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Recipes
Haddock with Bacon and Onions
By jargrr
Preheat the oven to 400 degrees F
- 2 pounds haddock filet, cut into 4 8-ounce portions
- 2 tablespoons lemon juice about 1/4 lemon
- Salt
- EVOO extra-virgin olive oil, for drizzling
- 1 tablespoon softened butter
- 6 slices smoky bacon, chopped
- 8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
- A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
- widely available, so check for them in the local market.
- 1 large clove garlic, finely chopped
- 1 cup Italian bread crumbs
- 1/4 cup flat-leaf parsley, a couple of handfuls, chopped
- 2 tablespoons capers, drained and chopped
- 2 plum tomatoes, seeded and chopped
Duchess Potatoes
By jargrr
Make It Now Make-Ahead Appetizers To prep ahead, portion onto baking sheet
- 2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons cold unsalted butter, plus more for parchment
- 3 large egg yolks, divided
- 1/4 cup plus 2 teaspoons heavy cream, divided
- Ground nutmeg
Creamy Garlic Pasta with Mushrooms and Prosciutto
By jargrr
Preparation Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan
- 1 cup canned low-salt chicken broth
- 3/4 cup whipping cream
- 3 large garlic cloves
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
- 12 ounces penne or other tubular pasta
- 1 1/2 cups frozen green peas, thawed
- 8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
- Additional freshly grated Parmesan cheese
Seared Scallops with Pancetta over Avocado and Wasabi
By jargrr
Halve the 3 avocados and remove the pits
- 3 avocados
- 3 teaspoons wasabi powder
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 12 slices pancetta
- 1 tablespoon butter
- 1 garlic clove, smashed
- 6 large sea scallops
- 1/2 red bell pepper, finely diced for garnish
Red Chicken Marsala
By jargrr
In a small saucepan, cook the dried mushrooms in the stock at a low, rolling boil until the mushrooms soften and th...
- A small handful dried porcini or mixed dried mushrooms
- 2 cups chicken stock
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons butter
- 3/4 pound sliced cremini or mixed mushrooms
- 2 large shallots, chopped
- 2 to 3 cloves garlic, chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 bunch flat-leaf parsley, stems and leaves separated, each finely chopped
- 1 tablespoon tomato paste
- 1 14 1/2-ounce can diced tomatoes
- 1/2 cup marsala wine
- Crusty bread, for serving
Linguine with Shrimp Scampi
By jargrr
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- Kosher salt
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Marinated Salmon
By jargrr
Photo by
- Salmon
- olive oil
- S&P
- garlic, minced
- parsley and/or cilantro, minced
- lemon juice
- spicy ground mustard
Best Black Beans
By jargrr
Combine all ingredients in a medium saucepan
- 1 (15-ounce) can, no-salt added black beans
- 1 (10-ounce) can diced tomatoes with chiles in sauce (recommended: Ro'tel)
- 1 tablespoon lime juice
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- 1/2 cup frozen chopped onion (recommended: Ore-Ida)
- 1/4 cup finely chopped fresh cilantro leaves
Roasted Cauliflower with Lemon-Parsley Dressing
By jargrr
by Dawn Perry
- 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Chicken Piccata
By jargrr
Photo by
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped