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Recipes
Cocktail: Tom Collins
By Snook
Shake the gin, lemon juice, syrup, and four or five ice cubes in a cocktail shaker
- 1/4 cup Tanqueray gin or other London dry gin
- 2 Tbs. fresh lemon juice
- 2 Tbs. simple syrup
- 1/2 cup soda water
- One orange slice, for garnish
- One maraschino or fresh cherry, for garnish
Chicken, Mustard with Deviled Crumbs
By Snook
Combine the mustard, wine, oil, and Worcestershire in a 9x13-inch baking dish
- 1/2 cup Dijon mustard
- 1/4 cup dry white wine
- 4 tsp. extra-virgin olive oil
- 2 tsp. Worcestershire sauce
- 2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
- 2 Tbs. unsalted butter
- 3/4 cup panko
- 3 large garlic cloves, minced
- 1/4 tsp. cayenne; more to taste
- Kosher salt and freshly ground black pepper
- 3 Tbs. finely grated Parmigiano-Reggiano
Spinach: Garlic Sauteed
By Snook
Rinse the spinach well in cold water to make sure it's very clean
- 1 1/2 pounds baby spinach leaves
- 2 tablespoons good olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Lemon
- Sea or kosher salt, optional
Lobster Mac & Cheese
By Snook
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Cocktail~Boozy Iced-T
By Snook
mix, serve, and drink carefully
- 3 oz Iced T
- 1 oz Bourbon
- 1/2 oz Limoncello
Chicken with Mustard Mascarpone Marsala Sauce
By Snook
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 2 shallots, sliced
- 1 pound cremini mushrooms, sliced
- 1 bunch Swiss Chard, trimmed
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Spinach: Sautéed with White Beans and Pine Nuts
By Snook
This side dish is a fine partner for roast pork or fish
- 2 Tbs. extra-virgin olive oil; more for garnish
- 2 Tbs. pine nuts
- 1 large clove garlic, thinly sliced
- One 15.5-oz. can small white beans, rinsed and drained
- 1 lb. fresh spinach, trimmed and washed
- Kosher salt
- 1/2 cup lightly packed fresh basil (about 15 leaves), thinly sliced
- 1 Tbs. finely grated lemon zest
- Freshly ground black pepper
Chicken and Dumplings
By Snook
Season chicken on both sides with salt and pepper
- FOR THE CHICKEN:
- 2 pounds bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 stalks celery, chopped
- 6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
- 4 sprigs thyme
- 1 tablespoon unsalted butter, plus more as needed
- 1/4 cup all-purpose flour
- 2 large leeks, white and light green parts thinly sliced
- FOR THE DUMPLINGS AND ASSEMBLY:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup parsley, tender leaves and stems, finely chopped (optional)
- 1/4 cup chives, finely chopped (optional)
Tilapia Milanese
By Snook
Preheat the oven to 425 degrees F
- 4 6 -ounce tilapia fillets
- 1 1/2 cups milk
- 1 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 large eggs
- 6 slices white sandwich bread, torn into pieces
- 1/3 cup fresh parsley leaves
- Finely grated zest of 1/2 lemon, plus lemon wedges for serving
- 5 to 6 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 6 cups baby arugula
Pie, Nutmeg Maple Cream
By Snook
Preheat oven to 300 degrees
- 3/4 cup maple syrup
- 2 1/4 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1/4 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust (see recipe)