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Recipes
BBQ Spare Rib Cook
By RoketJSquerl
Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx
- 1/4 Cup Worcestershire Sauce
- 1 Cups Texas Bbq Rub (1 to 1 1/2)
"Crispy Cantonese Beef Chow Mein
By RoketJSquerl
Cantonese beef chow mein is crispy, saucy and loaded with beef, peppers and onions on top
- Sauce:
- 1/2 lb flank steak or any kind of steak
- 1/2 a green pepper
- 1/2 a yellow onion
- 1/2 package chow mein noodles
- 4-5 tablespoons oil
- 1 1/2 tablespoons corn starch
- 1 cup water
- 3-4 tablespoons oyster sauce (start with 3 tablespoons, and add more if you prefer it more salty)
- 1 1/2 – 2 teaspoons maple syrup or honey
- 2 slices of ginger
- Beef Marinade:
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 tablespoon shaoxing cooking wine
- 1 tablespoon water
- Condiments (Optional):
- Spicy Chili Crisp (Chili Oil)
"Fried Dill Pickles"
By RoketJSquerl
Pour vegetable oil to a depth of at least 1/2 inch in medium sized skillet and place over medium high heat
- 1 jar dill pickle spears
- 1 cup flour
- 1/2 cup plain yellow corn meal
- 1 tablespoon seasoned salt
- 1 cup milk
- Vegetable Oil to cook in
- Ranch Dressing for dipping
Real Texas Chili Con Carne
By RoketJSquerl
Serious Heat This makes for a moderately hot to hot chili
- 3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot chilies like Arbol or Cascabel, stems and seeds removed
- 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 2 quarts low sodium canned or homemade chicken broth
- 4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, grated on a microplane grater
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 to 3 tablespoons masa
Sichuan-Style Chicken Noodle Soup
By RoketJSquerl
Bring large pot of water to a boil
- 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced
- 4 shiitake mushrooms, stems removed, thinly sliced
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 stick cinnamon
- 1 whole star anise
- 1 teaspoon ground Sichuan pepper
- 1/4 teaspoon freshly ground black pepper
- 8 ounces Chinese noodles (fresh egg noodles or lo mein)
- 1/4 pound roasted chicken, shredded
- 1 jalapeno, stemmed, seeded, and finely chopped
"CheeseSteaks"
By RoketJSquerl
Use two ribeye steaks for this recipe and you can't go wrong
- 4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
- 1/2 green pepper, sliced
- 1 large white onion, cut in half and sliced thick
- 8 oz mushrooms, sliced
- 1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
- salt & pepper
- 3 1/2 Tbsp salted butter
- 8 slices of cheese (Provolone or Muenster)
Chocolate Peanut Butter Cupcakes
By RoketJSquerl
1. Adjust oven rack to middle position and heat oven to 350°F
- For the Chocolate Cupcakes:
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- For the Peanut Butter Buttercream:
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 teaspoon salt
- 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
- 1 cup peanut butter
- 2 teaspoons pure vanilla extract
- For the Chocolate Coating:
- 8 ounces semi-sweet chocolate, finely chopped
- 1 1/2 tablespoons vegetable oil
Egg Salad BLT
By RoketJSquerl
1 - Combine first 6 ingredients in a medium bowl, stirring well
- 1/4 C. Mayonnaise
- 3 T Thinly Sliced Green Onions
- 3 T Sour Cream
- 2 T Whole-grain Dijon Mustard
- 1/2 T Freshly Ground Black Pepper
- 1/4 T Grated Lemon Rind
- 8 Hard-cooked Large Eggs
- 8 Slices Peasant Bread or Firm Sandwich Bread, toasted
- 4 Center-cut Bacon Slices, cooked and cut in half crosswise
- 8 Slices Tomato
- 4 Large Boston Lettuce Leaves
Kickin’ Barbecue Style French Fries
By RoketJSquerl
- 2 pounds fries, Julienne style made from Idaho Russet Potatoes
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon white pepper
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon Olive Oil
Ramen Broth and Add-Ins
By RoketJSquerl
Broth freezes beautifully
- Slow-cooker roasted broth:
- 15 15 minutes
- 45 8 minutes, plus 8 hours in the slow cooker
- 8 about 8 cups
- 3 to 4 Simmer the bones with the kombu water and remaining ingredients in a large pot, stirring often, with the lid partly covering the pot, for 3 to 4 hours.
- 1 1/2 1 1/2 1/2 pounds chicken wings, separated at their joints
- 1 1/2 1 1/2 1/2 pounds pork neck bones
- 4 4 4 green onions, chopped
- 2 2 2 dried shiitake mushrooms, broken
- 1/4 1/4 1/4 cup sake or Chinese rice wine (or dry white vermouth)
- Grilled chicken ramen bowls:
- 30 30 minutes
- 10 10 minutes
- 2 2 servings
- 4 4 4 cups slow-cooker roasted bone broth or shortcut broth, see recipes
- 2 2 2 tablespoons shiro miso, optional
- 1 to 2 1 to 2 to tablespoons soy sauce to taste
- 1 to 3 1 to 3 3 tablespoons chili paste or Korean gochujang, optional
- 1/2 1/2 1/2 cup thinly sliced fresh shiitake mushroom caps (no stems)
- 3 3 5 medium egg noodle nests, about 5 ounces total
- 2 2 2 grilled shichimi chicken thighs, see recipe, thinly sliced
- 1 1 1 soy wasabi hard-cooked egg, see recipe, halved
- 2 2 2 radishes, very thinly sliced
- 1/4 1/4 1/4 cup sliced bamboo shoots
- 2 2 2 green onions, charred in a skillet or chopped
- Small handful Small handful fresh bean sprouts
- Chopped fresh cilantro
- Shichimi togarashi
- Grilled shichimi chicken:
- Shichimi togarashi, a Japanese chili pepper spice blend, is sprinkled on chicken thights before grilling. (Michael Tercha / Chicago Tribune)
- Grilled shichimi chicken thighs
- 5 5 minutes
- 12 12 minutes
- 4 4 servings
- 4 to 6 4 to 6 6 medium boneless chicken thighs
- Japanese shichimi togarashi
- Sesame seeds
- Finely sliced green onions