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Recipes
Lemon-Garlic Skillet Chicken and Potatoes
By jargrr
Watch how to make this recipe
- 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 /4 pound small red potatoes, quartered (about 8 potatoes)
- 1 small lemon, cut into 1/4-inch-thick slices and halved
- 4 cloves garlic, thinly sliced
- 1 /4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh Italian flat-leaf parsley, chopped
- 4 cups baby arugula
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Balsamic Roasted Beet Salad
By jargrr
Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
Garlic Roasted Potatoes | Ina Garten
By jargrr
Photo by
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Dijon Pork with Apples and Cabbage
By jargrr
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
- 2 large apples - cored and sliced into thin wedges
- 5 tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 (16 ounce) pork tenderloins
- 1 tablespoon coarse-grain Dijon-style mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley (optional)
Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes
By jargrr
For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a...
- 1/4 cup ketchup
- 2 tablespoons red wine vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne
- 1/2 small head white cabbage, finely chopped
- 4 large or 8 small soft shell crabs, cleaned
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 4 soft buns, buttered if desired, and grilled
- 2 yellow tomatoes, cut into 1/4-inch-thick slices
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
Orecchiette with Toasted Breadcrumbs
By jargrr
In a large pot, bring to a boil 6 quarts of salted water
- 1 pound dried orecchiette or other small shaped pasta
- 3/4 cup extra-virgin olive oil
- 2/3 cup Italian seasoned dried bread crumbs
- Sea salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 cup finely chopped prosciutto
- 2 tablespoons chopped fresh parsley leaves
Dilly Potato Salad
By jargrr
Photo by
- 2 pounds Yukon gold potatoes, peeled, halved crosswise
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/2 small red onion, finely chopped
- 2 celery stalks, finely chopped
- 2 scallions, finely chopped
- 3/4 cup mayonnaise (preferably Duke’s)
- 1/3 cup bread and butter pickles, finely chopped
- 1/4 cup finely chopped dill
- 3 tablespoons Creole or spicy brown mustard
- Dash of hot sauce
- 1/2 freshly ground black pepper
Potato Chip Crusted Cod
By jargrr
Photo by Christine W
- 4 (6-8 oz) cod fillets
- Salt
- 2 tablespoons mayonnaise
- 2 cups crushed Kettle potato chips
Parmesan Roasted Zucchini
By jargrr
Preheat the oven to 425 degrees F
- 6 medium zucchini (2 1/2 to 3 pounds total)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons julienned fresh basil leaves
- 1 /2 cup freshly grated Italian Parmesan cheese
- 3 /4 cup panko (Japanese bread flakes)