It was hot and delicious.
Class notes are up, so if you missed it live (shame on you!) you can still go see the amazing food that was prepared, and get lots of ideas to use in your own kitchen. You can see the full transcript, including recipes (like the one I use to make the awesome beef brisket with beer you see below), ways to help the less confident chefs feel at home in the kitchen, and much more – like learning Jim’s ancient secret to cooking the perfect rice, which he shared with us at the risk of being disowned by the ancestors!
From the site:
Now We’re Cooking
Jim kicked off with words of support for those who aren’t quite comfortable in the kitchen. “We want to show you that even if you don’t have all the skills you think you need in the kitchen,” he said, “there are ways to make you LOOK like you know what you’re doing!”
Shannon and Jim prepared variations of beef short ribs in their separate kitchens. Jim offered up an Asian version of the short ribs (with soy sauce and ginger), along with side dishes and dessert, and Shannon cooked an Irish version (with Guinness), also with sides and dessert.