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Recipes
Guacamole
By Nemo
In a lava mortar, using a pestle, mash tomato, onion, chilies and salt to form a coarse paste
- 1 sm ripe tomato; finely chopped & seeded
- 2 Tbs white onion; finely minced
- 2 serrano chilies; finely chopped
- 2 avocados; ripe
- 2 Tbs cilantro (fresh); chopped
Marinated Vegetables
By Nemo
Dale's special recipe
- VEGETABLES:
- 2 lb whole fresh button mushrooms
- 1 8-oz can quartered artichoke arts (packed in water)
- 1 6-oz can pitted ripe olives
- 1/3 lb zucchini, chunked
- 1/3 lb broccoli, flowerettes
- 1/3 lb carrots, sliced
- 1 box cherry tomatoes
- 1/3 lb cauliflower, flowerettes (optional)
- MARINADE:
- 1 cup cider vinegar
- 1 1/2 cups water
- 1/2 cup oil
- 1 1/2 tablespoons salt
- 2 garlic cloves, minced
- 1/2 tablespoon oregano
- 1/2 tablespoon thyme
- pepper to taste
Chicken Burrito Bowls
By Nemo
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppe...
- 2 cups cooked chicken, sous vide and shredded
- 2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 roma tomatoes, diced
- 1 green pepper, diced
- 1 onion, diced
- 1 avocado, diced
- 4 cups Romaine lettuce, shredded
- Homemade Greek Yogurt Chipotle Dressing (see recipe in "Sauces")
- (You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Pork and Mushroom Stew
By Nemo
When time is limited, pork tenderloin is an ideal option for stews
- HEAT:
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 1/2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
- SWEAT:
- 8 oz. cremini mushrooms, quartered
- 1/2 cup sliced leeks or shallots
- 1/2 cup diced carrot (1 carrot)
- 2 Tbsp. all-purpose flour
- DEGLAZE:
- 1/4 cup dry sherry or white wine
- 3/4 cup apple cider or juice
- 3/4 cup low-sodium chicken broth
- Salt and black pepper to taste
- GARNISH (optional):
- Diced Granny Smith apple
- Fresh thyme sprigs
Paella
By Nemo
Glenn's favorite recipe combined from several sources (Alton Brown, Emeril Lagasse and Bobby Flay)
- 3 cups paella rice
- 6 boneless, skinless chicken thighs
- 1 pound chorizo
- 18 medium to large shrimp
- 1 1/2 pound mussels
- 1 pound Manila clams
- 2 large tomatoes
- 1 green pepper
- 1 large Spanish onion
- 6 cloves, garlic
- 1/4 cup extra-virgin olive oil
- 1 large pinch saffron (about 20 threads)
- 1 Tbsp sweet paprika
- 1 cup frozen peas, thawed
- Optional: 1 jar piquillo peppers, chopped or thinly sliced (6-8 peppers)
Teriyaki Sauce
By Nemo
Combine ingredients in a saucepan on medium heat until the sugar is dissolved
- Sauce
- 1 cup soy sauce
- ½ cup water
- 4 tablespoons mirin
- 3 tablespoons brown sugar
- ½ cup sugar
- 3 teaspoons minced garlic
- 3 teaspoons minced ginger
- Glaze
- 1 tablespoon cornstarch
- 2 tablespoons water
Pat and Gina's Oven-Fried Chicken
By Nemo
"...One of the biggest differences between this recipe and others is that it uses panko
- Olive or canola oil nonstick cooking spray
- 2 large eggs, beaten
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp hot sauce
- 3 tsp salt and 3/4 tsp ground black pepper, divided
- 2 1/2 cups panko
- 2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 8 pieces of chicken (about 3 lbs), skin removed
Chicken & Asparagus with Pasta
By Nemo
In corn oil, saute chicken and garlic over med
- 1 lb chicken breast; boneless, sliced
- 1 lb fresh asparagus; 1/2 inch slices
- 4 ripe roma tomatoes; chopped
- 4 cloves garlic; minced
- 1/2 cup white wine
- 1/2 pint heavy cream
- 1/3 cup corn oil
- 1 tsp salt
- 1/2 cup parmesan cheese
- 12 oz pasta
Spicy Seattle Tuna Roll
By Nemo
This recipe is based on the "Ichiroll" served at Safeco Field, in honor of the great Ichiro Suzuki
- 4 4 4 green Thai chiles, stemmed, coarsely chopped
- 1 1 1 Tablespoon plus 1 teaspoon fresh ginger, peeled and grated
- 1 1 1 Tablespoon toasted sesame seeds
- 1 1 1 garlic clove, coarsely chopped
- 1/2 1/2 to teaspoon Kosher salt (add more for seasoning to taste)
- 1/4 1/4 1/4 cup sunflower or vegetable oil
- 2 2 2 teaspoons toasted sesame oil
- 1 1 1 teaspoon rice vinegar
- 1 1 1/8" lb. sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
- 4 4 4 toasted dried nori sheets, halved lengthwise
- 1 1/2 1 1/2 1/2 cup cooked short-grain rice, cooked
- Assorted fillings, such as sliced scallions, English hothouse or Japanese cucumbers, misuba or shiso leaves
Hot Snuggler
By Nemo
Mix ingredients, whipped cream and decorate with mint leaf and chocolate flake
- 1 part Irish Cream Liquer
- 1 part Peppermint Schnapps
- Hot Coffee or Hot Chocolate