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Recipes
"Honey, Lemon & Rosemary Grilled Chicken"
By RoketJSquerl
1. In a medium bowl, whisk together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt, an...
- 1/2 cup honey
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh rosemary
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breasts
Onion Rings
By RoketJSquerl
Prepare onions and place into a deep casserole dish or bowl
- buttermilk, enough to cover for soaking
- 2 large sweet onions, peeled and sliced about 1/4 thick
- 3/4 cup self-rising flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1 pinch sugar
- 1 egg
- 1 cup buttermilk
- peanut or preferred cooking oil for deep frying
Pressure Cooker French Fries
By RoketJSquerl
Use your pressure cooker (and a secret ingredient) to make quick, delicious french fries that are crispy on the out
- 8 to 16 ounces (225 grams – 450 grams) Russet potatoes
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1 cup cold water
- frying oil, shortening, lard or rendered animal fat (DO NOT use olive oil)
- salt
"PICKLED KOREAN RADISH
By RoketJSquerl
Instructions Add sugar, water, vinegar, and salt to pot and and turn on to medium high heat
- 1 pound daikon radish, peeled, cut, and cubed
- 1/3 cup EACH of white vinegar, granulated sugar, and water
- 1/2 tsp salt
Garlic Bread Recipe
By RoketJSquerl
Spaghetti just seems lonely without garlic bread, and it's so easy to make
- 1 16-ounce loaf of Italian bread or French bread
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large cloves of garlic, smashed and minced
- 1 heaping tablespoon of freshly chopped parsley
- 1/4 cup freshly grated Parmesan cheese (optional)
"Coconut Cream Pie"
By RoketJSquerl
1. Make the Crust: Preheat oven to 325 degrees
- For the Crust:
- 5 tablespoons unsweetened shredded coconut
- 9 graham crackers (about 5 ounces), broken into rough pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 1 (14-ounce) can coconut milk, well stirred (not cream of coconut)
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 5 egg yolks
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
- For the Whipped Cream Topping:
- 1 1/2 cups heavy cream, chilled
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons dark rum
- 1/2 teaspoon vanilla extract
Red Beans and Rice from NOLA
By RoketJSquerl
Mix together the Holy Trinity (Onions, Celery, Bell Pepper)
- 1 Tbsp Unsalted Butter
- 2 Tbsp Creole Seasoning
- 1 Cup Onion, chopped
- 1/2 Cup Bell Pepper, chopped
- 1/4 Cup Celery, Chopped
- 1 Cup Andouille Sausage, Cubed
- 1 Cup Tasso, Cubed
- 1/2 Lb. Small Red Beans (soaked Overnight or for at Least a Few Hours)
- 1 Tbsp Fresh Garlic, Minced
- 3 1/2 Cups Chicken Stock (you Could Certainly Use Water)
- 3 Fresh Bay Leaves
- 1 Tsp Red Wine Vinegar (when I Don’t Use Pickle Meat, I add a little vinegar because I like the flavor it lends. Pickle Meat makes wonderful Red Beans by the way.)
- 1/2 Cup Tomato Sauce (i Learned This From Louis Armstrong’s Recipe)
- 1 Tbsp Italian Parsley, Finely Chopped
- 1/4 Cup Green Onions, thinly sliced on the bias
- 1/2 Recipe Creole Boiled Rice
"The Ultimate Tomato Sauce
By RoketJSquerl
Preparation Add the tomatoes to a deep, large bowl
- for 8 servings
- 2 cans (28 oz each) San Marzano canned whole tomatoes
- 8 cloves garlic
- ¼ cup (60 mL) olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- kosher salt, to taste
- pepper, to taste
- 2 oz (50 g) anchovies, 1 tin or jar
- 1 teaspoon red pepper flakes
- ½ cup (110 g) tomato paste
- ½ cup (120 mL) dry red wine
- 1 cup (240 mL) water
- 1 lb (455 g) spaghetti, or paste of choice, dry
- 1 parmesan cheese, for grating
Chocolate, Caramel and Walnut Turtles
By RoketJSquerl
Makes about 35 turtles
- Equipment needed:
- 4 tablespoons butter, cut up, plus more for pans
- 3/4 pound walnut halves (about 3 1/2 cups), toasted
- 1 cup evaporated milk
- 1 cup light corn syrup
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 pound semisweet chocolate, chopped
- 1 tablespoon vegetable shortening (recommended: Crisco)
- Candy thermometer
Aromatic Beef Noodles
By RoketJSquerl
Heat the peanut oil in a large casserole over high heat
- 800 g Beef Brisket (Flat Cut) or any Brazing Beef, cut into 3 pcs or large chunks, blanched and drained
- 2 Tbsp Peanut Oil
- 5 Cloves Garlic, peeled and finely chopped
- 6 Stalks Scallions, finely sliced
- 30 g Fresh Ginger, smashed
- 2 Pcs Cassia Bark
- 2 Star Anise
- 1/2 tsp Whole Sichuan Peppercorn
- 1/4 tsp Fennel Seeds
- 3 Cardamom Pods
- 3 Tbsp Chili Bean Paste (Toban Jiang)
- 2 Tbsp Shaoxing Rice Wine
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Soy Sauce
- 8 Cups of Water
- Sea Salt to taste
- 400 g Dried Wheat Noodles or Soba
- Small Bunch Bok Choy, blanched
- 2 Stalk Scallions, finely sliced