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Recipes
Thai Chicken Noodle Soup
By RoketJSquerl
1. Bring a large pot of water to a boil
- 1 pound cooked chicken, shredded
- 8 oz. thin noodles
- 2 teaspoons sesame oil
- 6 cups chicken broth
- 1 (3-inch) piece ginger, peeled and sliced
- 5 Thai chilies, seeds removed (3 chopped, 2 finely sliced)
- 2 garlic cloves, crushed
- 1 stick lemongrass, sliced open
- 4 limes leaves, torn
- 2 limes, juiced
- 2 tablespoons soy sauce (or fish sauce)
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
- Fresh cilantro leaves
Beer BBQ Meatballs
By RoketJSquerl
Preheat the oven to 375°F (177°C)
- 1 cup Panko (Japanese breadcrumbs)
- 2 lbs ground beef
- 3 garlic cloves, minced
- 2 eggs
- 1 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup BBQ sauce
- 1 cup beer
- Few squirts of Sriracha
- Pinch of salt
Butter Chicken
By RoketJSquerl
Step 1.) Dust the chicken chunks with flour and set aside
- For the chicken and marinade:
- 700 g chicken breast fillets, cut into chunks
- 1 tbsp flour
- 1/2 cup thick plain yoghurt
- 1 tsp crushed garlic
- 1 tsp ginger paste
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp garam masala
- good pinch of salt
- 1 tbsp freshly squeezed lemon juice
- 2 tsp sunflower oil for frying
- For the sauce:
- 50 g butter
- 1 small onion, chopped (about 100g)
- 1 tsp crushed garlic
- 1 tsp ginger paste
- 1 tsp chilli powder
- 1 tsp ground coriander
- pinch of salt
- pinch of ground cloves
- 200 ml tomato puree
- 250 ml double thick cream
- 1 tsp sugar
- For the rice:
- 1 cup basmati rice
- water for soaking
- 6 cups water
- 1 large cinnamon stick
- 4 cloves
- fresh coriander to serve
Salted Caramel Sauce
By RoketJSquerl
Place the granulated sugar in a large saucepan over medium heat
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut up into 6-8 pieces
- 1/2 cup heavy cream
- 1 1/2 teaspoons kosher salt
"Hand-Battered Corn Dogs"
By RoketJSquerl
Place hot dogs on skewers and set aside
- 8 beef hot dogs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 large egg
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 pinch cayenne pepper, optional
- kosher salt and freshly ground pepper, to taste
- peanut oil or vegetable oil, for frying
- 8 skewers or lollipop sticks
Dark “Steakhouse” Rolls
By RoketJSquerl
1. Combine all of the dough ingredients in the bowl of an electric mixer
- 1 1/3 cups warm water
- 4 tablespoons butter, softened
- 1/4 cup honey
- 1/4 cup molasses
- 2 3/4 cups (about 12 1/2 ounces) unbleached bread flour
- 1 3/4 cups (about 7 3/4 ounces) whole-wheat flour
- 2 teaspoons salt
- 1 tablespoon unsweetened cocoa powder
- 2 1/2 teaspoons instant yeast
- Yellow cornmeal, for sprinkling on rolls
Black Forest Cheesecake Layered in a Jar
By RoketJSquerl
In a mixer combine your whipping cream and icing sugar until well blended
- 1 cup whipping cream
- 1/2 cup icing sugar
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons cocoa
- 1 teaspoon vanilla
- 3/4 cup oreo crumbs
- 1 can cherry pie filling
Strawberry Creek Inn’s Shrimp and Grits
By RoketJSquerl
Combine milk and mushroom stock in a large saucepan; bring to a boil
- For the grits:
- 3 cups whole milk
- 1 cup mushroom stock (in a pinch, may substitute vegetable stock)
- 1 cup stone-ground grits (or any non quick-cooking grits)
- 3 tablespoons unsalted butter (or to taste)
- dash of heavy cream (or as needed)
- 1 teaspoon salt (plus more, after grits are prepared, if desired)
- 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
- For the shrimp:
- 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
- 1 teaspoon cayenne pepper (more if you like heat)
- 1 cup coconut milk
- 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
- 4 teaspoons lime juice
- 2 tablespoons chopped thyme
- 1 cup thinly sliced scallions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
- Suggested toppings:
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup thinly sliced scallions
- 1 & 1/2 cups diced tomatoes
- chopped bacon (reserved from shrimp prep)
Chocolate-Cherry Fruitcake
By RoketJSquerl
1. A day or so before you make the cake, toss the cherries in ¼ cup of liquor
- 1 1/2 Cups ; (210g) Dried Cherries, Well-chopped
- 1/4 Cup ; (60ml) Plus 6 Tablespoons (90ml) Rum, Whisky, or Amaretto
- 1 1/4 Cup ; (170g) All-purpose Flour
- 1/2 Cup ; (50g) Unsweetened Cocoa Powder (dutch-process or Natural)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 10 Tablespoons ; (140g) Butter (salted or Unsalted), at Room Temperature
- 2 Cups ; (400g) Sugar
- 2 Large Eggs, at room temperature
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 2/3 Cup ; (180g) Buttermilk or Plain Yogurt (regular or Low-fat)
- 1 Cup ; (135g) Walnuts, Pecans, or Almonds, Toasted and Finely-chopped
- 3/4 Cup ; (120g) Chocolate Chips
Best Damn Chili Ever
By RoketJSquerl
Start by browning the ground beef in a large skillet
- 2 lbs. extra lean ground beef, browned
- 3 chorizo sausages, cooked and diced
- 2 dried chipolte peppers (small or 1 1/2 large)
- 2 sweet onions, diced
- 5 cloves garlic, minced
- 1 red pepper
- 1 yellow pepper
- 1 green pepper, diced
- 1-28 oz. can San Marzano tomatoes
- 2-14 oz. cans fire roasted diced tomatoes
- 1 cup red wine
- 3 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. cinnamon
- Salt to taste
- 1-28 oz. kidney beans, drained and rinsed
- 1-14 oz. can Aduki Beans, drained and rinsed
- 1 1/2 cup frozen corn, thawed
- Red and green jalapeno peppers, sliced for garnish
- Cheddar cheese, grated (optional)