Jargrr's profile page
Recipes
Cheese Ball Bites
By jargrr
Photo by
- 12 oz cream cheese, softened
- 1 c. shredded Cheddar
- 1 tsp. garlic powder
- 1 tsp. paprika
- kosher salt
- Freshly ground black pepper
- 8 slices bacon, cooked and finely chopped
- 1/3 c. finely chopped fresh chives
- 1/3 c. finely chopped pecans
Creamed Kale Au Gratin
By jargrr
1 Olive Oil 1 small Yellow Onion (small diced) 2 Cloves Garlic (minced) 16 ounces Tuscan or Dinosaur Kale (slic...
- Olive Oil
- 1 small Yellow Onion (small diced)
- 2 Cloves Garlic (minced)
- 16 ounces Tuscan or Dinosaur Kale (sliced thinly
- 8 about 8 cup chopped)
- Kosher Salt
- Freshly Ground Black Pepper
- For the Béchamel
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup whole Milk
- 1 cup Heavy Cream
- Freshly Grated Nutmeg
- For the Breadcrumb Topping
- 1/2 cup Panko Breadcrumbs
- 1/4 cup chopped Fresh Parsley
- Zest of 1/2 Lemon
- 1/4 cup Melted Butter
CORNED BEEF HASH
By jargrr
Photo by Helen (#1) C
- 6 medium potatoes
- 3 tablespoons butter or margarine
- 3 medium onions, chopped
- 1/2 pound cooked corned beef, cut into 1/2 inch cubes
- 1 green pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 fried or poached eggs
Warm Marinated Olives
By jargrr
Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl
- 2 cups large green olives with pits, such as Cerignola (11 ounces)
- 2 cups large black olives with pits, such as Kalamata (11 ounces)
- Zest of 1 orange, peeled in large strips
- 4 large garlic cloves, smashed
- 2 teaspoons whole fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 3 /4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 /3 cup good olive oil
- 4 sprigs fresh thyme
Seafood Chowder with Bacon and Thyme
By jargrr
Diana Yen
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
- 1 tablespoon unsalted butter
- 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
- 2 celery stalks, thinly sliced on a bias (about 1/2 cup)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon fresh thyme leaves
- 2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
- 3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
- 2 cups heavy cream
- Ground white pepper
- 1/4 cup freshly chopped flat-leaf parsley
- Crusty bread, for serving
Tuna and Hummus Sandwich
By jargrr
Mix the tuna with the hummus
- 5 oz. can of tuna
- 2 tbs. hummus
- baby spinach
- sandwich bread
Roasted Branzino with Lemons
By jargrr
Directions Put an oven rack in the lower 1/3 of the oven
- 2 teaspoons olive oil
- 8 ounces pancetta, diced into 1/4-inch pieces
- Vegetable oil cooking spray
- 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
- Kosher salt and freshly ground black pepper
- 2 lemons, zested
- 1/4 cup roughly chopped fennel fronds
- 2 tablespoons chopped fresh thyme leaves
- 2 lemons, thinly sliced
- 1 medium bulb fennel, thinly sliced
- 1/2 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
Grilled Pico Burgers
By jargrr
Cut up the tomatoes and onions, chop the cilantro
- 1/4 c minced red onion
- 1/2 c minced red tomatoes
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp minced garlic
- 2 Tbsp hot sauce, I used Cholula chili lime hot sauce
- 1 1/2 lb ground beef for burgers
- 6 to 8 slices monterey jack cheese
- sliced avocado
- sour cream
- burger buns
Sausage with Sauerkraut, Apples, and Bok Choy
By jargrr
Rhoda Boone
- 1 teaspoon caraway seeds
- 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
- 1 pound baby bok choy, heads trimmed and quartered lengthwise
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
- 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
- 2 1/2 cups prepared sauerkraut, drained
- 1/2 cup low-sodium chicken broth
- 1 tablespoon cider vinegar
- 1 tablespoon unsalted butter
- Grainy Dijon mustard, for serving
Tomato Basil Elephant Ears
By jargrr
Preheat the oven to 400 degrees F
- 1 1/4 cups sun-dried tomatoes, chopped
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup good olive oil
- 1 cup freshly grated Parmesan
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
- 1 egg mixed with 1 tablespoon water, for egg wash