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Recipes
Seared Tuna Pepper Steaks
By jargrr
Joan Brett, Boulder, CO
- 4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
- 1 tablespoon coarsely cracked black pepper
- 2 teaspoons oriental sesame oil
- 2 tablespoons soy sauce
- 1/4 cup dry Sherry
- 2 tablespoons chopped fresh chives or green onion tops
Spaghetti Carbonara
By jargrr
Bring a large pot of salted water to a boil
- Kosher salt
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon minced fresh rosemary
- 2 red jalapeno peppers, seeded and minced
- 1/4 cup cognac or brandy (optional)
- 12 ounces spaghetti
- 3 large eggs
- 3/4 cup freshly grated parmesan cheese, plus more for garnish
- 1/2 cup freshly grated pecorino romano cheese
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Old Fashioned Peach Cobbler
By jargrr
Photo by Gloria P
- 1/2 stick butter
- 28 ounce can peaches (un-drained)
- 3 cups sugar
- 1/2 teaspoon cinnamon
- 1 1/4 cups water
- 1 heaping tablespoon cornstarch
- 1 1/2 cups self-rising flour
- 2 teaspoon vanilla
- milk (see directions)
Classic Caponata
By jargrr
by Doris Jacobson, Anaheim, CA
- 5 tablespoons olive oil
- 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 1 medium onion, cubed
- 4 large garlic cloves, chopped
- 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 1/3 cup chopped fresh basil
- Toasted pine nuts
Penne a la Carbonara
By jargrr
Heat a large saute pan, until hot
- 1 pound pancetta, diced into 1-inch cubes
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried penne
- 4 tablespoons chopped fresh parsley leaves
Sunny's Sheet Pan Shrimp "Boil"
By jargrr
Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size
- One 1 1/2-pound bag steamable red potatoes
- 2 ears corn, cut into thirds
- 1 lemon, cut into quarters
- 1 /2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections
- 4 tablespoons salted butter, melted
- 6 to 8 sprigs fresh thyme, finely chopped
- 2 pounds jumbo or colossal deveined shrimp (20 to 30 total)
- 2 heaping tablespoons seafood seasoning
- 8 ounces pilsner beer
Cheesy Grits with Fried Eggs and Vegetables
By jargrr
Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil
- 1/2 cup milk
- Kosher salt and freshly ground pepper
- 3/4 cup quick-cooking grits
- 1 cup grated dill havarti cheese (about 4 ounces)
- 3 tablespoons unsalted butter
- 2 carrots, thinly sliced
- 8 ounces sugar snap peas, trimmed and halved
- 5 scallions (4 cut into 1-inch pieces, 1 thinly sliced)
- 1 tablespoon whole-grain mustard
- 4 large eggs
- 1/4 cup fresh parsley
- 2 tablespoons roughly chopped fresh dill
Meat Sauce
By jargrr
Directions Watch how to make this recipe
- 3 pounds ground beef (I used ground round)
- 2 pounds sausage
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 2 green bell peppers, seeded and diced
- 6 cloves garlic, minced
- 1 cup white wine or stock (your choice)
- Two 28-ounce cans crushed tomatoes
- One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
- One 15-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper, optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
- 1 whole rind from 1 wedge Parmesan, optional
- 1/2 cup grated Parmesan, optional, plus more for serving
- 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread, for serving
Chicken One-Pot with Lemon and Rosemary
By jargrr
Heat a large, deep skillet or shallow Dutch oven over medium-high to high heat
- Ingredients
- 2 tablespoons olive oil
- 8 pieces bone-in, skin-on chicken
- Salt and pepper
- 1 large onion, chopped
- 6 cloves garlic, sliced
- 1 bulb fennel, chopped
- 1 small fresh or dried red chili, finely chopped
- 2 cups white wine
- 1/4 cup chopped fresh rosemary – lots!
- 1 cup chicken stock
- Zest and juice of 1 large lemon
- Warm crusty bread, to pass at table
Rémoulade Sauce
By jargrr
Preparation Combine ingredients in a bowl
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons whole-grain mustard
- 1 teaspoon tarragon vinegar
- 1/4 teaspoon Tabasco sauce
- 2 teaspoons drained tiny capers, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 scallion (3 inches of green left on), very thinly sliced
- Salt and freshly ground black pepper, to taste