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Recipes
Anchoress’ Italian Rainbow Cookies
By nekmor
In electric mixer, blend almond paste, butter, sugar, yolks and extract til fluffy
- 1 cup butter (2 sticks) softened
- 1 cup sugar
- 4 large eggs, separated
- 8 oz almond paste. Not ‘almond flavored’ paste, which is an abomination. Almond PASTE.
- 1 teaspoon almond extract
- 2 cups sifted flour
- red, yellow and green food colorings
- 1/4 cup raspberry jam or preserves without seeds. WITHOUT seeds. Use seeds, you ruin it.
- 1/4 cup apricot preserves
- 1 12 oz bag Nestles Tollhouse Morsels. NESTLES. I know I’m a nag, but NESTLES.
- 13 x9x2 inch pans, pastry parchment or greased waxed paper
Orange Shrimp
By nekmor
Directions In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspo...
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 cup sesame seeds
- Coarse salt and ground pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/4 cup vegetable oil, plus more if needed
- 1 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 4 scallions, trimmed and thinly sliced
Lobster Duo
By nekmor
from Top Chef
- Biscuits for Lobster Duo Sandwich
- 3 cups flour
- 3 tbs sugar
- 2 tbs baking soda
- Pinch of salt
- PULSE dry ingredients
- Add 1 cup of broken pieces of butter to dry mixture and blend until combined
- Slowly add 1 1/2 cups cream
- Blend 10-15 seconds
- Add 2 tbs hoisin sauce and 1 cup corn kernels
- Pulse 10 seconds until mixed but still very chunky DON’T over blend
- Roll dough into ball and rest 30 minutes in refrigerator
- After refrigeration roll into 1/8th in sheet and cut into rectangular biscuits (club cracker size +/-)
- Bake 10-12 minutes at 350f
- Lobster Butter
- In sauté pan
- 1/4 lb butter
- 1 sprig thyme
- 1 shallot sliced thin
- 1 tomato seeded and diced
- When onions begin to caramelize add 1/2 cup Champagne for deglazing reduction
- Corn kernels added after deglazing
- Cut lobster tail in half and add meat and corn to butter
- Add 2 cups of lobster stock to mix
- When done remove and cut into small medallions and season slightly with salt and pepper and a little lemon (this will be used in the sandwich with some black truffles)
- Strain butter to prepare for serving and reserve 1/2 cup for dipping lobster
- To remaining butter ADD 2 tbs heavy cream and 1 tbs butter and heat thoroughly and serve liquid but cooled and thickened
- For Reserved 1/2 cup of butter add equal part heavy cream and several drops of fresh lemon juice and a little black truffle oil and a pinch of salt and using immersion blender create a butter whipped cream
- Bllack truffles
- Chawan Mushi (Japanese custard)
- Combine
- 3 cups of dashi (recipe in book)
- 2 cups corn kernels
- 1/4 cup mirin
- 3 tbs soy sauce
- 5 eggs
- Blend until smooth
- Strain blended mixture through wire mesh strainer
- Spoon into small ramekin (1/2 full) place in pan of water and cook in oven at 180f for 30 minutes
- TOP THIS WITH LOBSTER TARTAR
- Diced lobster combined with
- Diced jicama
- 3 tbs mirin
- 2 tbs soy sauce
- Little lemon juice
- Pinch of salt and pepper
- Julienne scallions
- Touch of finely grated truffle
- TO PLATE THE MEAL
- Lobster Tartare on the Chawan Mushi
- Sandwich lobster medallions and black truffles between biscuits and very little reduced butter on biscuit and some on either side
- Whipped lobster foam on top of tartar and serve
Caesar Salad Spears
By nekmor
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food
- 2 cups 1/4-inch-diced white bread
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 anchovy fillets, mashed
- 1 small garlic clove, smashed
- 1/4 cup mayonnaise
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 7 Belgian endives
Squash Stuffing Casserole
By nekmor
Directions In a bowl, combine the flour, soup and sour cream until blended
- 1/4 cup all-purpose flour
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 2 yellow summer squash, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 cup shredded carrots
- 1 (8 ounce) package instant stuffing mix
- 1/2 cup butter or margarine, melted
Swen's Smokehouse Beef Jerky
By nekmor
Directions Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, s...
- 2 cups soy sauce
- 1 cup Worcestershire sauce
- 1 cup cranberry-grape juice
- 1 cup teriyaki sauce (such as Soy Vay®)
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 2 tablespoons steak sauce (such as A1®)
- 1 cup light brown sugar
- 1/2 teaspoon ground black pepper, or to taste
- 2 pounds flank steak, cut into 1/4 inch slices against the grain
- 4 cups wood chips, or as needed
Chicken Cherry Salad
By nekmor
This is a VERY forgiving recipe and tastes great no matter what you do! Substitute pears for applies, add some nuts...
- 1/2 c. plain non-fat yogurt
- 1 tbsp. fat-free mayonnaise
- 1 tsp. sugar
- 1/4 cup John Henry's Wild Cherry Chipotle Spice
- 1/2 tsp. John Henry's Wild Cherry Chipotle Spice
- 1/8 tsp. salt
- Dash pepper
- 3 diced, cooked chicken breasts
- 2/3 cups dried cherries
- 2/3 c. red delicious apple, diced, unpeeled
- 1/3 c. diagonally sliced celery
Grilled Peach and Mustard Glazed Pork Tenderloin
By nekmor
1. In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients
- Marinade
- 1/2 cup peach preserves
- 2 tablespoons Dijon mustard
- 2 teaspoons olive or vegetable oil
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- Pork
- 2 pork tenderloins (about 3/4 lb each)
Turkey Veggie Meatloaf Cups
By nekmor
Directions Preheat oven to 400 degrees F (200 degrees C)
- 2 cups coarsely chopped zucchini
- 1 1/2 cups coarsely chopped onions
- 1 red bell pepper, coarsely chopped
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup barbecue sauce, or as needed
Chili Sans Beans
By nekmor
In a large Dutch oven, heat the oil over medium heat
- 1 teaspoon vegetable oil
- 1 1/2 pounds ground sirloin
- 1 pound Mexican-style chorizo, such as El Supremo brand
- 1 onion, diced
- 1 to 2 tablespoons chili powder
- 1 to 2 tablespoons ground cumin
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 stout beer
- 1 tablespoon hot sauce
- One 14.5-ounce can crushed tomatoes
- 1 cup chicken stock