When I was a kid I liked Hanson. Okay… I liked Hanson a LOT. But if one of my family members tries to tell you I was like, obsessed or whatever, and that I had a magazine-cutout shrine to Taylor Hanson on my closet door and I actually ordered their t-shirt off the Eggo waffles box, then they are bold faced lying. And that’s a fact.
Anyway, today I found out my present love and my past loves are coming together: Hanson is making beer. And it’s called Mmmhops. And I couldn’t make this sh*t up.
In more altruistic news, they are selling Mmmhops merch and donating the proceeds to charity. So when you pick up a 6-pack of this stuff, you can buy a t-shirt too, and you don’t have to feel all that bad about it. You’re helping disaster relief in Oklahoma, where the boys are from.
And in COMPLETELY unrelated news… my birthday is in a month and a half.
I love any meal I can throw in one pot in the middle of the day and serve with pride 6 hours later after 15 minutes of prep. Some cooks might dispute this claim, but I’m gonna go ahead and say it’s hard to mess up a pork shoulder, so this is also a dish that takes zero skill to master. If you don’t have a slow cooker, just throw this in a roasting pan in your oven at 250 degrees for the same amount of time. You might want to baste it mid-cook so it doesn’t dry out, though.
On the menu:
Slow Cooker Chipotle Pork Tacos
3 lb pork shoulder, bone out
3 roasted chipotles*
3 large cloves of garlic, peeled and halved
1 Tbsp cumin
1 Tbsp paprika
1 tsp black pepper
1 tsp salt
6 oz. beer (I used Miller High Life because I had a leftover in the fridge, but a dark beer will work best for this)
6 – 8 corn tortillas
6 sprigs cilantro, chopped
1/4 cup red onion, roughly chopped
1/2 lime, cut into wedges
Add pork shoulder, chipotles, garlic, spices and beer to the slow cooker. Cook on low for 2 – 3 hours or until the meat is easily pulled apart with two forks. (NOTE: If cooking in the oven, baste at 1 and 2 hours).
Heat up tortillas between 2 damp paper towels in the microwave for a minute or two. Top with pulled pork, cilantro, onion, and a squeeze of lime. Plate alongside another wedge of lime.
*NOTE: I like these to have just a tiny hint of spiciness so I throw the chipotle peppers into the slow cooker whole and just let the flavor seep into the pork, and then fish the whole peppers out before serving. If you like these spicier, you can dice up the peppers and throw them into the slow cooker. That way you can serve them up along with the pork for a real kick in the pants.
Filed under Cooking, Recipes
This weekend my amazingly talented friend Meagan of Trippin: A Travelogue hosted a super swank dinner party for her closest girl friends. It was one of those straight-out-of-Waiting-to-Exhale evenings where you drink too much wine and someone tells a TMI sex story they regret the next day. She let me bring dessert and I agonized over what it should be. I wanted to make something that went along with her French-themed dinner but let’s face it, guys… French desserts are difficult. And then I thought, What do girls love? Girls love cupcakes. Stereotypical? Yeah. True? Yeah.
However… my friends are not your typical hair-twirling girly girls. So what could be more perfect for girls who drank a lot of wine and wore heels but also had the football game on in the background? Beer cupcakes.
On the menu:
Guinness cupcakes with cream cheese frosting
Makes 16 cupcakes, recipe from Cupcake Friday Project
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 cup sugar
1/2 cup butter, melted and cooled
3/4 cup Guinness
Preheat oven to 350 degrees. Combine flour, cocoa powder, baking soda, and salt. Set aside.
Mix together sour cream and sugar. Add egg. Whisk together Guinness and melted butter. Slowly pour Guinness/butter mixture into sour cream/sugar/egg mixture. Spoon dry ingredients into wet ingredients and blend with an electric mixture until combined.
Line cupcake tin with liners and fill each cup halfway. Bake for 20 minutes. Let cool in the tin for 15 minutes, then remove and let sit on a wire rack until completely cooled.
1 8 oz. package of cream cheese
1/2 cup butter, softened
3 cups confectioners sugar
1 tsp vanilla
Blend together cream cheese and butter. Slowly add in powdered sugar and vanilla and blend until combined. Pipe onto completely cooled cupcakes and store in a cool place until serving.
Note: I have a confession to make, and I never… EVER do this… but I used reduced fat sour cream in the cake and reduced fat cream cheese for the frosting. And I dare anyone who ate one to tell me they could tell the difference.
Filed under Cooking, Recipes
Is that Spanish? Who even knows. And that post is misleading because Cinco de Mayo is today, a Wednesday, and these deliciously cheap tacos are only available on Tuesdays. But don’t be sad: you can go eat $1 tacos next Tuesday and pretend like it’s Cinco de Mayo all over again. Don’t worry. I won’t tell anybody.
Fish tacos! Apologies for the wonky color... clearly my camera has a mind of its own.
Wharf Bar and Grill 3rd Avenue, between 38th Street and 39th Street, New York, NY. Located amidst other bars boasting specials and deals for Happy Hour, Wharf is lovely because it’s spacious, there’s an area upstairs that can accommodate big parties, and it’s an easy going vibe. There are always drink specials and the staff is incredibly friendly.
On the menu:
Shock Top beer
$1 Tacos (fish, chicken, and beef)
Verdict: Did I mention each taco costs $1? How could this possibly be anything but incredible? Each taco is served on a corn tortilla that measures about 5″ in diameter, and you have to order in groups of 3, but truth be told: I ate 6. And I drank 2 delicious summery Shock Top beers (it’s like a Blue Moon). And I was comfortably full. I’d imagine if you’re a large man, you could probably eat 12 tacos and not eat for the rest of the night, but that’s still only $12! The protein of your choice (ground beef, shredded chicken, or fried fish, of which persuasion I’m not sure) is tucked into its shell with shredded lettuce, chopped red onions, a generous helping of shredded cheese, and a spicy salsa verde.
So this month, in honor of… um… the Fifth Day of May (seriously, what IS Cinco de Mayo?), have a taco! Because it’s only a dollar! And it’s delicious! And you just don’t need any more reason than that.