Ok folks, can I call you folks? makes me sound old, doesn’t it? Anyways, here it is, the long awaited short rib taco recipe. If you follow me on Instagram, or are friends with me on Facebook, you might have seen this tease about them a couple weeks ago.

I’ll tell you what, I don’t cook a lot of meat around here, especially red meat, but these? I could eat these all the time. In fact, I always make these in a big batch to ensure plenty of leftovers. My last meal of the latest go around was a bowl version of the meal and maybe even better than the taco style. Maybe.

The first time I made these tacos, I was feeding someone that was allergic to soy sauce, which the original recipe calls for. So, I found a suggestion for a “soy free soy sauce” and made the short ribs with that. It was so good, that I decided to make them that way all the time. All that to say, you’re welcome to make them whichever way works best for you. I don’t mind the extra step of making the soy sauce first. The rest of this recipe is so simple to throw together, and who doesn’t love a meal you can throw in the slow cooker and come back to several hours later?

Slow Cooker Korean Style

Short Rib Tacos

adapted from Perry’s Plate

20 cloves of Garlic
3 inches of Ginger, peeled
3 cups Soy Sauce (I make 3 batches of this “soy free soy sauce”
and use all of it)
2 cups Brown Sugar
6 tablespoons Sesame Oil
6 tablespoons Sriracha
1 1/4 cups Rice Vinegar
5-6 lbs of Beef Short Ribs (I’ve made this same recipe with up to 7-8lbs, without adjusting anything else. It just depends on how much will fit in your slow cooker. Also, short ribs come either on the bone or not. There’s a lot of flavor when you cook with the bones, but that’s non-edible stuff you’re paying for also. I like to use mostly boneless, but some on the bone.)

1. If making your own “soy sauce” follow that recipe first, to allow it to cool for a bit first.

2. Once your soy sauce, homemade or not, is ready to go, add that and all other ingredients besides the short ribs to a blender or food processor.

3. Pulse or blend until you don’t have any huge pieces of garlic or ginger. Last time mine ended up being completely smooth, but that’s not necessary. I blame it on the 1 year old distraction in my house. At least he’s cute.

4. Add all your short ribs to the slow cooker, and top with your blended up marinade.

5. Cook on high for about 4-5 hours. One slow cooker I’ve used, 4 hours on high was great, and then I let it hang out on the warm setting until I was ready for it. Another slow cooker I’ve used, 4 hours on high wasn’t quite falling apart yet, so I let it go about 2 more on low and then it was perfect. If I was setting this in the morning, and wouldn’t be home all day, I would set it for 8 hours on low.

6. Once the short ribs are falling apart, you can pull them out, shred them up with a couple of forks, and resist eating it all before you get to the taco-making stage. It will be worth your patience, promise.

Now that your taco meat is ready, the topping options are endless, but here are my favorites:

thinly sliced red onions
shredded red cabbage
julienned cucumbers tossed in a spoonful of granulated sugar and some rice vinegar
fresh cilantro
freshly squeezed lime juice
and THIS CHIMICHURRI SAUCE (Seriously, even if you don’t make these tacos, make this stuff. Make a double batch of it. You can put it on ANYTHING. Except cupcakes or something stupid like that. Try eggs, meat, fish, burritos, chips, a spoon, trust me.)

Remember those friends I mentioned several months ago? The ones that were working toward moving to Sweden for two years? Well, they’re in Sweden now (you can read all about their first day in the country here if you’d like to), and as bittersweet as it is, I’m so glad I got to make a meal for them to eat around my table once more before they left the country. Spending a few hours in the kitchen, working my way through the chopping and measuring of a recipe, was some good therapy as I dealt with the impending send off. I hope you don’t have to plan a meal for friends moving far away, but if you do, I recommend this one. Otherwise, I still recommend it, for whomever you might be feeding soon. In the meantime, does anyone have a plane that can fly me to Stockholm? That would be great, thanks.

love and butter,
amy

Ok people, thanksgiving is only 4 days away. If you don’t know what you’re taking to your family thanksgiving shin-dig, it’s crunch time. You do NOT want to be that person wandering the grocery store at 8pm on Wednesday night.

Trust me, I’ve done it.

It’s terrible.

So, I’m here to help. I haven’t created any new any creative thanksgiving day recipes myself yet, BUT I have cooked several dishes that I would be happy to recommend. There are also a few new things I’m thinking about trying this year.

tried and true

• These creamy mashed potatoes from the Pioneer Woman are decadent. Don’t tell anyone how much butter & cream cheese is in them. You might not be invited back., but they are worth it.
• As much as I love dessert like sweet potatoes with a pecan-butter-sugar goodness on top, I adore a savory sweet potato dish and these domino roasted sweet potatoes with garlic and thyme are superb. You could do a lot of prep ahead of time for these too.
• This pear, prosciutto, and hazelnut stuffing? yum.
• Here is a great, simple roasted brussels sprouts recipe.
• There’s no reason to buy cranberry sauce in a can (unless of course you really like that odd jelly stuff with the can lines in it). Here’s a super easy recipe for cranberry sauce with only 4 ingredients.
• One of my go-to bread recipes, for anytime of the year, is this rosemary focaccia bread. There’s just something about making bread that makes me feel extra domestically accomplished.
• I know for some people it’s all about the pumpkin pie, and believe me, I LOVE me some pumpkin, but honestly, the pie is not usually my favorite. For a classic dessert I do like, this pecan pie recipe has been great every time I’ve made it.

something new

• In keeping with a not sickeningly-sweet sweet potato dish, I think I’m going to make these chipotle smashed sweet potatoes from Alton Brown, this year.
• I do have to admit that this recipe for whipped bourbon bacon sweet potatoes has been haunting me and tempting me since I first laid eyes on it.
• Have you ever had pretzel bread? It’s a weakness of mine. Trader Joe’s has these personal sized mini loaves of it. It would be better for my waistline if I didn’t know they existed. Anywho, they would be perfect to try out this pretzel bread quinoa stuffing with garlic butter mushrooms. I don’t even like mushrooms all that much, but I’d be willing to set that to the side for this one.
• I LOVE roasting brussels sprouts, and I think I might try out something like this maple-mustard glazed version this week.
• And some sage butter biscuits? Enough said.
• For dessert this year, I’m considering this maple buttermilk custard pie to switch things up a bit.

what are your favorite turkey day recipes? any new dishes you’re thinking of making this year?

love and butter,
amy

I figure there are at least a handful of you out there that aren’t into lots of sweets. How is this possible, you ask? Well, I’m married to one. I know you exist, and that’s ok. We can still be friends. I’ll be honest, as much as I love to bake, some of my favorite things to eat are actually savory dishes. I hope to be frequently sharing savory dishes here at stay and have a cookie.

Earlier in the summer, we were spoiled with an abundance of homegrown tomatoes from family & friends. Now don’t get me wrong, I can pop raw cherry tomatoes like they’re potato chips (and I did), but I was looking for a new way to use some of bounty of summer goodness. Bonus, these are really easy. I mean really. Second bonus, they’re delicious on just about anything.

Roasted Cherry Tomatoes

Cherry Tomatoes (Any color & any amount is fine, whatever you’ll eat in one sitting)
Garlic Cloves (I have a Costco sized bag of peeled garlic in my freezer and just grabbed a small handful)
Olive Oil
Kosher Salt (the only kind of salt in my kitchen)
Fresh Cracked Black Pepper

• Preheat oven to 400° F (I’ve been using our toaster oven a lot this summer, because it’s usually just too hot for the big oven when you don’t have air conditioning.)
• Line a rimmed baking sheet with foil for easy clean up.
• Lay tomatoes & garlic out on the baking sheet.
• Drizzle with just enough olive oil to lightly coat everything.
• Sprinkle with salt & freshly cracked black pepper.
• Toss everything together to evenly coat the tomatoes & garlic.

• Cook for 20-30 minutes, depending on how well done you want your tomatoes. I like mine to be mostly busted open and starting to brown, and mine tonight were about 28 minutes. Don’t forget, I used a toaster oven, and I’m not super positive how accurate the temperature is in it. I don’t have a small enough thermometer to keep in there.

Now here’s the great part about these tomatoes. You can serve them so many ways, all delicious. Here are just a couple of the ways I’ve used them.

• One of my favorite ways to eat these roasted cherry tomatoes is with some crust on the the outside & soft on the inside bread. I drag the bread through the oil & tomato juice in the bottom of the pan, drizzle a little bit of balsamic vinegar on it, pile on some tomatoes and a garlic clove or two, sprinkle with a tiny bit more salt, and top with a few shreds of fresh basil. I’ve eaten this and only this for dinner at least 3 times this summer.
• One time I cooked up some pasta, I think it was bow tie, but it would be good with any kind. Once the pasta was cooked & drained, I tossed in the roasted tomatoes (I made sure they were almost all popped) and all the juices & oil from the bottom of the pan. Easiest pasta sauce ever.
• The other night, I just warmed up some leftover plain rice, from last night’s dinner, and topped it with all the tomatoes, garlic, and drippings. So simple. So good.

And there you have it. Just another way to use one of the greatest members of the summer produce family. What’s your favorite way to eat summer tomatoes?

love and butter,
amy