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Recipes
Bacon Cheddar Puffs
By RoketJSquerl
1 Combine milk and butter in medium saucepan
- 1 cup milk
- 1/4 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup (4 oz.) Sargento® Fancy Shredded Sharp Cheddar Cheese or Sargento® Fancy Shredded Mild Cheddar Cheese
- 8 slices bacon, cooked crisp, crumbled
- 1/2 tsp. onion salt or powder
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper
Butter and Shallot Sauce for Beef
By RoketJSquerl
Brown the butter in a decent-sized saucepan over medium-high heat
- 1 Stick Butter
- 1/2 Cup Chopped Shallots
Grilled Tri Tip
By RoketJSquerl
Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients
- Tri-Tip, Seasoning:
- 3 Tablespoons Non-iodized Table Salt
- 1 Tablespoon Granulated Garlic Powder
- 1/2 Teaspoon Dried Parsley
- 1/4 Teaspoon Black Pepper, medium grind
- 1/4 Teaspoon Accent (MSG)
- Or use Outback Steakhouse Rub:
DIY: Homemade Magic Shell Recipe
By RoketJSquerl
1. Microwave the chocolate and coconut oil in a 2-cup measuring cup or small bowl at 50% power until completely mel...
- 6 ounces semisweet chocolate, finely chopped
- 8 tablespoons coconut oil
"Bo Kho: Spicy Vietnamese Beef Stew with Noodles
By RoketJSquerl
Instructions First marinate the beef
- For the beef:
- 2 to 2 1/2 pounds boneless beef chuck or brisket cut into 1 1/2-inch chunks
- 2 cloves minced garlic
- 3 tablespoons minced ginger
- 5 tablespoons fish sauce
- 2 1/2 teaspoons five-spice powder
- 1 1/2 teaspoons brown sugar
- For the rest of the stew:
- 3 tablespoons oil
- 1 stalk lemongrass, cut into 3-inch lengths (after removing any tough woody parts)
- 2 stalks lemongrass, minced (after removing any tough woody parts)
- 8 cloves garlic, minced
- 1 onion, sliced thinly
- 4 tablespoons tomato paste
- 8 cups of water
- 2 cups of pure coconut water/juice
- 2 whole star anise
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground annatto (optional)
- 1 tablespoon paprika
- 8 large carrots, peeled and cut on the bias into 1 1/2 -inch chunks
- 1 teaspoon of salt
- 3 tablespoons soy sauce
- 3 tablespoons homemade chili oil, or to taste
- Rice or egg noodles
- 1/4 cup coarsely chopped fresh cilantro leaves
- Thai basil leaves
- Thinly sliced raw onion
- Lime wedges
"Slow-Roasted Bacon-Wrapped-Pineapple Tacos"
By RoketJSquerl
1. For the Adobo Marinade: Adjust oven rack to center position and preheat oven to 350°F (175°C)
- For the Adobo Marinade:
- 6 whole dried ancho chilies, stems and seeds removed
- 2 whole chipotle peppers, canned in adobo
- 2 tablespoons (30ml) extra-virgin olive oil
- 4 medium cloves garlic, minced
- 1 teaspoon (2g) oregano, preferably Mexican
- 1 tablespoon (6g) whole cumin seed, toasted and ground
- 1 teaspoon (2g) whole coriander seed, toasted and ground
- Small pinch ground cloves
- 2 tablespoons (25g) dark brown sugar
- 3 tablespoons (45ml) cider vinegar
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) Asian fish sauce
- Kosher salt
- For the Pineapple:
- 1 pineapple, skin and core removed (about 2 1/2 pounds; 1.15kg pineapple meat)
- 8 ounces (225g) sliced bacon
- For Serving:
- 40 corn tortillas, heated and kept warm
- Charred Salsa Verde
- Crumbled cotija cheese
- Thinly sliced red or green jalapeño or serrano chilies
- Roughly chopped fresh cilantro leaves
"Pina Colada Pineapple Smoothie
By RoketJSquerl
Instructions Place all ingredients in a blender and blitz until silky smooth and creamy
- 2 cups pineapple peeled and sliced
- 1 banana peeled and sliced
- 1/2 cup coconut milk
- 2 tbsp Greek yoghurt (optional)
LOADED INSTANT POT MAC AND CHEESE
By RoketJSquerl
Instructions Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper
- 16 ounces (454 g) elbow macaroni
- 4 cups (1 L) cold running water
- 4 tablespoons (60 g) unsalted butter
- 14 ounces (397 g) sharp cheddar, freshly grated
- 6 ounces (170 g) mild cheddar or American cheese, freshly grated
- Kosher salt and ground black pepper
- 2 large eggs, beaten
- 12 ounces (355 ml) can evaporated milk
- 1 teaspoon (5 ml) Sriracha sauce or Frank’s hot sauce
- 1 teaspoon (2 g) ground mustard
- 4 – 8 strips bacon
- 2 stalks scallion, finely chopped
- 1/2 cup (31 g) panko breadcrumbs
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 g) unsalted butter
- Kosher salt to taste
Coconut Chicken Tenders with Honey-Marmalade Sauce
By RoketJSquerl
On a cookie sheet, season chicken with salt and pepper on both sides
- Honey Marmalade Dipping Sauce Recipe:
- 2 Lbs Chicken Tenders
- 1 1/2 Cups Panko Bread Crumbs (can Be Found in the Asian Aisle of Grocery Stores)
- 1 Cup Shredded Sweetened Coconut
- 1 Egg
- 1/2 Can Condensed Milk
- 1/2 Cup Orange Juice
- Salt and Pepper to Taste
- Peanut Oil for Frying
- 1/2 Cup Honey
- 1/2 Marmalade
Real Tacos Al Pastor
By RoketJSquerl
Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliab...
- For the Pork:
- 2 whole ancho chilies, seeds and stems removed
- 2 whole pasilla or guajillo chilies, seeds and stems removed
- 1/2 cup homemade or store-bought low-sodium chicken stock
- 2 teaspoons vegetable oil
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried ground cumin seed
- 1 tablespoon achiote powder or paste
- 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
- 1/4 cup distilled white vinegar
- 3 whole cloves garlic
- 2 1/2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 pounds boneless blade-end loin or sirloin pork roast
- 8 ounces (1/2 pound) sliced bacon
- To Finish and Serve:
- 1 small pinapple, peeled, cored, and cut into quarters lengthwise
- 32 to 48 corn tortillas, heated and kept warm
- 1 medium white onion, finely diced (about 1 cup)
- 1/2 cup finely minced fresh cilantro leaves and tender stems
- 1 cup basic salsa verde or your favorite salsa
- 3 to 4 limes, cut into 8 wedges each for serving