Snook's profile page
Recipes
Rice: Saffron Pilaf with Red Pepper & Toasted Almonds
By Snook
The flavors in this pilaf remind me a little of paella
- 2-1/2 cups low-salt chicken broth or water
- Pinch saffron (about 20 threads)
- 1 Tbs. extra-virgin olive oil
- 1 medium onion, small diced (1-1/4 cups)
- 1 red bell pepper, cored, seeded, and small diced (about 1 cup)
- 1-1/2 cups long-grain white rice
- 1 tsp. kosher salt; more as needed
- Pinch ground cayenne
- 1/4 cup roughly chopped fresh Italian parsley
- 1 large clove garlic, minced (1-1/2 tsp.)
- 1/4 cup slivered almonds, toasted
- 1 Tbs. roughly chopped fresh oregano
Squash ~ Roasted, Rosemary & Shallots
By Snook
Position a rack in the center of the oven and heat the oven to 450°F
- 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 4 medium shallots
- 2 Tbs. extra-virgin olive oil
- 1 tsp. chopped fresh rosemary
- 1 tsp. kosher salt
- 1/2 tsp. granulated sugar
- 1/2 tsp. freshly ground black pepper
Mussels with Saffron Butter Broth
By Snook
Heat the butter and olive oil in a large pot over medium heat
- 1/2 stick butter
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 2 pounds mussels
- 2 cups white wine
- 1 pinch saffron
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
Crab Cakes: Classic Maryland
By Snook
Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells)
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm or Panko)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
Green Bean Casserole, Best Ever
By Snook
Preheat the oven to 475 degrees F
- For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Salad: Chopped Mexican with Roasted Peppers, Corn, Tomatoes & Avocado
By Snook
Roast the peppers and corn: Position a rack in the center of the oven and heat the oven to 425ºF
- For the peppers and corn:
- 2 large orange or red bell peppers
- 2 ears fresh corn
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the honey-lime-cumin vinaigrette:
- 1 small clove garlic
- Kosher salt
- 3 Tbs. fresh lime juice
- 3 Tbs. fresh orange juice
- 2 tsp. finely chopped shallot
- 1 Tbs. honey; more to taste
- 3/4 tsp. cumin seeds, toasted and finely ground
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- To assemble:
- 2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
- 1 small jícama, peeled and cut into 1/4-inch dice (2 cups)
- 2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
- 1 15-oz. can black beans, drained and rinsed (or 1-1/2 cups home-cooked black beans)
- 1/4 cup coarsely chopped fresh cilantro
Cocktail: Lavender Sparkling Wine
By Snook
Pour the syrup into a champagne glass
- 1 1/2 ounces lavender syrup, recipe follows
- 4 ounces dry sparkling wine, such as a cava or Prosecco
Pancakes ~ Ricotta, Blueberry
By Snook
Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- Melted butter
Vinaigrette, Cilantro/Lime
By Snook
mix and dress!
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh cilantro
Elk: Peppered Grilled Medallions w/ Red Wine Sauce & Lingonberry Compote
By Snook
Method for red wine sauce: Bring red wine to a boil in 2qt
- 3 lbs. Elk, Deer or Venison Top round, denuded
- 1 bottle red wine, 750ml
- 2 14oz cans beef broth
- 1-2 packets of beef gravy mix
- 1 fresh rosemary sprig
- 2 C frozen lingonberries, There may be lingonberry compote available at
- your local higher end grocery store. Another berry may be substituted. I use cranberries
- 1 6oz can of pineapple juice
- 3 T cornstarch, hydrated in enough water to make a thick liquid
- 1 C granulated sugar
- Salt & pepper
- Cracked black pepper