INGREDIENTS:
1 can sweetened condensed milk
DIRECTIONS:
Remove label from can and place unopened can in Instant Pot. Add water to cover can. Process on high for 30 minutes. Allow Instant Pot to cool naturally. Remove can and continue to cool until warm to touch. Open can and place contents in bowl; whisk and serve.
INGREDIENTS
3 cups raspberry preserves
1 cup ketchup
1 cup brown sugar
1 tbsp molasses
1 tsp garlic powder
½ tsp galangal powder
½ tsp ginger powder
½ tsp chipotle chili powder
½ tsp mustard powder
½ tsp fish sauce
DIRECTIONS
Combine all ingredients.
1 cup soy sauce
1 cup pineapple juice
¼ cup mirin
1 cup brown sugar
4 cloves garlic, minced
1 tbsp fresh ginger minced
¼ tsp MSG
Combine all ingredients.
Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.
INGREDIENTS
1 can (28 oz) tomatillos
1 bottle (40 oz) roasted green chiles, mild
1 tbsp garlic, minced
1-2 avocados (optional)
½ onion, chopped
1 bunch cilantro
2 tsp salt
DIRECTIONS
Combine all ingredients and blend with emersion blender. Serve with tacos, taquitos, or chips; or to make chile verde.
CIELITO LINDO’S HOME VERSION
After working for some time to recreate Cielito Lindo’s, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe is below, with some minor alterations.
INGREDIENTS
8 fresh chiles gueritos (yellow chiles), seeded and deveined
5 cloves garlic, chopped
15 medium tomatillos, peeled and halved
2 1/2 cups cilantro, chopped
6 cups water
2 medium avocados
4 tsp salt
DIRECTIONS
In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes. Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth. Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.
I learned to love peanut sauce (pindasaus) while living in The Netherlands. An Indonesian meal just isn’t right without it! This delicious sauce is a favorite of every member of our family. We use it most often to smother skewers of chicken (Satay Ajam) or pork (Satay Babi), over vegetables (Gado Gado), or with mayonnaise and diced onions to top frites (Patatje Oorlog). There are two kinds of people in the world; those who love peanut sauce, and those who haven’t eaten it often enough to crave it… yet!
INGREDIENTS
½ cup peanut butter
½ tsp garlic
1 tbsp lemon juice
1 tbsp ketjap manis
1 can (14 oz) coconut milk
3 tbsp brown sugar
⅛ tsp hot curry powder
¼ tsp sambal oelek (or to taste)
DIRECTIONS
In saucepan, melt peanut butter; add garlic. Heat until texture is creamy. Add lemon juice and ketjap manis. Sauce will become quite thick. Stir in coconut milk, brown sugar, curry powder and sambal.
For a slight variation, I will often add a couple of teaspoons of fresh ginger, or even a little lemon grass.
INGREDIENTS
1 can peeled tomatoes
2 or 3 hot yellow peppers
2 tbsp juice from yellow peppers
1 can Ortega green diced chilies
3 tbsp vegetable oil
1 tsp salt
½ tsp pepper
3 or 4 tbsp white vinegar
DIRECTIONS
Drain juice from tomatoes and reserve. Place tomatoes in blender and blend 2 seconds; add to tomato juice. Place hot peppers and juice from peppers in blender with vinegar and blend 2 seconds; add to tomatoes. Add chilies, salt, pepper, vegetable oil and vinegar, one at a time. Best when used at room temperature
1 cup mayonnaise
2 tbsp ketchup
2 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
1 medium onion, sautéed
2 tsp agave sweetener
1 tsp salt
1 tsp ketjap manis (or 1 tsp soy sauce and a little extra agave sweetener)
Combine all ingredients. Refrigerate for several hours before using.
(updated 7/2019)
2-3 cups fresh basil leaves
4 cloves garlic
3/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup pine nuts
Combine all ingredients in a food processor and process into a paste.
1/2 gal apple cider
In a porcelain-lined dutch oven, heat apple cider over high heat until it comes to a boil; reduce heat to medium-low and simmer for 4-5 hours, stirring occasionally, until cider is reduced to about one cup and reaches a syrupy consistency. Refrigerate.
1 onion, chopped or 1 tbsp onion powder
1 can (28 oz) plum tomatoes
2 cloves garlic
3 tbsp sugar
2 tsp sambal oelek
1 tsp red curry powder
1 to 2 cloves
1 tbsp vinegar
Combine all ingredients and simmer for +/-5 minutes. Cool completely before serving. Great with shawarma burgers.
1 tsp onion powder
1 tbsp sambal oelek
1 tbsp hoisin sauce
1 tbsp chicken Better Than Bullion
2 tbsp garlic
2 tbsp ginger, grated
2 tbsp soy sauce
1/3 cup mirin
1/2 cup seasoned rice vinegar
Combine all ingredients and bring to a boil. Cool to room temperature before using to coat and baste salmon.
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
1/4 cup fish sauce
2 jalapeño chiles, stemmed and sliced (remove seeds, if desired)
2 lbs tomatoes, skins removed, cored & chopped into chunks
1 cup sugar
3/4 cup red wine vinegar
2 star anise pods
Combine garlic, ginger, fish sauce, and jalapeños in a food processor; process for +/-15 seconds. Pour into non-stick sauté pan and add remaining ingredients; bring contents to a boil over high heat. Reduce heat to medium and simmer for +/-30 minutes. The sauce is finished when a rubber spatula leaves trail in the sauce (or to desired consistency). Pour into a jam jar; cool to room temperature and then refrigerate.
INGREDIENTS
1/4 cup butter
1 to 2 lbs mushrooms, sliced
1 to 2 yellow onions, sliced
16 oz Alfredo sauce (see recipe or use Bertoli)
6 oz bleu cheese
DIRECTIONS
In a large sauté pan, melt butter; sauté mushrooms and onions. Add Alfredo and bleu cheese; heat until bleu cheese is fully integrated. Serve over barbecued ribeye steaks.
Sausage gravy, a Southern staple, has been a Huggins family favorite for generations. No true Southern breakfast is complete without it. The sage sausage is in homage to my grandma Lena — a true Southern lady. I learned to make this, arguably the best of all breakfasts, watching my mom prepare it time and time again in our family kitchen in Southern California. I may just be superstitious, but I swear the gravy tastes best when it’s made in my favorite cast iron pan!
INGREDIENTS
1 lb sage sausage
1 cube butter
⅓ cup flour (mounded)
½ gallon milk
salt & pepper to taste
DIRECTIONS
Cook sausage; remove meat from pan and add butter to sausage drippings. Melt butter and stir in flour. Cook for +/- 3 minutes stirring continually. Add just less than ½ gallon of milk. Increase heat to medium and continue stirring until thickened. Adjust thickness with remaining milk if necessary. Add salt and pepper to taste; stir some of the prepared sausage into gravy (to taste). Serve over buttermilk biscuits and eggs.
1 cup tamarind paste
1⁄4 cup sliced shallots
2 tbsp garlic, chopped
1⁄2 cup lemon grass, sliced
2 kaffir lime leaves
2 Thai bird chillies or sambal oelek to taste
1⁄2 cup sugar
1 tbsp whole cumin seed, toasted
2 qts chicken stock
salt & pepper to taste
In a medium, non-reactive sauce pan, combine all ingredients. Simmer lightly for about one hour until the glaze is thick and syrupy; strain and season with salt if necessary.
1 cup sugar
1 cup water
1⁄2 cup ketchup
1⁄4 cup rice vinegar
a few drops lemon juice
1 tbsp cornstarch
3 tbsp water
Combine sugar, water, ketchup, vinegar and lemon juice; bring to boil. Dissolve corn starch in water and add to mixture to thicken. Cook until clear. Pour over thinly sliced uncooked bell peppers, onions and pineapple chunks. Serve over rice.
2 cup tartar sauce (Kraft lemon & herb preferred)
1⁄3 cup lime juice
2 tbsp Worcestershire sauce
1 tsp lemon pepper
salt & pepper
Combine ingredients and use to baste salmon while on barbecue. Add salt and pepper.
1⁄4 cup olive oil
4 cloves garlic, chopped
1 cup roasted red peppers
1⁄2 tsp red pepper flakes
2 tbsp sherry vinegar
2 anchovy filets
1⁄2 cup roasted almonds
salt & pepper
Pour olive oil into sauté pan on low heat; add garlic. Once the garlic starts to sizzle, cook for about 30 seconds; remove to a small bowl to cool. Combine all ingredients in a food processor and pulse until the ingredients come together then purée for about an additional minute. Place in refrigerator for 24 hours to allow the flavors to meld. Adjust for salt prior to serving. Great over meat, fish and vegetables.
1 sm shallot, finely diced
2 tbsp ketchup
1 tsp capers
1⁄2 tsp sambal oelek
salt & pepper
Combine all ingredients. Refrigerate for at least 4 hours to allow flavors to meld. For another version, click here.
This is a very basic Indonesian-style peanut sauce that I learned to make while living in The Netherlands. It is the perfect accompaniment to barbecued chicken (Satay Ajam) or over vegetables (Gado Gado).
1⁄2 cup peanut butter
1⁄2 tsp garlic
1 tbsp brown sugar
11⁄2 tbsp lemon juice
1 tbsp ketjap manis
water
sambal oelek
In saucepan, melt peanut butter; add garlic and brown sugar. Heat until texture is creamy. Add lemon juice and ketjap manis; stir in sambal oelek to taste. Sauce will become thick. Add water until sauce is of the desired consistency.