Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Herb Compound Butter
Description: This is versatile stuff! Great for garlic bread, pasta, mashed potatoes, grilled meats and fish etc. be creative!…
Cuban Pork Roast
Like being in Miami, this Cuban Pork Dish is flavorful and certainly classic when accompanied by black beans. Use left-overs for pressed Cuban sandwiches!…
Greek Shrimp With, Feta, Olives, Tomatoes and Spinach
A very easy and tasty shrimp recipe. The addition of healthy spinach and olives makes this recipe even better….
Croutons
Created By: Chef Keith Snow
Description:
Why buy croutons from the store? Learn how to easily create croutons for your fresh salads. Chef Keith Snow shares his recipe for homemade croutons with this informative cooking video.
Ingredients:
3 cups bread, cut in 1″ cubes
1 tablespoon dried oregano
2 cloves garlic, minced
4 ounces butter, melted
Directions:
1. In a large bowl mix all of the ingredients so as to coat each cube of
bread.
2. In a large skillet over low heat brown the croutons for about twenty
minutes stiring occasionally.
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Ceasar Dressing
Active Time: 10 minutes
Total Time: 10 minutes
Created by: Chef Keith Snow
Description:
Learn how to make this ever so popular dressings. It’s great on sandwiches as well as salads.
Ingredients:
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2 tbs shallot chopped
2 tbs Parmesan cheese grated
2 clove garlic chopped
2 tbs real mayonnaise
1 tbs Dijon mustard
1 tbs worchestershire sauce
1 tsp dried oregano
1/4 cup red wine vinegar
1 tbs fresh lemon juice
3/4 cup olive oil
1/4 tsp fish sauce or one anchovy
1/4 tsp black pepper
1/4 tsp kosher salt
Chef’s Notes: Ceaser salad dressing is also a delicious marinade for meats, chicken or even firm fleshed fish.[/private]
Harvest Eating Tomato Sauce
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 15 minutes
Description:
Chef’s Snow’s version of a classic Italian style sauce, made with local plum tomatoes, which can be used on pasta, pizza or any other Italian recipe calling for a red sauce or gravy.
Ingredients:
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1 28 ounce can whole peeled plum tomatoes, or fresh that have been peeled
1/4 cup good extra virgin olive oil
6 cloves garlic sliced
2 sprigs rosemary chopped
2 sprigs thyme chopped
4-5 whole chives chopped
2-3 sprigs oregano chopped
salt and pepper
Directions:
1. In a sauce pot, add oil over VERY low heat, then add the garlic and herbs.
2. Slowly simmer..should see a bit of bubbles..slower the better..you cant rush love making!!
3. After oil has infused for 10 minutes minimum, add tomatoes that have been pulsed 2 times in a blender or food processor.
4. Season with salt & pepper, add optional ingredients. Bring to boil, then shut off and remove from heat.
Chef’s Note: Do not simmer this sauce for over 20 minutes..you want to retain the “fresh” or “fresca” taste. Grandma will forgive you, I hope! 
Also, check out our Northern Italian Seasoning or if you’re feeling lazy buy the best sauce in a bottle Chef Snow’s Thoughtful Harvest pasta sauce.[/private]
Enchilada Sauce
A delicious sauce made with dried chile pods, garlic and onions. This is a sauce found in Mexican and Southwestern cooking its great for burritos and egg dishes like Huevos Rancheros.
Enchilada Sauce
Prep time
Cook time
Total time
Simple recipe for a handy enchilada sauce
Author: Chef Keith Snow
Recipe type: sauce
Cuisine: Mexican
Serves: 10
Ingredients
- 3 medium dried New Mexican red chile soaked, place in bowl with boiling water, cover with plastic wrap
- 1 tbs olive oil
- ¼ tsp cumin powder
- ½ cup onions chopped
- 1tbs tomato paste
- 2 cloves garlic chopped
- 6 ounces chicken broth
- ½ tsp fresh oregano chopped
- kosher salt
- black pepper freshly ground
- Directions:
Method
- Place soaked and softened chilies along with the chicken broth, and oregano in a beaker or large bowl.
- With an immersion blender puree until smooth. (or use a blender)
- In a medium sized sauce pot heat olive oil over medium heat. Cook the garlic and onions until softened.
- Add tomato paste, cook for 1 minute stirring constantly, now pour the chili pureed in stock into hot oil and tomato mixture.
- Cook for 3 minutes over medium heat and adjust seasoning to taste with pepper with salt.
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Swedish Meatball Stroganoff
Swedish Meatballs and Beef Stroganoff are two recipes that were meant to be together. Tiny meatballs with lots of parsley and dill in a rich gravy finished with sour-cream. This is a great dinner or just make the meatballs for a cocktail party’s finger food.
Ingredients:
1 lbs ground chuck
1 lb ground pork
1 large white onion chopped
3 cloves garlic chopped
2 tsp fresh dill chopped
1 tsp oregano chopped
3 tbs fresh parsley chopped
2 tbs Worchestershire sauce
1 cup breadcrumbs
1/2 cup whole milk
2 large eggs beaten
salt and pepper to taste
FOR THE SAUCE:
1 recipe brown sauce
1 cup sour cream
1 pt button mushrooms sliced
2 tbs olive oil
1/4 cup sherry
2 tbs parsley chopped
1 lbs egg noodles cooked
Directions:
1. In a small saute pan over medium heat, cook the onions and garlic in the olive oil until soft about 7-10 minutes.
2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, Worcestershire, salt, pepper and chopped herbs. Add cooked garlic and onions.
3. Using your hands, mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set the meatballs on baking sheet.
4. Bake in a 350 degree pre-heated oven for 15 minutes.
5. Remove from oven and set aside.
6. In a large sized pot, heat the olive oil over medium heat and cook the mushrooms until soft, about 5 minutes.
7. Add the brown sauce, sour cream and parsley and bring to a simmer.
8. Add egg noodles and meatballs. Stir to combine.
9. Plate and top with diced red roasted red peppers.
Chef’s Notes: Over mixing the mixture will result in tough meatballs.
Turkey Cannelloni
Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Chianti
Created by: Chef Keith Snow
Description:
This dish is sure to become a favorite with family and friends. You can make them ahead of time and freeze them for that quick “fancy” dinner. Top them with your own sauce and make them unique. However you want, try this dish today.
Ingredients:
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2 lbs lean ground turkey
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup chopped tomato
1 cup fresh breadcrumb
1/2 cup Parmesan cheese
1 medium bay leaf
1 tsp black pepper freshly ground
1 tbs basil chopped
1 tsp fresh oregano chopped
6 ounces fresh Mozzarella sliced
1 recipe mushroom pink sauce
1 recipe spinach pasta rolled thin cut 4×4 inch squares
Directions:
1. In a large pan, brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Now add the oregano, basil, pepper, Parmesan cheese, and tomato. Adding the bread crumb a small amount at a time to form a loose filling.
3. set this aside to cool.
4. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
5. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
6. Bake covered in a preheated 450 degree oven for 15 minutes.
7. As an option, brown the cheese under the broiler for an additional 5 five minutes. Allow the dish to rest for five to ten minutes.
Chef’s Notes: A substitute for the spinach pasta would be no-boil lasagna sheets, look for Barilla, they are quite good.[/private]