Food Photography | Dark

ALL THINGS DARK

I not a dark and moody person. Well all know someone like that. Always in a grumpy mood, never looking at the bright side of anything. Glass half empty.

That's not who I am.

But I love LOVE dark food. Not sure why. Maybe it's the dark tones, the deep shadows, the subtle highlights or the feeling it gives when you look at it, but I simply love all things and all foods that are dark when it comes to food photography. It's a nice and fun contrast to one of my earlier food photography projects on madeleines.

Food Photography | Favorites from the Grill

As temperatures rise, we go outdoors. The days are longer and that affords us more time to spend with our friends and family enjoying all the things that summer offers us. At my house, it's grilling. It's so damn hot outside, I have no desire to heat up my house even more by cooking inside.

I'm pretty partial, and quite snobbish, when it comes to grilling. We are a charcoal house. ONLY charcoal. We own two Weber grills: a Smoky Joe and an 18" Kettle. We are soon buying one of their Smokey Mountain Cooker smoker, but that's another blog. I know there are devoted and dedicated propane grillers out there and that's fine. Stick with your heat-in-a-can and I'll still with my charcoal.

It DOES taste better! (insert your arguments here)

Who doesn't love a cheeseburger from the grill? Thick, fat and really juicy. Like dripping down your arms as you eat it kind of juicy.

I'm partial to adding sauteed mushrooms and onions to my burgers. But not raw onions. Those are too bitter and sharp for me. I love the flavor of caramelized onions. Slice and caramelize several onions and you can save them in the fridge for other dishes later in the week.

One pound cheeseburger with sauteed mushrooms and caramelized onions. Served with chips.

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For the pescetarian, your grill loves shrimp. And you will too. Simply skewer them along with your favorite fruit or vegetable and you're in business. One thing of note, shrimp cook incredibly fast on the grill. 2-3 minutes per side at most. When they turn an opaque pink, they are done. If you overcook shrimp, you're chewing rubber. And I opt for the smaller shrimp vs. the super jumbos. Larger shrimp may be prettier on the plate, but they are often tougher.

Cooking tip: If you use wooden skewers be sure to soak them in water for at least an hour. If not, your skewers and your shrimp will go up in flames.

Grilled shrimp and pineapple with a red onion, pineapple and red pepper salsa.

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Flank steak with grilled tomatoes.

Flank steak is a favorite at my house. It's an inexpensive cut of meat but when prepared correctly, it's quite delicious. It's easy to marinate, quick on the grill, quick on the stove (I use my cast iron skillet) and perfect in stir-fry.

We did a simple seasoning of kosher salt, cracked black pepper and garlic powder. Simple is best. The same seasoning went on the tomatoes. To me, flank steak is best cooked at rare to medium rare and sliced extra thin. If overcooked and sliced too thick, you're chewing on shoe leather.

if you have any flank steak leftovers, they are perfect atop a mixed green salad. This is great use for leftovers for a light lunch or even dinner.

Flank steak salad.

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Grilled summer peaches with ice cream, brown sugar and caramel.

Peaches on the grill is one of my favorite summer desserts. It's an easy dish to prepare and a great use for peaches that are a bit mealy and a little overripe. I don't season my peaches with anything before I grill them. I put them on plain and let their natural sugars caramelize the top and lock in the flavor. Topped with vanilla ice cream, brown sugar sprinkles and a drizzle of caramel, you've got dessert. This is simple and fast enough for a weeknight dinner and fancy enough for guests.

Now go fire up your grill and see what's for dinner.

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Can I tell you how much I love my food stylist???? This woman rocks! She hand-paintes things!

Food Photography | Mmmmmm.....Mexican!

Who doesn't love Mexican food?

It's a Friday night or any other day of the week. You're with your favorite person or a big group of friends. In front of is a big bowl of chips and salsa.

You slowly sip on an ice-cold margarita followed by a big plate of whatever your favorite Mexican dish may be.

What else could be better??

I spent a lovely and a very stormy Wednesday in late March with my incredible food stylist Muriel working on a Mexican-themed photo shoot. The room smelled of sweet onions, peppers and roasting corn. To kick things off, we started with a simple yet delicious roasted corn. This is so simple to do at home.

We precooked the corn just enough so when we added them the grill, all we needed was to add a nice little char to the surface. We soaked the husks in water for a while so they would not burn up. For the corn we used a Weber Smokey Joe. I'm snob when it comes to grilling. I'm no expert in all things grill, but you cannot beat the taste when something is cooked on charcoal. I can hear the gas grill lovers scoffing!

Roasted corn with red pepper and herb butter.

Steak fajitas were next up. As the flank steak was cooking away on the Weber, I got the set ready for the fajitas. Muriel painstakingly sliced the onions and peppers into perfectly thin and uniform slices. Those, along with the jalapenos and the lime half, were charred indoors on my cast-iron grill pan.

I invited my good friend Stacey to join us because she is a Mexican food junkie. I'm mean she needs to be in rehab. I knew she'd want to be the office taste-tester. I did put her to work holding a white fill card. Afterwards, we savored every bite of the photo below.

Flank steak fajitas with charred onions, peppers, pico de gallo.

Guacamole.

I can eat bowls of this stuff.

Guacamole with white and blue corn tortilla chips.

No Mexican meal or party is complete without a margarita. For this I wanted to keep things simple: A basic black background, coarse sea salt, a traditional margarita glass and a lime wedge. I personally don't like my 'Ritas with salt, but the jagged edges of the salt makes for nice texture.

Margarita with salt

We wrapped the photo shoot with savory slow cooker, pulled pork carnitas with pickled red onions, diced pineapple and cilantro. This one is a favorite at my house on a Sunday. The leftovers will last you a week.

Slow cooker pulled pork carnitas.

Are you hungry yet?

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