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Recipes
Dijon Beef Stew
By jargrr
Photo by
- 2 cups frozen small whole onions
- 2 cups packaged peeled fresh baby carrots
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 14 1/2 ounce can reduced-sodium beef broth
- 2 tablespoons Dijon-style mustard
- 4 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon black pepper
- 2 tablespoons snipped fresh parsley or tarragon
CAESAR SALAD
By jargrr
I have started using my food processor
- 2-3 Cloves of Garlic
- 1 Can of flat anchovies
- 1/3 Cup olive oil
- 2 Tbs. Wine Vinegar
- 1/4 of a Lemon
- Worcestershire
- 1/3 C. Parmesan
- Pepper
- Egg yolk
- Croutons
Sauteed Chicken with Shallot-Herb Vinaigrette
By jargrr
Preparation Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss
- 6 skinless boneless chicken breast halves
- 2/3 cup grated shallots (about 5)
- 4 teaspoons plus 7 tablespoons (or more) olive oil
- 2 cups minced shallots (about 10)
- 1/4 cup Sherry wine vinegar
- 4 tablespoons water
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons honey
Butter Dip Buttermilk Biscuits
By jargrr
Photo by
- 1 stick (1/2 cup) salted butter*
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp. granulated sugar
- 1 1/2 tbsp. baking powder
- 1 3/4 cup buttermilk (must be buttermilk, not regular milk)
Marinated Vegetable Salad
By jargrr
Directions Bring the sugar and vinegar to a boil in a medium saucepan
- 1 cup sugar
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
- 16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
- 1 1/2 cups thinly chopped celery (about 4 stalks)
- One 2-ounce jar chopped pimientos
- 2 small sweet onions, thinly sliced
- 1 red bell pepper, cored, seeded and chopped
Pan-Fried Trout
By jargrr
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and sal...
- 1 1/2 cups bread crumbs
- 1 clove garlic, smashed
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- Pinch crushed red pepper flakes
- 3 lemons, juiced and 1 lemon, zested and reserved
- Kosher salt
- 1/2 cup Dijon mustard
- 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
- Extra-virgin olive oil
Filet Mignon with Balsamic Syrup and Goat Cheese
By jargrr
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirr...
- 1 1/2 cups balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons butter
- 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese
Roasted Sausages and Grapes
By jargrr
Directions Preheat the oven to 500 degrees
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)
By jargrr
Using a large knife, separate greens and stems from beets
- 1 pound beets with greens (about 2 medium beets)
- Kosher salt
- 2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
- 1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
- 1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
- 3/4 cup sour cream
- 2 tablespoons chopped scallions
- Freshly ground black pepper
- 4 hard-boiled eggs, halved
- 4 teaspoons finely chopped dill
Michael Symon's Pretzel Crusted Pork Cutlets
By jargrr
step 1 ingredients 2 Eggs (lightly beaten) 1/4 cup Flour 1 cup sourdough Pretzels (crushed) instructi...
- For the Pork Loin:
- 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
- 2 Eggs (lightly beaten)
- 1/4 cup Flour
- 1 cup sourdough Pretzels (crushed)
- 2 tablespoons Butter
- Salt and Freshly Ground Pepper
- For the Crunchy Salad:
- 2 Apples (sliced)
- 1 bunch Radishes (sliced)
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar