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Recipes
Herb-Marinated Pork Tenderloins
By jargrr
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a...
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Buffalo Salmon
By jargrr
by Ian Knauer
- 5 tablespoons unsalted butter
- 1/4 cup hot sauce such as Frank's Redhot
- 1/3 cup panko (Japanese bread crumbs)
- 1 tablespoon vegetable oil
- 1 (2-pound) piece salmon fillet with skin
Fresh Salmon Tartare
By jargrr
Watch how to make this recipe
- 1 pound skinless fresh salmon fillet
- 1/2 pound smoked salmon, thickly sliced
- 1/3 cup freshly squeezed lime juice (3 limes)
- 1/3 cup minced shallots (2 shallots)
- 2 tablespoons good olive oil
- 1/4 cup minced fresh dill
- 3 tablespoons drained capers
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 loaf seven-grain bread, thinly sliced and toasted, for serving
Fried Fish Marinated in Garlic, Vinegar, Oregano, and Cumin
By jargrr
Photo by Lee C
- 1/4 cup white wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon ground cumin
- 2 bay leaves, finely crumbled
- 2 pounds skinless halibut fillet, cut into 1-inch pieces
- Olive oil (for frying)
- 1/2 cup all purpose flour
- Lemon wedges
Papardelle with Arugula and Prosciutto
By jargrr
by The Bon Appétit Test Kitchen
- 1/2 pound pappardelle or fettuccine
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 cup finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 ounces prosciutto, torn into 1" pieces
Smoked Salmon Cheese Balls
By jargrr
Put all ingredients except for parsley into a food processor and pulse until combined, but not perfectly smooth
- 1 (8 ounces) package Changing Seas Norwegian Smoked Salmon, roughly chopped
- 1 (8 ounces) package Neufchâtel cheese
- 1 /4cup nonfat plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 3 green onions, roughly chopped
- 3 /4cup finely chopped flat-leaf parsley, divided
Crockpot Hawaiian Chicken PRINT
By jargrr
Published: May 17, 2013 Source: www
- Style, I've used Honey BBQ Sauce several times) 2
- 4 Boneless Chicken Breasts (Or however many you need for your family)
Lemon Chicken Breasts
By jargrr
Watch how to make this recipe
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Rachael Ray: Rachael's Daytime Talkshow
By jargrr
Yields: 4 Preparation Bring a large pot of water to a boil for the pasta
- Share:
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 6 tablespoons butter, divided
- 1 pound cremini mushrooms, sliced
- 3 shallots, halved and thinly sliced
- 2 tablespoons fresh thyme, finely chopped
- Salt and pepper
- 1 rounded tablespoon flour
- 1/3 to 1/2 cup Marsala
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 cup panko breadcrumbs
- 4 cloves garlic, finely chopped or grated
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped flat-leaf parsley
- 1 pound whole wheat or semolina fettuccine
Shrimp Scampi
By jargrr
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel
- 1 1/2 pound jumbo shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup dry white vermouth
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley leaves
- 1/4 teaspoon grated lemon zest