A couple of months ago I found out I had a fan in Texas. Big deal, right? No, this is a big deal and how I found out was pretty funny.
Back in May, I went to a food blogger camp up in the mountains of California. Yes, it was fun and yes, I learned a lot of cool stuff. But I also got to meet some wonderful people. Including Liz and Alexis Shumpes. Liz has just started her blog and her daughter, Alexis, talked her into attending camp.
When I introduced myself to them I didn’t receive back the usual “oh it’s so nice to meet you.” I got “Oh my God…my dad LOVES you!” and “yes, it’s true…my husband loves your site and your food.” Needless to say I was bowled over. Apparently daddy Shumpes made my BBQ Beef Short Ribs and was smitten. Alexis told me that while he was cooking up the short ribs he made the coleslaw and ended up eating all of the coleslaw before the short ribs were done because he loved it so much.
I told them that I would come up with another barbecue recipe for daddy Shumpes and I have delivered. This time I decided to use chicken thighs and make them in the crockpot. I like to use chicken thighs when I’m cooking chicken for a long time because they’re a lot more forgiving than chicken breast and the thighs have a nice rich flavor to start with and are only enhanced by the other ingredients they’ll be cooking with in the crock pot. Plus, it’s just too damn hot in the summer to braise these bad boys in the oven, so pulled bbq crockpot chicken it is. Having come up with the star, I started playing around with the barbecue sauce and came up with a sweet and spicy chipotle raspberry sauce that suits the chicken really well. (I also suspect this would taste equally delicious on pork.) There’s just something about a barbecue sauce that has a nice spicy kick to it and the added bonus of sweetness from fruit and not a lot of sugar. So daddy Shumpes…here’s to you.
So you want to spice up your sex life a little ‘cuz you’re feeling a little saucy and you thing it would be a great idea to make a sex tape. Think again. Here are 5 reasons why you shouldn’t make a sex tape and maybe just reach for the whipped cream or your copy of the Kama Sutra instead.
- You’ll have something in common with Paris Hilton, so if you ever meet her you’ll have something to talk about.
- That will be a great link for your employer to see when he/she Google’s you (and you know that’s what they do when they’re in their office all day looking busy).
- All your neighbors will know that your safe word is streptococcus.
- Everyone will believe you wear a retainer because of that ball gag, not because you’ve had the overbite of a rabbit since you were 12.
- You will forever be reminded of how ugly ‘that one guy’ was that you dated that summer.
Makes 6 – 8 servings
Crockpot Pulled Chicken
- 4 – 5 Pounds Skinless Chicken Thighs (bone in is fine)
- 2 Tablespoons Olive Oil (more if necessary)
- 1 Large Walla Walla or Vidalia Onion (sliced thin)
- 3 Ribs Celery (sliced thin)
- 3 Medium Carrots (diced)
- 2 Large Cloves Garlic (chopped fine)
- 3/4 Cup Dry Rose Wine (could substitute with a dry Chardonnay)
- 1 14 Ounce Can Chicken Stock
- 1 14 Ounce Can Fire Roasted Diced Tomatoes
- 2 Tablespoons Tomato Paste
- 2 Chipotle Peppers (diced fine)*
- 2 Tablespoons Brown Sugar
In a large saute pan, over medium high heat, add olive oil.
Once oil is hot, add as many chicken thighs as will fit with the bone facing up. Brown for 2 – 3 minutes then turn over and brown the other side. Once both sides are browned, add thighs to the crockpot and continue browning remaining thighs.
Add sliced onions, celery, carrots and garlic to hot pan. Cook until vegetables are lightly browned and onions are starting to turn translucent. If necessary, add 1 more tablespoon of olive oil to pan. Add to chicken in the crock pot.
Turn the crock pot on to high heat.
Add the wine, chicken stock, tomatoes, tomato paste, chipotle peppers and brown sugar to the hot saute pan. Stir to combine and keep on the heat until the brown sugar is melted. Pour over the chicken and vegetables in the crock pot.
Mix the contents of the crockpot so that all the ingredients get evenly distributed.
Cover and cook for 3 – 4 hours.
When done cooking, remove chicken and separate the meat from the bones. Discard the cooking liquid and vegetables.
*Cans of chipotle chilis in adobo sauce are available in most major grocery stores.
Chipotle Raspberry Barbecue Sauce
Makes 1 1/2 cups
- 1/2 Cup Ketchup
- 1/2 Cup Cider Vinegar
- 3 Tablespoons Brown Sugar
- 1/2 Tablespoon Yellow Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Adobo Sauce (from can of chipotle chilis in adobo sauce)
- 2/3 Cup Raspberry Preserves
Add all ingredients in a small saucepan and stir over medium heat. Stir thoroughly and simmer over medium heat for 20 minutes.
If the raspberry preserves has a lot of seeds, strain bbq sauce before serving.