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Recipes
Peanut Brittle by Ben
By RoketJSquerl
This makes a full batch for a half-sheet 12 x 18 inch pan
- Unsalted butter, room temperature, for baking sheet
- 2 cups sugar
- 3/4 cup cold water
- 1 cup dark corn syrup
- Pinch of salt
- 2 1/2 cups unsalted dry-roasted peanuts
- 2 tablespoons butter, at room temperature
- 2 teaspoon pure vanilla extract
- 2 teaspoon baking soda
- Vegetable oil, for spatula
Cajun Fried Okra
By RoketJSquerl
Heat oil to 350 F. (enough to cover okra) In bowl #1, add one portion of flour and add a healthy pinch each of sal...
- 1 lb fresh okra, washed/dried, tops trimmed
- 1/2 cup flour plus 1/2 cup flour, divided
- 1 cup buttermilk
- 1/2 cup cornmeal
- 1 teaspoon granulated garlic (or powder)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon cayenne, (more for spicy, less for more mild)
- pinch cinnamon
- additional salt & pepper, to taste
STIR FRY PORK ONION TACOS
By RoketJSquerl
Instructions Marinade: Roughly chop the garlic and cilantro and place in the food processor with the rest of the...
- 1/4 Cup olive oil
- 6 Cloves garlic
- 1 bunch of cilantro
- Juice from 2 limes
- 1 Tsp ground cumin
- 1 Tsp chili pepper
- 2 Lbs pork tenderloin
- 1 medium yellow onion
- 1/3 Can of beer (IPA)
"Chicken and Dumplings for Two-CI
By RoketJSquerl
1. FOR THE STEW: Melt butter in medium saucepan over medium-high heat
- 2 tablespoons unsalted butter
- 2 carrots, peeled and sliced 1/4 inch thick
- 1 small onion, chopped fine
- 1 garlic clove, minced
- ½ teaspoon minced fresh thyme
- Salt and pepper
- 1 tablespoon all-purpose flour
- ¼ cup dry sherry
- 2 cups chicken broth
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ⅓ cup frozen peas
- DUMPLINGS
- ½ cup (2 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chicken broth
- 1 tablespoon unsalted butter, melted
Creamy Peppercorn Dressing Recipe
By RoketJSquerl
Place all of the ingredients in a medium bowl and whisk until combined
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 2 tablespoons milk (not nonfat)
- 2 teaspoons freshly ground black pepper
- 2 medium garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
Mary’s Perfect Southern Sweet Iced Tea
By RoketJSquerl
From the Kitchen of Deep South Dish
- 5 to 7 individual Luzianne brand tea bags
- 1 quart of cool filtered or bottled water
- Pinch of baking soda, optional
- 1 4-cup glass Pyrex measuring cup for steeping
- 2 quart glass pitcher filled with ice
- 1 to 1-1/2 cups of sugar, more or less to taste
- Fresh lemon, sliced or wedges, and some mint sprigs, also optional
"Real Italian Lasagna
By RoketJSquerl
Instructions Ragu: Heat oil in a large heavy based pot over medium heat
- Ragu Bolognese:
- 1 tbsp olive oil
- 1 onion , finely chopped (white, yellow or brown)
- 1 medium carrot , finely diced
- 1 rib / stick of celery , finely diced
- 2 garlic cloves , minced
- 1 kg / 2 lb beef mince (ground beef) (Note 1)
- 800 g / 28 oz crushed tomato
- 3 tbsp / 1/4 cup tomato paste
- 1 cup red wine , bold not light (Note 2)
- 3 beef bouillon cubes , crumbled
- 2 bay leaves , dried or fresh
- 1/2 tsp each dried thyme and oregano
- 2 tsp Worcestershire Sauce
- 1 - 2 tsp sugar (if needed - Note 3)
- 1/2 tsp salt and black pepper
- Cheese Sauce (Besciamella):
- 60 g / 4 tbsp butter
- 1/2 cup/ 75g flour
- 1 litre / 1 quart / 4 cups milk (I use low fat)
- 220 g/ 2 cups shredded cheese (Colby, Gruyere, Cheddar, Monterey Jack, OR 1 cup shredded parmesan) (Note 4)
- Pinch of freshly ground nutmeg
- Salt and pepper
- Lasagna:
- 350 g/ 12 oz fresh lasagna sheets (or 250g/8oz dried) (Note 5)
- 1 1/2 cups / 150g shredded mozzarella cheese
- Finely chopped basil or parsley , for garnish (optional)
Classic Turkey Club Sandwich with Cajun Mayonnaise
By RoketJSquerl
From the Kitchen of Deep South Dish
- 3 slices of wheat or white bread, toasted
- Regular or Cajun mayonnaise {recipe below}
- 2 to 3 slices of turkey breast meat
- 2 slices of crisp cooked bacon
- Sliced fresh tomatoes
- Salt and pepper to taste
- Shredded Lettuce
- -----------------------------------------------------
- Cajun Mayonnaise
- 1 cup mayonnaise
- 1 tablespoon of chopped, fresh parsley
- 1 tablespoon of spicy mustard, like Emeril's
- 1/4 to 1/2 teaspoon of Zatarain's Big & Zesty Creole
- Seasoning, or your favorite Cajun/Creole
- seasoning, or to taste
- Fresh cracked black pepper, to taste
Bolognese Meat Sauce
By RoketJSquerl
This Bolognese sauce is a family recipe of one of our readers and is used in our Lasagna Bolognese recipe
- 2 oz. Diced pancetta, finely chopped
- 1 Medium Spanish onion or yellow onion, finely chopped
- 1 Stalk celery, finely chopped
- 1 Carrot, finely chopped
- 4 Tbsp unsalted butter
- 11 oz Ground beef
- 4 oz Ground pork
- 4 oz Ground Italian sausage
- 1 freshly ground clove
- Dash of freshly ground cinnamon
- 1 tsp freshly ground black pepper
- 2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes, packed in water)
- 1 cup whole milk
- 1/2 teaspoon sea salt
Tomato, Mozzarella and Basil Panini
By RoketJSquerl
A classic Italian caprese salad is reinvented as bright-flavored panini…and it’s not just for vegetarians eithe...
- 1 French baguette, halved lengthwise
- 2-3 fresh basil leaves
- 1 Tblsp Basil Pesto
- 1 tomato, sliced into 1/4″ slices
- Lemon zest
- 2 slices fresh mozzarella cheese
- Extra-virgin olive oil
- Salt and pepper