Korean Gochujang BBQ Sliders

Oh man, do I have something fiery-good for you today. In anticipation of your Memorial Day barbeque plans, I’ve come up with one of my best burger recipes yet: a Korean inspired gochujang BBQ slider topped with cheddar cheese, kimchi and Korean salad. If you haven’t been introduced to the wonderful world of gochujang then I suggest you go buy this fermented chili paste ASAP. It may de-throne that bottle of Sriracha. You can buy it at a Korean market or there are many brands sold on Amazon. The spicy flavors of the kimchi and sweet and spicy gochujang go so well with beef and cheese, it’s unbelievable. I’ve gone on and on about the marriage of cheese and kimchi before but if you never got around to giving it a try, I’m telling you now– you gotta give these sliders a go!

Korean Gochujang BBQ Sliders | HonestlyYUM

Gochujang BBQ Sliders | HonestlyYUM

Korean Gochujang BBQ Sliders | HonestlyYUM

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Gin, Jam & Yogurt Cocktail

From the moment I first mixed up this gin and jam cocktail on the blog a couple years back, I’ve been dying to try another. And when I saw this Fresno Chili jam from INNA jam, I knew it was finally time. First let me say, this jam is incredible!! I’ve been putting it on everything. As the jar says, it has a spicy kick to it, which is exactly what inspired me to use it in a cocktail in the first place, and what brings me to the next ingredient . . . yogurt. That’s right, Greek Yogurt. The creaminess and mild tang of the yogurt is a perfect compliment to the spiciness of the jam. Remember, cocktails are all about balance, and this one delivers just that. A welcome change of pace, indeed.

Gin, Jam & Yogurt Cocktail | HonestlyYUM

Gin, Jam & Yogurt Cocktail | HonestlyYUM READ MORE

Butter Dipped Radishes

J’adore radishes with butter and salt. It’s simple in concept yet deliciously complex, comforting and oh so French in flavor. The classic way is to grab a fresh radish by it’s stem, dunk it in softened butter and then roll it in a bit of sea salt. It really doesn’t get any better. Or does it? While dining at Chef Daniel Humm’s Nomad Hotel restaurant, in New York a few weeks ago, I was served up a wooden block of vibrant red radishes partially coated in a shell of creamy butter and with an accompaniment of fleur de sel for dipping. Butter and radishes were so preciously presented in one easy, glorious bite. Brilliant. So obviously my inner Francophile was just dying to try it for myself. And I must say, my entertaining game has been stepped with that extra bit of . . . I dunno, je ne sais quoi.

butteredradishes1

butteredradishes2

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Yum, Moms Love Brunch

The absolute devotion and overwhelming love that comes along with motherhood is immeasurable. And never did I expect to have this newfound perspective ground me, especially in the most hectic and seemingly important of times. Although our little guy is yet too young to realize what Mother’s Day is all about, I just feel so lucky that he simply loves me as mom. With that, I’ll leave you with some of our favorite brunch inspired recipes . . . in case you’re looking for something to spoil your mom with this Sunday. In bed. Because we all know that extra hour of sleep is like gold. Happy Mother’s Day to all you mamas!

mothersday2

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Fleur de Sel Caramels

I can’t tell you how excited I was when the opportunity presented itself to visit Miette’s kitchen in Oakland where they make all their sweet treats. I’ve been a fan of Miette for a long time and anytime I visit the Ferry Building in San Francisco, I always pick up a couple macarons. Okay, more than a couple. I got a behind-the-scenes peak of their kitchen where they make everything from cakes to caramels. Meg, owner and founder of Miette, whipped us up a batch of fleur de sel caramels (recipe below!). Meg is such a professional in the kitchen and all her desserts are so perfect, in both form and flavor, which is why it came as a surprise to find out that she has no formal training. After a long stint in the corporate world, Meg decided to pursue her passion of making cakes and gave herself 6 months to get her business up and going. What started as a booth at the Ferry Building farmer’s market turned into a successful business with four locations just in the Bay Area alone! If you don’t live in the Bay Area, don’t worry you can buy the Miette cookbook online and make some treats for yourself or order some of Miette’s amazing cookies online.

Fleur de sel caramel

Wrapping caramels

Caramels

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Cinco de Mayo at Doña Tomás

There’s something inherently celebratory in the way authentic Mexican food is enjoyed. I mean, happiness just exudes from fish tacos, chili rellenos, mole enchiladas, guacamole and tequila – am I right?! Last week, Todd and I threw an intimate dinner party, for some of our favorite peers, at our beloved Oakland haunt, Doña Tomás. There’s nothing like being transported to Mexico via Doña Tomás’ seasonally changing menu – with each wonderfully regional dish derived from organic, local and sustainable produce and ingredients by owners Tom Schnetz and Dona Savitsky. It was a perfect venue for a gathering of friends, old and new, on a warm spring night.

Cinco de Mayo at Doña Tomás | HonestlyYUM

Cinco de Mayo at Doña Tomás | HonestlyYUM

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