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Recipes
Smoked Salmon Canapés
By jargrr
In a small bowl, combine cream cheese and dill
- 1 package (8-ounces) reduced-fat cream cheese
- 1 teaspoon fresh dill, snipped or 1/4 teaspoon dill weed
- 36 slices cocktail rye bread
- 12 ounces sliced smoked salmon or lox
- 1 medium red onion, thinly sliced and separated into rings
- Fresh dill sprigs, optional
Diana Rattray
By jargrr
Preparation Sprinkle the pork chops lightly on both sides with kosher salt and freshly ground black pepper
- 6 pork chops, about 1 1/2 pounds
- kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, optional
- 1 medium to large onion, sliced
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 1/4 cup water
- 1 package (6 ounces) "stove top" stuffing (Homemade Stuffing Mix)
Rib Steak with Adobo Rub
By jargrr
1 2 tablespoons Ground Ginger 2 tablespoons Garlic Powder 2 tablespoons Onion Powder 2 tablespoons Ground Cumin 2 ...
- 4 Boneless Rib Steaks (1" thickness)
- Kosher Salt
- Olive Oil
- For Adobo Rub
- 2 tablespoons Ground Ginger
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Ground Cumin
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons Paprika
- 2 tablespoons Ancho Chili Powder
- 2 tablespoons Ground Black Pepper
- Quick Salad
- 1 large ripe Tomato (sliced 1/2-inch thick)
- 1 bunch Watercress (trimmed)
- 1 Red Onion (sliced)
- Olive Oil
- Sherry Vinegar
KIELBASA & KAPUSTA
By jargrr
Wash & rinse sauerkraut thoroughly
- Sauerkraut
- Fat Back
- Onions
- Fennel Seeds
- Ketchup
- Kielbasa
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
Balsamic Glazed Chicken Thighs
By jargrr
Photo by
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet
Lemon & Olive Oil Potatoes
By jargrr
Place potatoes in cold water in a 4- to 6-quart pot and bring to a rolling boil
- 5 Russet potatoes, peeled and cut into wedges
- Kosher salt
- Juice of 2 lemons
- 1/4 About 1/4 cup EVOO – Extra Virgin Olive Oil
- Flaky sea salt to taste and to serve
Filet of Beef au Poivre
By jargrr
Place the filets on a board and pat them dry with paper towels
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy
Sandy's Potato Salad
By jargrr
Place the potatoes in a large bowl
- 5 pounds white boiling potatoes, cooked, diced and cooled
- 4 to 5 hardboiled eggs, finely chopped
- 1 cup chopped celery
- 1/2 cup sweet pickle relish
- 1/2 cup finely chopped onion
- 2 cups mayonnaise
- 2 tablespoons brown mustard
- 2 tablespoons sugar
- Salt and pepper
Caramelized Onion and Goat Cheese Tarts
By jargrr
Directions In a large heavy-bottomed skillet over medium heat, add the oil and butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups frozen chopped onions, thawed
- 1 tablespoon sugar
- Kosher salt
- 4 ounces goat cheese, room temperature
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon freshly chopped thyme leaves
- 1 (14-ounce) box refrigerated pie crust
- Special equipment: 1 (12-count) nonstick mini muffin tin