Cerveza
Having a bit of a Mexican evening tonight. It's probably about as authentic as a chicken ball supper with peas onions and gravy is to China. I am sure Carrie would be ashamed of my interpretation of mexican cuisine inspired by El Paso of Tescos. But here's the authentic bit, Rebecca wanted me to get a soundtrack for the evening, my knowledge of Mexican music stops at the Gypsy Kings so I have got this radio station blasting out from Mexico City to accompany the evening. The are some rare tracks being played but it's a nice accompaniment to my Sol with a lime stuck in it and a big bowl of Doritos.
Comments
Ahhh....Northern Irish Mexican...you can't beat it with a short stick...though sometimes you really really want to. ;-)
Posted by: Carrie | April 19, 2004 01:00 PM
I made this cracker one, my new recipe.Lasagne dish, whole bag of Doritos (lime flavour if you can track it down in an underground deli :-)). Alternate layers of salsa, sour cream, grated cheddar and Doritos and then fire it under the grill. The bits of Doritos that get covered in salsa go soft, but you still get the crispyness every so often, with melted cheddar and salsa....scrummy.
Posted by: Andy | April 19, 2004 01:15 PM
Mmmmmmmmm nachos!
A variation of nachos is the tasty 7 layer dip. You can try adding refried beans (best as the first layer on the Doritos [also keep in mind you can use the OEP Crunchy Taco Shells for this, if you break them up, they are the same thing, i.e., tortilla chips, tortillas that are fried and broken into chips]), spring onions, regular onions, tomatoes, olives, sour cream, salsa as you used. If you are doing the 7 layer dip, you don't need to bake it, as you do nachos.
For super deluxe nachos, you can also just lay a piece of aluminum foil on a baking sheet and build your pile o'goodies from there. You can also add cooked chicken or beef if you want to get really really fancy. Bake until the cheese is all melty.
Damn you're making me hungry.
Posted by: Carrie | April 19, 2004 02:15 PM
Ahhhhhh.. you have done the most unthinkable thing in the world. You called Scallions Spring Onions.. That is wrong, plain wrong. Scallions, now say it again... SCALLIONS. FUCKING TESCOS.. Scallions, they are called Scallions. Sounds lovely though...
Posted by: SWM | April 19, 2004 05:10 PM
Do you know I was going to write scallions but everytime I say scallions or green onions no one here knows what I am talking about! Took me ages to get cilantro/coriander figured out. And it is lovely.
Quick homemade salsa recipe if you don't like the stuff that you get in jars here. Get a jar of jalepanos, some coriander (dried will do if you can't get the fresh stuff but it's better with the fresh stuff), 1 onion, a bunch of SCALLIONS, a tin of chopped tomatoes. Lime or lime juice. Stick the tomatoes in the blender, add salt, garlic salt, cumin, pepper. A lot of coriander if dried, the bunch if fresh, try not to use the stems of them. Blend for about 10 seconds. Use the white end of the scallions (minus the tops of course) and a bit of the green, stick them and the onion roughly cut in the blender, blend quickly but not too much yet. Add as many jalepanos as you can handle, and a bit of the juice from the jar, with a squirt of lime juice and blend again until you get the consistency you like. Let it set a bit and there you have a really good, quick and doable salsa with ingredients easily found in the shops around here. Goes great with the lightly salted Dortios and the nachos or 7 layer dip.
Posted by: Carrie | April 19, 2004 08:54 PM
More recipes please. I love collecting tit bits like these!!
Posted by: jaffs | April 19, 2004 08:59 PM
"Add as many jalepanos as you can handle"
don't add all the seeds without tasting them first. Cory made a salsa that was so hot no one could eat it even when we halved the recipe. It turned into a party joke, we'd wait until people got drunk and then put out some salsa and chips and watch the fun start.
Posted by: trish | April 21, 2004 05:42 AM