Sunday, December 16, 2012

slow cooker korean short ribs

I'm not sure if you've ever tried to photograph meat before, but it's a little trickier than a selection of gleaming seasonal produce.  It's downright unappetizing.  But I persevered!  Because this recipe is absolutely delicious.  I've been working on it for several months to find the right technique for the perfect texture and flavor without too much work.  

And maybe if you could smell the slow-cooking beef in gingery, spicy-sweet marinade, it would look a little better.  I'm not deterred from sharing this recipe with you, and I've included a few meat photos to help demonstrate the process.  And some red pepper flakes. 

In cold weather, nothing beats a really easy hot meal.  This one is in inspired by delicious Korean bbq flavors, but modified for an American kitchen.  I hope you love this recipe.

Sunday, December 2, 2012

chocolate pecan bourbon tart

I love putting a twist on a classic dish, especially classic comfort food.  In the South, pecan pie is everywhere at the holidays.  It's sweet and nutty and delicious.  A good crust is a bonus.  But how to make it better?  Chocolate and bourbon in a shortbread crust.

This version of pecan pie is prepared in a tart pan.  The crust is almost cookie-like, but it doesn't compete with the gooey filling.  And the presentation is gorgeous.  I promise it's an update on the classic that everyone will love.