2 cups flour
2 cups corn meal
1/2 cup sugar
2 tsp salt
1 tbsp vanilla
Permanent link to this article: http://huggins.me/recipes/archives/1804
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!
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
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).
Permanent link to this article: http://huggins.me/recipes/archives/1408
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.
Permanent link to this article: http://huggins.me/recipes/archives/1275
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
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.
Permanent link to this article: http://huggins.me/recipes/archives/833
1 beef roast
1 pkg ranch dressing mix
1 pkg zesty italian dressing mix
1 pkg brown gravy mix
1/2 cup water
Place roast in slow cooker. Stir together contents of packaged mixes; sprinkle over roast. Pour water into slow cooker. Cook on low for 7+ hours. Pour the sauce from the slow cooker into a bowl and dip off oil; use for gravy.
Permanent link to this article: http://huggins.me/recipes/archives/769
1 lb jumbo lump crabmeat
1/4 cup onion, chopped
4 green onions, chopped
1/2 red bell pepper, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 egg, lightly beaten
2 tbsp Dijon mustard
1 tsp Old Bay
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp Tabasco sauce
3/4 cup dry bread crumbs
lemon (or lime) wedges
In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic.
In a small mixing bowl, combine egg, mustard, Old Bay, lemon juice, Worcestershire sauce, and Tabasco sauce. Gently fold into the crabmeat mixture; then gently mix in 1/4 cup bread crumbs. Form into 8 patties. Coat the patties with the remaining bread crumbs and refrigerate for one hour.
Heat the oil over medium heat in a large nonstick frying (don’t overcrowd). Fry until golden brown (+/- 5 min per side). Serve hot, accompanied by lemon wedges.
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Rub entire roast with sea salt and sprinkle all sides with Mrs. Dash. Place in crock pot; add a small amount of water. Cook for several hours (time depending on size of roast). During the last hour of cooking, add green onions to taste and liquid smoke (1 tbsp for small roast, 1⁄2 bottle for large).
Permanent link to this article: http://huggins.me/recipes/archives/143
6 chicken breasts, boned & skinned
2 tbsp butter
2⁄3 cup orange juice concentrate
1⁄2 cup water
2 tbsp orange zest
1⁄2 bag (6 oz) cranberries
1⁄2 cup honey
2 tbsp corn starch
1⁄8 tsp ground cloves
In a large frying pan, melt butter; add chicken breasts. Cook about 10 minutes, or until juices run clear. In a medium saucepan combine remaining ingredients. Cook over medium heat, stirring occasionally until thickened. Spoon sauce over chicken.
Permanent link to this article: http://huggins.me/recipes/archives/119
6 lg chicken breast, pounded to 3⁄4”
1 tbsp water
1 pkg Lipton onion soup mix
3⁄4 cup Italian bread crumbs
3⁄4 cup grated parmesan cheese
1⁄4 cup butter
Combine cheese, soup mix and bread crumbs. In a separate bowl, combine egg and water. Dredge breasts in egg mixture and then coat with dry mixture. Place breasts in a greased 9×13 pan and sprinkle with remaining dry mixture. Drizzle with melted butter. Bake, uncovered at 350º for 25-30 minutes, or until juices run clear.
Permanent link to this article: http://huggins.me/recipes/archives/117
4 salmon fillets (+/- 6 oz. each), skinned
2 tbsp flour
1 egg, slightly beaten
3 tbsp prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs (croutons or stuffing crumbs work)
1⁄4 cup olive oil
1⁄3 cup light sour cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp lemon pepper
juice from 1⁄4 of a large lemon
Lightly coat salmon fillets in flour. Place the egg, 1 tbsp of horseradish and +/-1 tbsp water in a shallow bowl. Beat together. Dip salmon fillets into mixture. Coat fillets evenly in breadcrumbs. Heat oil in large frying pan. Cook filets for 3 minutes on each side, or until just tender and golden brown.
Combine remaining horseradish, sour cream, herbs, lemon pepper and lemon juice in a bowl. Serve over salmon.
Permanent link to this article: http://huggins.me/recipes/archives/115
2 baby back rib slabs
8 parts light brown sugar 3 parts kosher salt
1 part chili powder
1 part spice mixture
1 part ground black pepper
1 part cayenne pepper
1 part jalapeño seasoning
1 part old bay
1 part dried thyme
1 part onion powder
Combine ingredients for rub. Place each slab on a large piece of heavy duty aluminum foil with the shiny side down. Pat rub liberally on each side. Fold top down and sides in and place in refrigerator for a minimum of 1 hour (over night better).
1 cup white wine
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
2 cloves garlic, smashed and chopped
Combine in a microwaveable bowl and cook for 1 minute. Remove ribs from refrigerator and open one end of each slab. Divide liquid equally into the foil of each slab; crimp ends and distribute liquid. Bake at 225º for 21⁄2 hours. Check for doneness. If done, pour juices from slabs into a skillet and reduce to a thick sauce by cooking over high heat for 5 to 10 minutes. Baste the convex side of the meat with a thin layer of the glaze and brown under the broiler until the sugar in the glaze begins to caramelize (burns easily). Serve with remaining glaze.
Permanent link to this article: http://huggins.me/recipes/archives/113
1 packet beefy onion soup mix
2 lbs ground beef
1⁄2 cup water
Combine ingredients. Place in refrigerator for 30 minutes to allow flavors to meld and onion to hydrate. Form into patties; barbecue.
Permanent link to this article: http://huggins.me/recipes/archives/111