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Recipes
Asparagus and Prosciutto
By jargrr
Bring large pot of water to a boil and add salt
- 2 pounds asparagus (optional: half green/half white)
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 pound prosciutto, chopped
- Grated ricotta salata
Fried Chicken Thighs
By jargrr
Photo by
- 2 lbs. boneless, skinless chicken thighs
- 2 cups peanut oil
- 2 cups buttermilk
- 4 cups flour
- 1 tsp. paprika
- 1 tsp. poultry seasoning
- 2 tbs. salt
- 1 tsp. ground black pepper
Stuffed Mushrooms (Hongos Rellenos de Chorizo)
By jargrr
Preheat oven to 400 degrees F
- 1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*
- 18 large (about 2 1/2 to 3-inch) white mushrooms
- 1/3 cup olive oil, plus 1 tablespoon
- 1/3 cup finely diced onion
- 1/2 cup plus 2 tablespoons bread crumbs
- 1/4 cup homemade or store-bought reduced-sodium chicken stock
- 2 tablespoons freshly chopped parsley leaves
- 1/3 cup coarsely grated Manchego cheese
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
By jargrr
Preheat the oven to 200 degrees F
- 1 cup radishes, cut in half through the stem
- 1 /2 cup shelled English peas
- 1 /2 cup snow peas
- 2 bone-in pork chops (8 to 10 ounces each), brought to room temperature
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Kosher salt and freshly cracked black pepper
- 2 tablespoons canola oil
- 4 cloves garlic, smashed
- 3 sprigs fresh tarragon
- 5 tablespoons unsalted butter
- 1 /3 cup finely chopped leeks
- 1 /2 cup white wine
- 1 cup chicken stock
- 1 tablespoon whole-grain mustard
- 2 tablespoons champagne vinegar
- 2 tablespoons chopped fresh dill
Gruyère Macaroni and Cheese
By jargrr
Photo by
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons Gold Medal all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic, grated or minced fine
- 2 cups milk
- 2 cups shredded Gruyère cheese, about 8 ounces
- 1 tablespoon fresh rosemary leaves, chopped
Shrimp With Mustard-Lime Dipping Sauce
By jargrr
Shrimp: Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting throu...
- 1 1/2 pounds shell-on large shrimp
- Kosher salt
- 1/4 cup plus 1 tablespoon Old Bay seasoning
- 3 lemons, halved
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon light brown sugar
- 1/2 teaspoon English mustard powder
- 1/2 teaspoon Worcestershire sauce
- Hot sauce
- Kosher salt
- Lime wedges (for serving)
Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
By jargrr
by Jill Silverman Hough
- 1 4-pound boneless pork loin roast, trimmed
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, very thinly sliced
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped fresh chives
- 1 1/2 teaspoons coarse kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds broccolini, trimmed
- 3 tablespoons olive oil
- 1 cup low-salt chicken broth
- 1 cup Pinot Grigio or other dry white wine
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon fresh lemon juice
- Special equipment: Kitchen string
Basic Everyday Fried Fish
By jargrr
Photo by Catherine E
- olive oil
- 1/2 cup seasoned flour, on a dinner plate for dredging
- 1 egg, lightly beaten, on a dinner plate for dredging
- 1/2 cup panko bread crumbs
- 2 large filets of delicate white fish such as flounder (about 1 1/4 pounds)
- salt and pepper to taste
- tartar sauce (or ketchup) for dipping
- lemon wedges for squeezing
- 1 . Heat olive oil in a large skillet over medium heat.
- 2 . Set up your dredging stations. One plate flour (salted & peppered), one plate beaten egg, one plate panko bread crumbs.
- 3 . Dredge your fish filets: first in flour, then in egg, then in panko. Add to skillet and fry 2-3 minutes a side until cooked through. Remove from skillet and serve with a dollop of tartar sauce and a squeeze of lemon.
Marinated Swordfish
By jargrr
In a bowl combine juice of the lime, ginger, garlic and onion
- 1 lime, juiced
- 1 tablespoon ginger, chopped
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 pound swordfish
Lady and Sons' Chicken in Wine Sauce Recipe by Paula Deen
By jargrr
Photo by
- 4 large chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- 6 oz (about 8 slices) Swiss cheese
- 1 0 3/4-ounce can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup herb-flavored stuffing mix, crushed
- kosher salt
- black pepper, ground