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Recipes
Watermelon Salad with Mint Leaves
By jargrr
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside
- 1 (5-pound) watermelon
- 1 Vidalia or other sweet onion
- 1/4 cup red wine vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
Roasted Onions with Vinegar
By jargrr
Photo by
- 4 pounds mixed small and medium onions (such as Vidalia or yellow)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Kosher salt, freshly ground pepper
CLASSIC KING CRAB RECIPE
By jargrr
Classic King Crab Legs
- Prep time: 5 minutes
- Cook time: 8 minutes
- You could use olive oil instead of butter, but why would you want to?
- Add to shopping list
- Ingredients
- 3-4 pounds Alaskan king crab legs and claws
- 1 stick of butter
- Lemon wedges for garnish
Stephanie Gallagher
By jargrr
Preparation In a large bowl, combine salmon, mayonnaise, Dijon mustard, 1/2 cup of Panko bread crumbs, spring onio...
- 16 oz. cooked flaked salmon
- 1/4 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 3/4 cup Panko (Japanese bread crumbs), divided
- 2 Tbsp. chopped spring onions
- 2 Tbsp. finely-diced red pepper
- 1 Tbsp. Old Bay seasoning
- 2 Tbsp. olive oil
Everything Bagel Seasoning Mix
By jargrr
Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt together in a small bowl
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 3 tablespoons dried onion flakes
- 3 tablespoons dried garlic flakes
- 2 tablespoons coarse sea salt
Flat Iron Steak with Cabernet Sauce
By jargrr
Watch how to make this recipe
- 1 (1 1/2-pound) flat iron steak
- 1 cup beef broth
- 1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot, diced
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Tuna and Hummus Sandwiches
By jargrr
Directions Drain the oil from the tuna, reserving the oil
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Littleneck Clams with New Potatoes and Spring Onions
By jargrr
by Alison Roman
- 3 tablespoons olive oil
- 4 ounces smoked Spanish chorizo, cut into 1/4" pieces
- 1 1/2 pounds small new potatoes, sliced 1/4" thick
- 1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
- 5 pounds littleneck clams, scrubbed
- Toasted bread (for serving)
- Ingredient info: Spanish chorizo is available at Spanish markets, specialty foods stores, and online.
Bone-in Pork Chops with Shallots, Mustard sauce and Watercress Recipe
By jargrr
Preheat the oven to 375°F
- Ingredients
- 4 bone-in pork chops, each about 1 to 1 1/4-inches thick
- Salt and pepper
- 3 tablespoons olive oil
- 2 large shallots, finely chopped
- 4 garlic cloves, chopped
- 2 springs rosemary leaves, stripped and chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 3 tablespoons capers in brine, drained
- 2 rounded tablespoons grainy mustard
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley, finely chopped
- 4 fat handfuls watercress or upland cress
- Crusty baguette or warm onion rolls, for mopping
Eggplant Parmigiana 2
By jargrr
For the sauce: In a large skillet, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and pressed or grated
- 3 medium yellow onions, peeled, halved and cut into thin slices
- Kosher salt
- 1 tablespoon red pepper flakes
- 1 tablespoon granulated sugar
- Three 28-ounce cans whole San Marzano plum tomatoes
- 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds
- Kosher salt
- 1 cup all-purpose flour
- 5 large eggs
- 3 tablespoons whole milk
- 5 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed (1 1/2 to 2 cups)
- 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices)
- 1/2 cup grated Parmesan,
- 1/2 cup grated provolone