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Recipes
"The Food Lab-Plump and Tender Shrimp Cocktail"
By RoketJSquerl
Using a court bullion (a flavorful aromatic broth with white wine and lemon juice) produces deeply flavored shrimp
- For the Shrimp:
- 2 pounds large or jumbo shrimp, shells removed (except for tail portion) and reserved, and deveined if desired (see note above)
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1/2 teaspoon baking soda
- 2 quarts water
- 2 cups dry white wine
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1 fennel bulb (optional), diced
- 3 medium cloves garlic, smashed
- 1 (2-inch) knob fresh ginger, peeled and thinly sliced
- 2 sprigs fresh tarragon (optional)
- 2 sprigs flat-leaf parsley
- Fresh juice of 1 lemon
- For the Cocktail Sauce:
- 1/2 cup ketchup
- 2 tablespoons store-bought or homemade preserved horseradish, plus more to taste
- 1 tablespoon fresh juice from 1 lemon
- 1/2 teaspoon ground coriander seed (optional)
- 1/4 teaspoon granulated garlic (optional)
- Kosher salt and freshly ground black pepper.
"The Fake Shack" (or the Shack Burger at Home)
By RoketJSquerl
This is a clone of the famous Shake Shack hamburger from NYC
- 8 Ounces Beef Sirloin, trimmed of gristle, and cut into 1-inch cubes
- 4 Ounces Well-marbled Beef Chuck, trimmed of gristle, and cut into 1-inch cubes
- 4 Ounces Well-marbled Beef Brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
- 2 Tablespoons Butter, melted
- 4 Martin's Sandwich Rolls
- 4 Tablespoons Shack Sauce (recipe Follows)
- 4 Leaves of Green-leaf Lettuce, clipped
- 8 Center-cut Slices Ripe Plum Tomatoes
- 1/2 Teaspoon Vegetable Oil
- Kosher Salt and Fresh-ground Black Pepper
- 4 Slices Yellow American Cheese
"Bacon Cheddar Ranch Chicken Salad
By RoketJSquerl
Bacon Cheddar Ranch Chicken Salad is fantastically rich and creamy with lots of crispy pieces of bacon, Ranch dress...
- 3 3 3 cups cooked and chopped chicken
- 1/3 1/3 1/3 cup mayonnaise
- 1/2 1/2 1/2 cup Ranch dressing I use Hidden Valley
- 1/4 1/4 1/4 teaspoon black pepper
- 2 2 2 green onions sliced
- 1/2 1/2 1/2 cup shredded cheddar cheese
- 5 5 5 bacon slices cooked and crumbled
Crispy Fried Eggs Recipe
By RoketJSquerl
1. Heat oil in a 10-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering
- 3 tablespoons (45ml) vegetable or olive oil
- 2 eggs
- Kosher salt and freshly ground black pepper
"MISO RAMEN RECIPE
By RoketJSquerl
Instructions - Bring a medium size pot of water to boil
- For the miso tare:
- 2 cup napa cabbage, shredded or finely chopped
- 1/3 cup carrots, peeled and cut into thin strips (julienned)
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, peeled and finely chopped
- 3 scallions, finely chopped
- 2 packages/squares dry ramen noodles (egg noodles)
- 4 cups chicken stock
- 2 boiled eggs or soy pickled eggs
- 1 tsp tobanjan (Korean chili bean sauce)
- 1/4 cup red miso paste
- 2 tbsp sake
- 3 tbsp mirin
- 1 tsp sesame oil
Chile and Roasted Garlic Chicken Enchiladas
By RoketJSquerl
Try this new twist on a Mexican favorite! This dinner dish combines the ease of rotisserie chicken with Old El Paso...
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 pouch (8 oz) Old El Paso® Mexican cooking sauce chile and roasted garlic
- 1 cup crumbled queso fresco cheese
- 8 corn tortillas (5 1/2 inch)
- 1/2 cup sour cream
Coleslaw-Basic Coleslaw
By RoketJSquerl
From the Kitchen of Deep South Dish
- 1 cup of mayonnaise
- 3 tablespoons of sugar
- 1 tablespoon of apple cider vinegar
- Large pinch of kosher salt
- 12 turns of the pepper grinder
- 2 heaping teaspoons of prepared horseradish
- 1 teaspoon celery seed
- 1/4 to 1/2 cup bread and butter pickle juice
- 1/2 of a large head of green cabbage, chopped coarsely or shredded
- 1/2 to 3/4 cup of grated carrot
- 1/2 of a 16 ounce jar of bread and butter
- pickles. chopped
- 1/4 of an onion, grated
"Fresh Peach Cobbler
By RoketJSquerl
Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan
- 8-9 medium peaches, peeled and cut into 2 inch chunks (about 10 cups)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold1
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
- optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
CLASSIC GROUND BEEF HARDSHELL TACOS
By RoketJSquerl
Instructions Roughly chop ½ onion Saute onion in a dollop of oil over medium-high heat for a few minutes Add g...
- 1/2 lb. ground beef
- 6-8 corn tortillas
- 1/2 onion
- 1 garlic clove
- 1 chipotle in adobo
- 1 Tablespoon adobo sauce
- 1 Tablespoon chili powder (I used crushed New Mexican)
- 1/4 teaspoon salt
- dash cumin (optional)
- dash oregano (optional)
- dash black pepper
- 2 tomatoes
- fresh lettuce
- Monterey Jack cheese (or Mozzarella)
- guacamole (optional)
3-2-1 STRAWBERRY LEMONADE CAKE IN A CUP
By RoketJSquerl
Directions In a gallon sized ziplock bag, combine the two boxes of cake mix
- 1 box Angel Food Cake mix
- 1 box strawberry cake mix
- Non-stick spray (if not using disposable cups)
- Water
- 1 bag freeze dried strawberries
- 1 can lemon pie filling or 1 jar lemon curd