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Recipes
Salmon with Lemon, Capers, and Rosemary
By Snook
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Beans: Refried
By Snook
Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ancho chili powder, or other chili powder
- 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth, plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Tuna with wine sauce
By Snook
Directions Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming
- Total Time:
- Tuna Steak with Red Wine Sauce
- 15 min
- Prep:
- 5 min
- Cook:
- 10 min
- Yield:4 servings
- Ingredients
- 1/4 cup cold unsalted butter
- 4 tuna steaks (about 1 1/4 pounds)
- Salt and pepper
- 2 shallots
- Small bunch tarragon
- 2 to 3 sprigs parsley
- 1 cup red wine
Eggs: Spaghetti Frittata with Arugula and Fresh Herbs
By Snook
Position a rack in the center of the oven and heat the oven to 375°F
- Kosher salt
- 3 oz. uncooked dried spaghetti (or 1-1/3 cups cooked)
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- 1 large or 2 small shallots, trimmed, peeled, and thinly sliced crosswise
- 2 oz. (about 2 cups lightly packed) arugula, stemmed if necessary
- 8 large eggs (preferably at room temperature)
- 2/3 cup heavy cream
- Freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano (use the large holes on a box grater)
- 2 Tbs. finely chopped fresh mint
- 2 Tbs. chopped fresh parsley
- 2 Tbs. sliced chives
Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
By Snook
Heat oil in heavy large skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- Coarse kosher salt
- 1 large garlic clove, minced
- 3 cups chopped red tomatoes (about 1 1/2 pounds)
- 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
- 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
- 3 tablespoons thinly sliced fresh basil
Rice Pudding: Arroz con Leche
By Snook
Spiced Rice Pudding
- 1 c long grain white rice
- 2 cinnamon sticks
- 1 t orange zest
- 3 whole cloves
- 2 c water
- 1 egg yolk
- 3 c whole milk
- 1 (12 oz) can sweetened condensed milk
- 1 T vanilla extract
- 1/2 c raisins
- Ground cinnamon, for garnish
Salad: Garlic Crostini with Spinach, Mushroom & Parmigiano
By Snook
When buying spinach, look for leaves that are uniformly green and crisp
- For the vinaigrette:
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice (from about half a lemon)
- 1 tsp. finely grated lemon zest (from about half a lemon)
- 1 small shallot, minced (1-1/2 Tbs.)
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- For the salad and crostini:
- Six 1/2-inch-thick slices coarse-textured Tuscan-style bread
- 2 cloves garlic, cut in half lengthwise
- Kosher salt
- 2 Tbs. extra-virgin olive oil; more for drizzling
- 10 oz. small fresh button mushrooms, stems discarded, caps halved (about 2-1/2 cups)
- Freshly ground black pepper
- 6 cups loosely packed baby spinach leaves, washed and dried (about 6 oz.)
- Parmigiano-Reggiano for shaving
Meatballs, North African
By Snook
Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan
- FOR THE SAFFRON TOMATO SAUCE
- 2 tablespoons olive oil
- 1 and 1/2 cups finely diced onion
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 inch piece cinnamon stick
- Large pinch saffron, crumbled
- Salt and pepper
- 3 cups chicken broth, vegetable broth or water
- FOR THE MEATBALLS
- 1 and 1/2 cups cubed day-old firm white bread
- 1 cup milk
- 1 pound ground beef or lamb
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1/8 teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped parsley
- 3 tablespoons chopped cilantro
- 3 tablespoons finely chopped scallion
- All-purpose flour, for dusting
- Olive oil or vegetable oil
- FOR THE COUSCOUS (OPTIONAL)
- 1 cup giant couscous, m’hamsa, or medium couscous
- 2 tablespoons butter
- 1/2 cup golden raisins, soaked in hot water to soften, then drained
- Salt
- 1/4 teaspoon ground cinnamon
Cocktail: Watermelon Gin Punch
By Snook
Working in batches if necessary, purée the watermelon in a blender or food processor and press the purée through ...
- One -half small round seedless watermelon (about 3-1/2 lb.), peeled and cut into large chunks
- 1/2 cup fresh lemon juice, strained
- 1/2 cup simple syrup
- 8 sprigs fresh mint; more for garnish
- 2 cups Hendrick's gin
Pasta Dough: Fresh Spinach
By Snook
Totally Hands On: Pasta Workshop
- 1 c baby spinach
- 3 eggs
- 2 c unbleached all purpose flour
- 1/4 c semolina