BBQ pork nachos loaded with a few things including charred jalapeno hot sauce


Nachos are a pretty commonplace meal around these here parts, especially when it’s dinner for just me and the boys (I am father to 11 and 12-year-old boys just in case you didn’t already know that).

In fact, it would be true to say nachos, burgers and pizza form my children’s’ holy trinity of foods they would be most happy living off of for the remainder of their childhood years.

Also, I feel that nachos of some description are within the realms of most people’s kitchen skill set (just maybe not yours) so I will not give you a recipe for them today. Instead I will tell you what I put with mine and maybe you can do something like that too.

Heads up – my list of ingredients does include a charred jalapeño hot sauce for which I will be providing you with a recipe.

I am a nice guy.

Here’s what it was;
BBQ pork,
Refried beans,
Avocado / guacamole,
Sour cream,
Tomato salsa,
Cheese,
BBQ sauce (to anoint that pork),
Charred jalapeno hot sauce,
Corn chips


CHARRED JALAPENO HOT SAUCE

This is a version of my original hot sauce – the prototype being made with non-charred long red chillis. A version of this stuff is on the table with every, I repeat, every meal we have.

1 kg (2 ¼ lb) jalapeños, grilled over coals until a little charred and blistered just like in the pic
2 cloves garlic, peeled
100 g (3 ½ oz) castor sugar
1 tblsp salt
250ml (8 fl oz) white vinegar
500ml (16 fl oz) water

Blitz or chop the chilli and garlic to a rough consistency.
Transfer to a glass jar and add all other ingredients. Sit on the kitchen bench for 5 days with the lid on but ajar so the sauce can breathe, stirring every day.
Transfer chilli mixture to a pot and heat the sauce until it comes to the simmer. Simmer for 10 minutes, stirring every now and then.
Allow to cool and then puree to a smooth-ish consistency with a stick wizz or in a blender.
Seal and store in the refrigerator.
Hot sauce will keep for… actually I don’t know how long because it’s always gone within a few weeks around here.

Nacho good times bowl


This bowl can be a little bit of whatever the eff you’ve got lying around really. Except for your old dog – you just leave him lying where he is.

NACHO GOOD TIMES BOWL

Pulled pork doused with your favourite BBQ sauce. Left overs are perfect for this
Black beans cooked in bacon fat (recipe follows)
Tomato, onion and coriander salsa (You don’t need a recipe for this. It is those three ingredients plus a little splash of red wine vinegar and a little salt and pepper. That’s it)
Sliced avocado
Feta
Jalapenos
Hot sauce
Brown rice – cooked is probably best. White rice will also do the job
Lime
Store bought corn chips or tostadas, or make your own if you have the skills

You did save the bacon fat, right?

One of those “so simple, so good” moments

BLACK BEANS IN BACON FAT

(Serves 4 as a side)

Quite simply this is actually black beans in bacon fat – you save your bacon fat, right?

1x 400g tin of black beans, drained
1 -2 tblsp bacon fat
½ small onion, chopped
1 clove garlic, crushed
1 bay leaf
Salt and pepper

Sauté onion and garlic in bacon fat until fragrant and softened a little.
Add bay leaf, beans and a splash of water.
Season with salt and pepper.
Simmer 10 minutes, adding another tablespoon or two of water if it dries out.
Check seasoning.
Do the “nacho good times bowl” thing with them.

Nachos supremo


This is a story about some really good nachos.

I am not implying that you don’t know how to make nachos, it’s just that these nachos are, well, probably better than yours. Soz.

And these nachos also involve one of my favourite sort of early week cooking scenarios – using up the inevitable pile of smoked meat or other random goodies I have left from my weekend of backyard experimentation (just to make it clear I have not been sewing chickens bodies to pigs faces or anything freaky like that, and I certainly haven’t been doing any of that your-turn-to-take-me-roughly-from-behind, keep it in the garden shed type experimentation either. Just above board, smoky meaty goodness. Thumbs up)

If you have the skill set you could defo make a pile of delicious smoked meat and awesome condiments, (which is something I do enjoy doing with my spare time and that is the truth) but the fact of the matter is that I am a cook and that’s what I do with my life and I am not so stubborn and/or dumb that I can’t realise that often times your kitchen skills may be borderline mediocre at best and you need a little help with a meal that may involve more than one pot and indeed a slew of ingredients.

So I guess my point is this – either a) make friends with someone who loves to BBQ and more importantly is quite decent at it, and clean up their BBQ leftovers after the weekend or, b) head down to your local BBQ joint of good repute and purchase some tasty meaty goodness from someone who can actually cook this stuff, and then it’s onto some kick-ass nachos.

In the words of the late, great Ramones – let’s go!

Still life featuring nacho ingredients

Heating my pork ribs on the ol’ Warm Ray
Choppy choppy pork rib

Nachos supremo

NACHOS SUPREMO (serves 4)

1 family pack of corn chips
1-2 cups chopped left over smoked or roasted meat (I had smoked pork ribs)
2 cup of pit beans or nacho beans
2 cups grated cheese
1 cup guacamole
1 cup sour cream
½ cup tomato salsa
Pickled onions and jalapenos
Coriander
Hot sauce
BBQ rub or some kind of nacho seasoning

Spread corn chips over an oven tray, sprinkle grated cheese over the top and then bake in a pre-heated 200C oven for 5-10 minutes until chips are warm and cheese is melted.
Meanwhile, heat your meat and beans (separately) and set them aside.
When chips are where you want them, slide them off the baking tray and onto something a little cooler to serve or, you know what, just eat them the heck straight off of the oven tray. I fricking love that shit.
Scoop beans onto the chips followed by meat, guacamole, sour cream, salsa, pickles, coriander, hot sauce and seasoning.
Eat that, drink beer and thank the dear sweet lord for BBQ left overs!

I would suggest the couch is a good place to eat these

WTF Nachos

Nothing wrong with this picture
Nothing wrong with this picture

WTF Nachos

NB. This is a dinner that is going to make Jennee’s cousin Sarah hangry*. Very hangry.

This is not just a recipe for nachos no, no, no, my friends. This is a recipe for what I have decided to call “WTF nachos”… or possibly “Off the hook nachos”… nah, I think I’ll stick with the WTF nacho idea. It has a kind of slightly confronting “in your face” factor, and I think the street smart acronym is really going to help it take off with the kids of today. They will collectively love me like I was their new mother… A kind of freaky scenario agreed, but don’t be too concerned, I won’t try and breast feed a single one of the little bastards.

“Why have you given them this moniker though Grazza?” I hear you ask.

The name came straight from my smart brain and the nachos were inspired by some kind of Mexican cheese fondue type thing I saw on another blog on the interweb super highway. That recipe had shitloads** of cheese, fried chorizo and no beans, and upon sighting it with my eyes I decided I must have it. But just chorizo and cheese? As much as I would’ve liked that to be my dinner it certainly wasn’t going to fly with the Children’s Healthy Eating Authority (CHEA). CHEA decreed that, as a parent cooking for his children, I needed something a little more nutritious in this dish. Yes I am still a parent, as much as I feel like I’m one of the kids a lot of the time… most of the time… OK, pretty much all of the time. So anyway, my childish mind and all that comes with it aside, I decided I would cleverly disguise the Mexi fondue by putting a layer of nacho beans underneath it, and we even had a few carrot and cucumber sticks on the side.

Nothing wrong with this picture either
Nothing wrong with this picture either

Nacho beans (Childrens Healthy Eating Authority approved)
1 brown onion, diced
4 cloves garlic, crushed
2 tablespoons ground cumin
1 tablespoon dried oregano
½ teaspoon dried chilli flakes
2 400g tins red kidney beans, drained
1 400g tin diced tomato
Seasoning
• Sweat off the onions in a little oil
• Once they start to colour add the garlic and dried spices. Cook out for another minute or two
• Add the tomatoes and beans and simmer on low heat for 30 minutes, adding a little water if they start to stick
• Blitz beans with a hand wizz to a semi smooth but still a little chunky type consistency
• Season with salt and pepper to taste

Cheesey goodness
1 cup grated mozzarella
1 cup grated cheddar
½ cup ricotta

Chorizoy love
4 chorizo sausages, diced or blitzed to a mince type consistency
• Fry this off in a little oil until crispy and the chorizo has released it’s lush red liquid gold

Corn chips
1 bag of your favourites

To get it all together
• Put the beans into the bottom of a pan that can go under your griller or into the oven. Cover the beans with the cheese and grill/bake on high for five or so minutes, until it is bubbling and golden
• Spoon the chorizo and all of it’s tasty oil (not CHEA approved, but do it anyway) into the center of the cheese
• Serve with corn chips, tomato salsa and whatever healthy shit you feel is necessary, on the side
• Thank me later

*hangry; hungry angry. A term used when seeing pics of food makes you hungry and also angry they you don’t have it (as explained by Sarah Cootes). I thought it could also work well to describe being hungry with a hangover… or being angry because you’re not very well hung (this one would possibly only apply to males… hopefully)

**an actual unit of measurement