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Recipes
Joe's Special
By Nemo
Melt the butter in a 10- to 12-inch cast-iron skillet over medium heat
- 2 Tbs butter
- 1 cup chopped yellow onion
- 1 Tbs chopped fresh oregano, or 1 teaspoon dried
- 12 oz lean ground beef
- 1/2 tsp freshly ground black pepper
- 3 oz baby spinach, coarsely chopped
- 6 eggs, beaten
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped red bell pepper, plus more for garnish
- Toast, for serving
Frittata with Broad Beans, Mint, Peas, Goat's Cheese, Red Chili, and Parmesan
By Nemo
Turn the grill on high and then heat your T-FAL frying pan on the stove until the Thermo-Spot turns solid red
- a handful of shelled peas
- a handful of shelled broad beans
- 1 fresh red chili
- 6 free-range eggs
- salt and freshly ground black pepper
- butter
- a few sprigs of fresh mint
- 2 oz. goat's cheese
- a small handful of freshly grated Parmesan cheese
Perfect Rib Roast
By Nemo
Adjust oven rack to low position and preheat oven to 200 degrees F
- 1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
- Salt
- Ground black pepper
Grilled 4 Cheese Sandwiches
By Nemo
In a small skillet over medium low heat, combine oil, butter and garlic
- 2 Tbs extra-virgin olive oil, 2 turns of the pan
- 3 Tbs butter
- 1 clove garlic, cracked away from skin
- 8 slices crusty Italian semolina bread
- 1 cup shredded provolone
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan or Romano
- 1 cup shredded Asiago
Ginger Short Ribs
By Nemo
Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick, and 2 to 3 inches long
- 6 oz. fresh ginger
- 4-4.5 lbs. lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces (see notes)
- 2 cups finely chopped onions
- 1 cup finely chopped pineapple, fresh or canned unsweetened, drained
- 1/3 cup soy sauce
- 1/4 cup thinly sliced fresh mint leaves
- Mint sprigs to garnish
Layered Salad
By Nemo
In bottom of large bowl, place 3 cups of lettuce; sprinkle with a little sugar,salt and pepper
- 1 head lettuce; torn
- 1 tsp sugar
- 6 eggs; hard boiled; sliced
- 10 oz pk frozen peas; thawed
- 1 lb bacon - crisp-cooked drained; crumbled
- 2 cup Swiss cheese; shredded
- 1 cup mayonnaise or salad dressing
Guinness Steamed Mussels
By Nemo
1. Place butter in sauté pan over medium heat with garlic, shallots, and mussels
- 6 6 6 oz mussels
- 3 3 3 oz Guinness Stout
- 1/2 1/2 1/2 tsp garlic, chopped
- 1 1 1 Tbl shallots, chopped
- 1 1 1 Tbl unsalted Butter
- 1 1 1/4" oz Roma tomato, 1/4" dice
- 1/8 1/8 1/8 tsp parsley, chopped
Mary's Sugar Cookies
By Nemo
Mix sugar and butter; add egg and flavorings; mix thoroughly
- 1 1/2 cup confectioners sugar
- 1 cup butter or margarine
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Breakfast Tart
By Nemo
Inspired by the hearty cuisine of Europe's alpine regions, our savory breakfast tart features nutty Gruyère cheese...
- 1 sheet puff pastry dough
- 1 egg, lightly beaten with 1 tsp. water
- 3 oz. crème fraîche
- 2 oz. shredded Gruyère cheese
- Salt and freshly ground pepper, to taste
- 8 bacon slices, cooked until crisp
- 3 eggs
- 10 fresh chives, cut on the bias into 1/2-inch lengths
Buffalo Chicken Wing Sauce
By Nemo
Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and ...
- 2/3 cup hot pepper sauce (such as Frank's RedHot)
- 1/2 cup cold unsalted butter
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- salt to taste