Four Roses Bourbon Opening Day Cocktail

Cocktail O’ Clock: Knock it Outta the Park with the RBI Cocktail

Four Roses Bourbon Opening Day Cocktail
Happy Opening Day! Today we’re celebrating the start of baseball season with lots of bourbon. Wait, bourbon? Yes, bourbon. Think beyond the Kentucky Derby, because this versatile liquor is great for spring and summer sipping during any sporting event, including baseball.

Today we used the classic Four Roses bourbon to create the RBI… no, not Run Batted In, the Raspberry Blackberry Infusion! We combined Four Roses with fresh berries to create a sweet, flavorful infused bourbon, then shook it with local honey and bitters and served it on the rocks for a refreshing libation perfect for drinking while watching your favorite team.

The Four Roses RBI Cocktail

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Ceviche Topped Beer at SXSW

Genius Idea: Ceviche-Topped Beer

I encountered all sorts of tasty treats at SXSW this year, but one of my favorite food moments was this:

Ceviche Topped Beer at SXSW

This is cans of Modelo on a block of ice, topped with fresh shrimp and fish ceviche and surrounded by oysters on the half shell. Have you ever seen something so beautiful?! I enjoyed this glorious seafood and booze buffet at Weather Up here in Austin, but you could easily recreate a display like this at home for your next dinner party or barbecue. Just make sure you keep that shellfish nice and cold!

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Red Curry Coconut Pulled Pork

Coconut Curry Pulled Pork

Spring is in the air and flavorful, fruity recipes are on my mind! This time of year is always pretty busy for me, but spring of 2016 is proving to be especially crazy, mostly because I’m officially six months away from my wedding (yes, shockingly someone has stepped up to the plate to spend the rest of their life with me, who knew).

So I’m knee-deep in all sorts of wedding planning and bridal budgeting, while trying to juggle a day job, all my blogging projects, and SXSW, which completely takes over the city of Austin in both good ways (parties, events, and bands galore!) and bad ways (traffic, omg the traffic).

Basically, this leaves me with zero time to cook. The good news is, I have a slow cooker. And with a slow cooker, you cannot fail. Throw some ingredients in there, set it, forget it, come home from your job or event or meeting and you have a piping-hot meal waiting for you to devour. In this case, that meal is a mouth-watering, sumptuous pulled pork that you will be oh so happy to say aloha to after a long day.

Red Curry Coconut Pulled Pork

Of course, the ingredients you throw into that miracle slow cooker need to be good. And this recipe here is full of good stuff. We’re starting with a boneless netted fresh pork shoulder roast from Smithfield. This pork is the star of the show and it couldn’t be easier to prep. Literally go buy it at the store, take it home, cut it out of its net, and drop it in the crockpot. Done. No trimming, no chopping, no nothing. Love it!

Then you need some flavor to make your pork great. This is where the aforementioned fruit comes in. The pork shoulder is drenched in crushed pineapple and pineapple juice, plus a bunch of bright, island-y flair: ginger, soy, agave, sriracha, and curry paste come together to make a sweet-spicy-tangy sauce that is so perfect with this juicy, tender pulled pork. Oh, and you’re adding in some coconut milk at the very end for a little bit of creamy sweetness that takes this tropical pulled pork to the next level.

Even if springtime means “no time,” I promise this meal will come together in a snap and everyone will love it. Make sure to have plenty of sweet Hawaiian rolls and white rice on hand for serving!

Red Curry Coconut Pulled Pork

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Pokeworks Sushi Burrito

Wanted: The Sushi Burrito!

The ‘Sushi Burrito’ has hit NYC and it’s amazing.

Posted by INSIDER food on Friday, March 4, 2016

WHY do I live in Austin where almost nobody makes good poke, let alone a sushi burrito?! I want this damn sushi burrito that is taking NYC by storm… so bad! And, maybe a better question, WHY do I even want one of these damn sushi burritos so badly when I know fully well that it’s just one giant log of sushi cut in half instead of into rolls? I worked for a Japanese restaurant group for years, I’ve had more sushi in my life/body than most people I know, yet still, I WANT MORE. I want this giant sushi burrito in my mouth.

I wasn’t personally affected by the exclusivity of the cronut or the internet-wide fanfare over the ramen burger but this one is really hitting a chord with me and my stomach. I guess because sushi and burritos are two of my very favorite things to eat, my dumb self just can’t resist.

There’s plenty of sushi burrito chatter floating around the internet, but the above video from INSIDER Food is what really got me going. (Yes, even with its in-your-face flute jam.) Like I said, I totally realize there are very few burrito-esque qualities to this monstrous tube of deliciousness (no tortilla, no beans, just the rice and avocado aspect, which is also present in Japanese/Hawaiian food). I don’t care, though. I want to hit up Pokeworks and order this sushi burrito (or as they call it, “Pokiritto”) and order all the raw fish in the world. Preferably in burrito form.

If you’ve had the joy of experiencing a sushi burrito in your life, tell us about it! Worth the hype or totally overblown?

Pokeworks Sushi Burrito

(Image: Pokeworks Facebook)

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Al Pastor San Miguel

Late Night Eats in Mexico: Pastor to Die For

Al Pastor San Miguel

You guys. Look. Look at that plate of deliciousness!

Okay, let me take a step back. At the end of the week I’m headed to Tulum (which, in case you didn’t know, is a little beach town on the Caribbean coast of Mexico, about a 90 minute drive south of Cancun). I’ve never been to Tulum before, but I’ve heard it’s a wonderland of beautiful beaches & cenotes, Mayan ruins, bohemian vibes, and great food. And yes, when I’m back later this month, I’ll be sure to give you a full report, especially on the food aspect!

While Tulum will be a new travel experience for me, I do know one thing I plan on eating a TON of while I’m there: pastor tacos.  Thanks to my visit to San Miguel de Allende (a gorgeous town in central Mexico, south of Mexico City) last year, I now realize how wondrous true pastor really can be. Pastor is a big late-night draw in certain parts of Mexico, and it’s so much better than the late-night hot dogs we’re used to in the USA. And sure, I’ve had plenty of al pastor here in Texas, but it is NOT THE SAME as the succulent, spicy, rich meat you find in Mexico.

The best pastor in San Miguel de Allende was at a little taco cart called Andy’s, which doesn’t open until after dark, so we’re talking late night treat only. And when I say taco cart, I mean taco cart. There’s a few little counter seats where you can get a glimpse of the action, but otherwise it’s standing room only. You walk up, order what kind of tacos you want and how many (trust me, never stop at just one) and then wait for your order to be ready and served up to you on a plastic plate covered in… more plastic.

Andy's Pastor San Miguel

So let’s talk about the composition of these tacos. The pork revolves around on a giant upright spit (think similar to a traditional kebap or gyro). The pork is sliced directly off the spit, fried up on the flat-top with gooey white cheese, garnished with traditional toppings (onion, cilantro, spicy salsa). You can also get pineapple or no pineapple. Some people have an aversion to adding the fruit, but I love it. You can see it roasting there above the pastor itself.

Just look at this glorious messiness… yes.

Al Pastor San Miguel

These pastor tacos are traditionally served on small corn tortillas, but you can also get “gringo” style which is basically the same exact taco, just served on a big flour tortilla. You really can’t go wrong either way! If you’re ever in San Miguel de Allende, Andy’s is definitely the place to hit up… they don’t have a website that I can find, but if you ask a local, they should be able to help you out. And as far as the best pastor in Tulum… well, I’ll let you know sometime in March!

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Spicy Baked Buffalo Cauliflower

Super Bowl Snack Zone: Baked Buffalo Cauliflower

Spicy Baked Buffalo Cauliflower

One of our favorite eating holidays of the year is here! Well, almost here. The Super Bowl is THIS SUNDAY! If you’re a dedicated snacker like the rest of the ES team, you’ve probably been making some extreme Super Bowl party eating plans, so I respect the fact that your football food may already be decided. But but BUT! You should make a little bit of time to include this buffalo cauliflower in your Sunday Funday.

I’m not telling you to make this recipe because it’s healthy, I’m telling you to make it because it’s GOOD. So good it could replace the wings in your menu. There, I said it. I think the trick to making this particular kind of buffalo cauliflower especially amazing is the double-baking method. You coat the cauliflower bake it once, baste it in delicious sauce, then bake it again to seal in the flavor and texture. The result? Seriously binge-able finger food that everyone will be raving about the whole game. Trust me on this one.

**Note: these cauliflower bites are pictured with another absolutely delicious football app we recently made: baked almond chicken nuggets. I can’t claim any credit for the chicken recipe, but those lil’ guys are perfect for serving alongside your cauliflower and I highly recommend adding them to your snack spread as well!

Baked Buffalo Cauliflower Bites

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Butternut & Zucchini Noodles with Sausage and Parm

Super Spiralizer: Butternut & Zucchini Noodles with Sausage and Parm

Spiralized Butternut Squash with Parm and Sausage
It’s time. Time for another spiralizer recipe! This one is chock-full of delicious zucchini and butternut squash and plenty of sausage and cheese. So you really don’t feel like you’re eating boring “health food.” It’s just delicious, delicious dinner and I promise you will love it. The sweetness of b-nut squash and caramelized onion marry with the saltiness of parmesan cheese, chicken sausage, and the earthiness of brussels sprouts and mushrooms.

There’s so much flavor in this dish that you don’t need an actual sauce. Tossing everything in coconut oil and parmesan should do the trick, just make sure to add plenty of fresh cracked black pepper at the end. Of course, if you love a marinara or an alfredo on your noodles, go ahead and add your favorite sauce into the mix right before serving.

Butternut & Zucchini Noodles with Sausage and Parm

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