Root Beer Pulled Pork Sliders

pulled pork sliders

Everyday is a great day for pulled pork according to my husband.  He never gets tired of it.  I have made every variation imaginable to just to change it up a bit.  No matter what, his favorite is my root beer recipe.  It’s a great base that is fine on its own or with added barbecue and toppings.

Root Beer Pulled Pork Sliders
Recipe Type: Main Dish
Cuisine: American
Author: [url href=”http://onceuponatine.com” target=”_blank”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 16 sliders
Root beer pulled pork sliders are a great appetizer or main dish.
Ingredients
  • 4 lbs Boston butt pork
  • 12 oz root beer (unchilled)
  • 1 cup brown sugar
  • 1 tablespoon hot sauce
  • 1 teaspoon sriracha sauce
  • 1/8 teaspoon kosher salt (as desired)
Instructions
  1. Place pork in crock pot and add 8 oz of root beer.
  2. Turn crock pot on high and cook for 8 hours.
  3. When pork is done, tender pieces should pull apart easily with a fork.
  4. Drain liquid from pork. Shred pork by pulling apart with fork. Discard fat. Add salt and mix.
  5. Place brown sugar, hot sauce, an sriracha sauce in a small bowl and mix together.
  6. Add 4 oz of root beer to brown sugar mixture and stir gently.
  7. Pour brown sugar and root beer mixture over pulled pork and mix thoroughly.
  8. Voila! It’s done. From here you can add any barbecue sauce and toppings you choose or eat it as is. Either way, it’s delicious.
Notes
If you like a mustard base barbecue sauce, I recommend adding Carolina Classic by Sticky Fingers Smokehouse. It goes great with this recipe. If you like toppings, then try it with coleslaw and pickles.

 

Peter’s Oyster Shooter

Oyster Shooter

peter and the wolf

My husband:  “What’s Russian about it?”

My response:  “Everything!”

That was the conversation that took place, when I told my husband that an oyster shooter was my idea of a Russian themed dish.  Let me explain…

I was looking for something Russian to pair with “Peter and the Wolf”.   For those who aren’t familiar with the tale, “Peter and the Wolf” is a Russian folk tale about a boy who encounters a wolf.  The American version of this story has Peter hunting the wolf with a pop gun.  Now here’s how I translated all of that into a dish.  I thought about the Russian cuisine I’ve had over the years, and there it was at every meal…vodka!  Vodka led to shot glasses which led to an oyster shooter.  To me it makes sense.  An oyster shooter is the perfect Russian dish.

According to legend, the oyster shooter originated in the United States on the West coast.  It was created in a San Francisco restaurant around 1860 by a miner back from the gold fields.  Being hungry, the miner asked on the the restaurant’s waiters to bring him a plate of California raw oysters with some ketchup, horseradish, vinegar, Worcestershire sauce, and a whiskey cocktail. After drinking the whiskey, he put the oysters into the goblet, adding salt and pepper, vinegar, Worcestershire sauce, horseradish, and ketchup. The restaurant keeper looked on with interest. “What sort of mess do you call that, partner?” he asked.  The miner responded, “That is what I call an oyster cocktail.”   The next day a sign appeared in the restaurant’s front window:  OYSTER COCKTAIL – FOUR BITS PER GLASS.  Within a week, every restaurant in San Francisco was serving the new dish.

 

Oyster Shooters
Recipe Type: Appetizer
Author: [url href=”http://onceuponatine.com”]Once Upon A Tine[/url]
Prep time:
Total time:
Serves: 6
Add zing to your meal with oysters shooters.
Ingredients
  • 6 raw oysters (shucked)
  • 6 tablespoons cocktail sauce
  • 1 tablespoon shallots (minced)
  • 1 tablespoon lemon grass (minced)
  • 1 teaspoon Sriracha hot chili sauce
  • 1 teaspoon vodka lumpfish caviar
  • 6 oz vodka (chilled)
Instructions
  1. Mix cocktail sauce, shallots, lemon grass, Sriracha sauce, and caviar in a small bowl.
  2. Place each oyster in an individual vodka glass. Top with cocktail mixture.
  3. Add 1 oz of vodka to each glass. Gently mix. Garnish as desired with celery or basil, and serve immediately.
Notes
Bluepoint oysters are recommended.[br]Best served in a chilled vodka glass.

Mouse Family Fondue

Fondue

 

In 1875, fondue was presented as a Swiss national dish.  Fondue brings to mind the imagery of rustic mountain life.  Whereas in reality, fondue was a town-dwellers dish, because peasants couldn’t afford an expensive cheese like Gruyere.  In the United States, fondue achieved popularity in the 1960’s and 1970’s when many American families would gather around a communal pot to dip their fruit, vegetables, and bread in cheese fondue.  Life was simple, people bonded over cheese.  Today there are a few fondue restaurants in existence, but less people serving it at home.  I enjoy fondue and decided to create a recipe for making it at home.

Town Mouse and Country Mouse

 

 

 

The fairy tale paired with this dish is going to be “The Town Mouse and the Country Mouse”.  The contrast of country versus town living is reflected in the perceptions of fondue, which makes it a natural fit.  Plus, everyone knows that mice love cheese, and you’ll love this Swiss fondue.

 

 

 

 

 

 

Swiss Fondue
Recipe Type: Appetizer
Cuisine: Swiss
Author: [url href=”http://onceuponatine.com”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Fondue is a great dish for conversation and bonding with family and friends.
Ingredients
  • 1 clove garlic
  • 3/4 cup dry white wine
  • 1/4 cup cherry brandy
  • 1 teaspoon lemon juice
  • 2 cups Gruyere cheese (shredded)
  • 1 cups Emmentaler cheese (shredded)
  • 2 teaspoons cornstarch
  • 2 tablespoons kirsch
  • dash of white pepper
  • pinch of nutmeg (ground)
Instructions
  1. Rub inside of fondue pot with cut garlic clove.
  2. Pour wine, brandy, and lemon juice in fondue pot. Cook over medium heat until bubbly. Reduce heat to low and gradually stir in cheese with a wooden spoon.
  3. In a small bow blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season as desired with white pepper and nutmeg. Serve with selection of bread, vegetables, and fruit.
Notes
Serve with cubed French bread, apples, and carrots.

 

 

 

 

Little Red Hen’s Buffalo Chicken Dip

Buffalo Chicken Dip

 

Tailgating is one of my favorite activities during football season.  There’s always a bunch of team hype, trash talking, and good food.  Buffalo chicken dip is a nice dish you can make ahead of time and bring to a tailgate party.  You can serve it hot or cold.  Fans of buffalo wings will LOVE buffalo chicken dip.  I tried this dish at a bunco party and begged the host for her recipe, which is posted.  I’ve tried other buffalo chicken dip (sold in supermarkets), but this is absolutely my favorite.

The Little Red Hen

 

Buffalo chicken dip is such a fun dish that I really wanted to include it in the fairy tale feast series.  The trouble was, I couldn’t think of any fairy tales that seemed like a good fit.  Eventually, I came up with “The Little Red Hen”.   It’s the story of a hen that finds a piece of grain and asks for help from the other animals to cultivate it.  At each stage – planting, harvesting, threshing, milling, and baking – she asks for help and no one assists her.  Once she’s done, the little red hen asks who will help her eat the bread, and all of the animals who previously declined now volunteer to help.  She declines their offer to help eat the bread and decides to eat all of it with her little chicks.  The moral of the story being “of any man will not work, never let him eat.”

Buffalo Chicken Dip
Recipe Type: Appetizer
Cuisine: American
Author: [url href=”http://onceuponatine.com”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Buffalo Chicken Dip adds to a tailgate party.
Ingredients
  • 1 whole rotissere chicken (boneless, skinless)
  • 8 oz cream cheese
  • 12 oz hot chicken wing sauce
  • 16 oz blue cheese dressing
  • 8 oz mozzarella cheese
Instructions
  1. Shred the chicken and pour the wing sauce over it. Mix it together in a bowl.
  2. Spread the cream cheese in the bottom of a baking dish.
  3. Layer the chicken and wing sauce mixture on top of the cream cheese.
  4. Pour the blue cheese dressing on top of the chicken and wing sauce mixture.
  5. Spread mozzarella cheese on top of the blue cheese dressing layer.
  6. Bake at 350 degrees for 20 minutes.
Notes
Bake in a shallow dish about 2″ deep.

 

Golden Deviled Eggs

Deviled Eggs

Deviled eggs are a guilty pleasure.   In my household, we all love them, but it takes a team effort to make them.  My husband helps, because he knows how much I hate peeling eggs.  He loves deviled eggs, so he’ll do anything to help the cause.  Making deviled eggs can be tedious, but it isn’t complicated.  It’s a simple recipe with delicious results.  If you have the patience to make them, it’s a golden opportunity to make a dish everyone appreciates.

The Goose That Laid the Golden_Eggs

 

Around the world “deviled eggs” have taken on different names, including “eggs mimosa” in France, “casino eggs” in Hungary, and “stuffed eggs” in the Netherlands.  There is even a variation known as “Russian eggs”, which did not originate in Russia, and is served in Belgium, France, the Netherlands, and Germany.  Recipes for deviled eggs have history as far as back as ancient Rome.  The term “deviled” was first used in reference to food in 1786 to denote a spicy or zesty quality.  In the United States, deviled eggs are sometimes referred to as “salad eggs” or “dressed eggs” to avoid any association with the devil.  Whatever you choose to call it is fine, but I like to call my variation “golden eggs” (as inspired by “The Goose that Laid the Golden Eggs”).  They even come with something extra mixed in – shrimp!

“The Goose that Laid the Golden Eggs”, is a popular tale from Aesop’s Fables.  It tells the story of a goose that laid a golden egg each day.  The owner assumes that the goose must contain a great lump of gold inside.  He decides to kill the goose to attain the gold, then discovers that there isn’t any gold inside of the goose.  Thusly, he has lost his goose and thereby anymore golden eggs.  This fable led to the idiom, “To kill the goose that laid the golden eggs”, which means to commit an unprofitable deed motivated by greed.

 

 

 

Golden Deviled Eggs
Recipe Type: Appetizer
Author: [url href=”http://onceuponatine.com” target=”_blank”]Once Upon A Tine[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Deviled eggs are a delicious starter.
Ingredients
  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoons mustard
  • 3 tablespoons sweet relish
  • 4 tablespoons unsalted, sweet cream butter (room temperature)
  • 1/2 cup cooked shrimp (chopped)
  • 1 pinch Old Bay seasoning mix
  • 1 pinch kosher salt
  • 1 pinch white pepper
  • 1 teaspoon white sugar
Instructions
  1. Place eggs in saucepan, and cover with cold water. Bring water to a boil and immediate move from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, and place in a bowl of old water to cool.
  2. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks and mix with mayonnaise, mustard, relish, butter, Old Bay, salt, pepper, and sugar. Add shrimp and mix thoroughly. Fill egg white halves with the yolk mixture.
  3. Garnish as desired. Refrigerate until serving.