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Recipes
Charleston Shrimp and Grits
By RoketJSquerl
Shrimp cooked in a “gravy” flavored with bacon, onion, bell pepper and scallions and then spooned onto a mound...
- 1 1/2 Pounds Medium Shrimp, peeled, halved lengthwise, and deveined
- Juice of 1 Lemon
- Frank’s Hot Sauce
- 1 1/2 Teaspoons Salt or More to Taste
- 1 1/2 Cups Stone-ground Grits, not instant or quick-cooking
- 6 Thick Slices Bacon, chopped
- 1 Small Onion, finely chopped
- 1/4 Cup Finely Chopped Green Bell Pepper
- 1 Garlic Clove, minced
- 1/2 Cup Thinly Sliced Scallions
- 2 Tablespoons Unbleached All-purpose Flour
- 1 Cup Chicken Stock
- 1 Tablespoon Unsalted Butter (1 to 2)
- 1 Cup Grated Medium to Sharp Cheddar Cheese (about 1/4 pound)
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD
By RoketJSquerl
One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs , lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto , chopped fine
- 3 ounces Parmesan cheese , grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese , grated, for serving
Classic Crawfish Etouffeé Recipe
By RoketJSquerl
Serves: 4 – 6 It is best to peel your own, but packaged frozen tail meat is a huge time saver and works just fin...
- The holy trinity:
- 1 pound unsalted butter
- 2 large yellow onions, diced
- 1 green bell pepper, diced
- 1 cup celery, diced
- The Rest:
- 1 tablespoon garlic, minced
- 1 8 ounce package Crawfish Puree
- 1 teaspoon cayenne pepper
- 2 pounds Louisiana crawfish tail meat
- 2 tablespoons all purpose flour
- 1 cup crawfish stock (substitute seafood stock)
- Kosher salt and freshly ground black pepper to taste
- Dash of hot sauce to taste
- 1/4 cup flat leaf parsley, chopped
- 1 cup green onion tops, diced
- 4 cups cooked long grain white rice
Classic Tomato Soup
By RoketJSquerl
In a non-reactive stock pot or dutch oven, add the butter and olive oil to melt the butter
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp butter
- 1 large white onion, chopped
- 1 clove garlic, minced
- 2 Tbsp all-purpose flour
- 3 cups chicken stock
- 28 ounces whole tomatoes, pureed, including the juice
- 1 1/2 tsp sugar
- 1 sprig thyme
- salt and freshly ground black pepper
- 3 Tbsp fresh basil, chopped
CRAFTYS RUSTIC HARD ROLLS
By RoketJSquerl
Preparation 1. Place all the ingredients in a large bowl and mix to combine
- Yield: 9 to 24 rolls
- Ingredients
- 5 cups (570 g) King Arthur Unbleached AllPurpose
- Flour
- 2 teaspoons salt
- 1 1/4 teaspoons instant yeast
- 2 cups (480 ml) water
"White Snack Cake
By RoketJSquerl
Instructions Preheat oven to 350°
- Cake:
- 1/2 cup (113g) butter, softened
- 1 cup (200g) granulated sugar
- 1 1/2 cups (180g) cups cake flour
- 2 teaspoons baking powder
- 1/2 cup (123g) whole milk, room temperature
- 1 teaspoon vanilla extract
- 4 egg (160g) whites, room temperature
- 1/4 teaspoon pure almond extract (optional)
- Frosting:
Classic Margarita
By RoketJSquerl
So here's the deal. This is it
- 3 ounces tequila
- .75-1 ounce Cointreau
- juice of 1/2 lemon or 1 lime, to taste
- a dash of simple syrup, or agave nectar, or neither
- a pinch of salt
Sister Schubert's Sweet Potato Pie
By RoketJSquerl
PREPARE THE PIE: In a large mixing bowl, beat cooked sweet potatoes with butter until smooth
- For the Pie Filling:
- 2 lbs. sweet potatoes, prepared* and peels removed
- 1/2 c. butter, softened
- 3 large eggs
- 1 c. granulated sugar
- 1/2 c. sweetened condensed milk
- 1/2 c. evaporated milk
- 1 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 2 frozen deep-dish pie crusts
- zest from 1 medium orange
- For the Brown Sugar Topping:
- 1 c. dark brown sugar
- 1/2 c. all-purpose flour
- 1/2 c. cold butter, chopped into pea-sized pieces
- 1 c. pecans, coarsely chopped
Springtime Peach Pie
By RoketJSquerl
Enhanced with dried apricots, or made half-and-half with frozen raspberries, you'd never know this luscious peach p...
- Crust:
- Your Favorite 9" Double Pie Crust, prepared
- Filling:
- Two 16-ounce Bags Frozen Peaches, partially thawed, about 6 cups sliced peaches
- 1 Cup Chopped Dried Apricots
- 3/4 Cup Sugar
- 6 Tablespoons Pie Filling Enhancer or 3/4 Cup King Arthur Unbleached All-purpose Flour
- 1 Teaspoon Vanilla Extract
- 1/8 Teaspoon Almond Extract, optional
- 1/8 Teaspoon Salt
- 3 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Butter, melted
Pecan Caramel Bars
By RoketJSquerl
1. MAKE THE CRUST: In a food processor, pulse the flour with the granulated sugar and salt
- CRUST:
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter,
- cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar
- TOPPING:
- 1 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder (optional)
- 1 cup heavy cream
- 1 pound pecan halves