Chocolate Crack: GU's Most Evil Manipulation

I've recently welcomed a very important friend back into my life after a bit of a hiatus.  The olive branch was completely unexpected - and it's so cool - I've the opportunity to experience the most amazing transition, reconnection and forgiveness in the friendship.  (Maybe I'm turning into a mature adult after all?)  Even better?  Sub $200 flights brought her out to LA and allowed for in-person catch-up time over lemon drop martinis and carnitas (heck yes we make them often).  And famous last words: you've GOT to try Chocolate Crack!

GU is the reason for some big-time dangerous addictions of my past: 7s, tanning, chocolate chip cookie dough...to name only a few, and I can already tell that it will be for this one that I will never forgive her: Chocolate Crack* is ridiculous, and will be, mark my words, my downfall.  GU, love you.

Chocolate Crack: GU's Most Evil Manipulation

51 saltine crackers (approx)

1 c unsalted butter

1 c dark brown sugar

1 t vanilla extract

2-3 t coarse, ground sea salt 

12 oz high quality dark chocolate (~70%)

• Preheat oven to 350
• Line a large baking pan with foil; place saltine crackers salt side up and side-by-side in the pan so the edges touch but crackers are not overlapping (use cracker pieces to fill in gaps on the edges)
• Chop chocolate into small pieces (choc chip sized) and set aside
• In a medium saucepan melt butter over medium heat, stirring frequently with a spatula; once melted, add brown sugar, vanilla and ~1/2-1 t salt to combine and cook for approx 5 minutes, until mixture is an even dark brown color and just begins to bubble
• Remove from heat and immediately pour over saltines; use spatula to spread sauce evenly over crackers
• Bake crackers for 5 mins, or until caramel begins to bubble; remove from oven and sprinkle with chocolate pieces, allowing the heat of the gooey crackers to melt the chocolate
• Once softened, use spatula to spread the chocolate evenly to cover all crackers; sprinkle lightly, evenly with more salt (to taste)
• Set aside to let cool; refrigerate to set; freeze for AWESOME :) (break it apart into little into 2-inch pieces and put into zip-locs for the freezer!)
• Repeat (a.k.a. addiction)

*Recipe is adapted from this one on seriouseats.com - thanks for all of the inspiration from your fab collection!

Slow-Cooker Carnitas for a Lazy (Hungover) Sunday

At my ripe old age of 26 I have come to realize the reality that most social outings are cooler than my status quo.  In fact, sometimes I'm invited to go to events so freaking awesome that I'm literally nervous in anticipation.  For example, we spent Saturday on a party bus, in flashback (or, in CK's pathetic case ;-), "attempt") attire, blasting 80s music, touring South Bay in celebration of our friend CF's 30th birthday with a 1982-themed extravaganza.  


Present day, Sunday, BSC is hungover.  Also, my friend OE is in town for a quick stay to catch the UCLA gymnastics meet and I had already promised a satisfying dinner.  What is low-effort, cozy-in-the-tummy and mind-blowingly delicious?  Our new obsession slow-cooker carnitas, courtesy of my very first go at Pinterest.  


Seriously, CK and I put it out there that these are the best carnitas in. the. WORLD. and truly challenge any other interpretation.  Plus, it wouldn't suck to taste test that competition.  Make tacos with seasoned rice, black beans, guacamole and jack cheese.  Be sure to make a big enough shoulder/butt to last a while because you're going to want to have leftovers over rice for the rest of the week!

Slow-Cooker Carnitas for a Lazy (Hungover) Sunday

pork shoulder blade roast, lean, trimmed* - 3-5 lbs.

6 cloves garlic, minced

cumin

dry adobo seasoning (I couldn't find it so I made my own**)

garlic powder

3/4 c 99% fat free chicken broth (then more if desired)

3-4 chipotle peppers in adobo sauce*** (to taste)

2 bay leaves

olive oil

• Season pork liberally with salt and pepper.  Heat olive oil in a large sautee pan over medium-high heat; brown pork on all sides (~2 mins/side; ~10 mins/total).  Remove from heat and allow to cool.
• Season very generously with cumin, adobo and garlic powder all over
• Pour chicken broth in the crockpot, add bay leaves, and chipotle peppers; place pork in broth  (skin side up, if using) and scatter garlic over pork and in broth; cook on low, though our favorite combination kicks the heat up to high for the second hour then returns to low to finish, for 7 hours in total - I like to pour more chicken broth over the pork intermittently too!
• After 7 hours, remove chipotle peppers and bay leaves, then shred using two forks, combining the meat well with the juices.  Adjust seasonings if needed - this frequently means more cumin and/or salt
• Cover and let cook for 15-30 minutes then serve.  Refrigerate leftovers and serve again.  Repeat.  Again.  They're that good.

*You really want to do a good job trimming the meat -- it does not need much fat at all.  If the cut comes with some nice skin, or a healthy layer of fat, feel free to keep it on for the cooking (leave this side facing up), then remove as best you can before shredding.

**You can find several versions of dry adobo seasonings on the internet, mine was essentially a combination of: salt, onion powder, garlic powder, chili powder, cumin, black pepper and oregano.  I encourage you embrace the confidence to style this to your own taste :)

***You'll find Chipotle Peppers in Adobo Sauce in the Hispanc or International sections of your local grocery store.  Our local Ralph's sells them in a small can on the second-to-bottom shelf.  These add an amazingly delish, authentic flavor, but be careful about going overboard: each little pepper packs a big-time spice punch.