RoketJSquerl's profile page
Recipes
Rattlesnake Sliders
By RoketJSquerl
Moose Creek’s Rattlesnake Burger wasn’t actual rattlesnake but a spicy combination of ground chicken and andoui...
- 1 Pound Ground Chicken
- 1 Pound Andouille Sausage, casings removed, cut into 1-inch pieces
- 1/2 Tablespoon Course Ground Pepper
- 1/2 Tablespoon Kosher Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ground Cayenne Pepper
- 12 Soft Dinner Rolls (we Used King’s Hawaiian Sweet Rolls)
- Condiments: Shredded Lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce
"Pressure Cooker Pork Chile Verde Recipe
By RoketJSquerl
1. In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic...
- 4 4 2-inch pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
- 3/4 3/4 4 350g), tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
- 2/3 2/3 2 300g), Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
- 6 6 2 170g), Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
- 2 2 2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
- 8 8 1 225g), white onion (about 1 medium; 225g), roughly chopped
- 6 6 cloves 6 medium cloves garlic, peeled
- 1 1 1 tablespoon (15g) whole cumin seed, toasted and ground
- Kosher salt
- 1/2 1/2 1/2 15g), loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- 1 1 1 tablespoon (15ml) Asian fish sauce
- Fresh corn tortillas and lime wedges, for serving
"Gyudon (Japanese Beef & Rice Bowls)
By RoketJSquerl
Instructions Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about ...
- Neutral oil, such as vegetable or canola oil
- 2 medium onions, very thinly sliced
- 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup dashi stock (can also substitute beef or chicken stock)
- 4 eggs
- 4 cups cooked short-grain or medium-grain white rice
- 1 scallion, chopped
- 2 teaspoons toasted sesame seeds (optional)
"RESTAURANT-STYLE SALSA=TRY
By RoketJSquerl
If you’d like a smokier salsa, I strongly recommend adding in a chipotle pepper or two in adobo sauce
- 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
- 3 cloves garlic, peeled
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup diced white onion
- 1 jalapeno, stem removed (and seeded, if you want less heat)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1/4 teaspoon black pepper
Basic Teriyaki Sauce
By RoketJSquerl
Mix soy sauce, sugar, mirin, and sake together in a small saucepan
- 1 cup Japanese shoyu (soy sauce)
- 1/2 cup dark brown sugar
- 1 cup Mirin
- 1/2 cup Sake
Hanger Steak With Bagna Cauda Pan Sauce
By RoketJSquerl
Season steak all over with salt and pepper
- 2 pounds hanger steak, trimmed of excess fat and silverskin and cut into 4 even portions
- Kosher salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons minced garlic (about 6 medium cloves)
- 2 tablespoons chopped anchovy fillets (about 8 fillets)
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons fresh juice from 1 lemon
- Chopped flat-leaf parsley, for garnish
Beef and Vegetable Soup
By RoketJSquerl
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries
- 1 Pound Sirloin Tip Steaks, trimmed of excess fat and cut into 1/2-inch pieces (see note above)
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Vegetable Oil
- 1 Pound Cremini Mushrooms, stems trimmed, caps wiped clean and quartered
- 1 Large Onion, chopped medium (about 1 1/2 cups)
- 2 Tablespoons Tomato Paste
- 1 Medium Garlic Clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1/2 Cup Red Wine
- 4 Cups Beef Broth (see note above)
- 1 3/4 Cups Low-sodium Chicken Broth
- 4 Medium Carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
- 2 Medium Ribs Celery, cut into 1/2-inch pieces (about 3/4 cup)
- 1 Bay Leaf
- 10 Ounces Red Skinned Potatoes (2 cups) , quartered (add during last 15 min. of cooking)
- 1 Cup Frozen Corn (add during last 5 min of cooking)
- 1 Cup Frozen Petite Peas (add during last 5 min of cooking)
- 1 Cup Frozen Green Beans (add during last 5 min of cooking)
- 1 Tablespoon Unflavored Gelatin (powdered)
- 1/2 Cup Cold Water
- 2 Tablespoons Minced Fresh Parsley Leaves
- Table, salt and ground black pepper
Summer Salad
By RoketJSquerl
This is the salad I used to eat all the time when I was still a low-carber
- Salad:
- 4 oz bacon
- 1 avocado
- romaine lettuce
- mozzarella
- red onion
- rocket (or other salad leaves)
- Tomato Dressing:
- 3 Roma tomatoes
- 1 garlic clove
- 2 tbsp red wine vinegar
- 4 tbsp oil
- pepper
- salt
Twice Baked Potatoes with Pepperjack Cheese and Bacon
By RoketJSquerl
A regular dinner spoon offers plenty of precision and control for scooping the potato flesh from the shells
- 4 Russet Potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with oil
- 8 Strips Bacon, cut cross-wise into 1/4-inch pieces
- 4 Ounces Pepper Jack Cheese, shredded (about 1 cup)
- 1/2 Cup Sour Cream
- 1/2 Cup Buttermilk
- 2 Tablespoons Unsalted Butter, room temperature
- 3 Medium Scallions, white and green parts sliced thin (about 1/2 cup)
- 1/2 Teaspoon Table Salt
- Ground, black pepper
Ants Climbing on Branches
By RoketJSquerl
Heat oil in a large nonstick skillet over medium-high heat
- 1 1/4 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
- 4 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 teaspoon crushed red pepper
- 1/2 pound lean ground pork
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons cornstarch
- 1/3 cup thinly sliced green onions