so i may have mentioned it once or twice that i’m trying to become a gym rat. and i have to say i’ve been doing pretty good at the goal.
why do i mention this yet again?
well becoming a gym rat makes me feel less guilty about eating stuff like this.
see i totally alluded to these the other day and now i’m finally sharing them with you. these are definitely a work in progress but it’s little tweaks (like perfecting the homemade tortilla chips) so i feel that i shouldn’t hold out.
i don’t know about where you live, but food trucks seem to popping up and are big time. i LOVE it. it should be pretty obvious that i’m a “foodie” (i still hate that term so let’s come up with something better) so having these food trucks around town is an awesome thing. this town still has a long way to go (i’m looking at you butchers and tapas bars…. please come here) but it’s slowly getting along. back to the food trucks… these nachos were inspired by the local taco truck. they featured them as a special and i knew i had to try them. i mean pulled pork and cheese and all kinds of goodness. how did i not think of this brillance before? so i tried them. and now i’m totally
ripping them off recreating their dish.
pulled pork nachos
- pulled pork – i would say about 1 – 2 c worth, drain it well so your chips don’t get super soggy
- tortilla chips – about 2 handfuls per person
- cheese sauce – recipe below
- fresh cilantro – about a good handful or two
- 1/2 red onion, finely diced
- pickled jalapenos – 2-3 tbs worth
- radishes, sliced thin – i used about 5-6
- layer your ingredients to make the most amazing nachos: tortilla chips then cheese sauce then pulled pork then cilantro then red onion then radishes finally some pickled jalapenos
- 8-12 oz cheese – i used closer to 12 oz and a mix of pepperjacks (habenero, roasted and green hatch)
- 1 c evaporated milk – buy a 12 oz can just to be on the safe side
- 1 tbs corn starch
- 1-2 tbs hot sauce, or less/more depending on taste
- combine the cheese and corn starch in a bowl and toss to combine. transfer to a medium saucepan and add the 1 c of evaporated milk and hot sauce. cook over low heat, stirring constantly, until it is all melted together and thickened. if it looks super thick to you, add a splash or so of the extra evaporated milk until you’re happy with it.
a couple of things…
in the sake of honesty, taco de paco adds beans to their nachos. i don’t eat beans so i don’t mention adding them in your layers. but hey. if you want to add some beans to these go for it.
this made 3 very healthy servings of nachos that served as our main (and pretty much only) meal of the day (like i totally took a 2 hour nap after eating). you could make smaller portions or double up your ingredients if you’re making them for more than 3 people.
can i have used totally any more times in this post? obnoxious i know but i really do say it too much. i should work on that.
oh and just in case you were wondering.. these are my first creation that i’ve come up with for this little blog which means you should totally make them asap to celebrate.
cheese sauce recipe very slightly adapted from: serious eats
do you know how hard it is to function with one working eye? more importantly, do you know how hard it is to DRIVE with one functioning eye??
it’s difficult let me tell you.
no i did not lose an eye. apparently when my allergies kick up they decide to delegate the task of eye watering to one of my eyes and man oh man does the choosen eye take the task to heart.
it all started last night when i went to lay down to go to bed. (i’m very aware that it is exceptionally weird timing.) so i go to lay down and all the sudden i can feel the allergy nose block where you have a really weird feeling that one nostril has a closepin on it. which the triggers the eye watering. and nonstop eye watering. so i get up this morning and don’t feel the closepin nose block or eye watering anymore. thank goodness. put on full makeup (eyeliner, mascara, eyeshadow) and get ready to walk out the door.. BAM. hit with the unstoppable eye watering and closepinness. let me just tell you how awesome this is. i’ve already been asked several times if i’m ok. yes i am but if you could make this one eye stop watering long enough for me to be able to function i’d greatly appreciate it.
done in the oven.
yes i’m well aware i could have shared this recipe before father’s day but isn’t that what father’s day is all about? man + fire? these involve no fire. i know. ribs and barbeque are supposed to involve fire but get over it. see (and i’m pretty sure i’ve mentioned this before) i live in a condo. on the second floor. no real place for a grill. but what i do have is an oven and a broiler rack. and really that’s pretty much all you need to make these ribs. no up and down the stairs to check a fire pit in the parking lot. nope. just put these suckers in the oven and go low and slow.
oven baby back ribs
- 2 racks baby back ribs
- cajun seasoning – i use slap ya mama but tony’s works too
- 2 c bbq sauce – whatever sauce is your favorite
- 1 bottle beer
- preheat oven to 250F.
- with a small (sharp) knife, peel the thin layer of silver skin off the back of the rib racks. sprinkle ribs with salt, pepper and cajun seasoning to taste; rub into the meat.
- pour the beer in the bottom of your broiler pan. add water until filled.
- place ribs meat side down on the rack and place on the pan. bake uncovered 1 hr, 15 min. remove the pan and flip the ribs meat side up. coat generously with the bbq sauce. return to the oven and bake an additional 45-60 min.
that’s it. easy peasy. and there was little chance of setting yourself on fire.
recipe from: my mom
so last week was a terrible week for louisiana football… like seriously awful.
well i don’t really know what to say about the tigers… they didn’t show up.
then the saints lost such a hard fought game against the 49ers despite beating themselves with turnovers.
you see this year we were poised to have two championship teams. can you believe that? me neither. lsu had it’s dry times but until payton and brees (and others but i believe it started with those two) strolled into during some dark times, we never really had a lot of faith in the saints going to the playoffs much less the superbowl. now i have a confession to make… i don’t really care about the saints. don’t get me wrong, i want them to win and i pull for them but i don’t watch pro-football. i watch college. i’m die-hard when it comes to college football but i could do without pro. lockout? no sweat off my back. in fact i kinda like it… more of the college players that were thinking about going to the draft might stay.
anyways i’m rambling in sadness that football season is over…
well this pork would be perfect for a football party! or mardi gras. or st. patrick’s day. or really any time you wanted pulled pork. it’s a really great and easy pulled pork recipe. it comes from the pioneer woman so you know it’s good for all your cowboys / cowgirls (since we all live on a farm like she does 🙂 ). it will definitely feed you for about 3 dozen meals, or you could have a party and invite the neighborhood and you should be covered! one word of advice if you’re not a spicy food fan, cut back on the chipotles. them seem innocent but they’re not. they’re sneaky little peppers.
spicy dr. pepper pulled pork
- 1 large onion
- 1 5-7lb pork shoulder/butt – it’s the same cut of meat…
- 1 11oz can chipotle peppers in adobo – again, if you can’t handle the heat, use half a can
- 2 regular cans dr. pepper – if you can’t find regular cans because the target by you decides they only want to carry the baby cans, use 4 of the babies
- 2 tbs brown sugar
- preheat oven to 300F.
- cut the onion into wedges and lay them on the bottom of a dutch oven. you can also add a couple cloves of smashed garlic if you want to be a rebel like me.
- salt and pepper the pork shoulder/butt and place it on top of the onion wedges.
- pour the chipotle peppers & adobo sauce over the pork. pour the dr. pepper over all that and then add the brown sugar to the sauce and stir.
- place lid on the pot and put the pot in the oven. cook the pork shoulder/butt for 6 hours turning it two or three times during the cooking. check your meat after the 6 six hours to make sure you can pull it apart with two forks. if it’s not tender and ready, return it to the over for another hour.
- remove the meat from the dutch oven and place it on a cutting board or large plate. shred the meat with the two forks you used to check the meat tenderness and shred the meat, discarding all the fat. strain as much of the fat off the top of the cooking liquid as you can and discard it. return the shredded meat to the cooking liquid, and keep warm until ready to serve. (you can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
seriously… make this for some party. make up a reason for a party. or i hear there’s a football game coming up.