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THE HUGGINS FAMILY

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  • Buttermilk Biscuits

    Buttermilk Biscuits

    Tall, flaky, and tender, these buttermilk biscuits are our elevated take on a classic Southern staple. Grated butter, gentle folds, and a blast of high heat create dramatic layers, while buttermilk adds subtle tang and softness. Perfect for Sunday breakfast, sausage gravy, or warm from the oven with a generous swipe of butter.

    Ingredients

      Biscuits

    • 4 cups self-rising flour
    • 1–2 tbsp sugar (optional)
    • ¾ cup unsalted butter, grated and frozen 10–15 minutes
    • ¼ cup shortening (optional, adds tenderness)
    • 1 large egg (or omit for fluffier, more delicate biscuits)
    • 1½ cups buttermilk, plus more as needed
    • ½ tsp table salt (recommended for flavor balance)

      • Glaze

    • 1 egg, beaten
    • 1 tbsp buttermilk

    Directions

    Prepare the Dough

    Preheat oven to 475ºF (245ºC). Line a baking sheet with parchment paper.

    Whisk together self-rising flour, sugar (if using), and salt. Add grated frozen butter and shortening; toss lightly to distribute.

    Stir in the egg (if using), then add buttermilk. Mix gently with a wooden spoon until just combined; add an extra tablespoon of buttermilk at a time only if the dough seems dry.

    Fold & Shape

    Turn dough onto a lightly floured surface. Pat into a rough rectangle about ¾″ thick. Fold the right third over the center, then the left third (like an envelope). Pat back to ¾″, then repeat the fold 2–3 more times.

    Pat to a final thickness of about 1″. Cut biscuits with a sharp cutter, pressing straight down without twisting. Gather scraps, pat gently, and re-cut.

    Arrange biscuits on the prepared baking sheet with sides touching for higher rise.

    Glaze & Bake

    Whisk together egg and buttermilk; brush lightly over the tops.

    Bake at 475ºF for 5 minutes, then reduce heat to 450ºF (no need to open the oven) and bake 6–8 minutes more, or until deeply golden.

    Brush hot biscuits with melted butter. Let rest 5 minutes before serving.

    Notes

    Preparation

    • Freezing the grated butter helps create dramatic layers and prevents premature melting.
    • Using both butter and shortening gives restaurant-quality flakiness and tenderness.
    • For the tallest biscuits, keep dough cold and handle it as little as possible.
    • Patting dough to 1″ thickness produces higher, fluffier biscuits.
    • If substituting all-purpose flour for self-rising flour: use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt per cup. For this recipe: 4 cups all-purpose flour + 6 tsp (2 tbsp) baking powder + 1 tsp salt.

    Serving Suggestions

    • Serve with sausage gravy and fried eggs for a classic breakfast.
    • Pair with honey butter, jam, or sorghum molasses.
    • Split and toast leftovers for sandwiches.

    Variations

    • Cheddar & chive biscuits: fold in 1 cup shredded cheddar and ¼ cup chopped chives.
    • Sweet cream biscuits: omit egg and substitute sweet cream for buttermilk.
    • Cinnamon–brown sugar biscuits: add 1 tsp cinnamon and increase sugar to 3 tbsp.

    Make-Ahead & Storage

    • Refrigerate cut, unbaked biscuits up to 1 day; bake straight from fridge.
    • Freeze unbaked biscuits up to 1 month; bake from frozen, adding 2–3 minutes.
    • Baked biscuits keep 2–3 days at room temperature; reheat at 350ºF for 5–7 minutes.
  • Oven-Fried Fries

    Oven-Fried Fries

    Crisp on the outside and tender inside, these simple oven-fried fries are a quick family favorite. They deliver the satisfying crunch of classic fries without deep-frying—perfect for weeknight burgers, sandwiches, or snacking straight from the pan.

    Ingredients

    • potatoes, peeled and sliced
    • vegetable oil
    • salt, to taste

    Directions

    Prep the Oven

    Preheat oven to 450ºF. Lightly oil a baking sheet.

    Coat the Potatoes

    Place sliced potatoes on the baking sheet and drizzle with vegetable oil. Rub the potatoes together with your hands to evenly coat them.

    Bake

    Spread potatoes into a single even layer. Bake for 25–35 minutes, flipping after about 15 minutes, until golden and browned.

    Notes

    Preparation

    • For extra-crisp fries, soak sliced potatoes in cold water for 20–30 minutes, then dry thoroughly before oiling.
    • Be sure the potatoes are in a single layer to ensure even browning.
    • Season immediately after baking so the salt adheres well.

    Serving Suggestions

    • Serve with burgers, sandwiches, grilled meats, or alongside homemade chicken tenders.
    • Pair with fry sauce, ketchup, chipotle mayo, ranch, or garlic aioli.
    • Finish with chopped herbs such as parsley, chives, or rosemary for added aroma.

    Variations

    • Toss with garlic powder, smoked paprika, or black pepper before baking.
    • Make “steak fries” by cutting potatoes thicker and baking slightly longer.
    • Use Yukon Golds for a creamy interior or Russets for maximum crispness.

    Make-Ahead & Storage

    • Best served immediately for maximum crispness.
    • To reheat, bake at 425ºF for 8–10 minutes to refresh texture.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • German Chocolate Cake — From Scratch

    German Chocolate Cake — From Scratch

    The not-so-German, German Chocolate Cake is actually an American classic. The recipe comes from a Texas homemaker, Mrs. Clay, whose cake calling for German’s Sweet Chocolate was first published in the Dallas Morning News in 1957. German’s Sweet Chocolate itself was created much earlier, in 1852, by Samuel German—an American baker of English descent—for Baker’s Chocolate Company. Originally known as “German’s Chocolate Cake,” the possessive was eventually dropped, but the cake’s rich flavor and nostalgic charm have endured for generations.

    Ingredients

      Cake

    • 2¼ cups all-purpose flour
    • 1 pkg (4 oz) Baker’s German sweet chocolate
    • ½ cup water
    • 1 tsp baking soda
    • ¼ tsp table salt
    • 1 cup (2 sticks) butter, softened
    • 2 cups sugar
    • 4 eggs, separated
    • 1 tsp vanilla extract
    • 1 cup buttermilk
    • ⅛ tsp espresso powder (optional, enhances chocolate flavor)

      • Frosting

    • 4 egg yolks
    • 1 can (12 oz) evaporated milk
    • 1½ tsp vanilla extract
    • 1½ cups sugar
    • ¾ cup (1½ sticks) butter
    • 2⅔ cups unsweetened shredded coconut
    • 1½ cups pecans, chopped
    • ¼ tsp table salt (optional, to balance sweetness)

    Directions

    Prepare the Cake

    Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment or wax paper and lightly grease the sides.

    Microwave chocolate and water in a heatproof bowl for 1½–2 minutes, stirring every 30 seconds until almost melted. Stir until smooth and set aside to cool slightly.

    In a medium bowl, whisk together flour, baking soda, salt, and espresso powder (if using). Set aside.

    In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg yolks one at a time, mixing well after each addition. Blend in melted chocolate and vanilla.

    Add the flour mixture alternately with the buttermilk, beginning and ending with flour, and beat until just combined.

    In a separate bowl, beat egg whites until soft peaks form. Gently fold into the batter using a spatula until evenly incorporated.

    Bake

    Divide batter evenly among prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a thin knife around the edges to loosen the cakes.

    Cool in pans for 15 minutes, then remove from pans and transfer to wire racks. Discard parchment and cool completely before frosting.

    Make the Frosting

    In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla until blended. Add sugar and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 12 minutes).

    Remove from heat and stir in coconut, pecans, and salt (if using). Mix well and cool completely before spreading. The frosting will thicken as it cools.

    Assemble the Cake

    Spread frosting between layers and on top of the cake. Garnish with extra pecans if desired. This recipe yields about 16 servings. (For generous layers, we often double the frosting recipe — a must for a three-layer cake!)

    Notes

    Preparation

    • Ensure chocolate has cooled slightly before mixing into batter to prevent scrambling the eggs.
    • Adding espresso powder enhances chocolate depth without changing flavor.
    • Frosting thickens as it cools—spread only when fully cooled for best texture.
    • Double the frosting for a three-layer cake.

    Serving Suggestions

    • Serve at room temperature for the best flavor and texture.
    • Top with extra toasted pecans or a drizzle of melted chocolate for an elegant finish.

    Make-Ahead & Storage

    • Frosting can be made up to 3 days in advance; refrigerate and bring to room temperature before using.
    • Cake layers freeze beautifully—wrap individually and freeze up to 2 months. Thaw completely before frosting.
    • Store frosted cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

    Shortcut Option

    • For a simpler approach with equally impressive results, try our German Chocolate Cake — Bakery Structure with Box Convenience, which upgrades a boxed mix for richer flavor, taller layers, and beautifully clean slices.
  • Chile Verde Burritos

    Chile Verde Burritos

    The 9th of 11, Grandma grew up in a large family that loved to sing together while washing dishes after a delicious meal. Nobody ever walked away hungry–a tradition that continues to this day. Every year Grandma’s family would meet for a week-long family reunion. Our family and Uncle Jay’s (#10 of 11) would never miss. We’d always extend the reunion by a week, spending extra time with Uncle Jay, Aunt Barbara, and their four kids. Our adventures were so memorable that many of my favorite childhood memories include Uncle Jay’s family. The first time I remember eating these burritos was at a dinner in their home in San Jose. I still drool a little every time I think about it! This recipe is a variation of Uncle Jay’s, specifically designed around cooking the pork in an Instant Pot. Also, in his the meat is not marinated and he uses red Los Palmas sauce. I’ve added the marinade, along with the Instant Pot preparation to make this recipe faster and easier to prepare for a larger group. The marinade is completely optional—and highly recommended!

    Ingredients

    • 3–4 lbs pork shoulder (½ of a boneless shoulder)
    • 1 tbsp lard plus 2 tbsp avocado oil, divided
    • 2 lg onions, chopped
    • 1 recipe refried beans
    • 1 can (7 oz) Ortega diced green chiles, undrained
    • 1–2 cups homemade green enchilada sauce (or Los Palmas), to taste
    • jack cheese, grated
    • flour tortillas

      • Brazing Liquid

    • 1½ cups chicken broth
    • ½ cup cilantro
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice
    • 2 tsp salt
    • 1 jalapeño, minced
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon

    Directions

    Braze

    Slice pork shoulder into chunks (about 1 lb each). In an Instant Pot, combine all brazing liquid ingredients.

    In a skillet, heat 1 tbsp avocado oil and 1 tbsp lard; brown pork chunks on all sides and place in brazing liquid.

    Place lid on Instant Pot and close steam vent. Process on high pressure for 45 minutes.

    Allow pressure to release naturally for 30 minutes.

    Combine Ingredients

    Add an additional tbsp avocado oil to skillet and heat until shimmering. Add onion and sauté until softened and slightly browned.

    Place refried beans in a large mixing bowl; stir in sautéed onions, green chiles, and enchilada sauce.

    Remove meat from brazing liquid and cut into chunks or shred; stir into refried bean mixture.

    Serve

    Serve rolled in a warm tortilla with grated jack cheese, diced white onion, and chopped cilantro.

    Serve with salsa verde, a side of Mexican rice, and a tomato-cucumber salad with Espiau’s vinaigrette.

    For smothered burritos, heat 1 can (28 oz) Los Palmas green enchilada sauce. Add 1 tbsp sugar and ⅓ cup of the remaining brazing liquid; heat to boiling. Whisk in ¼–½ tsp xanthan gum to thicken slightly. Spoon some into the burrito, then smother with sauce and cheese; broil to melt.

    Notes

    Preparation

    • The marinade-style brazing liquid gives the pork deep flavor quickly, making this ideal for serving large groups.
    • For a milder filling, use only 1 cup enchilada sauce; for richer sauciness, use the full 2 cups.
    • Be sure to sauté the onions until lightly browned—this adds sweetness and depth to the bean mixture.
    • The original version of this family recipe can be found here: Original Chile Verde Burritos.

    Serving Suggestions

    • Great served with Mexican rice, salsa verde, and plenty of fresh cilantro.
    • For a crowd, keep tortillas warm in a low oven and serve burrito fillings buffet-style.

    Variations

    • Substitute half the pork with chicken thighs for a lighter filling.
    • Use Hatch green chiles in place of Ortega for a smokier, more robust flavor.
    • To make it spicier, add an extra minced jalapeño to the bean mixture.

    Make-Ahead & Storage

    • Filling can be prepared 1–2 days in advance; flavor improves as it rests.
    • Store filling separately from tortillas to prevent sogginess.
    • Leftovers freeze well for up to 3 months—thaw and reheat gently before serving.
  • Southern-Style Sweet Potatoes

    Southern-Style Sweet Potatoes

    Great Grandma Lena was a proper Southern lady. Born on August 11, 1901, in Missouri, her family moved by covered wagon to Dover, Arkansas when she was three years old—a journey that took more than a week. At seventeen, she married Wilmer (Sr.), and Grandpa (Jr.) was the youngest of their four children. In 1936, the family made the trek to Southern California in a car with a rumble seat. Made in honor of Great Grandma Lena, these sweet potatoes have become a Thanksgiving tradition. Updated to highlight the natural sweetness of roasted sweet potatoes and topped with a buttery brown sugar–pecan crumble, this timeless side dish remains a cherished part of our holiday table.

    Ingredients

      Sweet Potato Mixture

    • ¼ cup sugar
    • ½ tsp table salt
    • 1 tsp vanilla extract
    • 4 cups roasted sweet potatoes, mashed
    • 3–4 large eggs, well beaten
    • ½ cup butter, melted
    • 2 tbsp heavy cream (optional, if mixture is too thick)

      • Topping

    • 1½ cups brown sugar
    • ½ cup flour
    • ⅓ cup butter, melted
    • 1½ cups pecans, chopped and lightly toasted

    Directions

    Prepare the Oven and Topping

    Preheat oven to 350ºF (175ºC). In a small bowl, combine the brown sugar, flour, melted butter, and toasted pecans. Mix until evenly combined and crumbly. Set aside.

    Make the Sweet Potato Mixture

    In a large mixing bowl, combine the sugar, salt, vanilla, mashed roasted sweet potatoes, beaten eggs, and melted butter. Stir until smooth and evenly combined. If the mixture feels overly thick, stir in 2 tbsp heavy cream to loosen slightly.

    Assemble and Bake

    Butter a medium baking dish and pour in the sweet potato mixture, spreading evenly. Sprinkle the prepared topping over the surface.

    Bake uncovered for 30 minutes, or until the center is set and the topping is golden brown. Let rest for at least 30 minutes before serving.

    Serve

    Serve warm as-is or drizzle lightly with maple syrup for extra richness. This casserole is a holiday favorite, especially alongside roast turkey or ham.

    Notes

    Preparation

    • Roasting the sweet potatoes deepens their natural sweetness and enhances flavor compared to boiling.
    • Using 3 eggs results in a slightly denser, more velvety texture, while 4 eggs yield a lighter, more custard-like consistency.
    • If the mixture feels too thick, add 2 tbsp cream or milk for a smoother texture.
    • Toasted pecans add a richer, nuttier flavor to the topping—toast at 350ºF (175ºC) for 5–7 minutes, until fragrant.
    • Click here for our family’s original recipe.

    Serving Suggestions

    • Perfect for Thanksgiving or Christmas dinners alongside turkey, ham, or roast chicken.
    • Pairs beautifully with Southern Brown Gravy for a savory-sweet balance.
    • Serve leftovers warmed for breakfast with a drizzle of cream or maple syrup.

    Make-Ahead & Storage

    • Prepare through assembly (unbaked), cover, and refrigerate for up to 2 days. Bake just before serving.
    • Freeze (unbaked or baked) for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
    • Reheat covered at 325ºF (165ºC) for 20–25 minutes, or until heated through.
    • Store leftovers refrigerated up to 4 days or frozen up to 1 month.
  • Neapolitan Pizza Dough

    Neapolitan Pizza Dough

    Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough.

    Ingredients

    • 1360 g (~3 lb) 00 flour (100%)
    • 952 g cold water (70%)
    • 27 g table salt (2%)

      • Active Dry Yeast

    • Cold Ferment: 0.41 g for 72 hours (0.03%) or 0.82 g for 48 hours (0.06%)
    • Quick Version: 2.72 g for same-day use (0.2%)
    • Freezer Version: 3.54 g for use the same day as thawed (0.26%)

    Note: Use a digital scale accurate to 0.01 g for yeast precision, or approximate to the nearest small pinch if unavailable.

    Directions

    Select Fermentation Version

    Cold Ferment (48–72 hours)

    In a large bowl, combine flour, yeast, and cold water. Mix until no dry bits remain (shaggy dough). Cover and rest 20–30 minutes.

    After resting, sprinkle salt over dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, place dough in a clean bowl, cover, and rest at room temperature (75–80°F / 23–27°C) for 1–2 hours. Divide into 8 oz (225 g) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from refrigerator 2–3 hours before baking to come to room temperature.

    Quick Version (Same-Day)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.

    Freezer Version (Make-Ahead)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.

    To thaw, transfer to refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.

    Bake the Pizzas

    Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.

    Stretch a dough ball gently by hand (don’t roll), top lightly with sauce, cheese, and desired toppings, and slide onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.

    For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.

    Notes

    Preparation

    • Hydration note: The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
    • Stretch & Folds: With wet hands, grab one edge, stretch it up, and fold it over. Rotate 90°, repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
    • Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
    • This dough also works for homemade pita: reduce hydration to 65%, roll ⅛–¼ inch thick, and bake 1½–2 minutes at 475–500°F (245–260°C).

    Serving Suggestions

    • Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
    • Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
    • Pair with a simple arugula salad or Italian antipasti for a complete meal.

    Variations

    • Pizza Margherita—Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking add a drizzle of extra virgin olive oil.
    • Pizza Marinara—Neapolitan tomato sauce, garlic, oregano, salt; after baking add a drizzle of extra virgin olive oil.
    • Pizza Capricciosa—Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking add a drizzle of extra virgin olive oil.
    • Pizza Boscaiola—Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking add a drizzle of extra virgin olive oil.
    • Pizza Quattro Formaggi—Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking add a drizzle of extra virgin olive oil).
    • Pizza alla Napoletana—Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking add a drizzle of extra virgin olive oil.
    • Pizza Prosciutto e Funghi—Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking add a drizzle of extra virgin olive oil.
    • Spicy Sausage—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
    • Sweet & Spicy—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking add a drizzle of honey.
    • Spinach & Sun-dried Tomato—Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking add fresh basil and a drizzle of extra virgin olive oil.
    • Loaded Hawiian—Neapolitan tomato sauce, mozzarella, ham, rotisseri chicken, bacon, pineapple, red onion, pickled jalapeños.
    • Shoarma Pizza—Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking add a drizzle of knoflooksaus (Dutch Garlic Sauce) and poestasaus.
    • Barbecue Chicken—Dr Pepper barbecue sauce, mozzarella, rotisseri chicken, bacon, pickled jalapeños.
    • Fig & Pig—Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto, honey.
    • Fig, Pig, & Goat—Neapolitan tomato sauce, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking add arugula and a drizzle of honey.
    • Chicken Pesto—pesto sauce, mozzarella, rotisseri chicken, ricotta, thinly sliced tomatoes.
    • Mushroom & Olive—Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
    • Pear & Gorgonzola—garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking add arugula and balsamic glaze.
    • Prosciutto & Burrata—Neapolitan tomato sauce, mozzarella; after baking add torn burrata, prosciutto, arugula, and olive oil.
    • The Meats—Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
    • Chicken, Spinach, & Feta—garlic oil pizza base , rotisserie chicken, spinach, feta, Parmesan, mozzarella.
    • Indo Saté—peanut sauce thinned with coconut milk, saté ayam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking add bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
    • Chicken Fajita—Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajita chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking add a drizzle of salsa verde and crema, with a squeeze of lime juice.
    • Saag Paneer—Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking add fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
    • Carnitas—garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking add fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.
  • Jalapeño-Bacon Smoked Mac & Cheese

    Jalapeño-Bacon Smoked Mac & Cheese

    Smoky, creamy, and loaded with layers of bold flavor, our family’s Jalapeño Bacon Smoked Mac & Cheese takes this comfort classic to the next level. A silky, stabilized cheese sauce coats tender pasta, balanced by the heat of jalapeños, the savoriness of crisp bacon, and often covered in a golden layer of broiled cheese. It’s indulgent yet refined—the kind of mac and cheese that steals the show at any family gathering.

    Ingredients

      Pasta Base

    • 1 lb elbow macaroni
    • salt, for boiling

      • Bacon & Jalapeños

    • 1 lb thick-cut bacon, chopped
    • 1½ cups jalapeños, finely diced with seeds & veins removed
    • 1 tbsp reserved bacon fat

      • Cheese Sauce

    • ¼ cup butter
    • ⅓ cup all-purpose flour
    • ½ tsp smoked paprika
    • ½ tsp dry mustard
    • ½ tsp onion powder
    • ¼ tsp garlic powder
    • 4 cups whole milk
    • 1½ cups heavy cream
    • 1½ tsp sodium citrate
    • 8 oz cream cheese, cubed
    • 8 oz sharp cheddar, grated
    • 8 oz colby jack, grated
    • 4 oz gouda, grated
    • 4 oz emmentaler, grated
    • salt and pepper, to taste

      • Garnish

    • reserved crispy bacon
    • thin jalapeño slices or fresh chives (optional)

    Directions

    Cook the Pasta

    Bring a large pot of salted water to a boil. Add macaroni and cook 2–3 minutes less than al dente, leaving it slightly firm. Drain and rinse under cold water to halt cooking; set aside.

    Prepare the Bacon & Jalapeños

    In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels, reserving about 1 tbsp rendered fat.

    Add diced jalapeños to the reserved bacon fat and sauté 2–3 minutes until fragrant and slightly softened. Set aside, reserving some bacon for garnish.

    Make the Roux & Base

    In a large saucepan or cast-iron skillet, melt butter over medium heat. Whisk in flour, smoked paprika, dry mustard, onion powder, and garlic powder; cook 1–2 minutes, whisking constantly until fragrant and lightly golden.

    Gradually whisk in milk and cream until smooth and combined.

    Incorporate Sodium Citrate

    Whisk in sodium citrate until fully dissolved. Bring the mixture just below a simmer—do not boil—to create the base for a smooth, stable sauce.

    Add the Cheeses

    Remove the pan from heat. Add cream cheese, stirring until melted and smooth. Gradually whisk in the grated cheeses in small handfuls, allowing each addition to melt before adding the next. Season to taste with salt and pepper; the sauce should be glossy and pourable.

    Combine

    Fold in cooked bacon (reserve a handful for garnish) and sautéed jalapeños. Add pasta and stir to coat evenly.

    If the sauce thickens too much, stir in a splash of reserved pasta water or milk to loosen.

    Smoke the Mac & Cheese

    Preheat pellet grill to 165°F / 74°C. Transfer mac and cheese to a greased 12-inch cast-iron pan or baking dish. Smoke uncovered for 1–2 hours, stirring after 15 and 30 minutes for even flavor absorption.

    Increase temperature to 225°F / 107°C for the final 15 minutes to slightly tighten and toast the surface.

    Cheese Finish

    Removing from the smoker and sprinkle a thin, even layer of shredded cheddar or gouda over the top. Place under a broiler for 2–4 minutes, watching closely, until golden and bubbling with crisp edges.

    Let rest 5–10 minutes before serving.

    Garnish & Serve

    Top with reserved crispy bacon and garnish with thin jalapeño slices or fresh chives. Serve warm, directly from the skillet for best presentation.

    Notes

    Preparation

    • sodium citrate ensures a stable, silky sauce that resists separation, even during smoking or reheating.
    • cold-smoking the cheese before grating adds a deeper, more developed smoke flavor.
    • a pinch of chipotle powder or smoked salt can be used to enhance depth without adding much heat.
    • let the mac and cheese rest briefly before serving to help the sauce set slightly.

    Serving Suggestions

    • serve alongside barbecue favorites like smoked ribs, pulled pork, or brisket.
    • use leftovers as a rich filling for grilled cheese sandwiches or baked stuffed peppers.
    • top with additional crisp bacon or caramelized onions for added texture and flavor.

    Make-Ahead & Storage

    • refrigerate up to 4 days in an airtight container.
    • reheat gently in the oven or smoker at low temperature; avoid direct stovetop reheating after cheese is added.
    • freeze up to 2 months; thaw overnight in the refrigerator before reheating.
  • Soft Pretzels

    Soft Pretzels

    These homemade soft pretzels bake up golden brown, chewy, and buttery—just like the ones from a pretzel shop. The dough can be made quickly for a same-day bake or rested in the refrigerator for a richer, malty flavor and more authentic bakery-style texture.

    Ingredients

    • 1½ cups warm water (105–110°F)
    • 1 packet (2¼ tsp) active dry or instant yeast
    • 1 tsp table salt
    • 1 tbsp brown sugar (or 1 tbsp barley malt syrup for classic flavor)
    • 1 tbsp butter, melted and slightly cooled
    • 3½–4 cups all-purpose flour
    • ½ cup baking soda (see note for enhanced version)
    • 9 cups water
    • kosher or coarse sea salt, for topping
    • 2 tbsp butter, melted (for brushing after baking)

    Optional Egg Wash (for Soft, Glossy Pretzels)

    • 1 egg, beaten with 1 tbsp water

    Directions

    Prepare the Dough

    In a large bowl, combine warm water and yeast. Let stand for about 1 minute until slightly foamy. Stir in table salt, brown sugar, and melted butter.

    Add 3½ cups of flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. If dough is sticky, add up to ½ cup more flour gradually until smooth and slightly tacky but not wet.

    Knead and Rest

    Turn dough onto a lightly floured surface and knead for about 3 minutes until elastic and uniform. Shape into a ball.

    • Quick Version: Cover lightly and let rest for 10 minutes before shaping.
    • Bakery-Style Version: Cover the bowl with plastic wrap and refrigerate 1–2 hours (or up to overnight). Bring to room temperature for 10–15 minutes before shaping.

    Shape the Pretzels

    Preheat oven to 425°F (220°C). Line baking sheets with parchment paper or silicone baking mats.

    Divide dough into 8–10 equal pieces (about 90–100 g each). Roll each piece into a 20-inch rope and twist into a pretzel shape. Place on prepared baking sheets.

    Boil in Baking Soda Solution

    In a large pot, bring 9 cups water and ½ cup baking soda to a gentle boil. For deeper color, bake the baking soda first (spread on a tray and bake at 250°F for 1 hour) before adding it to the water.

    Drop pretzels, one or two at a time, into the boiling solution for 20–25 seconds. Remove with a slotted spoon, drain well, and place on prepared baking sheets.

    Top and Bake

    For traditional bakery-style pretzels, sprinkle with kosher or coarse sea salt immediately after boiling, then bake as directed.

    For a softer, fair-style pretzel, brush with the optional egg wash before sprinkling with salt. Bake for 11–13 minutes, or until deep golden brown with a shiny crust and soft interior.

    Finish

    Brush warm pretzels with melted butter immediately after baking for a glossy finish and tender bite. Serve warm with mustard, cheese sauce, or butter.

    Notes

    Preparation

    • Lower hydration (3½ cups flour to 1½ cups liquid) produces the classic tight, chewy crumb.
    • A short cold ferment (1–2 hours) develops malty depth and improves shaping.
    • Bake baking soda before boiling for more intense pretzel color and flavor.
    • Brushing with butter right after baking adds shine and a soft finish without dulling color.

    Egg Wash vs. Baking Soda Finish

    • Without Egg Wash (Traditional): Deep mahogany color, chewy crust, classic pretzel flavor.
    • With Egg Wash (Soft & Glossy): Lighter golden color, slightly softer texture, mild sheen.
    • Both versions can be brushed with melted butter after baking for extra flavor and softness.

    Serving Suggestions

    • Serve warm with mustard, cheese dip, or honey butter.
    • Top with coarse salt, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
    • Use smaller portions to make pretzel bites or sandwich rolls.

    Make-Ahead & Storage

    • Shaped pretzels can be refrigerated for up to 6 hours before boiling.
    • Freeze shaped, unboiled pretzels up to 1 month; boil directly from frozen before baking.
    • Store baked pretzels airtight up to 2 days; reheat at 350°F for 5–7 minutes to refresh.
  • Saté Sapi — Beef Satay

    Saté Sapi — Beef Satay

    Saté Sapi Dengan Saus Kacang – Dutch-Indonesian Beef Satay with Peanut Sauce: The most memorable part of my first Christmas in the Netherlands was the evening we spent with a generous Indonesian family in Dordrecht. They invited us to share a rijsttafel—my very first taste of a true Indonesian feast. When we arrived, the table was covered with what seemed like dozens of colorful dishes, their fragrant aromas filling the home. Among them, one dish stood out: saté sapi (beef satay). Served with acar ketimun (sweet-and-sour cucumbers) and richly spiced peanut sauce, the skewers of marinated beef were grilled over charcoal and lightly glazed with ketjap manis. Just thinking about it brings back vivid memories of the smoky aroma and layered flavors. This recipe is my way of returning to that Christmas dinner, and to the warmth of friends who welcomed me—a newcomer in what then felt like a strange land—as one of their own.

    Ingredients

    • 2–4 lbs beef (sirloin, tri-tip, flank, or ribeye), sliced into strips about ¼-inch thick and 2–3 inches long

      • Velveting:

    • 2 cups water
    • 1 tsp baking soda
    • ¼ cup soy sauce

      • Marinade:

    • ¼ cup ketjap manis
    • 1 tbsp vegetable oil
    • 1 tbsp shallot, finely grated (or onion)
    • 1 tsp fresh ginger, grated
    • 1 tbsp brown sugar
    • ¼ tsp ground coriander
    • 1 clove garlic, minced (or ¼ tsp garlic powder)
    • 2 tsp lime juice
    • 2 tbsp coconut milk
    • ⅛ tsp white pepper

      • Peanut Sauce:

    • 1 cup smooth peanut butter
    • 2 cloves garlic, minced
    • 2 tbsp oil (peanut or vegetable)
    • ¼ cup ketjap manis
    • 2 tbsp lime juice
    • 2 tbsp brown sugar
    • ½ tsp hot red curry powder
    • 1–2 tsp sambal oelek (to taste)
    • 1 can (14 oz) coconut milk
    • ½ tsp ground coriander (optional, ties to marinade)
    • ¼ tsp aji-no-moto (optional)
    • 2 tsp tamarind paste (optional, for tang)
    • warm water, as needed to thin

      • For Serving:

    • wooden skewers, soaked at least 1 hour
    • acar ketimun (quick cucumber pickle) or fresh cucumber salad
    • steamed rice (or lontong / rice cakes)

    Directions

    Velvet the Beef

    Slice beef into thin strips. Combine water, baking soda, and soy sauce, then add beef and soak 1–2 hours in the refrigerator. Drain, rinse briefly under cold water, and pat dry.

    Marinate the Beef

    Whisk together all marinade ingredients. Add velveted beef, toss to coat thoroughly, cover, and marinate 3–12 hours in the refrigerator.

    Prepare the Peanut Sauce

    Heat oil in a saucepan over medium-low heat. Add garlic and sauté until fragrant but not browned.

    Stir in peanut butter, ketjap manis, lime juice, brown sugar, curry powder, sambal, and coriander. Mix until smooth.

    Gradually whisk in coconut milk until creamy. Reduce heat to low and warm gently for 2–3 minutes.

    Thin with warm water if needed. Adjust to taste with tamarind, sambal, or sugar. Keep warm or rewarm gently before serving.

    Grill the Satay

    Thread marinated beef strips onto soaked skewers. Grill over hot charcoal 2–3 minutes per side, or until lightly charred at the edges.

    In the final minute, baste lightly with a mixture of ketjap manis and oil for caramelization.

    Serve

    Arrange skewers on a platter. Serve with warm peanut sauce, cucumber pickle, and steamed rice or lontong.

    Notes

    Preparation

    • Velveting ensures tenderness while avoiding any baking-soda aftertaste when rinsed properly.
    • Use thin, even beef strips for consistent grilling and ideal caramelization.
    • A touch of tamarind in the sauce adds depth and a gentle sour note that complements ketjap manis.

    Serving Suggestions

    • Serve with acar ketimun for freshness and contrast.
    • Pair with steamed jasmine rice, lontong, or coconut rice.
    • Excellent with grilled vegetables or nasi goreng.

    Variations

    • Spicy Version: increase sambal in both marinade and sauce.
    • Sweeter Dutch Style: add an extra tablespoon ketjap manis during grilling.
    • Smokier Grill: add a small piece of lump charcoal beside the coals to intensify aroma.

    Make-Ahead & Storage

    • Marinated beef keeps up to 24 hours refrigerated.
    • Peanut sauce can be made 2–3 days ahead; rewarm gently to loosen.
    • Leftover skewers keep 2–3 days refrigerated and reheat well over medium heat.
  • Korean Pulled-Pork Tacos

    Korean Pulled-Pork Tacos

    Inspired by the flavors of Korean bulgogi and Mexican street tacos, this fusion dish brings together tender sous-vide pork shoulder marinated in a sweet-savory Korean-style sauce, then shredded, crisped, and served in warm tortillas with fresh toppings. The result is rich umami, bright acidity, and a touch of heat—echoing the street-food creativity that made Korean tacos famous. It’s also fast becoming one of our family’s most requested Sunday dinners, especially when served with cilantro lime rice made with a hint of coconut milk. Around our table, there’s still a friendly debate over which is better—corn tortillas for their texture, or soft flour tortillas that soak up every drop of sauce.

    Ingredients

    • 3 lb boneless pork shoulder, trimmed of excess fat and silver skin

    Marinade:

    • ⅓ cup sugar
    • 2 tsp ajinomoto (optional)
    • 4 tsp onion powder
    • 1 tsp black pepper
    • 2 tbsp garlic, finely chopped
    • 4 tsp sambal oelek
    • 3 tbsp sesame oil
    • ⅔ cup mirin
    • ½ cup soy sauce
    • 1–1½ tsp liquid smoke

    Finishing Brush:

    • ½ cup reserved marinade + ½ cup honey

    Creamy Drizzle:

    • ¼ cup reserved marinade base
    • 1 cup Greek yogurt
    • 2–3 tbsp fresh lime juice (adjust to taste)
    • 1 tsp gochujang or extra sambal (optional)
    • or substitute Cilantro Lime Crema

    Pickled Cucumber (and Optional Daikon):

    • 1 medium cucumber (or cucumber + daikon/radish), thinly sliced
    • 2 tbsp rice vinegar
    • 1 tsp sugar
    • ¼ tsp table salt
    • ½ tsp sesame oil

    Sriracha Slaw:

    • 2 cups shredded cabbage (green or mixed)
    • 1 cup shredded carrot
    • 2 tbsp lime juice
    • 1 tbsp sesame oil
    • 2–3 tbsp sriracha (to taste)
    • 2 tsp sugar (to taste)
    • ½ tsp ajinomoto (optional)
    • salt, to taste

    To Serve:

    • Corn or Flour tortillas (8–10, warmed)
    • Chopped fresh cilantro
    • Toasted sesame seeds
    • Diced raw onion
    • Lime wedges

    Directions

    Marinate the Pork

    Mix all marinade ingredients. Reserve ¾ cup of the mixture: ½ cup for the finishing brush, ¼ cup for the creamy drizzle. Add the remaining marinade to the pork in a sealed bag. Refrigerate 8–12 hours.

    Sous-Vide the Pork

    Heat sous-vide bath to 165°F (74°C). Cook sealed pork 18–24 hours. This produces a tender, shreddable texture.

    Make the Pickled Cucumber

    Combine cucumber with vinegar, sugar, salt, and sesame oil. Rest 10–15 minutes; drain lightly.

    Make the Sriracha Slaw

    Toss cabbage and carrot with lime juice, sesame oil, sriracha, and salt.

    Make the Creamy Drizzle

    Whisk ¼ cup reserved marinade with yogurt, lime juice, and optional gochujang or sambal.

    Shred and Crisp the Pork

    Remove pork and reserve cooking juices. Shred pork. Spread on sheet pan and brush with the finishing mixture. Broil until edges crisp. Drizzle ⅓–½ cup of the reserved cooking juices over pork to keep it moist.

    Assemble the Tacos

    Warm tortillas. Layer pork, pickled cucumber, and slaw. Top with the creamy drizzle (or Cilantro Lime Crema). Garnish with cilantro, sesame seeds, onion, and lime.

    Notes

    Preparation

    • Use evenly sized pork pieces for consistent sous-vide cooking.
    • Reserved cooking juices add essential moisture and depth.
    • Monitor broiling closely—honey burns fast.

    Serving Suggestions

    • Serve with cilantro-lime rice, sliced avocado, cabbage slaw, pickled onions, and sprinkled with sesame seeds.
    • Substitute cilantro-lime crema for the creamy drizzle, or as another flavorful addition—the combination of both sauces is delicious.
    • A squeeze of fresh lime brightens the flavors.

    Variations

    • Swap pork shoulder for boneless beef short ribs.
    • Use corn tortillas for a lighter street-taco style.
    • Increase sambal or gochujang for extra heat.

    Make-Ahead & Storage

    • Sous-vide pork can be made 1 day ahead; chill in ice bath before refrigerating.
    • Store shredded pork with 2–3 tbsp cooking juices; refrigerate 3–4 days or freeze 2–3 months.
    • Briefly re-broil to restore crisp edges before serving.