We’re semi-serious about football in this house. It takes us a while to get into the season, but by playoff time we’re all in. Our excitement works up to a frenzy by the big game, and then we’re sad to see the season end. So I’m making sure we go out with a big bang. The gang’s all here: beer is chilling, chili’s simmering, and I’m serving up finger food for the first half. I’m not gonna lie, these recipes are not rocket science. And, while I’m not completely reinventing them here, I am giving them just enough of a twist to tingle your taste buds. Guacamole in its pure state is pretty perfect to me. But one single addition revamps this dip and gives it new zing. Nachos–basically just tortilla chips smothered in melted cheese–are not very glamorous, yet one of my most requested dishes this time of year. Here again, a new component transforms them in the best possible, and most spicy way. Get your appetites ready–it’s kickoff time!
Smoky Guacamole
I never met an avocado I didn’t love. Served up in soup, salad or sauce, I’m a sucker for its buttery deliciousness. And there’s nothing like guacamole to let this star shine. When you shop for avocados, look for the Hass variety–they should be dark green, shiny and yield slightly when you press into them. It’s not always easy to find them perfectly ripe at the market, so plan ahead, buy them a little firm and let them ripen on your kitchen counter for a couple of days, if you can.
Split your avocados in half lengthwise with a knife. To remove the pit, dig the center of your blade into the center of the pit, give it a twist, then pull it out of the avocado. Use the tip of your knife to score the flesh in rows lengthwise, then crosswise; scoop the dice out with a large spoon and place in a medium bowl.
Using a potato masher, smash the avocado flesh to your desired consistency–I like to leave mine a little chunky. Add lime juice, chopped white onion, pressed garlic and chopped cilantro.
Chipotle are dried, smoked jalapeños which are canned in adobo, a spicy tomato sauce. You should be able find the small cans in the Latino/Mexican section of your market. A little goes a long way–start with one chile, you can always add more if you like it mucho spicy.
Chop the chipotle and mix into the guacamole one at a time, seeds and all–be sure to taste as you go because those little peppers pack a punch. You can add a little of the adobo sauce as well; the only downside is that your green guacamole won’t be so green anymore.
Season to taste with kosher salt and freshly ground black pepper; add more lime juice, if needed. Serve with tortilla chips or a big platter of….
Buffalo Cheddar Nachos
This recipe could not be any simpler. I mean, if you want to be lazy about it (and I usually am), you could literally pour a bag of tortilla chips onto a pan, sprinkle them with shredded cheddar and scatter pickled jalapeños on top. Serve them bubbling hot and everyone will be scrambling for them. I do like my cheese a little burnt–I always cook these babies until the chips are extra crisp and the cheese has an amazing caramelized flavor. But, of course, flavor also depends on the ingredients you use and this new twist is a winner.
I discovered this variety of cheddar at Whole Foods and it forever changed my concept of nachos. Buffalo Wing Cheddar from New York State is blended with 3 types of hot peppers and hot sauce to boot–just enough to pleasantly set your mouth on fire. If you can’t find this cheese where you are, Pepper Jack or any spicy sharp cheese would make a good substitute.
To cut the heat a little, I combine this cheese with straight up sharp cheddar–half and half to make the perfect balance. Shred both on a medium size grater.
Preheat the broiler. Line a baking sheet with foil and lay the tortilla chips out to amply cover the bottom surface. Evenly distribute both shredded cheddars, then top with the sliced pickled jalapeños–another item to be found in the Latino/Mexican section of your market.
Place the baking sheet under the broiler and let it cook for 3 or 4 minutes, watching closely. You’ll probably want to turn the pan midway to ensure even caramelization. Garnish with cilantro leaves if you like and serve bubbling hot with the Smoky Guacamole and sour cream on the side. Of course, an ice cold beer is the perfect liquid accompaniment. Enjoy the big game!
Serves 4:
Smoky Guacamole:
3 ripe avocados
1/2 medium or 1 small white onion (about 1/2 cup)
1 to 2 chipotle peppers, with adobo
juice of 1 lime
1 to 2 garlic cloves pressed
2 tablespoons chopped cilantro
kosher salt and freshly ground black pepper
Buffalo Cheddar Nachos:
1/2 pound Buffalo Wing cheddar, or Pepper Jack, grated
1/2 pound sharp cheddar, grated
1/4 cup sliced pickled jalapeños
one 16 ounce bag of white corn tortilla chips
cilantro leaves for garnish
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I am going to try this