Smoked Chopped Ham with Sweet & Tangy BBQ Glaze
This Smoked Chopped Ham with Sweet & Tangy BBQ Glaze transforms an ordinary spiral ham into juicy, smoky pulled ham that's perfect for sandwiches, sliders, meal prep, and freezer meals.
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.
Scallop Coconut Ceviche
If you're like me and not planning to travel abroad this summer, don't worry. You can embark on a culinary journey with a dish that brings the vibrant flavors of Peru right to your kitchen - a limey, coconut ceviche. It's a unique blend that falls somewhere between a ceviche and a tartare but is unequivocally delicious.
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
Soy Sauce Marinated Egg Yolks
The final installation of Demystified: Soy Sauce, raw egg yolks marinated in light soy sauce. This is a delicious topping I like to use for a tartare but you can also use to top things like a bowl of noodles, rice, or salads. The marriage of raw egg yolks and light soy sauce yields a delightful flavor profile and creamy texture when punctured. However, achieving the ideal consistency requires precision; over-marinating risks solidifying the yolk.