I'm just going to say it.
Spring needs to hurry the fuck up already.
The blizzard that was so charmingly deemed Nemo by the Weather Channel's marketing department was fun for a bit; we got snowed in and we built a beer igloo and we got drunk and we ate snacks. But now, a week and a half later, as I still have to walk in the middle of the goddamn street on my way to the train in places where sidewalks haven't been shoveled, I have decided I am officially over it. Apparently more snow is coming this weekend, but I'll remain blissfully defiant until I am trapped in my house again.
The countdown to St Patrick's Day is on, the snow will melt, this too shall pass.
I act like I haven't spent the past twenty-eight years in the northeast and that this absolute contempt for the cold is warranted; but of course I know it is not. This happens annually (with the exception of last winter, it seems), and I find the best remedy for the winter blues is to (apparently) aggressively bitch about it on the internet, and make a lot of food.
These sliders were a slow cooked endeavor on a Sunday, while we hung around and cleaned and drank the other beers in the variety pack. The beer used in this recipe call be found in Magic Hat's Spring variety pack, which also features Pistil - their highly drinkable Spring seasonal- and their Rye IPA, which Fazekas adores. I am obviously a Magic Hat lover, so having eleven left over beers when I only "needed" one Saint Saltan to braise some chicken was just a "coincidence".
What they're Made of:
- 1.5 lbs boneless, skinless chicken thighs
- 1 hoppy-ish beer
- 1 yellow onion, diced
- 2 cloves garlic, minced
- A few hot peppers (I used three, 2 jalapeños and one serrano), ribbed, seeded and diced
- Ciabatta rolls
- Green onion, sliced, for garnish
- Salt, Pepper, Cumin, Paprika
- 2 ripe avocados, smashed
- 4 stalks celery, diced
- Handful of cilantro, roughly torn
- Juice of one lime
- 1 jalapeño, ribbed, seeded and finely diced (optional, obviously adds a decent amount of additional heat)
How they're Made:
- Place onion, chicken, garlic, hot peppers and spices (just a pinch or so of each) in slow cooker and pour over the beer
- Cook on low for about 8 hours, until chicken is cooked through and falling apart
- In the meantime (you have eight hours so you should be good), combine all avocado spread ingredients and chill until ready to serve. Slice then toast ciabatta rolls in a 350 degree oven until just golden on the outside.
- Spread rolls with slaw, top with a healthy spoon full or two of chicken and sliced green onion
- Try and stop yourself at two sliders
- Do not feel bad if you don't
I can't think of a meal that declares I'm ready-for-summer more than chicken and avocado sandwiches. These were the perfect afternoon pick-me-up (and totally appropriate on Superbowl Sunday, when they were actually served), and just what I needed to snap me out of my season-hating. As it's been said; this too shall pass.
What're you warming up with these days?