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Recipes
Pan roasted chicken
By jargrr
Preheat oven to 400°F. In a small bowl, stir to combine the softened butter with the tarragon and 2 teaspoons o...
- 4 tablespoons extra-virgin olive oil (divided)
- 1 stick unsalted butter (softened to room temperature, plus 2 tablespoons)
- 2 tablespoons tarragon (finely chopped)
- 1 3-4 pound chicken (cut into 8 pieces)
- 1 pound yukon gold potatoes (1/4" slices)
- 1 bunch asparagus (woody ends removed)
- 4 eggs
- 1 lemon
- 1 block Parmigiano-Reggiano (to serve)
- Kosher salt and freshly ground black pepper to taste
Easy Pan Fried Sole Fish With Lemon-Butter Sauce
By jargrr
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper
- 8 sole fillets
- 1/2 cup flour
- 1/2 teaspoon seasoning salt (or use white salt, or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 7 tablespoons butter
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
Spicy Roasted Chicken Legs
By jargrr
Directions Preheat the oven to 450 degrees F
- 2 sticks butter
- Juice of 2 to 3 lemons
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 24 whole chicken legs
Bacon and Egg Sandwiches with Pickled Spring Onions
By jargrr
For pickled spring onions: Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and tos...
- 4 spring onions or 6 scallions, whites only, thinly sliced
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 12 slices thick-cut bacon
- 2 tablespoons pure maple syrup
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 8 slices white sandwich bread, such as Pullman
- 1/4 cup mayonnaise
- 2 tablespoons unsalted butter
- 4 large eggs
- Kosher salt, ground pepper
- 1 cup arugula leaves
mashed potato patties
By jargrr
Photo by
- 2 cups cooled mashed potatoes
- 1 onion, minced
- 1/4 cup flour
- 1/2 cup grated parmesan cheese (optional)
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 egg, beaten
- 2 Tbsp. butter
- 1 tbsp. olive oil.
Garlic Butter Dinner Rolls
By jargrr
Directions Special equipment: Two 12-cup muffin tins Melt 1/2 stick of the butter and brush the muffin trays with...
- 4 sticks butter
- 24 frozen, unbaked dinner rolls
- 16 cloves garlic, finely pressed
- Coarse sea salt
Spicy Shrimp and Andouille Over Charleston-Style Grits
By jargrr
Directions Season the shrimp with Essence and salt
- 2 pounds medium shimp, peeled and deveined
- Essence, recipe follows
- Salt
- 8 ounces andouille sausage
- 1 tablespoon vegetable oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
- 1/4 cup heavy cream
- 2 tablespoons finely chopped green onions
- 2 tablespoons minced parsley
- Charleston-Style Grits, recipe follows
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- Freshly ground black pepper, to taste
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Salmon Cakes
By jargrr
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat
- 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
- 1/4 cup chopped onion
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon, zested
- 1 (14-ounce) can wild salmon, checked for large bones
- 1 baked or boiled russet potato, peeled, and fluffed with a fork
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil
Shrimp and Chorizo in Garlic Sauce
By jargrr
In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, b...
- 1 1/2 cups extra-virgin olive oil
- 1 pound spicy Mexican chorizo, casing removed
- 1/4 cup finely chopped sweet or Vidalia onion
- 1 teaspoon adobo seasoning
- 1 teaspoon Hungarian paprika
- Freshly ground black pepper
- 1 head garlic, peeled and finely chopped
- Salt
- 1 1/2 pounds peeled deveined shrimp (16/20 count)
- Crusty, chewy bread, for sopping
Rachael Ray: Rachael's Daytime Talkshow
By jargrr
Yields: 4 Preparation Season the chicken cutlets with salt and pepper on both sides
- Share:
- 4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick
- Salt and pepper
- 1 cup flour
- 1 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon paprika
- 3 tablespoons butter, cut into 1-tablespoon slices
- 2 large eggs
- 1/4 cup, a handful, grated Parmigiano-Reggiano
- 2 lemons, juice of 1/2 and 1 sliced
- 1/4 cup olive oil, 4 turns of the pan
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- Finely chopped flat-leaf parsley, for garnish
- Crusty bread or linguine to mop juices