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Recipes
Zucchini Fritters
By jargrr
by Jenny Rosenstrach and Andy Ward
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes
- 1 1/2 pounds zucchini (about 3 medium), grated
- 1/2 teaspoon kosher salt plus more for seasoning
- 1 large egg
- 1/4 cup all-purpose flour
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon cornstarch
- Freshly ground black pepper
- 1/3 cup vegetable oil
Roasted Shrimp and Orzo
By jargrr
Directions Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Round 2 Recipe-Bacon and Mushroom Quiche
By jargrr
Directions Preheat the oven to 375 degrees F
- 4 slices bacon
- 1/2 medium onion, diced
- Mushroom stems, leftover from Bacon Stuffed Mushrooms recipe, chopped
- 5 eggs
- 1/2 cup milk
- 1 tablespoon freshly chopped parsley leaves
- 1 teaspoon freshly chopped thyme leaves
- Salt and freshly ground black pepper
- 1/2 cup grated mozzarella cheese
- 1 frozen, pre-made pie shell in the foil pie plate
Creamy White Bean Dip
By jargrr
Preparation Puree first 5 ingredients in processor until almost smooth
- 1 15-ounce can cannellini (white kidney beans), drained
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- 3/4 teaspoon ground cumin
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1 teaspoon grated lemon peel
Roasted potatoes and onions with rosemary and mustard
By jargrr
Photo by
- 1 large (or 2 small) yellow onion, quartered and thinly sliced
- 2.5 lbs unpeeled red potatoes, cut into approximately 1/2 inch cubes
- 3 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh rosemary
- plenty of salt and pepper
CRISPY BAKED OVEN FRIED CHICKEN
By jargrr
Preheat oven to 425 deg. In a wide bowl or plate season the flour with s&p
- 8 chicken pieces
- 1/2 c. flour
- s&p
- 4 c. cornflakes
- 2/3 c. buttermilk
- 2 tbs. dijon mustard
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. paprika
- 3/4 tsp. sage
Cheese and Spinach Puff Pastry Pockets
By jargrr
Preheat the oven to 400 degrees F
- 12 frozen puff pastry shells, unthawed
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/4 cups grated Fontina cheese
- 1/4 cup freshly grated Parmesan
- 3 to 5 green onions, finely chopped
Chicken Roasted with Tomatoes, Potatoes, and Olives
By jargrr
Preparation Preheat oven to 450°F
- 7 garlic gloves
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon juice
- 3 tablespoons olive oil
- 1 large lemon, sliced thin
- 1 whole chicken breast with skin and bone (about 1 pound), halved
- 1 pound small red potatoes (about 2 inches in diameter), washed well
- 4 plum tomatoes halved, lengthwise
- 10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary
Split Pea Soup with Smoked Sausage and Greens
By jargrr
by The Bon Appétit Test Kitchen
- 1 16-ounce bag dried green split peas (2 1/3 cups)
- 12 ounces fully cooked smoked pork linguiça or andouille sausages
- 8 cups (or more) low-salt chicken broth
- 5 Turkish bay leaves
- 3 to 4 cups coarsely chopped kale
Albacore Tuna with Celery and Walnuts
By jargrr
Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and...
- 4 ounces premium tuna, such as Ortiz, drained
- 2 tablespoons chopped capers
- 2 tablespoons very finely diced celery
- 2 tablespoons chopped toasted walnuts
- 2 teaspoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon finely minced nicoise olives
- 1 teaspoon finely minced fresh parsley
- 1/2 teaspoon lemon juice
- Kosher salt and freshly cracked black pepper
- 12 butter crackers, such as Ritz