Chef Hus

The secret to this recipe is to let it sit in the marinade overnight and broil it to get a nice char (at the risk of consuming higher level of carcinogens notwithstanding). I refer to this as “Asian” style pork loin – yes, I know Asia is uuuge and encompasses a wide array of cuisine…

Since we are in Germany and all, I thought I’d try my hand at some schnitzel to see if I could match some of the top places we typically order it around Frankfurt. A key change I make, which most Germans would likely think blasphemous, is substituting pork with chicken breast. I know, I know…

FYI: This is a two-day recipe if you want to do it right! The key to a good roast chicken, I’ve found, is in the brine and butter spread. Step 1: Brine the Bird overnight (instructions in hyperlink). Pat dry, and set aside to dry (2 hours). Step 2: Butter the Bird This is where…

Prior to discovering the power of the brine, I always thought roast chicken to be rather boring and bland. I credit my brine to my cousin, the biotech engineer, who filled me in on the logic of the brine and something about how molecules in the meat meet equilibrium with salt yadda yadda. Any who,…

One of my go to recipes, I made this for Kat’s parents (the first time I cooked for them) and they loved it. Kat’s mom even called to ask how to make it – a very high honor – which means it must be pretty good. The key to this recipe is time to let…

I can’t remember exactly when I took up the reins of the kitchen in my house and subsequent shared households (I broke in to the kitchen of my college fraternity often to cook my own meals) but it was a natural evolution from the grill to the oven. After winning accolades from friends and family…

Chef Hus Cook Date: 3/26/18 Location: Valencia, Spain Dry Aged Steak – The beauty of it is, you really don’t need to do much besides salt and pepper Having had our fill of Paella (which is possible), we decided to take yet another trip to Carrefour (somehow we ended up there every day). We made…