Bon Appétit, Volume 1

A post over at The Republic of Dogs brought to mind some of my favorite Snag family recipes. I'd like to share a few with you.

1. Roast Goldendoodle

Bring a well-trimmed 4-5 lb. goldendoodle loin roast to room temperature. Combine 1 tsp rosemary, 3 cloves minced garlic, 1/2 cup olive oil, 4 crumbled Double Stuf Oreos, and salt and pepper to taste. Thoroughly coat roast with olive oil mixture. Bake in 375 degree oven approximately one hour for medium rare. Slice thinly and serve with braised fennel.

2. Poached Eel

Kill and clean desired number of eels, reserving liquid. Fill a 3-quart sauce pan with approximately 4 inches of water. Bring water to a boil. Gently immerse eels in poaching liquid and immediately turn off heat. Allow eels to cook for 3 minutes. Remove and serve atop toast with reserved eel liquid.

3. Turnip Flambé

Peel and dice approximately 2 pounds of turnips. Heat two tablespoons WD-40 in a nonstick frying pan. When kitchen fills with toxic smoke, add turnips and sauté for 90 minutes or until tender. Add 1 gallon of good quality rum and flee. When fire subsides, scrape turnips from remains of pan and discard.