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Recipes
Mom's Shipwreck
By Nemo
1. Use deep casserole dish 2
- 3 lbs potatoes; thinly sliced
- 2 lbs yellow onions; thinly sliced
- 1 Tbs garlic; crushed
- 2 lbs ground beef; browned & drained
- 1 can(16 oz) kidney beans drained
- 1 can green beans; drained
- 2 can tomato soup
- salt; to taste
- pepper; to taste
Sunomono
By Nemo
"Su" means vinegar and this rice vinegar-based salad is a common appetizer usually made with cucumbers
- 2 ounces glass noodles
- 6 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon salt, plus extra for salting
- 2 Japanese cucumbers, or 1 English cucumber (about 12 ounces)
- 1 tablespoon finely chopped green onions
- 1 1/2 teaspoons sesame seeds (optional)
Roasted Brussels Sprouts with Capers and Lemony Browned Butter
By Nemo
From "All About Roasting" by Molly Stevens
- 1 pound Brussels sprouts, trimmed
- 2 Tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 Tablespoons unsalted butter
- 1 teaspoons mustard seeds, yellow or brown
- 2 Tablespoons capers, drained
- 1 teaspoon fresh lemon juice, plus more if needed
Tokyo Sour
By Nemo
Mixologist Zoran Peric designed this "typical autumn" cocktail for Suntory and Mizuwari, London’s only dedicated ...
- 2 ounces Suntory Hakushu 12-year-old single malt (or substitute w/ favorite)
- 1 ounce Yuzu juice
- 1 teaspoon Matcha tea
- 1 ounce Sugar syrup
- 1 egg white
Fried Chicken with Herbs
By Nemo
Place the chicken pieces in a bowl with 1 cup of the buttermilk
- 2 skinless chicken breast halves, each about 1/2 lb. (250 g)
- 2 skinless chicken thighs, each about 6 oz. (185 g)
- 2 skinless chicken drumsticks, each about 1/4 lb. (125 g)
- 2 chicken wings
- 1.5 cups buttermilk
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup fine dried bread crumbs
- 2 garlic cloves, minced
- 1 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh marjoram
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- Canola oil for frying
- 2 tbsp chopped fresh flat-leaf parsley
Whisky Ginger
By Nemo
Muddle ginger and lime slices in a highball glass
- 1 1/2 oz. whiskey
- fresh ginger
- fresh lime
- ginger ale
Roasted Rosemary Chicken
By Nemo
Rinse the chicken pieces, removing any excess fat and the wing tips
- 1 chicken (about 3.5 lbs) cut into 8 pieces
- 2 tbsp. extra-virgin olive oil
- 1 onion, halved lengthwise and slivered
- 1 tbsp. finely minced garlic
- 1 sprig fresh rosemary, leaves finely minced. Whole sprigs used for garnish
- salt and freshly ground black pepper, to taste
- 2/3 cup prepared marinara sauce
- 1/2 cup water
Sangria
By Nemo
Pour wine into pitcher and add sugar, lemon juice, slices of orange and cinnamon
- 1 bottle red wine
- 4 Tbs sugar
- juice of 1 lemon
- 1 orange; thinly sliced
- 1 stick cinnamon
- 1/2 cup randy
- 1 6 oz bottle club soda
Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce
By Nemo
This is a modification of a recipe from an episode of Bobby Flay's 'Hot Off The Grill' Food Network TV show
- Spice Rub:
- 4 tbsp chile powder
- 1 tsp jalapeno powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp allspice
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- salt and freshly ground pepper
- Ancho Chile Mustard Sauce:
- 4 cups chicken stock
- 1 cup apple juice concentrate
- 6 black peppercorns
- 2 tbsp chipotle peppers in adobo sauce
- 1 tbsp Dijon mustard
- 2 tbsp creme fraiche (or sour cream)
- lime or lemon juice
- Pork:
- 2 pork tenderloins, approx. 12 oz. each
- 2 tbsp olive oil
Summer Spaghetti
By Nemo
Course chop tomatoes; chop onion and olives; mince garlic
- 1 lb tomato (plum); firm, ripe, fresh
- 1 medium onion
- 6 pitted green olives
- 2 medium garlic
- 1/2 cup parsley (fresh); chopped
- 2 Tbs basil (fresh); shredded, finely
- 1/4 tsp basil (dried)
- 1/2 tsp red pepper flakes (dried)
- 1/4 tsp oregano (dried); crumbled
- 1 Tbs red wine vinegar
- 1/2 cup olive oil
- 1 lb spaghetti; uncooked
- water, salted; boiling