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Recipes
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
Wasabi and Green Onion Mashed Potatoes
By jargrr
Michael Lomonaco
- 3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
- 1 cup whipping cream
- 1/2 cup (1 stick) butter
- 2 tablespoons wasabi paste (horseradish paste)*
- 2 tablespoons Asian sesame oil
- 1 cup chopped green onions
Ice Cream Casserole PRINT
By jargrr
June 18, 2013
- 15 ice cream sandwiches 1 large tub of whipped topping Chocolate syrup Caramel syrup
Simplest Asian Dressing
By jargrr
Whisk garlic, soy sauce, and vinegar in a small bowl
- 1/2 small garlic clove, finely grated
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1/2 cup olive oil
- 1/2 teaspoon toasted sesame oil
- Kosher salt, freshly ground pepper
Sicilian-Style Sweet and Sour Chicken
By jargrr
Heat 2 tablespoons olive oil, 2 turns of the pan, in a large Dutch oven over medium-high heat
- 1/4 cup olive oil, divided
- 8 pieces bone-in skin on chicken (1 4-5 pound bird cut up or tailor the white or dark meat mix per family preference)
- Salt and pepper
- 1/2 cup dry white wine
- 1 large red onion, chopped
- 2 to 3 ribs celery, chopped with leafy tops
- 2 carrots, chopped
- 3 medium white or yellow skinned potatoes, peeled and diced
- 4 large cloves garlic, sliced
- 1 small red chili minced or 1 teaspoon chili flakes
- 2 roasted red pepper, finely chopped
- 1 28-ounce can San Marzano tomatoes, hand crushed
- 1/2 cup large green olives, pitted and coarsely chopped
- 3 to 4 tablespoons drained capers in brine, such as Capote capers
- 1/4 cup red wine or sherry vinegar
- 2 tablespoons Acacia honey or light agave
- A handful of basil, torn
- A handful of parsley, chopped
- 1/4 cup toasted pine nuts or sliced almonds
- Crusty bread such as warm ciabatta, for mopping
Kentucky Fried Chicken Copycat Recipe
By jargrr
Preparation Combine the egg and buttermilk in a large bowl
- 1 large egg, beaten
- 1 cup buttermilk
- One 3-pound chicken, cut into 6 pieces
- 1 cup all-purpose flour
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon dried sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 tablespoons paprika
- 1 tablespoon onion salt
- 1 teaspoon garlic powder
- 2 tablespoons Accent (MSG seasoning)
- 1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)
Chicken Georgia Recipe by Paula Deen
By jargrr
Photo by
- 4 tablespoons butter
- 4 skinless boneless chicken breast halves
- 1 cup fresh mushrooms, sliced
- 2 tablespoons shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz mozzarella cheese, grated
Horseradish Sauce
By jargrr
Photo by
- 1/2 C Sour Cream
- 1/4 C cream
- 1/4 C horseradish
- 2 t dijon mustard
- 1/4 t sugar
Mushroom Caviar
By jargrr
Method 1 Melt butter in a large skillet on high heat
- 3 Tbsp butter
- 1/2 pound cremini mushrooms, wiped clean and finely chopped
- Salt and pepper
- 1/2 cup of minced shallots
- 1 Tbsp dry white wine (e.g. Sauvignon Blanc)
- 1 garlic clove, minced
- 2 Tbsp pine nuts
- 2 Tbsp sour cream
- 2 teaspoons lemon juice
- 1 Tbsp chopped parsley
- A couple dashes of cayenne pepper, to taste
Flounder Francaise or Chicken Francaise
By jargrr
I love this tangy lemon flavored sauce
- 2 eggs, beaten
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 4 large flounder fillets (1 1/2 to 2 lbs)
- 4 tablespoons butter
- 1/4 cup white wine
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon parsley
- lemon slices and parsley (to garnish) (optional)