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Rib Steak with Adobo Rub

Rib Steak with Adobo Rub

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1 2 tablespoons Ground Ginger 2 tablespoons Garlic Powder 2 tablespoons Onion Powder 2 tablespoons Ground Cumin 2 ...

  • 4 Boneless Rib Steaks (1" thickness)
  • Kosher Salt
  • Olive Oil
  • For Adobo Rub
  • 2 tablespoons Ground Ginger
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Ground Cumin
  • 2 tablespoons Dark Brown Sugar
  • 2 tablespoons Paprika
  • 2 tablespoons Ancho Chili Powder
  • 2 tablespoons Ground Black Pepper
  • Quick Salad
  • 1 large ripe Tomato (sliced 1/2-inch thick)
  • 1 bunch Watercress (trimmed)
  • 1 Red Onion (sliced)
  • Olive Oil
  • Sherry Vinegar
0/5 (0 Votes)

Radish Salad With Parsley & Chopped Eggs

Radish Salad With Parsley & Chopped Eggs

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"Crisp radishes are the star in this savory spring salad

  • 2 2 2 medium shallots, minced
  • 2 2 2 teaspoons Dijon mustard
  • 3 3 3 tablespoons rice wine vinegar
  • to and pepper, to taste
  • 1/2 1/2 1/2 cup extra-virgin olive oil
  • 4 4 4 cups thinly sliced radishes
  • 1 1 1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
  • 4 4 4 large hard-cooked eggs, in small dice
0/5 (0 Votes)

Prosciutto Lamb Burgers

Prosciutto Lamb Burgers

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Photo by Adrienne V

  • 1/2 cup plain dried bread crumbs
  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 pound ground lamb
  • 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
  • 1/4 cup olive oil
  • Fresh basil leaves, for topping each burger
  • Fresh tomato slices, for topping each burger
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
0/5 (0 Votes)

Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits

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Directions Watch how to make this recipe Preheat the oven to 425 degrees F

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional
5/5 (1 Votes)

Escarole Soup with Pasta and Meatballs

Escarole Soup with Pasta and Meatballs

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by Polly Tafrate, South Salem, NY

  • 3/4 pound lean ground beef
  • 1 1/3 cups grated Parmesan cheese, divided
  • 1/2 cup fresh breadcrumbs made from crustless French bread
  • 1 large egg
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 7 1/2 cups low-salt chicken broth, divided
  • 2 tablespoons olive oil
  • 2 large celery stalks with tops, chopped
  • 1 medium onion, chopped
  • 1/2 cup farfallini or orzo
  • 1 small head of escarole, coarsely torn
0/5 (0 Votes)

Yellowfin Tuna Burgers with Ginger-Mustard Glaze

Yellowfin Tuna Burgers with Ginger-Mustard Glaze

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Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil

  • 1/3 cup teriyaki sauce
  • 2 teaspoons minced ginger
  • 1/2 teaspoon minced garlic
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • 1 1/2 pounds yellowfin tuna, free of any skin or gristle
  • 2 teaspoons minced garlic
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 4 fresh hamburger buns with seeds
  • 1/4 cup Japanese pickled ginger, optional
0/5 (0 Votes)

Irish Eggs

Irish Eggs

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In a large skillet, melt butter over medium high heat

  • 2 tablespoons butter
  • 6 potatoes, peeled and sliced
  • 1 onion, minced
  • 6 eggs, beaten
4/5 (2 Votes)

ARUGULA PESTO

ARUGULA PESTO

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Puree garlic, arugula, olive oil and lemon juice; season with s & p

  • 2 garlic cloves
  • 2 c. arugula
  • 1/2 c. olive oil
  • 2 tbs. lemon juice
  • s & p
5/5 (1 Votes)

Greek Panzanella

Greek Panzanella

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Directions Heat 3 tablespoons olive oil in a large saute pan

  • Good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup calamata olives, pitted
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
0/5 (0 Votes)

Pork Chops with Baked Apples

Pork Chops with Baked Apples

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Preheat the oven to 450 degrees F

  • 2 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • 1 red onion, cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 2 small cooking apples (such as Gala), halved and seeded
  • 1/4 cup apricot preserves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped fresh sage
  • 4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
  • 1 tablespoon unsalted butter
0/5 (0 Votes)