Let me ask you a question… What’s your favorite bar snack?
I’ll be honest, I’m not always read as a sling ’em (beer) and wing ’em (chicken wings) kinda gal. I like my wine. Good wine. I adore when servers unfold my napkin for me and place it on my lap. Oooh and I love me a tiny spoon of preciously designed amuse bouche. That’s right my friends – I can be a bit of a prat when it comes to dining. I like my food and I like it fancy. As John says, I have expensive taste…
But as you’ve seen before, I also like good quality, down home, rustic comfort food. Meat and potatoes yo! Like shepherds pie or mac and cheese or pickles straight from the home-canned and spiced jar. mmmm-mmmmm!
I think pub dining falls somewhere in between the two. And when we do hit up the local watering hole, a beer and a few bar snacks is just what the bar-keep ordered. And I’ll take it! So, I’ll ask again… What is your favorite bar snack?
One brewsky friendly dish that either turns out to be an epic fail or fantastic success: Nachos.
Traits that make a bad plate’o nacho: Un-melted cheese. Fake cheese (yes, I’m talkin that weird oozy stuff that doesn’t actually melt but rather slides). Toppings only on top. Bagged guacamole. Dry olives. The dreaded microwave. Flour chips. Re-used chips (read Anthony Bourdain’s Kitchen Confidential
– it’s true).
Traits that make a great plat’o nacho: Everything that’s the opposite of the above. Real cheese and lots of it. Well melted. Layer the crap outta those bad boys and spread them out rather than stack them high – makes it much easier for the cheese to melt. Use tons of fresh tomatoes, juicy olives, spicy onion. Actually make your own guacamole – heck! Make mine
. And while you’re at it, how about some salsa
. Use organic corn chips. And for the love of god – melt them in the oven. Please.
So how does all this tie in to SRC? Simple. I made nachos. Obviously.
My assignment this month was Alli’n Sons
. Alli’s a self proclaimed wanna-be photographer and creative woman – I like this lady’s style.
After perusing her blog, her recipe for nachos
caught my attention. But these are not-cho’ typical nachos. These are Greek nachos. And while I’m not entirely sure how “Greek” nachos are, the toppings are very Greek-esque.
Modification: I didn’t have any feta and with 7 different types of cheese already in the fridge, I couldn’t justify another. I used an old, sharp white cheddar. And it was divine! I also served my hummus on the side rather than on top of the ‘chos.
Yield 2 servings
- 4 Medium Sized Whole Wheat Pitas or Bag of Organic Corn Tortilla Chips.
- 2 C Old White Cheddar Cheese, grated.
- 1 Medium Cucumber, diced.
- 4 Small Tomatoes, diced.
- 1/2 Small Red Onion, diced.
- Small Handful Pits-In Black Olives, remove the pits yourself (= much juicer/fresher olives).
- To serve - Side of Guacamole; Side of Salsa; 1 Large bowl of hummus (recipe to come!)...
- Pre-heat your broiler on high with the rack in the center of the oven.
- As that heats, cut the pitas into little triangles and lay flat, as one layer, on a couple of baking sheets - one of which should be lined with parchment paper. Place under broiler and allow to crisp up - about 2 or 3 minutes. Remove from the heat.
- Sprinkle half the toppings on the parchment lined layer of chips. Layer the rest of the chips on top, followed by the remaining toppings.
- Place back under the broiler and allow the cheese to melt. Once bubbly and hot, remove from the oven. Shimmy the parchment onto a big serving plate and serve with sides of guac, salsa and hummus.