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Recipes
"Miso Soup Basics - Daikon and Aburaage Miso Soup
By RoketJSquerl
When ingredients need to be cooked through, use this method to make miso soup
- 100 g / 3.5oz Daikon (white raddish), 3mm / 0.1 inch slice then into quarter circles (Note 1)
- 1/2 Aburaage sheet (Note 2)
- 400 ml / 14 oz Dashi stock (see Home Style Japanese Dashi Stock)
- 1 1/2 tbsp Miso paste (Note 3)
- Garnish (optional)
- Chopped shallots
"Korean Candied Sweet Potatoes (Goguma Mattang)
By RoketJSquerl
Instructions Wash the sweet potato, peel the skin and cut it into small chunks (not too thick as it will take longe...
- 500 g sweet potato (1.1 pounds), you can use any sweet potatoes that are suitable for deep-frying or roasting (e.g. beauregard‘ variety). FYI, I used Korean sweet potatoes.
- Some cooking oil for deep-frying, enough to cover the sweet potatoes in a pot
- Some crushed nuts or roasted sesame seeds, to garnish
- Caramel sauce
- 3 Tbsp raw sugar
- 1 Tbsp cooking oil , I used rice bran oil
"Vietnamese-style pork and rice bowl
By RoketJSquerl
Instructions Preheat the oven to 400F/200C (unless grilling pork)
- For the pickled vegetables:
- 140 140 1 g carrot 1 cup, julienned
- 140 140 1 g daikon radish 1 cup, julienned
- 1 1 1 tsp salt
- 1 1/2 1 1/2 1/2 tbsp sugar
- 1/4 1/4 60ml cup rice vinegar 60ml
- 1/2 1/2 120ml cup water 120ml
- For the salad dressing:
- 2 2 2 tbsp rice vinegar
- 2 2 2 tbsp fish sauce
- 2 2 2 tbsp lime juice
- 2 2 2 tsp sugar
- 1 1 1 clove garlic crushed
- 1 1 1/2 tsp minced chilli pepper around 1/2 hot red chili
- Everything else:
- 1 1 1 Smithfield Peppercorn Garlic Marinated Pork Tenderloin
- 1/2 1/2 1/2 cup basmati rice
- 1 1 1 cup water
- 1/4 1/4 1/4 onion approx
- 2 2 2 handfuls salad leaves eg spring mix
- 1 1 1 bunch cilantro coriander, small bunch
"Mississippi Mud Brownies"
By RoketJSquerl
Preheat oven to 350 degrees F
- For the brownies:
- 3/4 cups All-purpose Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/2 teaspoons Salt
- 1/2 cups Unsalted Butter, At Room Temperature
- 1 cup White Sugar
- 3/4 teaspoons Pure Vanilla Extract
- 2 whole Large Eggs
- For the second layer:
- 3/4 cups Semi-Sweet Chocolate Chips
- For the third layer:
- 1/2 cups Crunchy Peanut Butter
- 1-1/2 teaspoon Canola Oil
- For the fourth layer:
- 2 cups Mini Marshmallows
- 1/2 cups Chopped And Toasted Pecans
- For the frosting:
- 2 cups Confectioner's Sugar
- 1/8 teaspoons Salt
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/4 cups Plus 2 Tablespoons Of Milk
- 1/4 teaspoons Pure Vanilla Extract
OUR FAVORITE CHILI
By RoketJSquerl
Published January 1, 2011
- Table salt
- 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
- 6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note)
- 2-4 dried árbol chiles , stems removed, pods split, and seeds removed (see note)
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2 1/2 cups low-sodium chicken broth
- 2 medium onions , cut into 3/4-inch pieces (about 2 cups)
- 3 small jalapeño chiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons light molasses
- 3 1/2 pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
- 1 (12-ounce) bottle mild-flavored lager , such as Budweiser
The Best Fresh Margarita's
By RoketJSquerl
The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished ma...
- 4 teaspoons grated lime zest
- 1/2 cup lime juice from 2 to 3 medium limes
- 4 teaspoons grated lemon zest
- 1/2 cup lemon juice from 2 to 3 medium lemons
- 1/4 cup superfine sugar
- pinch table salt
- 2 cups crushed ice
- 1 cup 100 percent agave tequila , preferably Reposado
- 1 cup Triple Sec
Brioche Hamburger Buns
By RoketJSquerl
Make the dough: Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attach...
- 1 lb. 2 oz. (4 cups) unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1/2 oz. (4 1/2 tsps) active dry yeast
- 1/2 oz. (2 tsps) table salt
- 4 large eggs, room temperature
- 4 oz. (1/2 cup) whole milk, room temperature
- 8 oz. (1 cup) unsalted butter, cut into 1-tablespoon pieces, softened
- egg wash
- 2 large eggs
- 1 egg yolk
- pinch of salt
Pineapple Fritters
By RoketJSquerl
Whisk together flour, sugar and baking powder in a bowl
- 1 1/2 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup milk
- 1 cup cooking oil (I use Canola)
Country Peach Preserves
By RoketJSquerl
Instructions To blanch the peaches: Fill ⅔ of a large soup pot with water
- 11 lbs peaches, rinsed
- 4 cups white sugar
- Juice of 1 medium lemon
- 5-6 pint-sized jars with lids.
Watermelon Rind Preserves
By RoketJSquerl
Remove the green skin from the watermelon and the red part of the watermelon leaving only the white part
- An Original Recipe by Not Quite Nigella
- Preparation time: 30 minutes prep and 2-3 hours or overnight resting
- Cooking time: 2 hours cooking
- 3 cups watermelon rind
- 1.5 cups sugar
- 4-5 strips of lemon peel
- 1/4 cup lemon juice
- 1 vanilla bean, split in half lengthways and seeds scraped
- 1 cinnamon stick
- 2 cloves