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Recipes
Baked Shrimp Scampi
By jargrr
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Tomatillo Guacamole
By jargrr
Directions Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a fo...
- 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
- 3/4 cup coarsely chopped fresh cilantro leaves
- 1 avocado, halved, pitted, peeled and diced
- 1/2 onion, coarsely chopped
- 1/2 jalapeno, coarsely chopped with seeds
- 2 cloves garlic, smashed and quartered
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon salt
Chorizo and White Bean Stew
By jargrr
by The Bon Appétit Test Kitchen
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)
- Ingredient info: Smoked paprika can be found at most supermarkets.
Spaghetti with Tuna, Tomatoes, and Olives
By jargrr
Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp
- 1 pint cherry tomatoes (preferably Sun Gold), halved
- 6 ounces olive oil-packed Italian or Spanish tuna, drained
- 1/2 cup black olives, pitted, torn (about 2 ounces)
- 1/2 cup chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more to taste
- 1 teaspoon kosher salt, plus more to taste
- 1 pound thin spaghetti
- 1 tablespoon fresh lemon juice
Soy Ginger Dipping Sauce
By jargrr
Add all of the ingredients to a lidded jar and shake well to combine
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 tablespoons chopped green onion
- 2 medium cloves garlic, minced
- 2 teaspoons sugar
- 1 teaspoon sesame oil
Stir-Fried Sesame Asparagus
By jargrr
by Jamie Elizabeth Flick, Staten Island, NY
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons oriental sesame oil
- 2 large garlic cloves, chopped
- 2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
- 4 teaspoons sesame seeds
Roasted Chicken Thighs with Lemon & Oregano
By jargrr
Photo by
- 1 lemon
- 4 large, or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
Asparagus with Gremolata Butter
By jargrr
Preparation Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes
- 2 pounds asparagus, trimmed
- 2 tablespoons (1/4 stick) butter
- 2 teaspoons grated lemon peel
- 1 large garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh Italian parsley
Red Potato Salad
By jargrr
Photo by Gary M
- 1 1/2 pounds new round red potatoes
- 1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
- 1 tablespoon yellow mustard
- 1 tablespoon white wine vinegar
- 2 teaspoonssugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup sweet or dill pickle relish
- 1/3 cup sliced green onion
- 3 hard-cooked eggs, coarsely chopped
Scallops with Herbed Brown Butter
By jargrr
by Dawn Perry
- 1 tablespoon olive oil
- 1 pound sea scallops, side muscle removed
- Kosher salt, freshly ground pepper
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
- 2 teaspoons fresh lemon juice