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Recipes
Chorizo and Corn Bread Stuffing
By jargrr
Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes
- 1 pound hard chorizo diced
- 1 white onion diced
- 1/2 cup chopped carrot (1 large carrot)
- 1/2 cup chopped celery
- 1 tablespoon chopped garlic
- 2 cups crumbled corn bread
- 1/2 cup chicken stock
- 1/4 cup chopped cilantro
Chicken Schnitzel
By jargrr
1 1/2 cup All-Purpose Flour 2 large Eggs 2 Cups Coarse Bread Crumbs Kosher Salt & Freshly Ground Black Pepper ...
- 1/2 cup All-Purpose Flour
- Kosher Salt & Freshly Ground Black Pepper
- 2 large Eggs
- 2 Cups Coarse Bread Crumbs
- 4 Chicken Thighs; pounded to a 1/4 inch thickness
- 1/2 cup Olive Oil
- 2 tablespoons Dijon Mustard
- 2 Lemons; zest and juice
- 1 Granny Smith Apple; cut into matchsticks
- 3 cups Arugula
Vinegar-Braised Chicken and Onions
By jargrr
by Melissa Hamilton and Christopher Hirsheimer
- 2 pounds cipolline or pearl onions
- Kosher salt
- 3 tablespoons olive oil
- 8 ounces pancetta (Italian bacon), cut into 1/4" pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 cup balsamic vinegar
- 3/4 cup red wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 2 bay leaves
Black Pepper Shrimp
By jargrr
Preheat oven to 450 degrees F
- 3 pounds fresh shrimp, unpeeled
- 8 tablespoons butter
- 3 tablespoons chopped garlic
- 4 tablespoons freshly ground pepper
Rosemary Crusted Lamb Chops
By jargrr
Method Before you start, decide if you want your lamb chops rare or medium
- 1 pound lamb chops (lamb rib chops are what are pictured here)
- 2 Tbsp minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 Tbsp olive oil, divided
Pork Tenderloin with Roasted Apples and Onions
By jargrr
Preparation Preheat oven to 450°F
- 1 large pork tenderloin (about 14 ounces)
- 3 tablespoons olive oil, divided
- 2 tablespoons whole grain Dijon mustard
- 2 teaspoons fennel seeds
- 1 large onion, sliced
- 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 1/2 cup dry white wine or apple cider
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
CAROLINA BARBEQUED PORK
By jargrr
Place onions in crockpot. Combine brown sugar, paprika, pepper; rub over roast
- 2 onions quartered
- 2 tbs. brown sugar
- 1 tbs. paprika
- 1/2 tsp. black pepper
- 1 (4-6 lb.) boneless pork butt or shoulder
- 3/4 c. cider vinegar
- 4 tsp. worcestershire sauce
- 1 1/2 tsp. vrushed red pepper flakes
- 1 tsp. sugar
- 1/2 tsp. dry mustard
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne
- Hamburger rolls
- Coleslaw (optional)
Old Fashioned Chicken Soup
By jargrr
Heat oil in large heavy pot
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 6 cups water
- 1 chicken, quartered
- 1/4 cup chopped parsley
- 1 cup small egg noodles
- Salt
- Pepper
Chicken Francaise
By jargrr
Preparation Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a me...
- 4 large skinless boneless chicken breast halves (2 pounds total)
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley