SNR's Signature Recipes

All recipe measurements are approximate. I rarely measure anything. I just do everything to taste. It will take time to perfect.

SNR's Tuna
French Bread Pizza
Spaghetti
Clams in Marsalla Wine Sauce
Pad Thai
Tropical Grilled Prawn Salad
Lamb Souvlaki
Fettuccini Alfredo with Clam Nectar
French Onion Noodle Soup
Brown Sugar Salmon
Salmon with Spicy Garlic Lemon Glaze


SNR's Tuna

1 cup extra virgin olive oil
1/2 cup soy sauce
2 tbsp. fresh cilantro

1 tsp. red pepper flakes
Juice of 2 limes
4 bulbs garlic
1 tsp. fresh ginger minced
1 cup Chardonnay
Sashimi Grade Tuna (Whatever kind you want)

Marinate the Tuna in all of the ingredients for 1 day.  Barbecue on high heat 45 second on each side.  The tuna should be raw in the middle, but warm throughout.  My new favorite recipe.


French Bread Pizza

1 Loaf Sourdough French Bread
Desired Toppings (Pepperoni, Mushrooms, Etc.)
Mozzarella Cheese
Sauce:
1 Can Tomato Paste
1 Can Tomato Sauce
1 Bulb (yes bulb, not clove) Garlic
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Molasses
1 1/2 Tbsp. Sugar
Red Pepper Flakes (to desired heat)
2 Tbsp. Red Wine
3 Tbsp. Fresh Basil

Roast all but 2 cloves of garlic by slicing the clove in half, drizzling with Olive Oil, wrapping in tin foil, and placing in 350° oven for 45 min or until soft.
Heat remaining olive oil over medium heat. Add 2 cloves of pressed garlic and sauté for 20 sec. Add Tomato Sauce and stir to combine with Garlic. Add tomato paste and stir until uniform consistency. Add remaining sauce ingredients stirring constantly. Heat on Ed for about 5 min stirring to prevent scorching. Reduce heat to low, and let simmer for about 50 min stirring occasionally.
Slice bread in half, coat with sauce, cheese, and toppings. Important: Add a small layer of cheese to the top to prevent burning the toppings.
Bake for 20 min @ 375°


Clams in Marsalla Wine Sauce (My Favorite)

Clams
3 tbsp. Extra Virgin Olive Oil
2 cups Sweet Marsalla Wine
3/4 cup Chardonnay Wine
3/4 cup Chopped Fresh Parsley
5 Cloves Finely Chopped Garlic
Juice of 1 or 2 Lemons
1 tsp. Arrowroot or Cornstarch (Mixed with cold water or wine to create slurry)
A Loaf of Sourdough Bread (Required for mopping up the sauce)
Recommended Add-On Dish: Fettuccini Alfredo with Clam Nectar

Pour olive oil into large pot over medium heat. Throw the garlic in there and sauté (do not toast) for 20 seconds.
Pour the wine in, half of the Parsley, half of the lemon juice, and the clams (Be sure to rinse and soak the clams thoroughly. Add a little corn meal or oatmeal to the water when your soaking them. Some people say this helps to get the sand out of the clams).
Turn the heat up to high. After the clams are steaming pretty good, add the rest of the parsley and lemon (to taste).
Continue steaming until all clams are open. Take the clams out, and take off heat.
Add The arrowroot or cornstarch slurry. Return to high heat and boil for 30 seconds to reduce and thicken. Pour sauce over clams and serve. Don't forget the bread, it makes the whole dish.


Tropical Grilled Prawn Salad

Lettuce
Jicama
Pineapple
Prawns
1/2 Sherry Wine
1/2 cup Sweet Marsala Wine
1 Tbsp. Honey
4 Cloves Garlic
Red Pepper Flakes (to desired heat level)
Island Heat Hot Sauce (to desired heat level)
1 Lemon (Juice & 1/4 Peel)
4 Tbsp. Olive Oil
1 Tbsp. Pure Sesame Oil
1 Tbsp. Balsamic Vinegar
1/2 Tsp. Tarragon
Salt & Pepper (Pinch)

Combine Salt, Pepper, Olive Oil, Sesame Oil, Vinegar, Lemon Juice, Tarragon, Hot Sauce, Red Pepper Flakes, Honey, and Garlic, half of the Sherry, and half of the Marsala.
Take enough of this mixture to set aside for dressing. About 1/4 of the total mix. Bring dressing portion to boil for 30 seconds to boil off alcohol. Put in fridge to let cool.
Take remaining portion, and add it to the remaining wine and lemon peel. Marinate Prawns in mixture in fridge for 1 hour.
Place Prawns, Jicama, and Pineapple on Skewers and Bar-B-Q until Prawns are done basting often with the marinade sauce.
Serve over lettuce


Pad Thai

2-3 tbsp. Sugar
A generous squirt of Chili Paste
1 tsp. Red Pepper Flakes
3 tbsp. Tomato Paste
3 tbsp. Soy Sauce
1 tbsp. Fish Sauce
1 tbsp. Oyster Sauce
1/2 tsp. Rice Vinegar
3 tbsp. Finely Chopped Garlic
3 tbsp. Finely Chopped Pickled Radish
2/3 cup Tofu Cutlet, sliced up into small pieces
2 Breast of Chicken, cubed
1 Egg Scrambled
1/2 cup Fresh Cilantro
1 bunch of chopped Green Onions
1/4 cup Chopped Peanuts
Peanut Oil
1/2 Lime
2 cups Bean Sprouts
1lb 3/8" Rice Sticks

Combine Sugar, Chili Paste, Red Pepper, Tomato Paste, Soy Sauce, Fish Sauce, Oyster Sauce, Rice Vinegar, 1/4 lime, and 2-4 tbsp. of water. Mix until consistent.
In a large pot bring a bunch of water to a rapid boil. Drop the noodles in, and boil for about 2-3 minutes. The noodles should be soft, but they shouldn't fall apart.
Get your wok real hot, add some oil, pour in a well beaten egg, cook, flip, cook, and take out. Chop into little pieces and set aside.
Pour a little more oil in if necessary, wait for it to get really hot, put the tofu piece in, fry em up for about 1 1/2 min. Take out, and set aside.
Pour a little more oil in if necessary, This time let the wok cool a little. Sauté the Radish and garlic 20 seconds, and then turn the heat up, and put the chicken in. Cook until almost done. Take out, and set aside.
Pour a little more oil in if necessary. Rinse the rice sticks with cold water, and throw them into the wok wet (watch out for the sizzle). Pour half of the sauce mixture in with the rice sticks and toss until coated.
Throw the rest of the ingredients (Keeping 1/2 of the peanuts, 1/3 of the cilantro, and the green portion of the green onions for garnishing) into the wok, and toss until heated. Add water if it seems a little dry.
Serve with Lime, Soy and extra red pepper flakes to taste.
Sprinkle some peanuts, cilantro and green onions on top of each serving.