Porcini-rubbed Rib Roast

Every year for Christmas I make a rib roast with this marinade. But this year I decided to switch it up and made a porcini-rubbed rib roast. This was my first time making a porcini rub and the flavors are just outstanding– this recipe is a keeper! I typically make the roast with bone-in rib roast, but this time I removed the bones which helped to cook the roast faster. The key to getting an evenly cooked interior without overcooking the exterior is roasting the rib roast on a low temperature and searing the outside. Serve this with a side of the perfect mashed potatoes and roasted brussels sprouts, and you’ve got a classic holiday dinner!


Next time, I’m making this with dried shiitake!

Sliced rib roast READ MORE

Yuzu Sidecar + Umami Mart Giveaway


I’m not exactly sure why, but the sidecar is always the first cocktail that pops into my brain. I think it may have been one of the first cocktails recipes I ever memorized back when I was getting started behind the bar. Which is weird considering I was working at a Spanish tapas restaurant, and sidecars were nowhere to be found on the menu. Regardless, the sidecar remains one of the all-time classics; the perfect balance of tart and sweet. Strangely I’ve never made one for the blog. So today, in honor of our special giveaway I’m finally shaking up a sidecar.

That’s right, we’re giving away this stunning Goldfinger bar set from Umami Mart!! This is the real flippin’ deal – a full set of gold-plated barware from Japan. To enter, simply (1) leave a comment on this post letting us know what cocktail you’d make with these classy new tools (2) like Umami Mart on Facebook OR follow on Instagram. A winner will be randomly chosen on December 9, 2014. (Limited to US & Canada residents only. Winner will be contacted by email. Good luck!!!)

Yuzu Sidecar | HonestlyYUM

The sidecar is definitely a simple drink to learn, having only three ingredients: cognac, Cointreau, and lemon. In fact, it’s thought by many to be the precursor to the margarita.

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Chocolate Pecan Pie with Bourbon Maple Whip Cream

(this recipe was first published on November 7, 2013)

Pie is essential for Thanksgiving. While the classic pumpkin pie is always a crowd pleaser, I decided to go for something a little more decadent this time: pecan pie. I just love the combination of sweet carmel roasted pecans with buttery flaky pie crust. I added to the bottom of the pie a layer of bittersweet chocolate, which- let’s be honest- makes everything better. And in keeping with the holiday spirit and our habit of sneaking booze into desserts, I topped this bad boy off with a bourbon maple whipped cream. I purposely made the cream light on sweetness since the pecan pie is sweet enough. And add more bourbon if you like (as I did) because the bourbon and sweet pecans are absolutely incredible together!

Chocolate pecan pie

Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.

Crust ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon of salt
  • 6 tablespoons of butter, unsalted and cold
  • 3 tablespoons of shortening
  • 1 cup of iced water
  • 1 1/2 teaspoons of apple cider vinegar

Filling ingredients:

  • 5 1/3 tablespoons of unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup of light corn syrup
  • 1 teaspoon of vanilla extract
  • 1/8 of salt
  • 3 cups of coarsely chopped pecans, plus more whole pecans for topping
  • 4 ounces of bittersweet chocolate
  • 2 ounces of semi sweet chocolate

Bourbon Maple Whip Cream ingredients:

  • 1 cup of heavy whipping cream, chilled
  • 1 tablespoon of good quality maple syrup
  • 3 teaspoons of bourbon
  • 1/2 teaspoon of vanilla extract

Pecan pie 9


Turkey Pho

One of our family Thanksgiving leftover traditions is to make stock out of the turkey bones. That stock eventually becomes rice porridge or sometimes a great soup, but we never just throw the bones out. And neither should you because this turkey pho will heal your soul. It is that good. If you’re making my smoked turkey this year (which I hope y’all are!), I wouldn’t suggest making the pho with the leftovers because it may impart too much smokiness into the broth. A classic roasted turkey is perfect for this. A good pho is all about the broth, but don’t be intimidated by it. The key is to simmer the stock low and slow so you get a clear and but flavorful broth. The other key is to char the shallots and ginger to get some of that sweetness and flavor out of them. If you don’t have access to some of these special ingredients like rice stick noodles or Thai basil, just improvise! The stock is so delicious you could make anything with it. And isn’t that what Thanksgiving leftovers are all about?

Turkey leftover pho | HonestlyYUM

Place all the turkey bones in a large stockpot and cover with 3 to 4 quarts of cold water. Don’t worry about getting all the meat off the bones. If there’s some left on there, just throw it all in, all the more flavor for the stock. Place the shallots (whole and with skins on) and the ginger (with the peel on) under the broiler for about 10-15 minutes, turning them every now and then so they char and blister on all sides. Allow them to cool enough to handle and peel the charred skins off the shallots and ginger. Cut the ginger into 2 or 3 smaller pieces. Place the shallots and ginger in the stockpot with the turkey.

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Classic Dry-Brined Turkey

(this recipe was first published on November 13, 2013)

Everyone will tell you that brining a turkey is a must. And for good reason. A few days in a salt water bath and the turkey comes out deeply seasoned and perfectly moist. With traditional brining, you submerge the turkey in a bucket of salt and seasoned water. I only did this one year and swore NEVER again. First of all finding a bucket big enough is a challenge, and second who has room in their fridge for a huge bucket of raw turkey water! The solution? Dry-brining. You simply cover the turkey in herbed salt and let it marinate for a couple days before Thanksgiving in a bag or pan. I’ve used a simple and classic combination of citrus zest, pepper, bay leaves and thyme.

For our dinner, we used a pasture raised turkey, which has much better flavor. Marin Sun Farms provided us with a Broad Breasted Bronze turkey from their farm for the occasion. Their turkeys are raised completely out on pasture in a way that resembles the natural behavior of wild turkeys– they even roost in trees and enjoy a diet of grasses, pasture plants and insects! Marin Sun Farms has a limited supply of several types of turkeys that you can have shipped to you, so order soon.

Dry brine turkey

Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.

 Dry-brine ingredients:

  • 1/2 cup of kosher salt (for a 13-15 pound turkey)
  • 2 tablespoons of black peppercorns
  • 1 tablespoon of pink peppercorns
  • 1/2 tablespoon of white peppercorns
  • 1 tablespoon of fresh thyme
  • zest of 2 large oranges
  • zest of 4 lemons
  • 5 bay leaves
  • Unsalted butter, softened

Turkey 2



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