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Recipes
Salmon with Crispy Horseradish Crust
By jargrr
Check that all bones have been removed from filets
- 2 6 oz. salmon filet
- 3 tablespoon butter, softened
- 2 tablespoon horseradish
- 1 cup fresh bread crumbs
- Salt
- Pepper
- 1 tablespoon olive oil
Breakfast Casserole
By jargrr
Preheat oven to 425°F Cut biscuits into 8 pieces and place in a greased 8x8 pan
- 1 can Grands buttermilk biscuits
- 1 pound pork sausage
- 4 -5green onions, white & green part, cut into slices
- 1 /2cup shredded mozzarella cheese
- 1 /2cup shredded sharp cheddar
- 7 -8eggs
- 3 /4cup milk
Roasted Cauliflower with Lemon-Parsley Dressing
By jargrr
Photo by
- 1 head cauliflower (about 2 lb.), cut into florets, including tender leaves
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Vidalia Onion Pie
By jargrr
Preheat oven to 325 degrees F
- 3 cups thinly sliced Vidalia onions
- 3 tablespoons butter, melted
- 1 (9-inch) prebaked deep-dish pie shell
- 2 eggs, beaten
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cups sour cream
- 1 teaspoon kosher salt
- 4 slices bacon, crisply cooked and crumbled
Lamb Burger Sliders
By jargrr
In mixing bowl add the ground lamb, minced garlic, garlic pepper seasoning, oregano, red onion and mustard
- 2 pounds good quality ground lamb
- 2 tablespoons minced garlic
- 2 tablespoons roasted garlic pepper seasoning
- 2 tablespoons chopped fresh oregano leaves
- 3 tablespoons minced red onion
- 2 tablespoons whole-grain mustard (recommended: Pommeray)
- 1 1/2 tablespoons olive oil or other oil
- 8 silver dollar onion rolls, halved
- 1 Roma tomatoes, each cut into 4 pieces
- 8 washed baby red oak leaves, from1 head
- 1 red onion, shaved in slices
- Curry Aioli, recipe follows
- 8 frill picks
- 8 large pimento olives
- 2 ounces lemon juice
- 2 cups mayonnaise, good quality
- 2 tablespoons minced garlic, minced
- 1 tablespoon roasted garlic pepper
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 2 tablespoons whole-grain mustard (recommended: Pommeray)
- 1 teaspoon hot sauce
- 2 teaspoons turmeric
Chili and Lime Mahi Mahi Salad
By jargrr
Photo by
- 2 mahi mahi fillets (about 1/2 lb each)
- 2 tbsp butter
- 1/4 tsp chili powder
- kosher salt
- Juice of 1 Lime
- 1/4 cup Olive oil
- 1/4 tsp salt
- pinch of chili powder
- 1/2 tbsp honey
- 1 head of romaine lettuce, washed and chopped
Filet Mignons With Pepper Cream Sauce
By jargrr
Place the peppercorns into a shallow bowl
- 1/4 cup coarsely crushed black peppercorns
- 4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
- salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup beef broth
- 1 cup heavy cream
Warm Shrimp and Escarole Salad
By jargrr
by The Bon Appétit Test Kitchen
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 anchovy fillets packed in oil, drained
- 2 large garlic cloves, finely chopped
- 2 tablespoons drained capers, chopped
- 8 radishes, trimmed, quartered
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Grilled Potato Salad
By jargrr
For the potatoes: Preheat a grill pan over medium-high heat
- 2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice, from one medium lemon
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated Parmesan, plus shaved for garnish
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
Cornmeal-Crusted Trout with Cucumber-Radish Salad
By jargrr
Directions Season fish with salt and pepper
- 4 boneless trout fillets (1 pound total), patted dry
- Salt and pepper
- 3/4 cup fine cornmeal
- 3/4 cup full-fat plain yogurt, divided
- 2 tablespoons olive oil, divided
- 1 lemon, 1/2 juiced and 1/2 cut into wedges
- 1/3 cup roughly chopped fresh dill, divided
- 1 cucumber, thinly sliced
- 1 bunch radishes, thinly sliced