RoketJSquerl's profile page
Recipes
"The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana)"
By RoketJSquerl
makes 4 sandwiches Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes
- 8 strips thick-cut bacon, coarsely chopped
- 1 1/2 cups creamy peanut butter
- 8 tablespoons (4 ounces) unsalted butter, softened
- 2 tablespoons granulated sugar
- 8 (1 inch-thick) slices brioche loaf (see note above)
- 1/4 cup packed dark brown sugar
- 3 tablespoons bourbon
- 4 ripe but firm bananas, sliced into 1/4-inch thick rounds
"Homemade Salted Caramel Sauce"
By RoketJSquerl
1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream
- 1 tablespoon fleur de sel (or any other flaky sea salt)
Cheese Sauce For Cheese Fries And Nachos
By RoketJSquerl
NOTES : This cheese sauce is gooey and tangy
- 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note) -- grated on large holes of a box grater
- 1 tablespoon corn starch
- 1 can evaporated milk -- (12-ounce)
- 2 teaspoons Franks Red Hot or other hot sauce
Italian Sausage Soup with Cheese Tortellini
By RoketJSquerl
1. In a large pot, brown sausage
- 1 pound Italian sausage (I usually use Jimmy Dean so I don't have to deal with removing the casing)
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red cooking wine
- 2 (14.5 ounce) cans Italian diced tomatoes
- 1 cup thinly sliced or diced carrots
- 1/2 tablespoon packed fresh basil leaves
- 1/2 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups green beans
- 8 ounces fresh tortellini pasta (can be found by the cheese...I used Buitoni)
- 3 tablespoons chopped fresh parsley
Honey Roasted Chocolate Peanuts
By RoketJSquerl
Melt almond bark according to package directions
- 1 (24oz) package chocolate almond bark (Plymouth Pantry)
- 1 (16oz) jar honey roasted peanuts
Fried Pickles
By RoketJSquerl
1. Drain the pickles in a colander, blot dry with paper towels
- 24 ounces dill pickle chips (like Mt. Olive)
- vegetable, canola or peanut oil for frying
- 2 cups all-purpose flour, divided
- 2 cups panko crumbs
- sea or kosher salt and fresh black pepper
- 1 egg
- 2/3 cup buttermilk
Pork Butt - The Renowned Mr. Brown
By RoketJSquerl
Mix ingredients thoroughly
- Southern Succor Rub:
- 1/4 Cup Ground Black Pepper
- 1/4 Cup Paprika
- 1/4 Cup Turbinado Sugar
- 2 Tablespoons Table Salt
- 2 Teaspoons Dry Mustard
- 1 Teaspoon Cayenne Pepper
Carolina Hot Dog Chili
By RoketJSquerl
Adapted from “Desperation Entertaining,” by Beverly Mills and Alicia Ross
- 1 1/4 Pounds Ground Beef, 80/20 blend
- 2 Cups Water
- 1 Large Onion, chopped
- 6 Ounces Tomato Paste
- 1/2 Cup Ketchup
- 1 Tablespoon Chili Powder
- 2 Teaspoons Worcestershire Sauce
- 1 Teaspoon Vinegar, white or cider
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Cherry Cornmeal Upside-Down Cake
By RoketJSquerl
Position rack in center of oven; preheat to 350°F
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- 4-5 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 3/4 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon cream of tartar
"KEY LIME PIE CAKE
By RoketJSquerl
Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment
- For the Cake:
- 1 cup all purpose flour
- 1/2 cup graham cracker crumbs
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 3/4 cup buttermilk (room temperature)