1/2 cup white wine
- 1/2 lemon, juiced
- 2 teaspoons capers
- 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Pork Chops: Smothered with Caramelized Onion and Cherry Relish
By Snook
Baby, It's Cold Outside
- 4 boneless pork chops
- Your favorite spice blend (or salt and pepper)
- All-purpose flour for dredging
- 3 T grapeseed oil
- 1 Granny Smith apple, peeled and cut into wedges
- 2 medium red onions, sliced thin
- 1/2 dried tart cherries
- 2 c chicken stock
- 1 bay leaf
- 2 t fresh thyme, rough chopped
- 1 t fresh marjoram, rough chopped
- salt and pepper to taste
Cobbler: Gingerbread and Almond Pear
By Snook
Baby, It's Cold Outside
- pear layer:
- 4 ripe pears, peeled and cut into 1/4 inch slices
- 1/4 c granulated sugar
- 1 T lemon juice
- 1 t lemon zest
- 1 T crystallized ginger, minced
- 1 T all-purpose flour
- 2 T butter, cut into small pieces
- biscuit layer:
- 1 c all-purpose flour
- 3 T granulated sugar
- 1 1/2 t ground ginger
- 1 1/4 t baking powder
- 1 t ground cinnamon
- 1/4 t ground cloves
- 1/4 t salt
- 1/8 t baking soda
- 4 T butter, cold
- 3 T milk
- 2 eggs
- 2 T molasses
- 1/2 teaspoon vanilla extract
- topping:
- 1/2 c sliced almonds
- 2 T sugar
Sauce: Chimichurri
By Snook
In a food processor, combine all ingredients except for olive oil
- 1 cup coarsely chopped fresh flat-leaf parsley
- 3/4 cup coarsely chopped fresh cilantro
- 1/4 cup fresh oregano leaves
- 1/4 cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup coarsely chopped red onion
- 6 cloves garlic
- 1/2 stemmed jalapeno
- Salt & pepper to taste
- 3/4 cup extra-virgin olive oil
Chicken: Lizzie's Roasted
By Snook
Rinse the chicken inside and out under cold water and pat it thoroughly dry with paper towels
- One 3 1/2-pound chicken
- Kosher salt
- 1 lemon, thinly sliced
- 2 bay leaves
- 1 small onion, peeled and quartered
- 3 garlic cloves
- 8 thyme sprigs
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper