RoketJSquerl's profile page
Recipes
Fried Okra
By RoketJSquerl
Wash and slice okra; pat dry with paper towels
- 1 Pound Okra, fresh
- 2 Eggs, beaten
- 1/4 Cup Buttermilk
- 1 Cup All-purpose Flour
- 1 Cup Cornmeal
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- Freshly, ground pepper to taste
- Vegetable, oil
"OLD FASHIONED EASY APPLE CRISP
By RoketJSquerl
This easy apple crisp is made the old fashioned way like Grandma used to make, and is perfect with a scoop of vanil
- 6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
- 2 Tbsp granulated sugar
- 1 3/4 tsp ground cinnamon, divided
- 1 1/2 tsp lemon juice
- 1 cup light brown sugar
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, diced into small cubes
- pinch of kosher salt
Classic Calzones
By RoketJSquerl
1. Make the Dough: In the bowl of a standing mixer, whisk together the flour, yeast, and salt to combine
- For the Dough:
- 4 cups (624 grams) bread flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1 1/2 cups + 1 tablespoon (370 ml) water, warm (about 105 degrees F)
- For the Filling:
- 1 (15-ounce) container ricotta cheese
- 16 ounces mozzarella cheese, shredded, divided
- 16 ounces provolone cheese, shredded, divided
- Toppings of your choice
- Olive oil, for brushing
- For the Tomato Dipping Sauce:
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
Korean Beef Tacos and Quick Kimchi
By RoketJSquerl
Instructions Quick Kimchi, In a large bowl add sliced Napa Cabbage with enough water to cover the cabbage, then a...
- Quick Kimchi:
- Napa Cabbage (heavy for its size), sliced into 1/4 inch strips
- Water
- 1/4 cup kosher salt
- 1/8 cup red pepper flakes
- 1 tablespoon sugar
- 1/4 cup fish sauce
- 1/2 bulb of garlic (6-7 cloves) minced
- 1 tablespoon minced ginger
- 3 scallions, sliced
- 2 carrots, sliced thinly
- BULGOGI BEEF:
- 2 pounds sirloin, (about 1/8-inch or less) sliced across the grain on a diagonal bias (I use flap beef)
- 3 cloves garlic, minced
- 1/2 yellow onion, diced
- 3 scallions, sliced
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon
- gochujang
- (Korean red pepper paste)
- EXTRA KOREAN TACO
- 24 - 6-inch corn tortillas
- 8 ounces sour cream
- Sriracha, for drizzling
- 4 tablespoons toasted sesame seeds
- 4 tablespoons cilantro, finely chopped
- 1-2 avocados diced
- 2 limes
"CHICKEN RAMEN NOODLE SOUP + CRISPY CHICKEN SKINS AND CILANTRO
By RoketJSquerl
Instructions In large sauce pan, add chicken broth and water; bring to boil
- 32 oz chicken broth
- 2 cups water
- 4 chicken thighs
- 1 Teaspoon sesame oil
- 1 Teaspoon kosher salt
- 2 Teaspoons chopped garlic
- 1 Tablespoon fresh chopped cilantro (another cup or so for garnish)
- 1/3 cup finely chopped celery
- 1 Teaspoon fresh lemon zest
- 2 cups baby bell mushrooms (slice the large ones, leave the smaller ones whole)
- 1 red jalapeno (sliced and added on for garnish if desired)
- 3 eggs, soft boiled
- 3 crispy chicken skins
- rice or ramen noodles, prepared per package instructions
Molasses-Mustard Glazed Pork Medallions
By RoketJSquerl
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl
- 1/4 Cup Molasses
- 1/2 Cup Dijon Mustard
- 1 Tablespoon Honey
- Salt and Freshly Ground Pepper
- 2 Pork Tenderloins (1-pound) cut into medallions and pounded thin (~1/4 inch for me)
- Olive Oil
- 16 Wooden Skewers (6-inch) soaked in cold water for 30 minutes
CRANBERRY SAUCE IN RED WINE
By RoketJSquerl
Instructions Combine all the ingredients in a saucepan
- 1 bag (12 oz) fresh cranberries
- 1 1/2 cups granulated sugar
- 1 cup light to medium bodied red wine (Pinot Noir or Zinfandel works well)
- 1 cinnamon stick
- zest from 1 orange peeled in a long strip (avoid using white pith)
Italian Meatballs (Extra Soft and Juicy!)
By RoketJSquerl
These are my idea of "perfect" meatballs
- Meatballs:
- 1 lightly packed cup of diced white sandwich bread , crusts removed (Note 1)
- 1 small onion (brown, white or yellow)
- 14 oz / 400 g ground beef (mince)
- 3 oz / 100g ground pork (mince), or sub with more beef (Note 2)
- 1 egg
- 1/4 cup fresh parsley , finely chopped (Note 3)
- 2 garlic cloves , minced
- 1/4 cup Parmigiano-Reggiano (or parmesan), freshly grated
- 3/4 tsp salt
- 1/4 tsp black pepper
- Cooking Meatballs & Sauce:
- 2.5 tbsp olive oil
- 2 garlic cloves , minced
- 3/4 cup onion , finely chopped (white, brown or yellow)
- 24 oz / 700 g tomato passata (Tomato Puree in US/CAN - Note 4)
- 1/2 cup water
- 1 tsp red pepper flakes (chili flakes)
- 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
- 1 tsp salt
- Black pepper
- Serve:
- Pasta of choice
- Parmesan
- Parsley , finely chopped (optional)
JUICY PUB-STYLE BURGERS
By RoketJSquerl
SERVES 4 Sirloin steak tips are also sold as flap meat
- 2 pounds sirloin steak tips , trimmed of excess fat and cut into 1/2-inch chunks (see note)
- 4 tablespoons unsalted butter , melted and cooled slightly
- Table salt and ground black pepper
- 1 teaspoon vegetable oil
- 4 hamburger buns , toasted and buttered
Homemade Ghee: How and Why You Should Make It, and What It Is
By RoketJSquerl
Today, I’m sharing a tutorial with you on how to make one of my favourite all-purpose ingredients: Ghee
- 4 to 10 pounds of butter
- sterilized jars with tight fitting lids (preferably canning jars with new 2 piece lids)
- 1 large, heavy-bottomed stockpot