Celebrating the launch of her latest tome, Alex Snodgrass (thedefineddish.com) shares some of her top hits, culinary tips and tricks, and the ultimate recipe for success.
Snodgrass helps readers easily approach weeknight recipes and special occasion dishes alike.
Congratulations on the launch of your book, The Comfortable Kitchen (William Morrow)! What can your followers expect? The new book is filled with 105 recipes that are perfect for all levels of cook to enjoy. Similar to my blog and my first book, my recipes are straightforward, have a focus on healthy and wholesome ingredients, and are super flavorful and satisfying. With this book, my hope is that readers and home cooks will be inspired to really lean into the beauty of cooking again. I get it—cooking can be such a source of stress: We meal plan, grocery shop, cook, clean up the dishes, put the dishes away just to start all over again. However, there is truly something magical that happens when you sit down with the ones you love most for a homemade meal. Aside from nourishing our bodies, around the table we connect and make memories with the ones we care about most.
Is there a recipe you’re most excited about sharing? Oh gosh, so many of them. It’s so hard for me to pick—like picking a favorite child! But here are some of my favorites if I had to pick: chicken dan-dan-inspired noodles, salmon al pastor, Cajun chicken and wild rice soup, and the eggplant lasagna!
The new tome features mouthwatering recipes aplenty.
What inspires you the most? Everything! From dining out at new restaurants and discovering new flavors and dishes to walking through the grocery store and seeing a fun or new-to-me ingredient—I am constantly inspired. I also love flipping through my grandmother’s old recipe cards and finding inspiration there as well. You’ll see in the new book I have a recipe for Texas tamale pie, which is a healthier rendition of one of my Nonnie’s recipes.
I saw that you recently did a collaboration with Flower Child—any other exciting partnerships you might be able to share? Behind the scenes, I have actually been working for over a year and a half on starting my own food product line. We are hoping to launch that in late spring.
What is your hope for 2022? I would absolutely love to start working on a third cookbook. I’ve really fallen in love with the process and feel like I still have so much more to share!
The salmon al pastor is a fan favorite.
SALMON AL PASTOR
2 garlic cloves, peeled
¾ cup small-diced fresh pineapple
1 tsp. distilled white vinegar
2 tsp. ancho chile powder or chipotle chile powder
1 tsp. chili powder
¼ tsp. ground cumin
¼ tsp. dried oregano
¼ tsp. ground cinnamon
2 Tbsp. freshly squeezed lime juice
2 Tbsp. freshly squeezed orange juice
¼ cup low-sodium chicken broth
¾ tsp. kosher salt
2 Tbsp. avocado oil
4 center-cut salmon fillets
¼ tsp. freshly ground black pepper
Quick-pickled red onions
¼ cup roughly chopped fresh cilantro leaves, optional for serving
1 Tbsp. thinly sliced serrano pepper, optional for serving
In a food processor or blender, combine the garlic, ¼ cup of the diced pineapple, the vinegar, ancho powder, chili powder, cumin, oregano, cinnamon, lime juice, orange juice, broth and ¼ tsp. of the salt. Blend the pastor sauce until smooth. In a nonstick skillet, heat the avocado oil over medium-high. Season the salmon with the remaining salt and the pepper. Place the salmon in the hot skillet and cook until golden brown on each side. Reduce heat to medium and pour the pastor sauce around the salmon in the skillet, along with the remaining pineapple.
Continue to cook the salmon, uncovered and simmering, until just cooked through.
Transfer salmon to a serving platter and pour sauce over the fillets. Garnish with cilantro and a few slices of serrano pepper if you’re feeling extra spicy!
Photography by: COURTESY OF DEFINED DISH