Nemo's profile page
Recipes
Beef and Guinness Stew (slow cooker)
By Nemo
Season steak with salt and pepper and sear with a bit of extra-virgin olive oil Add garlic Add 2 cans of Guinness...
- 2 pounds tri-tip steak, cut into bite sized pieces
- 3 large carrots, cut into bite sized chunks
- 6 celery stalks, cut into bite sized chunks
- 8-10 baby red potatoes, cut into bite sized chunks
- 2 bags pearl onions
- 1/2 head garlic, peeled and smashed
- kosher salt and freshly ground black pepper
- 2 cans Guinness beer
- 32 ounces vegetable broth
- 1 tablespoon oregano
- 1 tablespoon Tabasco
- 1 can tomato paste
- red pepper flakes (dried)
Grand Marnier French Toast
By Nemo
Cut Italian bread on a slant into 12 slices, each about 1 1/2 inches thick
- 1 extra large loaf Italian bread
- 12 eggs
- 4 cup milk
- 1/2 cup Grand Marnier
- 1 Tbs orange zest; finely grated
- 3 Tbs sugar
- 2 tsp vanilla extract
- 3/4 tsp salt
Raspberry Cream Chesse Muffins
By Nemo
Preheat oven to 350 degrees
- 2 1/4 cup all purpose flour
- 1 cup sugar; divided
- 3/4 cup butter
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sour cream
- 2 eggs; divided
- 1 tsp almond or vanilla extract
- 8 oz cream cheese; softened
- 1/2 cup raspberry preserves
- 1/2 cup almonds; sliced
Bug Juice Chicken
By Nemo
From “The Intermediate Eater” by John Owens (Seattle P-I)
- 6 to 8 chicken thighs (bone-in, skin-on)
- 1/3 Cup soy sauce
- 2 Tablespoons fresh lemon juice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp poultry seasoning
Prime Rib
By Nemo
Modified from several sources: - "Dry Aged Prime Rib" by Guy Fieri - "Roast Prime Rib of Beef" by Tyler Florence -
- 6 rib beef roast, bone in (about 10 to 12 lbs)
- 4 Tablespoons freshly cracked pepper
- 3 Tablespoons kosher salt
- 1 Tablespoon dried thyme
- 1 Tablespoon coriander, toasted and cracked
- 1/2 Tablespoon dried rosemary
- 1 1/2 Tablespoons granulated onion
- 3 Tablespoons olive oil
Umeboshi Shochu
By Nemo
While traditionally this recipe is served hot, during the warmer months, cold water and ice cubes may be used for a...
- Umeboshi
- 1 1/2 ounce Shochu
- Hot water
- Lemon garnish (optional)
Salmon with Roasted Asparagus & Lemon-Caper Sauce
By Nemo
Whisk first 6 ingredients in small bowl to blend
- 2 Tbs fresh lemon juice
- 2 Tbs minced red onion
- 1 Tbs olive oil
- 1 Tbs drained capers, chopped
- 1 tsp chopped fresh thyme
- 1/2 tsp grated lemon peel
- 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
- 1 lb asparagus, trimmed
- 1 Tbs extra-virgin olive oil
Sukiyaki
By Nemo
Cut this recipe in half for four servings
- 2 Tbs Oil
- 1 lb Sukiyaki Meat
- 2 Medium Onions, sliced
- 4 oz Yam Noodles (Shirataki)
- 1 cup Bamboo Shoots, sliced
- 2 Stalks Celery, sliced
- 1 1/2 lb Beef or Pork or Chicken, sliced thinly
- 1 cup Shiitake Mushrooms, sliced, soaked & rinsed
- 1 Cube Tofu, cut into 1 inch pieces
- 1 Bunch Green Onions, cut into 2 inch lengths
- 2 Leaves Nappa Cabbage, sliced
- 1/4 cup sugar (added to meat)
- Sukiyaki Sauce
- 1 1/2 cup Soy Sauce
- 2 Tbs Sugar
- 1 cup Soup Stock (Dashi)
- 1/4 cup Mirin
Pico de Gallo
By Nemo
Kelsey's special recipe
- 7 roma tomatoes, de-seeded
- 2/3 red onion
- 1 jalapeno, de-seeded
- fresh cilantro to taste
- 2-3 cloves of garlic
- kosher salt and cracked black pepper to taste
- 1 and 1/2 Tbsp extra-virgin olive oil
- 1 and 1/2 Tbsp tequila
- 1 lime
- 1/2 Tbsp red wine vinegar
Salt Slab Grilled Shrimp
By Nemo
1. Combine the first six ingredients and process in a food processor
- 2 cloves garlic
- 2 Tablespoons chopped cilantro
- Zest and juice of 1 lime
- 2 oz vegetable oil
- 1 jalapeno, seeded and minced
- Freshly ground pepper to taste
- 1 1/2 pounds large shrimp, peeled with tail on and cleaned