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Recipes
Impossible Chicken-Broccoli Pie
By Nemo
Heat oven to 400 degrees. Layer chicken, broccoli and cheese in greased pie pan
- 10-14 oz chicken; cubed
- 10 oz frozen broccoli; thawed, rinsed, drained
- 1 1/2 cup cheddar cheese; shredded
- 1 cup milk
- 3 eggs
- 1/2 cup Bisquick baking mix
- 1/4 tsp seasoned salt
- 1/4 tsp pepper
- 1/8 tsp dried thyme leaves
- Savory Topping
Monte Cristo Sandwich
By Nemo
Spread bread with thin layer of butter
- 12 sl bread
- butter
- dijon mustard
- 3 breast halves chicken cooked, thin sliced
- 6 sl smoked ham
- 6 sl Jarlsberg or Gruyere cheese
- 4 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp paprika
Black Bean Soup with Cilantro-Lime Sour Cream
By Nemo
Place beans in large bowl
- 1 1/2 Tbs minced garlic
- 1 jalapeño chili, minced
- 1 Tbs red wine vinegar
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 cup sour cream
- 2 tsp fresh lemon juice
- 2 tsp fresh lime juice
- Additional chopped fresh cilantro
- Additional chopped tomato
Who Loves Ya Baby-Back?
By Nemo
Recipe courtesy Alton Brown
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Marinated Grilled Flank Steak
By Nemo
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar
- 3 cloves garlic, finely chopped
- 1 Tbs grill seasoning blend (recommended: Montreal Steak Seasoning)
- 1 tsp smoked paprika, ground chipotle chili powder or ground cumin
- 2 tsp hot sauce - eyeball it
- 1 Tbs Worcestershire sauce
- 2 Tbs red wine vinegar, 2 splashes
- 1/3 cup extra-virgin olive oil
- 2 lbs flank steak
Dry Aged Prime Rib Roast
By Nemo
Dry age in refrigerator for 5 days in advance (up to 10 days)
- Seasoning Mixture:
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack to fit in sheet pan
- Special equipment: Space in back of refrigerator for up to 10 days
- 1 tablespoon dried thyme
- 1 1/2 tablespoon dried rosemary
- 4 tablespoons freshly cracked tri-color pepper
- 1 1/2 tablespoons granulated garlic
- 1 1/2 tablespoons granulated onion
- 3 tablespoons kosher salt
- 1 tablespoon coriander, toasted and cracked
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- Au Jus:
- Pan drippings from roast, about 1 1/2 cups
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter
- Salt and freshly cracked black pepper
Pepper Vodka
By Nemo
1. Fill and preheat the Sous Vide to 147F/64C
- 2 fresh jalapeno peppers (or 1 serrano pepper)
- 1 bottle (750 ml) vodka
Thai Vegetables
By Nemo
Heat oil in heavy large skillet over high heat
- 1 tablespoon oriental sesame oil
- 2 teaspoons minced peeled fresh ginger
- 1 large garlic clove, minced
- 6 ounces shiitake mushrooms, stemmed, thinly sliced
- 3 large green oinions, thinly sliced on sharp diagonal
- 3 cups thinly sliced bok choy
Pesto Pizza
By Nemo
Preheat oven/grill to 450 degrees F (230 degrees C)
- 1 (12 inch) pre-baked pizza crust
- 1/2 cup pesto
- 1 ripe tomato, chopped (or cherry tomatoes, halved)
- 1/2 cup green bell pepper, chopped
- 1 (2 ounce) can chopped black olives, drained
- 1/2 small red onion, chopped
- 1 (4 ounce) can artichoke hearts, drained and sliced
- sliced pepperoncini
- 1 cup crumbled feta cheese
Essence (Emeril's Creole Seasoning)
By Nemo
Combine all ingredients thoroughly and store in an airtight jar or container
- 2 1/2 Tbs paprika
- 2 Tbs Salt
- 2 Tbs garlic powder
- 1 Tbs black pepper
- 1 Tbs onion powder
- 1 Tbs cayenne pepper
- 1 Tbs dried leaf oregano
- 1 Tbs dried thyme