So much new food!

So we've missed a couple things!

I made Guinness cupcakes last week. This recipe is not made with the cream cheese frosting in the link, but with a vanilla buttercream frosting requested my my resident, Meg. Also, once again, I forgot that putting frosting on hot cake MELTS THE FROSTING. One of these days I'll figure it out though.

Yes. Beer in the cupcakes.

I made BBQ pulled pork yesterday.

TASTY BUSINESS

Kate's BBQ Pulled Pork

4lb pork shoulder
1 1/2 small onions (or one large one) thinly sliced into rings (or strips)
salt (amt at your discretion)
black pepper (several vigorous dashes)
1 c apple cider
1/2 c white vinegar
3/4 bottle Sweet Baby Ray's BBQ sauce
1 tbsp cayenne pepper
1 tbsp green tabasco sauce

Threw it all in my nifty little crock pot for 6 hours on the high setting, then drained the liquid. Reserve half of this liquid! Shredded the pork by hand as soon as it cooled enough. Threw the shredded pork and the reserved liquid back in the crock pot for another 2 hours on the high setting. I prepared sandwiches on white rolls with a small helping of the rest of my Sweet Baby Ray's BBQ sauce, no slaw (read: not Cincinnati style).

Result? Spicy, sweet and tangy, but not from what you'd expect. The excessive cayenne pepper and the cider really affected how the pork came out (DIVINE). It was first sweet on the tongue, and then a spicy after taste that made me and my dinner guest, Tom, smack our lips and down a beer. A++ would make again.

Today I am making stuffed mushrooms for my RA potluck (finally something to do with all those mushrooms) (see earlier post)

Look at them glisten.

Mushrooms are my favorite fungus.

Stuffed Mushrooms
4oz goat cheese
1/2 tsp red pepper flakes
1/2 tsp thyme
1/2 tsp basil
2 finely chopped scallions
1/8 c bread crumbs
2 strips chopped prosciutto
14 med/large white button mushrooms

Set oven to 400 F. Toss all ingredients together except mushrooms. Core mushroom caps (remove stems, you can leave in ribbing if you like. I do!). Put foil over baking sheet and brush sheet with olive oil. Stuff the caps tightly until they are overflowing a little. Bake 15-20 minutes until golden-grey. Do not freak out when you hear the oil crackling but pay attention so you don't start an oil fire. Filling can be made hours in advance and popped into the oven before serving.

DELICIOUSNESS WINS AGAIN.

Only thing about making these were 14 WAS NOT ENOUGH! ....And they kinda shrunk in the oven :< . But everyone thought they were great! Note to self: when buying a pound of button mushrooms, plan on making stuffed mushrooms and buy a second pound.