Thursday, January 23, 2014

We Luuuuv Nachos & Pizza

It all starts as basic as this - corn tortilla chips, well-seasoned black beans ( we use cumin, oregano, garlic, cayenne, salt and unsweetened pure cocoa powder) and shredded and melted white cheddar cheese.

Fresh from the broiler our nachos are dressed with yogurt (in place of fatty sour cream), pasilla-guajillo salsa and sprigs of cilantro.

Finely diced jalapenos are the finishing touch that spreads the heat throughout the dish.

This salsa is the one found often on the counters of Mexican food trucks and authentic tacquerias. Above, guajillo and pasilla dried chilies; the combination yields a salsa smokey, deep in flavor and of moderate heat. Please make the entire recipe to follow as it keeps well in the fridge for about two weeks and you'll never stop finding ways to use it. Begin by soaking 3 dried pasilla chiles and 3 dried guajillo chilies in 2 cups very hot water. After 20 minutes the chilies should be soft - remove stems and seeds, the latter left in if you prefer. Add the chilies, 1 clove of chopped garlic and 1 1/2 cups of the water to a blender and process until smooth. Now season with salt and black pepper. Allow to rest for about 30 minutes so the deep, rich flavors develop fully. Great as a dipping salsa, over nachos or as an enchilada sauce. Cafe Drake HRV also employs this as a superb simmering sauce for shrimp and chicken.

Trader Joe's herbed pizza dough rolled out and ready for toppings.

Not much left of our Hawaiian Pizza - tomato sauce, fresh mozzarella, thinly sliced Virgina ham, pineapple and  slivered green chilies.

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