This kid is off to the Bahamas for a few days to celebrate a friend's bachelorette weekend.
Be back soon...
Cheers!
Nichole
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| The bride to be and I |
Be back soon...
Cheers!
Nichole
Thursday, May 16, 2013
Wednesday, May 15, 2013
Guinness Braised Pork {a recipe}
I absolutely love BBQ. I am not from the south, but after marrying a man who is a third generation Floridan {a rarity around here!}, I feel like that makes me a southerner by extension. Or something. Any excuse to eat BBQ, and you bes' believe I will find it.
Today, I have a great recipe to share with ya'll {see what I did there?}, just in time for summer. This dish was a huge hit at Casa de Crews over the weekend for Mother's Day and my daddy's birthday. This of course goes well with your fave bun. Feel free to get creative, however and add to a salad, wrap...nachos; whatever your heart desires, really! I used my leftovers in a loaded baked potato last night. I was in BBQ heaven.
Guinness Braised Pork:
Ingredients:
For the rub
black pepper
2 tablespoons salt
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard
12 ounces Guinness Beer
4 cloves garlic, chopped
1 4-5 pound pork butt
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan. Cook 45 minutes until dark brown. Remove from oven. Lower oven to 325 degrees F. Pour Guinness over pork and add chopped garlic to roasting pan. Cover tightly with heavy duty aluminum foil. Poke about 10 holes all over the top of the foil to allow for steam. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
Place the meat on a plate and pour the pan juice into a saucepan. To the pan juices add:
1/2 cup sugar free ketchup
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar {I used Splenda brown sugar with equates to 2 tablespoons and 2 teaspoons}
Bring to a simmer until reduced by half and thick.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Today, I have a great recipe to share with ya'll {see what I did there?}, just in time for summer. This dish was a huge hit at Casa de Crews over the weekend for Mother's Day and my daddy's birthday. This of course goes well with your fave bun. Feel free to get creative, however and add to a salad, wrap...nachos; whatever your heart desires, really! I used my leftovers in a loaded baked potato last night. I was in BBQ heaven.
Guinness Braised Pork:
Ingredients:
For the rub
black pepper
2 tablespoons salt
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard
12 ounces Guinness Beer
4 cloves garlic, chopped
1 4-5 pound pork butt
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan. Cook 45 minutes until dark brown. Remove from oven. Lower oven to 325 degrees F. Pour Guinness over pork and add chopped garlic to roasting pan. Cover tightly with heavy duty aluminum foil. Poke about 10 holes all over the top of the foil to allow for steam. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
Place the meat on a plate and pour the pan juice into a saucepan. To the pan juices add:
1/2 cup sugar free ketchup
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar {I used Splenda brown sugar with equates to 2 tablespoons and 2 teaspoons}
Bring to a simmer until reduced by half and thick.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Tuesday, May 14, 2013
I need more hours in the day
also know as, "how do people with little humans have time in their day, if I only have two dogs?"... I am serious with that question, by the way.
ANYWAYS, this weekend was a blasty blast.
Friday night, the always lovely Emilee asked if I'd like to drive to Lakeland with her and see David Tutera. His tour was named, the Dream Big tour; I think we both thought it would be a motivational speaking sort of thing. As in how to dream big, reach for the stars, all that jazz. It was not, not at all, what we thought.
Saturday, we were up and at it at 5 a.m. to support the bestie at the Miles for Moffitt 5k down by USF. My best friend was diagnosed with sarcoma cancer in 2009 and had surgery and quite a recovery, but thank GOD, never did she need chemo or anything else drastic. I can never imagine what she went through but I know it could have always been worse. So anyways, my best friend, at 5am I decided I hated her...until we got down to the race, that is.
After the 5k, we came home, showered, napped for all of five minutes before heading to St. Pete for the Rays game; and tailgating. Lots of tailgating. It was so hot, and I'd been drinking so no photos of me, just Tropicana Field.
Sunday, I cleaned house and cooked alllll day in preperation for the family to come over for Mother's Day/Dad's birthday. On the menu at Casa de Crews: pulled pork, potato salad, corn on the cob and ridiculously easy and delicious cupcakes. I failed all weekend on what I ate. But surprisingly, zero weight gain.
How was your weekend?
XOXO,
Nichole
ANYWAYS, this weekend was a blasty blast.
Friday night, the always lovely Emilee asked if I'd like to drive to Lakeland with her and see David Tutera. His tour was named, the Dream Big tour; I think we both thought it would be a motivational speaking sort of thing. As in how to dream big, reach for the stars, all that jazz. It was not, not at all, what we thought.
In between David's speaking, we saw a freaky contortionist, the world's best whistler {I mean beacuse where else can you see that?} and a guys on STILTS, "pumping" the crowd up Jersey style. The whole thing was just...interesting. I think {and I could be wrong} this is a possible premise to a talk show.
It all felt very daytime tv kind of ish. But I got to see Emilee and hang outside of just our normal dinner catch up, so that was nice.
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| interesting... |
After the 5k, we came home, showered, napped for all of five minutes before heading to St. Pete for the Rays game; and tailgating. Lots of tailgating. It was so hot, and I'd been drinking so no photos of me, just Tropicana Field.
Sunday, I cleaned house and cooked alllll day in preperation for the family to come over for Mother's Day/Dad's birthday. On the menu at Casa de Crews: pulled pork, potato salad, corn on the cob and ridiculously easy and delicious cupcakes. I failed all weekend on what I ate. But surprisingly, zero weight gain.
How was your weekend?
XOXO,
Nichole
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