- 1
Ingredients
- 4 tablespoons olive oil
- 1 large red onion, diced
- 1 red bell pepper, julienned
- 2 jalapenos, diced and seeded
- 2 medium red potatoes, diced into 1/2-inch cubes
- 2 tablespoons minced garlic
- 2 pounds boneless, skinless chicken breast, cut into 1-inch strips
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper
- 3 ounces your favorite tequila
- 1 lime, juiced
- 2 tablespoons minced fresh cilantro leaves
- 24 corn tortillas
- Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve. Yield: About 3 cups
- Irish Nachos
- Serves: 8
- Ingredients
- 1/2lb. Cooked corned beef
- 1/2cup Sour cream
- 2tbsp. Whole-grain mustard
- 1tbsp. Prepared horseradish
- 2tsp. Ground black pepper
- Fine Sea Salt
- 1-22oz. Bag frozen waffle-cut fries
- 1cup Shredded irish white cheddar cheese
- 1/3cup Grated fontina cheese
- 3/4cup Peppadew peppers, seeded and diced
- 1/2cup Sauerkraut, squeezed and drained
- 1/2cup Sliced green onions
- Honey Chipotle Lime Sauce
- 1 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup lime juice (about 1 1/2 limes)
- 1/4 cup canola oil
- 2 teaspoons Dijon mustard
- Pinch red chile flakes
- Pinch chile powder
- Pinch cayenne pepper
- 4 chipotles in adobo
- Rock Shrimp
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 12 ounces rock shrimp (about 1 1/2 cups)
- Canola oil, for frying
- 1 cup cooked rice noodles, optional, for garnish
- 6 lime wheels, optional, for garnish
- 4 tablespoons Mango Jicama Salsa, recipe follows
- 1 pinch chile threads, optional, for garnish
- Lotus chips, optional, for garnish
- 2 lime wedges, for service
- 1 cup jicama, diced into 1/8-inch pieces
- 1 cup ripe mango, diced into 1/8-inch pieces
- 1/4 cup 1/8-inch diced red onion
- 2 teaspoons minced jalapeno
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sweet chili sauce
- 1/4 teaspoon sea salt
Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit.
Form pizza dough into 12” – 14” rounds, ¼ inch thick. Bake in oven on pizza stone for 6-8 minutes or until just beginning to brown.
While pizza crust is cooking, toast slivered in a sauté pan over medium high heat. Remove and in same pan, melt butter. When butter is melted, add in graham cracker crumbs, chili powder, cayenne and salt. Cook for 2-3 minutes. Remove from heat and set aside.
Remove from oven and top with half of the marshmallows, randomly place one bar of chocolate over marshmallows, return to oven, 3-5 minutes of until marshmallows are puffed and lightly browned. Remove from oven and sprinkle with the graham cracker mixture and top with the toasted slivered almonds. Let rest 3-4 minutes, slice and serve. Repeat with for second pizza.
No Can Beato This Taquito
Yield: 24 taquitos
Directions
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
Guacamole
Directions
Place all ingredients in a blender and puree.
Tomatillo Salsa
Directions
Preheat the oven to 375 degrees.
Shred the corned beef. In a small bowl, combine sour cream, mustard, and horseradish. Add 1tsp of black pepper and salt to taste, if desired.
Cook the waffle fried according to package.
On baking sheets, spread fries in even layer. Cover fries evenly with corned beef. Top with the cheeses and bake for 15 minutes or until cheese is bubbly and starting to brown.
Evenly sprinkle with peppers, sauerkraut, green onions, and rest of black pepper. Drizzle with sour cream-mustard sauce.
Directions
Cut the wings apart at the joints and discard the tips. In a large glass bowl, combine the water, kosher salt, ¼ cup of the chili-garlic sauce, and ¼ cup of the honey. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
To make the basting and dipping sauce, in a small bowl, combine the remaining chili-garlic sauce, the soy sauce, sweet soy sauce, sriracha, the remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
Preheat a grill to medium-high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over in- direct heat until they’re at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the sesame seeds and green onion and serve with the re- served dipping sauce.
Directions
For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat. For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
Cook's Note: Lager-style beer goes great with this recipe.
Directions
Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes. Yield: 1 3/4 cups.
Join or Connect with facebook | Sign-in to join the conversation about this photo gallery.
Sign up for Nate's newsletter: