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Recipes
Tomato and Red Onion Salad with Lime-Cilantro Dressing
By jargrr
Directions Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper
- 2 limes, juiced
- 1/2 cup cilantro leaves, a couple of handfuls
- 2 teaspoons hot sauce, eyeball it
- Salt and pepper
- 1/3 cup extra virgin olive oil, eyeball it
- 1 small red onion, quartered and thinly sliced
- 3 large beefsteak tomatoes, quartered and thinly sliced
Beef Wellington
By jargrr
Directions Sprinkle the tenderloin generously on all sides with salt and pepper
- One 2-pound center-cut beef tenderloin, tied by your butcher
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound button mushrooms
- 4 tablespoons butter
- 1 shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons prepared horseradish
- 1 large egg
- Flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- Flaky sea salt, for sprinkling
Sunny's Sheet Pan Shrimp "Boil"
By jargrr
Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size
- One 1 1/2-pound bag steamable red potatoes
- 2 ears corn, cut into thirds
- 1 lemon, cut into quarters
- 1 /2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections
- 4 tablespoons salted butter, melted
- 6 to 8 sprigs fresh thyme, finely chopped
- 2 pounds jumbo or colossal deveined shrimp (20 to 30 total)
- 2 heaping tablespoons seafood seasoning
- 8 ounces pilsner beer
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
No-Fail Gravy
By jargrr
Melt butter in pan over medium heat
- 5 tablespoons butter
- Cracked black pepper
- 4 tablespoons flour
- 1 tablespoon ground poultry seasoning, a scant palmful
- 1 quart stock-in-a-box, turkey or chicken
- 2 tablespoons Worcestershire sauce
- 2 beaten egg yolks
- 1 to 2 cups pan drippings, fat skimmed or separated
Potato & Olive Salad
By jargrr
Photo by Tempest R
- 1 1/2 pounds new potatoes, halved or quartered if large
- 1 tablespoon coarse salt, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1/3 cup chopped pitted Kalamata olives
- 1 tablespoon finely chopped fresh parsley
- Ground pepper
ITALIAN TUNA DIP
By jargrr
Combine sour cream, tuna,, parm, hard cooked egg, lemon juice & salad dressing mix, cover & chill
- 1 c. sour cream
- 1 3 l/4 ox. can tuna, drained & flaked
- 1/4 c. grated parmesan cheese
- 1 hard cooked egg, chopped
- 1 tbs. lemon juice
- 2 tsp. dry italian salad dressing mix
- Paprika
- Vegetable dippers
Clinton Kelly's Cream of Tomato Soup
By jargrr
Salt and Pepper to taste instructions Preheat the oven to 400 degrees F
- 2 28-ounce cans San Marzano Tomatoes (whole and peeled)
- 1 large White Onion (sliced thinly)
- 8 Garlic cloves (peeled and smashed)
- Olive Oil
- Salt and Pepper to taste
- 3 cups Chicken Stock
- 4 sprigs fresh Thyme (leaves picked)
- 3/4 cup Heavy Cream
- 1/2 cup picked Basil Leaves
Wedge Salad with Homemade French Dressing
By jargrr
Remove the outside leaves from the lettuce and cut in half
- 1 head iceberg lettuce
- 1 cup halved cherry tomatoes
- 4 slices bacon, cooked crisp and crumbled
- Creamy French Dressing, recipe follows
- 1/4 cup white wine vinegar
- 1/4 cup ketchup
- 1 tablespoon sour cream
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 lemon, juiced
- 1/2 teaspoon paprika
- 1/3 cup vegetable oil
- Salt and freshly ground black pepper
Blackened Chicken with Avocado Cream Sauce
By jargrr
Bring chicken broth to a boil in a saucepan
- Quinoa:
- 2 cups reduced-sodium chicken broth
- 1 cup quinoa
- 1 /2 cup chopped scallions
- 1 1/2 teaspoons lemon juice
- Blackened Chicken:
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 /2 teaspoon cayenne pepper
- 1 /2 teaspoon sea salt
- 4 (4 ounce) skinless, boneless chicken breast halves
- non-stick cooking spray
- Avocado Cream Sauce:
- 1 /2 avocado
- 1 /4 cup plain non-fat Greek-style yogurt
- 1 /2 teaspoon garlic powder