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  • Chicken Parmesan

    Chicken Parmesan

    A great Chicken Parmesan starts with the sauce—and this version pushes that balance a little further. It keeps the bright, clean tomato character that belongs in Chicken Parm, but builds in more savory depth with extra bloomed tomato paste, a broader basil profile, a slightly larger shallot base, and a restrained touch of heat. Paired with thin, well-seasoned chicken, a crisp Parmesan-forward crust, and just enough cheese to bring it all together, this version leans into both texture and flavor—clean, balanced, and deeply satisfying.

    Ingredients

      Sauce

    • 2 tbsp (30 ml) extra-virgin olive oil
    • 3 tbsp (45 g) finely grated shallot, or about 1½ small shallots, very finely minced
    • 2 cloves garlic (about 6 g), minced
    • 1 tbsp (15 g) tomato paste
    • ¼ tsp dried oregano
    • ¼ tsp dried basil
    • ¼ tsp red pepper flakes
    • 1 (28 oz / 794 g) can crushed tomatoes
    • ¾ tsp (4–5 g) table salt, plus more to taste
    • ¼ tsp MSG (recommended), or 1–2 tsp finely grated Parmesan rind
    • ¼ tsp sugar (optional), only if needed for balance
    • 2 tbsp (8 g) finely chopped fresh basil
    • 1 tbsp (15 ml) good-quality extra-virgin olive oil, for finishing

      • Chicken

    • 4 large boneless, skinless chicken breasts (about 3 lb / 1.36 kg total), halved horizontally
    • 1½ tsp (8–9 g) table salt
    • ½ tsp black pepper
    • ½ tsp garlic powder

      • Breading

    • 2 large eggs
    • 2 tbsp (16 g) all-purpose flour
    • 1½ cups (150 g) finely grated Parmesan cheese
    • 1 cup (60 g) panko bread crumbs
    • 1 tsp garlic powder
    • ½ tsp dried oregano
    • ½ tsp black pepper

      • For Frying & Assembly

    • ⅔ cup (160 ml) olive oil or olive oil + neutral oil blend
    • 8 oz (225 g) whole-milk mozzarella, shredded
    • 4 oz (115 g) provolone, shredded
    • Fresh basil, torn
    • Extra freshly grated Parmesan, for finishing

    Directions

    Prepare the Sauce

    Heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the shallot with a small pinch of salt and cook, stirring occasionally, until fully softened and lightly sweet, about 4–6 minutes.

    Stir in the tomato paste and cook, stirring constantly, until darkened slightly and concentrated, about 2 minutes.

    Add the garlic, oregano, dried basil, and red pepper flakes and cook for about 30 seconds, just until fragrant.

    Add the crushed tomatoes, ¾ tsp salt, and MSG or Parmesan rind. Bring to a simmer, then reduce heat to medium-low and cook for 25–30 minutes, stirring occasionally, until slightly thickened. As it simmers, lightly crush the tomatoes with a spoon or potato masher for a more natural texture. If needed, simmer a few minutes longer until the sauce lightly coats a spoon.

    Remove from heat and stir in the fresh basil and 1 tbsp good-quality olive oil. Taste and adjust with additional salt as needed. Add the sugar only if needed to balance acidity. Keep warm.

    Prepare the Chicken

    Place the chicken between sheets of plastic wrap and pound to an even ½-inch (1.25 cm) thickness.

    Season both sides with salt, pepper, and garlic powder. Let rest at room temperature for 15–20 minutes.

    Set Up the Breading Station

    In one shallow dish, whisk together the eggs and flour until smooth.

    In a second dish, combine the Parmesan, panko, garlic powder, oregano, and pepper.

    Bread the Chicken

    Pat the chicken dry. Dip each cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly in the Parmesan-panko mixture, pressing gently so the coating adheres.

    Fry the Chicken

    Heat the oil in a large skillet over medium-high heat until shimmering.

    Working in batches, add the chicken and cook without moving until deep golden brown, about 1½–2 minutes per side.

    Transfer to a wire rack set over a sheet pan, or to a paper towel–lined plate if serving immediately.

    Broil and Assemble

    Preheat the broiler and position the rack about 4 inches (10 cm) from the heat.

    Place the chicken on a baking sheet. Spoon a light layer of sauce over each cutlet, then top with the mozzarella and provolone.

    Broil until the cheese is melted and lightly browned, 2–4 minutes.

    Finish and Serve

    Transfer to a serving platter. Spoon a small amount of additional sauce around or lightly over the chicken, then finish with fresh basil, a light dusting of freshly grated Parmesan, and a drizzle of olive oil.

    Notes

    Preparation

    • For a slightly fresher texture, you can substitute whole peeled tomatoes and crush them by hand instead of using crushed tomatoes.
    • Blooming the full tablespoon of tomato paste gives the sauce more depth without pushing it into a heavy, long-cooked style.
    • Adding the red pepper flakes with the garlic keeps the heat clean and bright without risking bitterness.
    • Hold back some of the final salt adjustment until after the sauce has reduced and the MSG or Parmesan rind has been added, since both affect perceived savoriness.
    • Do not oversauce—too much sauce will soften the crust.
    • Letting the chicken rest after seasoning improves flavor and texture.

    Serving Suggestions

    • Serve with spaghetti, garlic bread, or a simple green salad.
    • Also works well sliced over pasta or tucked into a toasted sandwich roll.

    Variations

    • Substitute fontina for provolone for a softer, more melt-focused variation.
    • Use finely grated Parmesan rind instead of MSG for a more traditional source of added savory depth.
    • Use mozzarella only for a simpler, more classic approach.

    Make-Ahead & Storage

    • The sauce can be made up to 3 days ahead and refrigerated.
    • The fried chicken can be held briefly on a wire rack in a 200–225°F (95–110°C) oven before broiling.
    • Leftovers reheat best in a 375°F (190°C) oven to help preserve the crust.
  • Chiles Rellenos

    Chiles Rellenos

    Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

    Ingredients

      Chiles

    • 6 large poblano chiles
    • 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
    • 12 oz Birria de Rez, prepared and shredded (optional)
    • Skewers or toothpicks (optional, for sealing)

      • Batter

    • 6 eggs (1 per chile), yolks and whites separated
    • ¼ tsp cream of tartar
    • 3 tbsp flour (½ tbsp per chile)
    • Pinch of table salt

      • Sauce

    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • 5 ripe Roma tomatoes
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • Salt & pepper, to taste

    Directions

    Prepare the Chiles

    Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

    Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

    Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

    Stuff with cheese or a mixture of cheese and Birria de Rez. If needed, secure the opening with toothpicks.

    Dust each stuffed chile lightly with flour to help the batter adhere.

    Make the Batter & Fry

    Heat oil to 350°F.

    Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

    In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

    Hold each chile by the stem and dip into the batter, coating completely.

    Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

    Make the Sauce

    Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

    Add oregano and bouillon to the blender and process until smooth.

    Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

    Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

    Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

    Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

    Plate

    Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

    Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican Rice, Refried Beans, and warm Flour Tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and Salsa Verde.

    Notes

    Preparation

    • Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
    • You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
    • Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

    Serving Suggestions

    • Serve over a generous layer of tomato sauce for the most traditional presentation.
    • Top with crema, cilantro, cotija, or a squeeze of lime.
    • Pair with rice, beans, and warm tortillas.
    • For a burrito-style relleno, remove the stem and wrap with refried beans, sauce, onion, tomato, and cilantro.

    Variations

    • Cheese-only rellenos for a traditional vegetarian version.
    • Birria- or picadillo-filled rellenos for a heartier option.
    • Shrimp or chicken fillings for a coastal Mexican variation.

    Make-Ahead & Storage

    • Chiles can be roasted and peeled up to 2 days ahead.
    • Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
    • Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.
  • Carnitas

    Carnitas

    These carnitas take inspiration from traditional Michoacán-style cooking—slow-simmered in rich pork fat, brightened with citrus, and finished until the edges are irresistibly crisp. Whether cooked in a cowboy wok over an open flame or in a Dutch oven on the stovetop, this method delivers deeply savory, tender pork with the classic crispy bits that make great street-taco carnitas unforgettable.

    Ingredients

    • 8 lbs pork shoulder, cut into 4-inch chunks
    • 8 lbs lard (or enough to submerge pork by at least ¾)
    • 4 tbsp table salt, divided (2 tbsp sprinkled directly over the pork, 2 tbsp dissolved in ½ cup hot water)
    • ½ cup hot water
    • 1 can evaporated milk
    • 1 bottle Coca-Cola
    • Juice of 3 oranges (at least ½ cup), plus the halved oranges
    • 2–3 bay leaves
    • 15–20 whole garlic cloves, peeled
    • ½ onion, cut into wedges
    • Yield: Approximately 4.5–5 lbs carnitas (about 20–24 tacos, using 1.5–2 oz meat per street taco or 2.5–3 oz for larger tacos)

    Directions

    Season the Pork

    Sprinkle 2 tbsp salt evenly over the pork and let sit for at least 30 minutes at room temperature. Dissolve the remaining 2 tbsp salt in ½ cup hot water and set aside.

    For deeper seasoning, you can salt the pork 12–24 hours ahead: sprinkle the 2 tbsp salt over the pork, cover or leave uncovered for lightly dried edges, and refrigerate. Remove from the refrigerator 30–45 minutes before cooking.

    Initial Frying (Browning Stage)

    In a large discada (cowboy wok/plow disk) or deep Dutch oven, heat the lard to 350°F over medium heat. Add the pork in a single layer—working in batches if needed to avoid overcrowding—and cook, turning every 15 minutes, until the surfaces are deep golden brown, about 30–45 minutes.

    Prepare to Add Liquids (Safety Step)

    Reduce heat to low, then turn off the heat completely and let the lard cool until the bubbling subsides, 2–3 minutes, to reduce boil-over risk. Once the fat is calm, carefully add the evaporated milk, Coca-Cola, the salted water, freshly squeezed orange juice, the halved oranges, bay leaves, garlic cloves, and onion wedges.

    Slow Simmer (Confit Stage)

    Return heat to medium-low and maintain a gentle simmer (around 225°F), with small, lazy bubbles breaking around the edges. Cook until the pork is fork-tender and most of the liquid has evaporated, allowing the milk and Coke sugars to caramelize, about 1.5–2 hours. Stir every 20–30 minutes during the final reduction to prevent scorching.

    Finish & Crisp

    Once the liquid has fully reduced, remove and discard the bay leaves, citrus halves, and onion wedges. The pork will begin frying again in the rendered fat. Increase the heat slightly and crisp the carnitas to your preferred texture, turning occasionally until browned, crispy on the edges, and easily shreddable. Shred or chop into bite-sized pieces and serve hot.

    Notes

    Preparation

    • Salting the pork 12–24 hours in advance deepens the seasoning and can improve browning; just be sure to bring the pork toward room temperature before cooking.
    • Use enough lard to submerge the pork by at least ¾ for even cooking and browning, especially in a deep Dutch oven.
    • Always allow the lard to stop actively bubbling before adding liquids to reduce the risk of boil-over or splattering.
    • During the confit stage, aim for a gentle simmer with small bubbles around the edges of the pot rather than a vigorous boil.
    • As the liquid reduces and the sugars caramelize, stir periodically to prevent scorching on the bottom of the pan.
    • Handling this much volume can be a challenge. I always use my rimmed Discada (aka Cowboy Wok or Disco). The specific tools I use are listed on my kitchen tools page.

    Serving Suggestions

    For tacos, serve warm carnitas in heated corn tortillas with diced onion, chopped cilantro, crumbled queso fresco, and homemade Salsa Verde or Chile de Árbol Salsa.

    • Serve with lime wedges for brightness.
    • Brush tortillas lightly with pork fat before warming for taquería-style flavor.
    • Add a sprinkle of flaky salt right before serving.
    • For extra-crispy edges, reheat portions on a hot plancha or cast-iron skillet until sizzling.

    Variations

    • Pressure Cooker Shortcut: For a faster version, season the pork as directed and place it in a pressure cooker or Instant Pot with the orange juice, halved oranges, bay leaves, garlic, onion, and about 1 cup water (omit the lard, Coke, and evaporated milk at this stage). Cook on high pressure for 35 minutes, then allow a natural release. Once tender, transfer the drained pork to a large pan with lard, Coke, and evaporated milk, then simmer and fry as directed to caramelize and crisp the edges.

    Make-Ahead & Storage

    • Cool carnitas to room temperature, then refrigerate in an airtight container with some of the cooking fat spooned over the top for up to 4–5 days.
    • For longer storage, freeze cooled carnitas (with a thin layer of fat) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • To reheat, warm carnitas in a skillet over medium to medium-high heat with a spoonful of reserved fat, spreading the meat into an even layer and allowing the edges to crisp before stirring.
    • Reheated carnitas often develop even better texture and flavor after a second round of crisping.
  • Double-Fried Belgian Frites

    Double-Fried Belgian Frites

    Ok, my friends, don’t get me started! Just believe me when I say, Fries are NOT French! Whether it be because of the style of the cut (frenched) or the native language of many of their early purveyors, french and fries have been erroneously linked as the name of a true Belgian creation, Frites! Calling these spears of deliciousness French is, well, just wrong.

    Real frites are presoaked and double fried, delivering a soft and fluffy interior and crisp exterior. They are traditionally salted and served with mayonnaise. But, if you are feeling a bit more adventurous, try some of the typical toppings for Frites from the Netherlands and Belgium found under Serving Suggestions at the end of the recipe. My personal favorite… Patat Speciaal!

    Ingredients

    • Large potatoes (Russet or Bintje preferred)
    • Cold water
    • Neutral oil for frying (peanut or canola)
    • Salt, to taste
    • Pepper (optional)

    Directions

    Prepare the Potatoes

    Wash and scrub potatoes well. Peel if desired, then cut into thick fries (about ⅜–½ inch / 1 cm thick). Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

    Drain and pat the fries completely dry with paper towels before frying.

    First Fry (Par-Cook)

    Heat oil in a deep fryer or heavy pot to 275–300°F (135–150°C). Fry the potatoes in batches for about 4–6 minutes, just until tender but not browned. Avoid overcrowding to maintain temperature.

    Remove fries and transfer to a paper towel–lined tray or a large paper bag to drain and cool. Let rest at least 20–30 minutes.

    Second Fry (Crisp & Golden)

    Increase oil temperature to 375–400°F (190–205°C). Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

    Transfer to fresh paper towels to drain. Immediately season with salt (and pepper, if desired).

    Serve

    Serve hot in a paper cone, bowl, or basket—Belgian style—with plenty of mayonnaise or one of the regional variations listed below.

    Notes

    Preparation

    • For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
    • Soaking the potatoes helps remove starch for crisper results—don’t skip this step.
    • Always cool fries completely between the first and second fry for best crispness.
    • Use a thermometer to maintain accurate oil temperature during frying.

    Serving Suggestions

    • Patat Met – Fries with mayonnaise.
    • Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
    • Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
    • Patatje Joppie – Fries with mayonnaise mixed with yellow curry spices and topped with onions.
    • Frieten met Stoofvlees – Fries served with Belgian beef stew.
  • Beer Battered Halibut

    Beer Battered Halibut

    Each year I attended the same trade show in London. While I love the city, I didn’t love traveling without my wife—especially this trip because it always fell during her birthday week. The year we decided she’d come along was eventful, to say the least. But before we get to London, some backstory.

    Pregnancy was not something that came easy for us. A lot of very fun attempts, but at least to that point, no resulting pregnancies. Before we left I shared a dream where while in London she’d told me she was pregnant. We laughed as we continued to prepare for the trip.

    Wile I worked the show, my beautiful bride explored the city. On her birthday, we met up after my work day to celebrate with a delicious dinner followed by the theatre to see ‘Les Misérables’—an unforgettable night!

    Back at the hotel, she disappeared into the bathroom. Moments later I heard her voice, “I think we’re pregnant.” I laughed—until she rounded the corner with a pregnancy test, the two pink lines unmistakable. That London trip became our first family journey with our two sons. Later, five and seven years after the whirlwind of welcoming twins, we were blessed with two beautiful daughters, completing our little family.

    As a remembrance of our London getaway, and our life-changing news, I created this recipe; my not-so-authentic version of fish and chips.

    Ingredients

    • 4–6 halibut filet portions
    • 1½ cups (185g) all-purpose flour, plus extra for coating filets
    • 1¼ cups (160g) corn starch
    • 2 tsp baking powder
    • ½ tsp table salt
    • ½ tsp white pepper (optional)
    • 1 can (16 oz / 475 ml) light beer

      • Optional Batter Add-Ins:

      • garlic powder
      • onion powder
      • paprika
      • shoarma spice blend
      • Old Bay

    Directions

    Prepare the Fish:

    Preheat 2″ to 3″ of neutral oil in a skillet or deep fryer to 350º–375ºF. Coat cold halibut filets on all sides with flour; place on a wire rack set over a baking sheet and refrigerate.

    Make the Batter:

    In a large bowl, whisk together flour, corn starch, baking powder, salt, and white pepper. Whisk in enough ice-cold beer to reach the consistency of a thin pancake batter. Refrigerate the batter for 10 minutes to rest and chill.

    Fry the Halibut:

    Dip each filet into the chilled batter and allow excess to drip off. Fry for 1–2 minutes per side, or until crispy and deep golden brown.

    Transfer to a wire rack and immediately sprinkle lightly with salt. Allow the oil temperature to return to 350º–375ºF before frying the next batch.

    Serve hot with Belgian frites, tartar sauce, and/or malt vinegar.

    Notes

    Preparation

    • Keeping the fish cold is essential—cold fillets meeting hot oil creates the highest-crisp batter.
    • Use ice-cold beer. Colder batter expands more rapidly when fried, creating a lighter, airier crust.
    • Halibut works beautifully, but cod, haddock, or rockfish are excellent alternatives.
    • To prevent sticking, make sure your oil is at temp before adding the first piece.

    Serving Suggestions

    • Serve with tartar sauce, malt vinegar, or a squeeze of fresh lemon.
    • Belgian-style frites or hand-cut fries complement the crispy halibut perfectly.
    • A quick cabbage slaw with lemon and dill keeps the plate light and balanced.

    Variations

    • Add ½ tsp paprika or smoked paprika for a deeper color and warmth.
    • Shoarma spice or Old Bay give a fun twist while keeping the classic texture.
    • Substitute half the beer with sparkling water for an extra-light batter.
    • For heat, add a pinch of cayenne or chili powder.

    Make-Ahead & Storage

    Fish and chips are best eaten immediately, but here are some tips:

    • If needed, keep fried pieces warm on a wire rack in a 225ºF oven for up to 20 minutes.
    • Leftovers may be reheated in an air fryer at 375ºF for 4–6 minutes to restore crispness.
    • Batter can be mixed dry (without beer) up to 2 days ahead; just whisk in cold beer before frying.