Boom’s Glazed Doughnuts
There’s something truly special about keeping family traditions alive, especially in the form of recipes passed down through generations. One of my most cherished family recipes is my grandmother’s homemade doughnuts. While they require a bit of practice and patience, the end result is absolutely worth every minute. Imagine a golden, crispy exterior with a tender, melt-in-your-mouth interior—this isn’t just any doughnut, it’s a taste of family tradition.
Honeynut Squash Carbonara
I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Crispy Rice & Kimchi Pancakes
I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast.
Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets.
Hawaiian Steak
Our next ingredient in the Demystified series is soy sauce. Soy sauce has been an indispensable companion to countless dishes for centuries. Its rich umami taste and complex aroma make it a staple in Asian kitchens worldwide. This recipe is an homage to Houston's (Hillstone's) Hawaiian Steak, featuring succulent ribeyes bathed in a tantalizing blend of regular soy sauce, pineapple juice, brown sugar, and mirin, resulting in a symphony of sweet and savory notes.