Category: Main Courses

Corn Dog Batter

INGREDIENTS
2 cups flour
2 cups corn meal
1/2 cup sugar
2 tsp salt
1 egg
1 tbsp vanilla
Milk

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Wheat Waffles

This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.

INGREDIENTS
3⁄4 cup whole wheat
1 1⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
2 eggs
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder


DIRECTIONS
Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.

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Chicken Gyro

On vacation in Corfu, Greece, we visited a small waterside restaurant where we ate the most amazing gyro.   Moist and tender, this true Greek gyro was nothing like the meatloaf-like gyro we find in the US.  This chicken version is a delicious reminder of our experiences on this family vacation.

INGREDIENTS
4 lbs boneless, skinless chicken thighs

Marinade
2 tbsp garlic, minced
1/3 cup lemon juice
1/3 cup plain greek yogurt
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
3 tbsp dried oregano
2 tsp salt
pepper

Sauce
2 English cucumbers, diced with water squeezed out
2 1/2 cups plain greek yogurt
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp salt
pepper

Salad
1 English cucumber, diced
4-5 tomatoes, seeded and diced
1/2 large red onion
1/4 cup fresh parsley, chopped
salt and pepper

Flat bread or pita


DIRECTIONS
Combine marinade ingredients in a gallon Ziploc bag; add chicken and marinate in the refrigerator (3 to 24 hours[overnight is best]).  In a medium mixing bowl, stir together sauce ingredients a minimum of 30 minutes prior to serving.  Next, combine all salad ingredients in a separate bowl.   Refrigerate sauce and salad until ready to serve.

Grill marinated chicken.

To serve, place some of the salad mixture in the center of flat bread; top with chicken and sauce.

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Crepes

4 large eggs
1 1/2 cups milk
1 1/2 cups flour
1/4 tsp salt


Combine flour and salt in a large mixing bowl.  Make a well in the center; add eggs and 1/2 of the milk in the center.  Whisk constantly until all of the flour is drawn in and incorporated into a thick mixture.  Add remaining milk and whisk until smooth.

Strain batter to remove lumps; rest for 30 minutes.

Brush pan with melted butter and cook each side until desired doneness is achieved.

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Crio Bru-Spiced Pork Tenderloin (Sous-vide)

Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside.  The result is ridiculously moist, perfectly cooked food every time!  

Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!

INGREDIENTS
2-3 tbsp Crio Bru
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
prepared mustard


DIRECTIONS
Prepare sous-vide and preheat water to 57˚C.

In a mixing bowl, combine all ingredients except pork and mustard.  Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick).  Press spice mix onto all sides of tenderloin.  Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.

Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).

Heat a cast iron frying pan and brown on all four sides for about one minute per side.  Rest for 2-3 minutes before slicing into 1/4 slices (against the grain).

(*Note:  Click here to order less common ingredients or recommended tools for this recipe.)

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Shrimp Ceviche

INGREDIENTS
2 lbs shrimp, shelled and deveined
2 tomatoes
1/2 onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
1/4 cup lime juice
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil


DIRECTIONS
Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking.  Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours.  Add avocados and olive oil and stir just before serving.

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Dan Dan Noodles

imageINGREDIENTS
1 Tbsp oil
1 Tbsp sambal oelek
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 green onions, sliced
1 lb chicken or turkey, ground and cooked
2 pkgs fresh egg noodles, cooked
corn starch

Sauce:
1/2 cup soy sauce
1/2 cup ketjap manis
1 cup cooking wine
1 Tbsp oyster sauce
1 tsp fish sauce
1 1/2 Tbsp sugar
3 1/2 cups chicken broth


DIRECTIONS
Heat wok; add oil. Sear sambal oelek, garlic, ginger, and green onion for 5 seconds to release flavors.  Add cooked ground chicken; sear, stirring and tossing for 5 to 10 seconds.

Add all sauce ingredients. Simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.

Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles. Garnish with bean sprouts and julienned cucumbers.

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Beef and Green Beans

INGREDIENTS
1-2 lbs thinly sliced beef
fresh green beens

Marinade
3 Tbsp cornstarch
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp katjap manis
1 tsp hoisin sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1/2 tsp white pepper

Sauce
1/2 cup chicken broth
1 Tbsp ketchup
1 Tbsp oyster sauce
2 tsp soy sauce
2 tsp sugar

Wok Prep
vegetable oil
1 onion, cut into chunks
1 red bell pepper, cut into chunks
1 tsp garlic, minced
1 tsp fresh ginger, minced
1/2 tsp sambal
1 Tbsp black bean sauce
rice wine

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Prime Rib

PrimeRib1 prime rib roast
prime rib seasoning

Remove prime rib from refrigerator at least two hours prior to cooking.  Rub exterior with prime rib seasoning; let stand for at least one hour.  Place in a 500° oven for 20 minutes; reduce heat to 325° and cook until interior temperature reaches +/- 120°.  Remove from oven and allow the prime rib to rest for at least 30 minutes before slicing (internal temperature should reach about 130°).  First slice ribs from the roast and then slice roast and serve.

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Ginger Caramel Pork Belly

Caramel Ginger Pork Belly2 slabs pork belly
dried minced onion
1-1/2 cups brown sugar
1/2 cup rice vinegar
1/4 cup fish sauce
2 tbsp ketjap manis
1 tbsp, grated
1/4 cup mirin
2 tbsp minced garlic
1 tbsp sambal oelek
2 bunches green onion, roughly chopped

Liberally sprinkle pork belly with dried minced onion on all sides; wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

In a mixing bowl, combine brown sugar, vinegar, fish sauce, soy sauce, and ginger.  Brown pork bellies on top and bottom. Remove pork bellies and pour in mirin to deglaze the pan. Cut pork bellies into chunks and return to pan with about 1/4 of the sauce mixture and caramelize.  Add remaining sauce mixture, garlic, and sambal; cook until sauce coats a spoon.  Add green onions and continue cook until they are the desired donenes.  Serve over rice.

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Shawarma Burgers

Another family favorite, shawarma (or shoarma) burgers bring the great taste of shawarma to our backyard barbecue.  While the goat cheese brings a tangy burst of flavor to these tasty burgers, my kids prefer them stuffed with fresh mozzarella.  Next time I make these I am going to try stuffing them with feta.   The sauces (links at the end of the recipe) are an absolute necessity! 

2 lbs ground beef
1 lb ground pork
1/4 cup breadcrumbs
1 tbsp sambal oelek
1 tbsp garlic, chopped
1 tbsp fresh ginger, grated
2 tsp salt
1 3/4 tbsp shawarma spice mix
Juice from 1 lime
1/4 cup plain yogurt
1/4 cup cilantro, chopped
goat cheese

Combine all ingredients except goat cheese and refrigerate for at least one hour. Form into patties and stuff with goat cheese; grill. Serve in a pita topped with shawarma sauce, garlic sauce, garden fresh tomatoes, and butter lettuce. These can also be made using ground turkey, but be sure to grease the grill grate to avoid sticking.

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Sweet & Sour Chicken

SAUCE
1 cup plus 2 tbsp sugar
1 can (14 oz) chicken broth
3⁄4 cup white balsamic vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, 1⁄2 drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
1⁄4 cup plus 2 tbsp cornstarch
1⁄4 cup cold water

MEAT
1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
1⁄4 tsp white pepper
11⁄2 pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
3⁄4 cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
3⁄4 cup water

DIRECTIONS
In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.

Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Mix 1⁄4 cup plus 2 tbsp cornstarch and 1⁄4 cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.

Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in 3⁄4 cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.

Serve with sauce poured over chicken.

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Ginger Caramel Pork Belly

Caramel Ginger Pork Belly1 lg slab pork belly
2 bunches green onion
3/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup fish sauce
2 tbsp mirin
1 tbsp ketjap manis
3 tbsp ginger, grated
6-8 cloves garlic
4-6 whole dried red chilies, unbroken

Slice green onion tops to the width of the pork belly.  Place a single even layer of green onions on foil.  Cover with the pork belly and then add another layer of green onion.  Wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

Combine brown sugar, vinegar, fish sauce, soy sauce, and ginger juice.  Cut cold pork belly into 2-inch chunks.  Brown over medium heat.  Increase heat to medium high.  Add a couple of tablespoons of the sauce mixture and caramelize.  Add remaining green onions, cut into small rounds, garlic, and red chilies.  Cook until sauce thickens.  Serve over rice.

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Babi Panggang

500g pork, cut into strips
1⁄4 cup ketjap manis
1 piece fresh ginger, grated
2 cloves garlic, mashed
2 onions, chopped
juice of 1 lemon
1⁄4 cup tomato purée
1⁄4 cup sherry
1 tbsp sugar
200g beef stock

Combine pork, ketjap manis, ginger, 1 clove of garlic, 1 onion, 1⁄2 of the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and fry the pork strips with the marinade. Add half a cup of water and simmer for 20 minutes. Transfer the pork to a baking tray and put a few minutes under the broiler until glazed. Meanwhile, prepare in the sauce; fry the remaining onion for a few minutes; add stock, sugar, tomato purée, remaining lemon juice and remaining garlic and simmer for 10 minutes; add the sherry. Serve the sauce with the pork.

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Balinese Lamb

5 fresh red thai chilies, seeded & coarsely chopped
2 tsp fish sauce
2 med brown onions (300g), coarsely chopped
3 cloves garlic, quartered
50g fresh ginger, peeled & coarsely chopped
2 tbsp desiccated coconut, toasted
1 tbsp peanut oil
700g lamb filets, thinly sliced
1 tbsp brown sugar
1 tbsp ketjap
1 tbsp soy sauce 1 tbsp lime juice

Blend or process chilies, sauce, onion, garlic, ginger and coconut until mixture forms a paste. Heat oil in wok; stir-fry lamb, in batches, until browned. Add chili mixture to wok; stir-fry until fragrant. Return lamb to wok with combined remaining ingredients; stir-fry until heated through. Serve with steamed rice.

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Bahmi Goreng

12 oz thin egg noodles
4 oz small peeled shrimp (optional)
4 oz chicken breast
4 oz lean pork
4 oz bok choy
4 green onions
10 shallots (or 2 yellow onions)
4-5 cloves garlic
3 slices galangal, or 1⁄2 tsp laos
1-2 fresh red chilies (or sambal oelek or badjak to taste)
3⁄4 cup peanut oil
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
cracked black pepper
fresh cilantro or basil
omelet shreds (optional)
fried onion flakes (optional)

Prepare noodles, drain and cover with cool water. Drain and spread in wire strainer or on a towel to cool and dry. Cut shrimp in half lengthwise. Slice chicken & pork and cut into narrow strips. Coarsely shred green vegetables and rinse thoroughly. Trim green onions. Cut in half lengthwise, then into 1-inch lengths. Peel and thinly slice shallots and garlic. Shred ginger. Slit open the chilies and scrape out seeds, then cut the chilies into long narrow strips. Set a little aside for a garnish.

Heat oil in wok until it begins to smoke. Add noodles and fly until they are crisp on the edges. Lift out and set aside. Reheat the wok and stir-fry chicken and pork until they change color. Push to one side of the wok; add onions, garlic, ginger and chili and stir-fry for about 2 minutes, until onions are soft. Add shrimp and bok choy and toss everything together. Stir in seasonings and mix thoroughly. Return noodles, toss lightly to reheat the mixture. Garnish with herbs and reserved chili shreds, and with omelet shreds and fried onion flakes.

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Barbecued Pork Chow Mein

375g thin fresh egg noodles
2 tbsp peanut oil
2 tsp sesame oil
250g chinese barbecued pork, thinly sliced
1 tbsp soy sauce
2 tbsp oyster sauce
1⁄4 cup plum sauce
1 tbsp cornstarch
3⁄4 cup chicken broth
1⁄4 medium chinese cabbage (200g), shredded
2 green onions, thickly sliced

Cook noodles per instructions. Heat oils in wok. Shape noodles into a 25cm round; cook, without stirring, until browned and crisp underneath, pressing down throughout cooking. Slide noodles onto an oven tray; invert into wok wit cooked side up. Cook until crisp underneath. Remove from wok; keep warm. Combine pork, sauces and cornstarch blended with broth; stir until mixture boils and thickens slightly. Add cabbage; stir until cabbage is just wilted. Serve pork mixture on noodles, topped with onion.

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Beef with Mushrooms and Oyster Sauce

2 tbsp peanut oil
600g beef rump steak, thinly sliced
1 med red bell pepper (200g), sliced thinly
350g broccoli, cut into florets
2 cloves garlic, crushed
2 tsp cornstarch
1⁄4 cup water
1 tbsp soy sauce
1⁄4 cup oyster sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
150g snow peas, halved lengthwise
150g oyster mushrooms

Heat half of the peanut oil in wok, stir-fry bee, in batches, until browned. Heat remaining peanut oil in wok; stir-fry bell pepper, broccoli, and garlic until vegetables are just tender. Add combined cornstarch, water, sauces, sesame oil and vinegar to wok; bring to a boil. Return beef to wok, add snow peas and mushrooms; stir fry until heated through. Serve with steamed rice.

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Bulgogi (Korean Barbecue)

2 lbs top sirloin, thinly sliced against the grain
3 tbsp sugar
3 tbsp sesame oil
1/3 cup mirin (optional)
1 tsp  Ajinomoto (optional)
1 tsp sambal oelek (optional)
4 green onions, chopped
6 cloves garlic, finely chopped
1/2 tsp black pepper
1/4 cup soy sauce
1 tsp sesame seeds

Combine all ingredients and marinate overnight in the refrigerator.  The following day, allow meat to sit at room temperature for 30 minutes prior to cooking individual slices of meat in a hot sauté pan or over the grill.  Wipe out any residue in the pan between batches with a paper towel.  Garnish with sesame seeds and chopped green onions.

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Cashew Chicken

CHICKEN
1 8-oz chicken breast, cut in 1” pieces
1 tsp cornstarch
1 tsp soy sauce
pinch white pepper

SAUCE
1⁄4 cup chicken broth (or water)
1 tsp ketchup
1 tsp hoisin sauce
1 tsp sherry
1 tsp soy sauce
1⁄2 tsp mushroom soy sauce (or dark soy sauce)
2 tsp sugar (optional)

VEGETABLES

12 1-2” pieces of the following water chestnuts, sliced
sugar snap peas
carrots, sliced
red bell pepper, cubed
asparagus
1⁄4 cup cashews (lightly salted or salt free)

WOK PREP
3 oz vegetable oil
1 tsp garlic, crushed
1 tsp fresh ginger, grated
1⁄8 tsp sambal oelek
1 tsp cornstarch combined with 1 tsp cold water

DIRECTIONS
Blanch fresh vegetables in boiling water for a few minutes or until tender (optional). Strain and set aside. Sprinkle chicken with 1 tsp cornstarch and a pinch of white pepper. Drizzle with 1 tsp soy sauce, mix well and marinate for 15 minutes.

Put all sauce ingredients in a small bowl and whisk until sugar is dissolved. Set aside.

Heat wok to medium-high heat. Add 2 oz vegetable oil to hot wok. Swirl to coat the sides with oil. Add the chicken and stir-fry for 1-2 minutes until cooked. Remove and set aside. Wipe wok clean. Adjust heat to low.

Add 1 tbsp of vegetable oil to wok. Add crushed garlic, grated ginger and sambal. Stir-fry on low heat for 10 seconds–do not burn. Add prepared sauce; increase heat to medium-high. Add cooked chicken and vegetables. Stir-fry for 20 seconds. Add cashews. Add the cornstarch/water mixture. Stir fry for another 10 seconds or until sauce thickens.

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