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Recipes
Air Fried Talapia
By jargrr
Spray basket with oil Season chicken 400 deg
- Aloli
- 2 cloves of garlic minced
- 1 1/2 tsp. oil
- Pepper
- 1 1/2 tsp lemon
- 1 1/2 tbs. mayo
- 4 filets
- Sprinkle paprika, ginger, basil powder, garlic powder, lemon powder (on both sides)
Delmonico Steaks with Balsamic Onions and Steak Sauce
By jargrr
Heat a heavy grill pan or griddle pan over high heat
- 4 (1-inch) Delmonico steaks, 8 to 10 ounces each
- 2 teaspoons extra- virgin olive oil
- Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 large yellow skinned onions, thinly sliced
- 1/4 cup balsamic vinegar, eyeball it
- 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
- 2 cloves garlic, chopped
- 1 small white boiling onion, chopped
- 1/4 cup dry cooking sherry, eyeball it
- 1 cup canned tomato sauce, 8 ounces
- 1 tablespoon Worcestershire sauce, eyeball it
- Black pepper
Turkey Gravy
By jargrr
step 1 ingredients 2 tablespoons Olive Oil 1 Turkey Neck 4 tablespoons Unsalted Butter instructions ...
- 2 tablespoons Olive Oil
- 1 Turkey Neck
- 4 tablespoons Unsalted Butter
- 1 cup Onion (medium dice)
- 1/2 cup Celery (medium dice)
- 1/2 cup Carrot (medium dice)
- 1 small bunch Fresh Thyme
- 1 Bay Leaf
- 4 tablespoons Flour
- 4 cups Turkey Stock
- Drippings from Roast Turkey
Panko-Crustes Mustard Pork Cutlets
By jargrr
Preparation Combine first 4 ingredients on plate
- 3/4 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh sage
- 1 teaspoon grated lemon peel
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons water
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 10- to 12-ounce pork cutlets
- 3 tablespoons garlic-flavored olive oil
- sage sprigs (optional)
- Lemon wedges
Honey-Glazed Baby Carrots
By jargrr
Preparation In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tende...
- 1 1/4 pounds baby carrots, trimmed and peeled
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons honey
- 1 tablespoon fresh lemon juice
Crispy Oven Fish Fry with Mushy Peas
By jargrr
Directions Heat the oven to 400 degrees F
- 5 tablespoons butter
- 3 cups panko crumbs
- 1 tablespoon seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful
- 1 tablespoon granulated onion, a palmful
- 1 tablespoon granulated garlic, a palmful
- 1 lemon or lime, zested
- A couple tablespoons freshly chopped thyme leaves
- A couple tablespoons finely chopped chives
- 1 1/2 to 2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons
- Salt
- 2 extra-large egg whites, beaten to frothy
- 1 cup packed flat-leaf parsley
- 1 cup packed fresh mint
- 3 cups freshly shelled peas or frozen and defrosted organic peas, patted dry
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, finely chopped
- 2 cups chicken stock-in-a-box
- Freshly ground black pepper
- Malt vinegar
Favorite Crockpot Chili
By jargrr
In a large skillet, brown ground beef with the chopped onion
- 2 pounds coarsely ground beef round or chuck
- 1 cup chopped onion
- 2 (15 oz.) cans red kidney beans, drained
- 2 (14 1/2 oz.) cans tomatoes, drained
- 1 green pepper, seeded and coarsely chopped
- 2 cloves garlic, peeled and crushed
- 2 to 3 tbsp. chili powder
- 1 tsp. black pepper
- 1 tsp. ground cumin
- salt, to taste
Ina Garten's Filet Mignon with Mustard and Mushrooms - TODAY.com
By jargrr
Preparation Preheat the oven to 400ºF
- 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
- 2 tablespoons canola oil
- 1 1/2 tablespoons fleur de sel
- 2 teaspoons coarsely cracked black peppercorns
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
- 2 tablespoons dry sherry
- Kosher salt and freshly ground black pepper
- 1 tablespoon good olive oil
- 0.5 cup minced shallots (2 large shallots)
- 3 tablespoons Cognac or brandy
- 1 1/4 cups cups heavy cream
- 1/4 cup Dijon mustard
- 1/2 teaspoon whole-grain mustard
- 2 tablespoons minced fresh parsley leaves
Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer)
By jargrr
Photo by
- 2 large eggplants
- Salt to taste
- 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
- 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
- 1 jar (3 ounces) capers, drained
- 2 cups water
- 4 large stalks celery, diced
- 1/2 to 2/3 cup olive oil
- 2 large onions, sliced
- 2 cans (16 ounces each) tomato sauce
- Freshly ground pepper, to taste
- 1/4 cup sugar
- 1/2 cup red wine vinegar
Standing Rib Roast
By jargrr
Photo by
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt