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Recipes
Pork Tenderloin - Herb Roasted w/ Parsley Shallot Sauce
By Snook
Preheat the oven to 350 degrees F
- Parsley Shallot Sauce:
- 2 garlic cloves, minced (1 tablespoon)
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
- 1 1/2 cups lightly packed flat-leaf parsley leaves
- 2 tablespoons coarsely chopped shallot
- 3 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
Shrimp and Grits
By Snook
1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stir...
- 2 cups water
- 1 (14 1/2 ounce) can chicken broth
- 3/4 cup half-and-half
- 3/4 teaspoon salt
- 1 cup regular grits (I used quick grits and they were fine)
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon white pepper
- 3 slices bacon
- 16 ounces medium shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup flour
- 1 cup sliced mushrooms
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1/2 cup fat-free low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- lemon wedges
Shrimp, Carolina Gold Pilau
By Snook
In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes
- 2 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 1 small sweet onion, finely diced
- 2 garlic cloves, thinly sliced
- 1 bay leaf
- 1 thyme sprig
- 1/2 teaspoon crushed red pepper
- 2 quarts chicken stock or low-sodium broth
- Kosher salt
- 2 cups Carolina Gold or other long-grain rice (14 ounces), rinsed
- 1 medium tomato—halved, seeded and diced
- 1/4 pound okra, trimmed and sliced crosswise 1/4 inch thick
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon minced parsley
- 2 tablespoons cold unsalted butter, cut into cubes
- Hot sauce, for serving
Eggs: Baked Eggs with Chives and Cream
By Snook
Position a rack in the center of the oven and heat the oven to 425°F
- 2 tsp. unsalted butter, softened
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 1-1/2 tsp. chopped fresh chives
- 2 Tbs. heavy cream
Pasta ~ Squash Carbonara
By Snook
Bring a large pot of well-salted water to a boil
- Kosher salt
- 5 slices bacon, cut crosswise into 1/2-inch pieces
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped shallot
- 1 lb. summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
- 2 Tbs. thinly sliced fresh basil; more for serving
- 8 oz. (1 cup) whole milk ricotta, at room temperature
- Freshly ground black pepper
- 1 lb. linguine
- 1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup); more for serving
Pork Ragout and Soft Polenta
By Snook
Combine the milk with 2 cups water in a medium heavy-duty saucepan and bring to a boil over medium-high heat (watch...
- 2 cups whole milk; more as needed
- Kosher salt
- 1 cup yellow stone-ground cornmeal
- 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
- 1-1/2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 2 medium carrots, cut into small dice
- 2 medium ribs celery, cut into small dice
- 1 medium yellow onion, cut into small dice
- Pinch of crushed red pepper flakes
- 3 canned tomatoes, drained and cut into medium dice
- 3 cloves garlic, finely chopped
- 3 cups leftover shredded Slow-Roasted Pork Shoulder
- 3 cups lower-salt chicken broth
- Freshly ground black pepper
- 2 Tbs. chopped fresh flat-leaf parsley
Potatoes: Scalloped
By Snook
Baby, It's Cold Outside
- 1 1/2 c heavy whipping cream
- 5 roasted garlic cloves, minced
- 1 T thyme, rough chopped
- 3 potatoes, peeled and cut into thin slices
- salt and pepper to taste
- 3 c Gouda or sharp cheddar cheese, grated
Chicken Piccata Pasta Toss
By Snook
Heat a deep nonstick skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Rice, Lime-Scented
By Snook
In a 3-quart saucepan, heat the olive oil, shallot, and garlic over high heat until lightly browned, about 1 minute
- 1 Tbs. olive oil
- 1 Tbs. minced shallot
- 1 medium clove garlic, minced
- 1 cup white long grain rice
- Kosher salt and freshly ground black pepper
- 2 Tbs. fresh lime juice
- 1 Tbs. finely grated lime zest
Rice: Mexican Tomato & Beans
By Snook
In a 1-quart saucepan, combine the rice with 2 cups cold water
- 1 cup uncooked medium-grain white rice
- 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
- 2 Tbs. extra-virgin olive oil
- 6 medium cloves garlic, finely chopped
- 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
- 1 15-oz. can black beans, drained and rinsed
- 2 tsp. kosher or fine sea salt
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/4 cup finely chopped fresh oregano leaves and tender stems
- 1/4 cup finely chopped fresh cilantro leaves and tender stems