Nekmor's profile page
Recipes
Cornichon-Style Pickles
By nekmor
Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers
- 2 pound(s) small pickling cucumbers, cut into 1/2-inch spears
- .5 cup(s) kosher salt
- 2 cup(s) white distilled vinegar (5% acidity)
- 1 clove(s) garlic, halved
- 1 tablespoon(s) onion, chopped
- .5 tablespoon(s) peppercorns
- 2 whole(s) cloves
- 2 bay leaves
Ginger Glazed Mahi Mahi
By nekmor
Directions In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive...
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
- 1 tablespoon vegetable oil
Memphis Rub
By nekmor
Mix together all ingredients until well combined
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
CCRyder's Smoker Rib Rub
By nekmor
Directions In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, pap...
- 1/3 cup sea salt
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Hungarian paprika
- 3 tablespoons New Mexico red chile powder
- 2 tablespoons ancho chile powder
- 2 tablespoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 tablespoons crumbled dried thyme
- 1 tablespoon crushed dried rosemary
- 2 tablespoons ground cumin
- 1 tablespoon ground nutmeg
- 1 tablespoon ground allspice
OLD BAY Shrimp and Pasta Salad
By nekmor
Cook pasta in boiling salted water as directed on package
- 2 cups small shell pasta, uncooked
- 1 1/2 pounds cooked shrimp, halved
- 1 cup thinly sliced celery
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup Italian salad dressing
- 2 teaspoons OLD BAY® Seasoning
SPICY ASIAN CABBAGE
By nekmor
Heat the oil over medium-high heat in a wok or very large skillet
- 2 tablespoons oil
- 1 medium onion, slivered, 4 ounces
- 12 ounces coleslaw mix with carrots, about 6 cups
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Dash pepper
- Pinch crushed red pepper
Rosemary-Fig Chicken with Port
By nekmor
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Butter-flavored cooking spray
- 2/3 cup fig preserves
- 1 tablespoon minced fresh rosemary
- 6 tablespoons port or other sweet red wine
Shrimp Fajitas
By nekmor
Sizzling shrimp fajitas are a favorite of my family's
- 1 1/4 lbs medium shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pure chile powder
- 1/2 teaspoon chopped oregano
- 1/4 teaspoon garlic powder
- 1 lime, juice of
- 8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed
- 8 -12 soft corn tortillas, warmed
- 2 tablespoons vegetable oil
- 6 green onions, cut into thirds
- 2 green bell peppers, cut into 1/3 inch strips
Lemon-Sage Wine Mustard
By nekmor
1.) FINELY CHOP enough sage leaves to measure 1/3 cup and set aside
- 1 bunch fresh sage
- 3/4 cup dry white wine
- 3/4 cup yellow mustard seeds
- 1 cup white wine vinegar
- Grated zest and juice of 2 large lemons
- 1/2 cup liquid honey
- 1/4 tsp salt
- 5 (4 oz) glass preserving jars with lids and bands
Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
By nekmor
Recipe courtesy Bobby Flay, 2007
- 1 tablespoon Spanish paprika
- 1 tablespoon smoked paprika
- 2 teaspoons cumin seeds, ground
- 2 teaspoons mustard seeds, ground
- 2 teaspoons fennel seeds, ground
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 4 (8-ounce) boneless chicken breasts
- Olive oil
- Parsley-Mint Sauce, recipe follows
- 1 1/2 cups tightly packed fresh mint leaves
- 3/4 cup tightly packed fresh flat-leaf parsley
- 6 cloves garlic, chopped
- 2 serrano chiles, grilled, peeled, chopped
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 cup olive oil
- Water
- Salt and freshly ground black pepper