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Recipes
Caesar Salad (The Real Deal)
By RoketJSquerl
Adapted from a Martha Stewart Recipe by Rebecca Crump- ezrapoundcake
- Croutons:
- 6 Slices Ciabatta or Another Crusty White Bread (1-inch) cut into 3/4-inch cubes
- 3 Tablespoons Extra-virgin Olive Oil
- 1 Teaspoon Minced Garlic
- 1 Tablespoon Fresh Flat-leaf Parsley, minced
- Coarse Salt (to Taste)
- Salad:
- 2 Cloves Garlic, halved
- 2 Large Egg Yolks (or 1 Tablespoon Store-bought Mayonnaise)
- 1 Tablespoon Dijon Mustard
- 4 Anchovies (4 to 5)
- 2 Tablespoons Freshly Squeezed Lemon Juice
- Coarse Salt and Freshly Ground Pepper, to taste
- 3 Tablespoons Extra-virgin Olive Oil
- 2 Heads Romaine Lettuce, washed and dried thoroughly and torn into 2-inch pieces
- Grated Parmesan Cheese (to Taste)
Basil-Orange Vinaigrette
By RoketJSquerl
In a blender or food processor, pulse the marmalade, vinegar, basil, ginger, garlic, salt and pepper until blended
- 1/2 cup orange marmalade
- 1/3 cup red wine vinegar
- 6 fresh basil leaves, torn
- 1 tbsp grated fresh ginger
- 1 garlic clove, sliced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup olive or canola oil
Crispy Deep Fried Jalapeño Poppers
By RoketJSquerl
Makes about 30 bite-size poppers In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion ...
- 1 pound jalapeños
- 1 pound (16 ounces) cream cheese
- 2 tablespoons fresh juice from 2 limes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups fine breadcrumbs
- 1 to 2 quarts vegetable or canola oil, for frying
- 1 batch roasted tomato salsa or your favorite salsa, for serving
"GOCHUJANG STEAKS
By RoketJSquerl
Method Step 1 – Wrap steak in plastic wrap and freeze for about an hour
- Korean BBQ Sauce:
- 1 Hanger Steak (Partly Frozen)
- 1 Tsp. Salt
- 1/2 Tsp. Fresh Ground Black Pepper
- 1 Tbsp. Peanut Oil
- 1 Grated Asian Pear
- 1 Tsp Brown Sugar
- 2 Tsp. Gochujang Paste
- 2 Tbsp Rice Wine
- 2 Tsp. Fish Sauce
Eclairs
By RoketJSquerl
Use the form on the right to contact us
- Pastry Shells:
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter
- 1 teaspoon table salt
- 2 teaspoons granulated sugar
- 1 cup all purpose flour
- 5 large eggs, beaten
- confectioner's sugar for dusting
- Filling:
- pastry cream:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- pinch table salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- seeds of 1/2 vanilla bean pod (or 1 teaspoon pure vanilla extract)
- Ganache Topping:
- 8 ounces dark chocolate (really good quality)
- 8 ounces heavy cream
PEPPERMINT BROWNIES
By RoketJSquerl
Directions Preheat oven to 350ºF
- 6 oz. dark chocolate, coarsely chopped
- 1/2 cup (4 oz.) unsalted butter
- 3/4 cup (5 1/4 oz.) granulated sugar
- 1/4 cup (2 oz.) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 2/3 cup (2 3/4 oz.) all-purpose flour
- 1/2 cup Andes mint chips
- 4 oz. dark chocolate
- 1/4 cup heavy cream
- Crushed candy canes
Lasagne alla Bolognese
By RoketJSquerl
I don’t make this very often, because, as I implied earlier, it’s quite time consuming, but it’s oh so worth ...
- For the Bolognese Sauce:
- 2 Carrots - Minced
- 2 Ribs Celery - Minced
- 1 Onion - Minced
- 1 Clove Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Bottle Red Wine
- 1 Can Tomato Paste (6 oz)
- Salt & Pepper
- 1 Lb Ground Beef
- 1 Lb Ground Veal
- 2 Cups Parmigiano Reggiano - Grated
- 12 Sheets Lasagne Noodles
- For the Bechamel Sauce:
- 4 Tbsps Butter
- 1/2 C All-purpose Flour
- 1 1/2 C Milk
Cantaloupe Jam
By RoketJSquerl
Toss cantaloupe with salt in a large bowl
- 14 cups cubed cantaloupe, about 2 large cantaloupe
- 1 ⁄4 cup kosher salt
- 4 cups sugar
- 3 ⁄4 cup bottled lemon juice
Blender Hollandaise Sauce
By RoketJSquerl
1 Melt the butter slowly in a small pot
- 3 egg yolks (see how to separate eggs)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Butterscotch Ice Cream
By RoketJSquerl
1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is ...
- 1 Cup Firmly Packed Brown Sugar
- 2 Tablespoons Butter
- 1 Tablespoon Vanilla
- 1 1/2 Cups Whipping Cream
- 2 Cups Half-and-half (light Cream)
- 6 Large Egg Yolks