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Recipes
OLD FASHION RICE PUDDING
By jargrr
Combine all ingredients except raisions in 10x6x2 inch baking dish
- 1 qt. milk
- 1/4 c. rice
- 1/4 c. sugar
- 1 tsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/3 c. raisins
Whiskey Glazed Flat Iron Steaks and Grilled Potatoes
By jargrr
Preheat a grill on medium-high heat
- 1/2 cup whiskey, such as Jack Daniels
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 cloves garlic, smashed
- Four 8-ounce flat iron steaks or filet mignon steaks
- 1 1/2 pounds Yukon gold potatoes
- 2 tablespoons chopped fresh chives
- 1 teaspoon white wine vinegar
Dry-Roasted Brown Butter Onions
By jargrr
by Ola Rudin and Sebastian Persson
- 2 medium white onions, unpeeled
- 4 cipolline onions, unpeeled
- 4 small shallots, unpeeled
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons apple cider vinegar
- Kosher salt
- Ingredient info: Cipolline onions, small flat onions, are available at Italian markets, specialty foods stores, and some supermarkets.
Wilted Cabbage & Brats
By jargrr
Directions In large skillet cook cabbage in 1 Tbsp
- 1 /2
- of a 2 lb. napa cabbage, cut into 4 wedges, core intact
- 6 6
- cooked, smoked bratwurst links, halved diagonally
- 2 2
- small apples, cored and cut in wedges
- 2 2
- tablespoons Dijon-style mustard
- 1 /2
- cup dairy sour cream
- 1 1
- tablespoon snipped fresh sage
Linguine with Green Olive Sauce and Zesty Breadcrumbs
By jargrr
Chris Morocco
- 1 1 1/2 tablespoon plus 1/2 cup olive oil
- 1/4 1/4 1/4 cup panko (Japanese breadcrumbs)
- Kosher salt, freshly ground pepper
- 2 2 2 tablespoons chopped fresh dill
- 1 1 1 teaspoon finely grated lemon zest
- 12 12 12 ounces linguine or other long pasta
- 4 4 4 oil-packed anchovy fillets
- 1 1 1 small garlic clove
- 1 1 1 cup chopped fresh parsley
- 1/2 1/2 1/2 cup chopped fresh basil
- 1 1 1 cup green olives, pitted, halved
- 3 3 3 tablespoons drained capers
- 1/2 1/2 1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
- 2 2 2 tablespoons fresh lemon juice
Ricotta Gnocchi
By jargrr
Directions Watch how to make this recipe
- Kosher salt
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large eggs
- 1 1/4 cups all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- Pancetta Tomato Sauce, recipe follows, for serving
- 6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
- 1/2 cup diced onions
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 28-ounce can crushed San Marzano tomatoes
- 5 fresh basil leaves, cut into chiffonade
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
By jargrr
by Pascal Saunton
- 1 tablespoon Dijon mustard
- 1 tablespoon Sherry wine vinegar
- 1/4 cup canola oil
- 1 teaspoon chopped fresh Italian parsley
- 1/2 teaspoon chopped fresh tarragon
- Fine sea salt
- Freshly ground black pepper
- 2 cups coarse sea salt
- 2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
- 2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
- 2 small shallots, thinly sliced
- 2 hard-boiled eggs, peeled, chopped
- 2 green onions, thinly sliced
Pappardelle with Marsala Mushroom Sauce and Crispy Prosciutto Recipe
By jargrr
Preheat oven to 375°F. Arrange the prosciutto in a single layer on parchment-lined baking sheets and bake 10 minut...
- Ingredients
- 1/2 pound sliced Prosciutto di Parma
- 1 cup, loosely packed, sliced dried porcini mushrooms
- 2 cups chicken stock
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound mixed mushrooms such as cremini, Hen of the Woods/Maitake and Chanterelles, wiped clean and sliced
- 2 large shallots, finely chopped
- 4 large cloves garlic, chopped or grated
- 2 tablespoons fresh thyme leaves
- Salt and black pepper
- 1/2 cup Marsala
- 1/3 About 1/3 cup heavy cream
- A small handful flat-leaf parsley, finely chopped
- 1 pound dried pappardelle
- Parmigiano-Reggiano cheese, 1 cup to mix plus additional to pass
Pepper Blend Cheese Ball
By jargrr
Photo by
- 2 8 oz. cream cheese blocks
- 1 pkg. Dry Ranch Dressing Mix
- 2 tsp. seasoned pepper blend
- additional seasoned pepper blend for outside
Deep-Dish Reuben Pierogies
By jargrr
Bring a pot of water to a simmer
- One 16-ounce package cheese pierogies
- 2 tablespoons unsalted butter
- 1/2 cup sauerkraut
- 2 cups shredded Swiss cheese
- 8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
- 1 tablespoon toasted caraway seeds
- 1 tablespoon minced fresh chives
- 18 ,000 Island Dressing, recipe follows
- 1 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons diced pickled jalapenos
- 1 teaspoon Dijon mustard