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Recipes
Dry Aged Standing Rib Roast with Sage Jus
By Nemo
This is a little more complicated recipe, requiring some special "equipment", but the technique is good
- 1 4-bone-in standing rib roast (preferably from
- canola oil; to coat roast
- kosher salt; to cover entire roast
- fresh ground pepper; to cover entire roast
- 1 cup Water
- 1 cup red wine
- 4 leaves sage - fresh
Creamy Vanilla Frosting
By Nemo
Blend crisco, sugar, milk and vanilla in small bowl at low speed of electric mixer for 15 seconds
- 1/2 cup crisco
- 4 cup confectioners sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Merlot Wine Reduction Sauce
By Nemo
In a medium saucepan, combine the wine, onions, celery, carrots and bay leaf
- 1 750ml bottle Washington State Merlot Wine
- 1 small onion; quartered
- 2 celery stalks; chopped
- 2 carrots; peeled and chopped
- 1 bay leaf
- 2 Tbs unsalted butter; cut into pieces
- Salt
- freshly ground black pepper
Singapore Noodles
By Nemo
Singapore noodles, a traditional Hong Kong favorite, are often so heavily seasoned with curry powder that they can ...
- 4 tablespoons plus 1 teaspoon vegetable oil
- 2 tablespoons curry powder
- 1/8 teaspoon cayenne pepper (optional)
- 6 ounces rice vermicelli
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 12 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
- 4 large eggs, lightly beaten
- Salt
- 3 garlic cloves, minced to paste
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
- 2 large shallots, sliced thin
- 2/3 cup chicken broth
- 4 ounces (2 cups) bean sprouts
- 4 scallions, cut into 1/2-inch pieces
- 2 teaspoons lime juice, plus lime wedges for serving
Clam Spaghetti
By Nemo
Put olive oil into large cast iron skillet and heat slowly
- 1/2 cup olive oil, plus 1 tbs.
- 1 dried red chili pepper finely chopped
- 1 lg onion; chopped
- 3 lg garlic cloves; minced
- 1/2 cup fresh basil; chopped
- 1 Tbs oregano
- 2 cn clams, drained and reserve juice; chopped
- 1 lb dried spaghetti
- 1 cup parsley; chopped
- grated parmesan cheese
- salt and pepper to taste
Taco Salad
By Nemo
1. To make the tomato dressing, in a medium bowl, combine diced tomatoes (with their juices), oil, lime juice, salt...
- MEAT:
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 (15 oz) can black beans, drained & rinsed
- 1 package Taco seasoning mix
- water (per Taco seasoning instructions)
- DRESSING:
- 4 medium tomatoes
- 2 tablespoons olive oil
- 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- SALAD:
- 1 head iceberg lettuce
- 1/2 cup grated Cheddar cheese
- tortilla chips
- 1/2 yellow onion, diced
- sour cream (optional)
Pumpkin Soup
By Nemo
For soup, almost any variety of pumpkin will do just fine—except for the common field pumpkin, or jack-o-lantern
- 1 small (about 5 lbs.) pie pumpkin
- 4 Tbsp. olive oil
- 6 Tbsp. unsalted butter
- 2 medium onions, finely chopped
- 2 cloves garlic, peeled and minced
- 4 Cups chicken stock
- salt and freshly ground black pepper
- 3 shallots, peeled and halved lengthwise
- sour cream (garnish)
Garlic Shrimp
By Nemo
Position rack 3-4 inches under broiler and preheat
- 4-5 Tbs olive oil
- 4 cloves garlic; finely minced
- 1 tsp red pepper flakes
- 1 tsp sweet paprika
- 1 lb med. shrimp; peeled & deveined
- 1 Tbs lemon juice; fresh
- 1 Tbs dry sherry
Sous Vide Flank Steak
By Nemo
1. Set the Sous Vide to 138°F / 59°C
- Flank Steak, cleaned
- 2 Tablespoons of Rendered Bacon Fat (Olive Oil may be substituted)
- 2 Sprigs of Thyme
- 1 Shallot, cut in half, ends and skin removed
- Kosher Salt and Black Pepper, to taste
Mignonette Sauce
By Nemo
In a small bowl, combine the white pepper, salt, wine, olive oil, and shallots, and whisk to blend
- 2 tsp finely crushed white pepper
- 1/8 tsp Salt
- 1/4 cup dry red wine
- 2 Tbs olive oil
- 2 Tbs finely chopped shallots