RoketJSquerl's profile page
Recipes
Cheater’s Demi-Glace
By RoketJSquerl
Place the bay leaf, parsley, thyme and peppercorns in the center of the cheesecloth, bring together the ends and ti...
- 1 bay leaf
- 7-8 sprigs parsley
- 5-6 sprigs thyme
- 10 whole peppercorns
- 2 tablespoons clarified butter
- 1 small stalk celery, diced
- 1 small carrot, diced
- 1/2 medium onion, diced
- 3 tablespoons flour
- 32 ounces good quality beef bone broth
- 1/4 teaspoon browning sauce (optional)
- salt to taste (optional)
- Special Equipment: cheesecloth and kitchen string
"KENTUCKY BUTTER CAKE
By RoketJSquerl
Instructions Preheat the oven to 325°
- CAKE:
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- BUTTER GLAZE:
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
"Skillet Shepherd's Pie
By RoketJSquerl
Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender
- For Meat Mixture:
- 1 tbsp olive oil
- 1 1/4 lb lean ground beef
- salt and pepper to taste
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 tsp red pepper flakes
- 2 tbsp Worcestershire sauce
- 1.9 oz onion soup mix I used Knorr, 55g pkg
- 1 cup beef broth
- 2 cups frozen veggies I used mix of peas, carrots, green beans and corn
- For Mashed Potatoes:
- 6 large potatoes peeled and cut into cubes
- 4 tbsp butter softened
- 2/3 cup milk
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 1 tbsp fresh parsley for garnish
- mixture.
8x3 White Velvet Cake with Cheesecake Filling and Silky Marshmallow Buttercream
By RoketJSquerl
Preheat oven to 325 F (177 C)
- For the Cheesecake Filling:
- 2-1/4 sticks (8.8 ounces, or 250 grams) unsalted butter, softened
- 3/4 cup vegetable oil
- 20.5 ounces (583 grams) granulated sugar-2.94 cups
- 4 large eggs
- 1-1/2 cup buttermilk
- 3/4 cup sour cream
- 1 tablespoon + 1 tsp vinegar
- 1 tablespoon + 1 tsp vanilla
- 7.8 ounces (221 grams) all-purpose flour-1.84 cups
- 7.8 ounces (221 grams) cake flour- 1.84 cups* (see end of recipe for substitute)
- 2 1/4 teaspoons baking soda
- 1 teaspoon milliliters) salt
- 5 ounces (142 grams) granulated sugar-3/4 cup
- 2 tablespoons (30 milliliters) all-purpose flour
- Pinch of salt
- 3 large eggs
- 2 (8 ounce, or 227 gram) packages cream cheese, softened
- 1/2 tablespoon (7 1/2 milliliters) vanilla extract
- 2 tablespoons (30 milliliters) sour cream
- For the Silky Marshmallow Buttercream:
- 7 ounces (198 grams) large marshmallows
- 5 ounces (142 grams) corn syrup
- 3 ounces (85 grams) granulated sugar
- 1 teaspoon (5 milliliters) water
- 2 cups (16 ounces or 454 grams) unsalted butter, softened
- 1/4 cup (60 milliliters) cold pasteurized egg whites
- 1 cup confectioner’s sugar (4 ounces or 114 grams) or to taste up to 3 cups
- 1 tablespoons (15 milliliters) vanilla extract
- 1/2 tablespoon (7 1/2 milliliters) vanilla bean paste or more vanilla extract
"Cornbread Pancakes with Honey Butter Syrup"
By RoketJSquerl
These pancakes are so easy to make, just be sure to plan a bit ahead of time since the cornmeal has to soak overnig...
- Cornbread Pancakes:
- 2 1/2 cups buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 3 Tbsp vegetable oil
- 3 Tbsp applesauce
- Honey Butter Syrup:
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1/2 cup honey
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- (easy recipe to memorize eh? =)
Potato and Cheese Pierogi
By RoketJSquerl
1. Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about 4 pulses
- For the Dough:
- 2 cups unbleached all-purpose flour, plus extra for the work surface
- 1/2 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 tablespoon vegetable oil
- 4 to 6 tablespoons cold water
- For the Caramelized Onions:
- 4 tablespoons unsalted butter
- 3 large onions, halved and thinly sliced
- 1/4 teaspoon salt
- For the Potato and Cheese Filling:
- 1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick
- 1 tablespoon salt
- 1/4 cup reserved chopped caramelized onions
- 1 1/2 ounces cheddar cheese, shredded (about 1/3 cup)
- 1 1/2 ounces farmers cheese, cut into small pieces (about 1/4 cup)
- 1 tablespoon unsalted butter
- Salt and ground black pepper, to taste
- For Cooking and Serving:
- 1 tablespoon salt
- 4 tablespoons unsalted butter, for sautéing
- Sour cream, for serving
Beignets Half Recipe
By RoketJSquerl
Heat water to 110º - 120º F in a in a medium glass bowl in the microwave
- 2/3 cups water
- 1/4 cup granulated sugar
- 2/3 teaspoons active dry yeast
- 1 eggs
- 3/4 teaspoons salt
- 1/2 cup evaporated milk
- 3 1/4 - 4 cups all-purpose flour
- 1/8 cup vegetable shortening
- oil
- confectioners' sugar
Crispy Onion Rings
By RoketJSquerl
Heat your oil to 350 degrees over medium high heat
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons instant mashed potatoes
- big pinch of cayenne
- 1 cup cold club soda
- 2-3 cups Panko (Japanese-style breadcrumbs), or as needed
- fine salt to taste
- vegetable oil for frying
- 2-3 yellow onions, cut into 1/4-inch rings
The Ultimate Bacon Cheeseburgers
By RoketJSquerl
Adjust oven rack to center and bottom positions, place a 12-inch cast iron skillet on the bottom rack, and preheat ...
- 12 slices thick-cut, naturally smoked bacon
- 6 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon spicy brown or dijon mustard
- 2 tablespoons sweet pickle relish
- Freshly ground black pepper
- 24 ounces (1 1/2 pounds) freshly ground beef chuck
- Kosher salt
- 4 soft hamburger rolls
- 4 slices American or cheddar cheese
- 1 medium onion, finely sliced (about 3/4 cup)
- 12 dill pickle chips
BRAISED SHORT RIBS WITH CARAMELIZED HORSERADISH POTATO PUREE
By RoketJSquerl
Braised short ribs: Preheat the oven to 350°F
- Braised short ribs:
- 5 lbs short ribs
- Salt and pepper
- 2 tablespoons olive oil
- 3 medium onions, roughly chopped
- 4 large carrots, roughly chopped
- 4 stalks celery, roughly chopped
- 5 cloves garlic, minced
- 1/4 teaspoon anise seed
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 750-ml bottle red wine
- 1/4 cup balsamic vinegar
- 3 cups chicken stock
- 3 sprigs rosemary
- 5 sprigs thyme
- 10 sprigs parsley
- 2 bay leaves
- 1/4 teaspoon lemon zest
- Caramelized horseradish potato puree:
- 1 lb Yukon Gold potatoes, peeled and quartered
- 1.5 oz fresh thinly sliced horseradish (see Kayla’s notes)
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil + 1 tablespoon butter
- 1 tablespoon heavy cream
- Salt and pepper