This past weekend, JY&MY came over for a movie night to watch "Chronicle" at ours, and for some reason I felt inspired to emulate a sports bar experience: eating nachos and potato skins while watching something on a big screen.
These were not to be any normal nachos, oh no. I had a tub of crabmeat in my fridge, and I intended to use it liberally - gourmet nachos, if you will.
You will not believe how hard it is to find plain corn nachos in Hong Kong until you try it yourself! Forget the 5 supermarkets/stores that I tried (even GrEAT) and go straight to Oliver's - at least I know now that they are sold there.
We laid a layer of nacho chips on the platter, then chili crabmeat (seasoned with salt, pepper, chili powder and a dash of tabasco sauce, then pan-fried lightly), and a mix of grated cheddar and monterey jack cheese. On top of the third and final layer, sprinkle a final large helping of cheese (I believe we had a 250g bag, and almost 2/3 of it went on the nachos). I put my nachos under the grill, but JY suggested that next time we bung it in the microwave instead, so that the cheese doesn't go too dry, and the nachos don't burn before the lower tiers of cheese melt. Next time!
The nachos were quite glam, and to top off the whole experience we opened the bottle of Ruinart Rosé champagne that JY & MY treated us to, thanks guys!
For the sauces, we put together my usual guacamole recipe minus the tomatoes. We also made a pretty awesome salsa, although next time I'll blitz everything but the tomatoes, then add it to the tomatoes and mash them by hand so the sauce is more chunky.
Salsa:
(this recipe will make enough for your nachos, and much more...) You'll need:
1 can of plum tomatoes
2 jalapenos or large green chilies
a generous handful of coriander, roughly chopped
1 lime, juiced
1/2 red onion, roughly diced
1 clove of garlic, roughly sliced
salt and pepper
In a food processor, pulse all of the ingredients to the desired consistency.
