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Recipes
Mikado's Yakisoba
By Nemo
Cook the noodles in boiling water until just tender (about 1 minute)
- 1 1/2 lbs soba noodles
- 6 Tbs vegetable oil; divided
- 2 cup onions; sliced
- 2 carrots; sliced
- 2 zucchinis; sliced
- 1 cup cauliflower; chopped
- 3 cup Nappa cabbage; chopped
- 6 Tbs Japanese Worcestershire sauce
- 1 Tbs sake
- 1/2 tsp salt
- 1 lb small shrimp; cooked
Salada Antipasto
By Nemo
Combine all ingredients in bowl except oil, vinegar and Parmesan
- 1 head lettuce; bite-size pieces
- 8 oz Fontinella or Provolone cheese; thinly sliced
- 1/4 lb Genoa salami; thinly sliced
- 6 oz black olives; drained
- 6 oz marinated artichoke hearts drained,
- 10-12 Italian pepperocini; drained
- 1 sm red onion; cut into rings
- 2 tsp oregano
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1 Tbs parmesan cheese; grated
Chicken Provencal "Stoup"
By Nemo
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 Tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes
- 1 quart plus 1 cup chicken stock
- 1 pound chicken tenders, diced
- 1 small jar black olive tapenade, 4 ounces
- 2 Tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Roasted Sausages with Beer-Braised Onions
By Nemo
Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until sligh...
- 1 tbsp. vegetable oil
- 3 onions (1.5 lbs total), peeled and slivered lengthwise
- 1 cup stout or dark beer (such as Guinness)
- 1 tsp. fresh thyme leaves
- salt and pepper
- 8 sausages (1.5-2 lbs. total; see notes)
- 2 tbsp. chopped parsley
Greek Yogurt Chipotle Dressing
By Nemo
Cut open the chipotle pepper and scrape out the seeds
- 1 (6 oz) container plain Greek yogurt
- 1 chipotle in adobo sauce
- 1 teaspoon adobo sauce (from the can of chipotles)
- 2 cloves garlic
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1 tablespoon Taco Seasoning (see recipe in "Sauces")
- salt and pepper to taste
Cucumber Sunomono
By Nemo
1. Rehydrate the Wakame by boiling in water for 5 minutes
- 2 large cucumbers, peeled
- Wakame
- 1/3 cup rice vinegar
- 4 teaspoons white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons minced fresh ginger root
- 2 tablespoons sesame seeds, toasted
Pork Chops Sous Vide
By Nemo
Hak's Chipotle Bourbon barbecue sauce works well with this recipe
- Brine:
- Pork Chops
- 2 Tablespoons salt
- 1 Tablespoon sugar
- 2 cups water
Honey Mustard Dressing
By Nemo
In blender or food processor combine honey, mustard, garlic, lemon juice and vinegar
- 1/3 cup honey
- 1/4 cup dijon mustard
- 1 clove garlic; minced, peeled
- 2 Tbs fresh lemon juice
- 1/4 cup rice vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
Sous Vide Chicken Thighs
By Nemo
Based on "Chicken Marylands - Cooking Bone-In Chicken Thighs" from the "Sous Vide Blog" (www
- Brine:
- 2 quarts water
- 1/2 cup salt
- 1/4 cup sugar
- spice (e.g. basil, thyme, garlic, etc.)
Barbecue Sauce
By Nemo
Sauté onions and garlic in vegetable oil 2
- 1 onion; diced
- 2 Tbs garlic; minced
- 2 Tbs vegetable oil
- 1 cup tomato paste, or
- 1/4 cup chili & jalepenos
- 1/2 cup cider vinegar
- 1/2 cup apple cider
- 1 cup worcestershire sauce
- 1 cup coffee
- 1/2 cup brown sugar