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Recipes
BBQ SAUCE
By jargrr
Heat the oil in a med. size saucepan
- 2 tbs. veg. oil
- 1/2 c. chopped onion
- 2 tbs. minced garlic
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1 c. ketchup
- 1/2 c. malt vinegar
- 1/4 c. soy sauce
- 1/4 c. brown sugar
- 2 tbs. worcestershire sauce
- 1/4 tsp. liquid smoke
Corned Beef Hash
By jargrr
by Melissa Hamilton and Christopher Hirsheimer
- 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
- 4 sprigs flat-leaf parsley
- 3 bay leaves, torn
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 medium onion, peeled, halved through root
- 1 large russet potato, peeled, halved crosswise
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- Kosher salt, freshly ground pepper
- 4 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 4 large eggs
- Chopped fresh chives (for serving)
Roasted Cauliflower
By jargrr
Directions Preheat the oven to 450 degrees F
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic, roughly chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 2 teaspoons roughly chopped fresh thyme leaves
Freezer Fix Shepherd's Pie
By jargrr
Preheat oven to 350 degrees F
- Nonstick cooking spray, for the baking dish
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 /4 cup all-purpose flour
- One 16-ounce bag frozen peas and carrots, thawed
- 2 1/2 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 cups leftover shredded braised pork or rotisserie chicken
- 4 cups leftover or frozen mashed potatoes, thawed
- 3 tablespoons grated Parmesan
Green Beans and Pancetta with Browned Butter
By jargrr
Photo by Loida O
- 2 pounds thin green beans or haricots verts, trimmed
- 4 ounces pancetta
- 2 shallots, thinly sliced
- 6 tablespoons butter
- 6 ounces peeled and roasted chestnuts, sliced
Pickled Jalapenos
By jargrr
Preparation Prepare glass jars for storing the pickles
- 25 whole Jalapeno Peppers, Sliced
- 1-1/2 cup White Vinegar
- 3 cups Water
- 3 Tablespoons Sugar
- 4 Tablespoons Salt
Sunday Rib Roast
By jargrr
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
- Mustard Horseradish Sauce:
- One 3-rib standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1 /3 cup sour cream
- 1 /4 teaspoon kosher salt
Spicy Dry Rub Chicken Wings
By jargrr
Chicken wings are coated with olive oil and a spicy homemade dry rub mixture then baked
- 18 to 20 chicken wingettes & drumettes (I used frozen, thawed)
- 1 to 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon ground cayenne pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Lemon-Garlic Shrimp and Grits
By jargrr
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
RAISIN SQUARES
By jargrr
Take raisins, brown sugar & juices & 3/4 c
- Prepare a pie crust
- 1 box seedless raisins - 1 lb.
- 1/2 c. orange juice
- 1/3 c. lemon juice
- 1 c. brown sugar
- 1 3/4 c. water
- 6 tbs. flour