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.
Permanent link to this article: http://huggins.me/recipes/archives/1434
This amazingly easy recipe uses a sous-vide bath with a mason jar to cook cheesecake to the perfect temperature.
32-oz cream cheese, softened
1/2 cup sugar
1/2 tsp kosher salt
6 large eggs
2 tsp vanilla extract
1 cup buttermilk
Prepare sous-vide using a pot deep enough to submerge a 1 gallon mason jar; preheat water to 80˚C.
Place cream cheese, sugar and salt into the bowl of a food processor and blend until smooth. Add eggs and vanilla and mix. Scrape down the sides of the bowl and process again until all ingredients are fully incorporated and no chunks remain. Stir in buttermilk. Pour contents into a 1 gallon mason jar; hand tighten lid.
Submerge filled mason jar in heated sous-vide bath and cook for 90 minutes; remove from bath and cool. Spoon into bowls and serve with slightly crushed Golden Grahams cereal and your topping of choice.
Permanent link to this article: http://huggins.me/recipes/archives/1420
8 oz wild rice
1/4 cup lemon juice
2 tbsp sugar
1/2 tsp Lawry’s seasoned salt
1 1/2 tsp dill seed, coarsely ground
2 shallots, thinly sliced
1/2 cup dried cherries, chopped
1 sm head red cabbage, shredded
1/2 cup flat-leaf parsley, chopped
1/4 cup olive oil
salt and pepper to taste
Prepare wild rice according to package instructions.
In a large bowl, combine lemon juice, Lawry’s seasoned salt, sugar, dill seed, shallots, dried cherries and cabbage. Mix well and let stand for 5 minutes. Stir in prepared wild rice, parsley and olive oil. Season with salt and black pepper.
Permanent link to this article: http://huggins.me/recipes/archives/1410
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).
(*Note: Click here to order less common ingredients or recommended tools for this recipe.)
Permanent link to this article: http://huggins.me/recipes/archives/1408
2 lbs cherry tomatoes, halved
3 tbsp hoisin sauce
3 tbsp seasoned rice vinegar
2 tbsp sambal oelek
1 tbsp ketjap manis
2 tsp fish sauce
salt and pepper
Combine ingredients and refrigerate for several hours before serving.
Permanent link to this article: http://huggins.me/recipes/archives/1404
1 head red cabbage, shredded
3/4 cup seasoned rice vinegar
1/3 cup sugar
1 tbsp salt
1 tsp Lawry’s seasoned salt
1/2 tsp black pepper
1 tsp onion powder
1/2 cup olive oil
Combine all ingredients except oil in a large Ziploc bag. Remove air and let stand in refrigerator for at least 8 hours (up to 4 days), turning regularly. Add oil +/- 1 hour before serving.
Permanent link to this article: http://huggins.me/recipes/archives/104
1 pork shoulder
molasses or maple syrup
pork rub (like 3-4 oz Spade L Ranch combined with 1-lb brown sugar)
apple wood pellets
Combine enough apple juice, Worcestershire sauce, and molasses (or maple syrup) [all to taste] to marinate pork shoulder (plus 1-2 cups reserved). Marinate for 2-3 hours [or, inject the marinade into the pork]. Pat dry and coat with a thin coating of prepared mustard and then liberally coat all sides of the pork shoulder with rub. Rest for about one hour to allow meat to approach room temperature and rub to begin to flavor the pork.
Preheat pellet smoker/grill to 180º; place pork shoulder on grill, fat side down. When pork shoulder reaches an internal temperature of approximately 160º, tightly wrap in foil after adding a small amount of the apple juice marinade. Increase the heat of the pellet grill to 225º. Cook until internal temperature of pork shoulder reaches 195-200º. Remove from grill and place in an insulated container for 30 plus minutes. Shred pork shoulder and serve with rolls and coleslaw.
(Note: You can also finish the foil wrapped pork in an oven preheated to 225º until the internal temperature of 195-200º is reached and continue as outlined above.)
Permanent link to this article: http://huggins.me/recipes/archives/1389
2 lbs shrimp, shelled and deveined
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
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.
Permanent link to this article: http://huggins.me/recipes/archives/1383
1 bottle (12-oz) dark beer
1 cup soy sauce
1/4 cup Worcestershire sauce
3 tbsp brown sugar
1 tbsp Morton Tender Quick Curing Salt
1/2 tsp garlic salt
2 tbsp ground black pepper
2 lbs beef, thinly sliced
Combine all ingredients except beef and pour into a large Ziploc bag; add beef. Refrigerate overnight.
Remove the beef from the marinade. Dry the beef with paper towels. Sprinkle the beef slices generously on both sides with more pepper. Arrange the meat in a single layer the grill grate. Smoke for 4 to 5 hours at 150º, or until the jerky is dry but still chewy and somewhat pliable when bent. Transfer to a fresh Ziploc bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky.
Permanent link to this article: http://huggins.me/recipes/archives/1377
1-3 Rib Racks
Rinse ribs and pat dry with paper towels. If the membrane on the concave side of the ribs wasn’t removed by the butcher, use the handle of a spoon to open a space between the ribs and the membrane and remove.
In a mixing bowl, stir together spice rub and brown sugar (proportions to taste). Apply an extremely light coating of mustard to the ribs (the mustard is for adhesion, not flavor). Coat the concave side of each of the rib racks with the rub mixture. Flip the first rack and coat the convex side, being sure to coat the sides and ends. Repeat this process with the remaining racks and stack. Once all racks are thoroughly coated, wrap in foil and refrigerate for 1-3 hours.
Combine apple juice, Worcestershire sauce, molasses, and honey (to taste) and use this combination to spritz the ribs from time to time during the cooking process.
Remove rib racks from the refrigerator 30 to 45 minutes prior to smoking. Heat the grill to 180°; place rib racks on the pellet grill, concave side down, and smoke for approximately three hours.
Remove from grill and increase grill temperature to 225°. Wrap ribs in foil, adding a small amount of the apple juice mixture; return to grill for approximately 2 hours. Check for doneness. For fall off the bone tender ribs (technically overcooked), increase the cooking time while in foil. Remove foil and return to grill for approximately one hour, using your favorite barbecue sauce to glaze the ribs (if desired).
Permanent link to this article: http://huggins.me/recipes/archives/1344
March 27, 2016
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
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
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.
Permanent link to this article: http://huggins.me/recipes/archives/135
1-2 lbs thinly sliced beef
fresh green beens
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
1/2 cup chicken broth
1 Tbsp ketchup
1 Tbsp oyster sauce
2 tsp soy sauce
2 tsp sugar
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
Permanent link to this article: http://huggins.me/recipes/archives/1299
December 24, 2015
4 cups cooked mashed sweet potatoes
1 cup white sugar
4 eggs beaten
1 1/5 cube butter melted
2 cups half-and-half
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
3 cups corn flakes not crushed
2 cups chopped pecans
2 cups light brown sugar packed
3 cups melted butter
Combine sweet potato ingredients; pour into 9×13 pan and bake for 30 minutes at 375° to 400°. Remove from oven. Combine topping ingredients and spread over sweet potatoes. Return to oven and bake an additional 10 to 12 minutes. Serve hot.
(Revised Dec 2015)
Permanent link to this article: http://huggins.me/recipes/archives/1196
3/4 cup water
2 cups sugar
1/2 cup light corn syrup
1/2 tsp red food coloring
1 tsp cinnamon flavoring
In a saucepan, combine all ingredients except apples. Bring to boil over high heat; reduce heat to medium-high and boil until temperature reaches 290°. Push wooden sticks into clean, dry apples and dip apples into mixture to coat. Place on silpat to cool.
Permanent link to this article: http://huggins.me/recipes/archives/1291
February 15, 2015
1 onion, diced
2 lbs fresh mushrooms, sliced
half and half
lg bay leaf
sambal oelek (optional)
In a large frying pan, melt butter; add onion and mushrooms. As mushrooms cook down and begin to release moisture, add sherry and chicken stock; cover. In another pan, make a rue from butter and +/-3 heaping tbsp flour; cook until golden. Stir in half and half. Once combined, stir in juice from mushrooms. Place 2/3 to 3/4 of mushrooms in food processor and process thoroughly (adding stock if necessary). Pour processed mushrooms and remaining sauteed mushrooms into soup mixture; add a small pinch of thyme, bay leaf, and sambal.
Permanent link to this article: http://huggins.me/recipes/archives/1281
1 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.
Permanent link to this article: http://huggins.me/recipes/archives/1275
November 1, 2014
2 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.
Permanent link to this article: http://huggins.me/recipes/archives/1210
October 6, 2014
1 lb navy beans
1 cup brown sugar
4 tsp dry mustard
1/4 cup molasses
2 tbsp ketchup
1 tsp liquid smoke
1 tsp Worcestershire sauce
1 tsp salt
1 lg onion, diced
1 bell pepper, diced
1 tsp onion powder
1/2 lb thick sliced bacon, cut into pieces and fried
Soak dry beans for 8 hours or overnight; drain. Place beans in saucepan and add water to 1 inch above beans. Heat to a boil; reduce heat and simmer for 15 minutes. Pour contents of the saucepan into crockpot. Add remaining ingredients and cook on low for 8 hours or until beans are tender. Water can be added during the cooking process, if necessary.
Pressure cooker version: 2 cups dry beans, 32 oz chicken broth, and remaining ingredients (except bacon) in pressure cooker. Cook on bean setting (high pressure) for 40 minutes. Add bacon.
Permanent link to this article: http://huggins.me/recipes/archives/1260
This tastes a lot like apple cobbler and is a great way to use some of the zucchini from the garden.
12 cups zucchini (seeded, peeled and sliced)
1 cup lemon juice
1 1/3 cup sugar
1 1/2 tsp cinnamon
3/4 tsp nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon
1 cup pecans, crushed (optional)
In a large saucepan over medium-low heat, cook zucchini and lemon juice for +/-20 minutes, stirring occasionally, until zucchini is tender. Add remaining filling ingredients; cook for five minutes. Set aside.
Combine flour and sugar; cut in butter. Stir 3/4 cup into zucchini mixture. Press half of the curst mixture into a greased 9×13 baking dish. Spread zucchini mixture over crust. In remaining crust mixture, stir in pecans (optional) and sprinkle over zucchini mixture. Dust with cinnamon.
Bake at 375° for 40-45 minutes or until golden brown and bubbly.
Permanent link to this article: http://huggins.me/recipes/archives/1241
1 cup mayonnaise
2 tbsp catchup
1 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
1/2 cup sautéed onions
2 tsp agave sweetener
1 tsp salt
1 tsp ketjap manis
Combine all ingredients. Refrigerate for several hours before using.
Permanent link to this article: http://huggins.me/recipes/archives/284