So, I wanted my last dish of this week to be something epic, loading with toppings and bursting with flavour… So I came up with this sausagefest:
What you’ve got here is some chorizo sausage, fried up with peppers, onions and pickled jalapenos. Great flavour from the sausage, while the peppers and onions add a nice crispness, and the jalapenos give it an extra kick. Served with a side of salsa con queso. You could put all these ingredients between a bun, but I think they’re much better on top of nacho chips!
Having already created Quebecixcan cuisine with these smoked meat nachos, I figured I’d take it up a notch. You’ve got nachos, you’ve got poutine, two of the greatest foods of all time, coming together on the same plate:
Man, this was the most meal prep I’ve done all week. I had to heat the fries in the oven, and make the gravy on the stove. I got the cheese curds from the Loblaws at Maple Leaf Gardens, which seems to be the only place you can buy em ’round here. And I know what you’re thinking–why not put cheese on top of the chips? Sorry bro, but shredded cheese does not belong anywhere near poutine. That’s just a fact of life.
And hey, turns out you can eat this with your hands, you just gotta shovel some fries and curds onto a chip. This is pretty much the perfect bite, right here:
Where’s the beef, you ask? Well, how about some beef, bacon, onions and barbecue sauce on top of cheese and chips?
Beef is nicely seasoned (I bought some pre-made meatballs at Longo’s), bacon adds a nice chew. You’ve got a good crunch from the onions and the chips, but the cheese is what makes it. If I had a staring contest with this dish for a pint of Shock Top, these nachos would totally win!
The last time I was in Austin, Texas, I had chicken ‘n waffles for brunch and nachos for breakfast. (They call ’em migas over there.) What could be better than that? How about fried chicken ‘n nachos for brunchfast:
So, you’ve got a nice, crispy coating on the chicken–Popeye’s knows what’s up–with a nice kick from the hot sauce. The jalapenos and green peppers add flavour to the chips and cheese, with a little white onion for good measure. Man, if I had this for lunch every day, I’d be, like, 500 pounds…but it would be worth it!
Now, I might be whiter than Vanilla Ice, but I loves me some shawarma. I’ve had some killer shawarma all over this city, but you know what I haven’t had before? Chicken shawarma on top of nachos:
This meal was super filling, dude! Huge chunks of seasoned chicken, some pickles, peppers, onions and beets. I almost didn’t need the nacho chips…but then I would’ve failed in my life’s mission. Served up with a side of tabbouleh sour cream for an extra kick:
OK, so it goes without saying, everything’s better with bacon, and Hickory Sticks are pretty much the greatest chips of all time. So what happens when you combine these two things with nachos to make an even more amazing thing?
This happens. You’ve got a buncha smoky flavour from the Sticks, a nice chew from the bacon, and a hint of lime from the Tostitos Hint of Lime chips. This is basically a smoky baked potato, served on top of nachos, with a little sour cream on the side. Cuz you can’t beat the bacon and sour cream tag team, bro. Just give ’em the belt right now!
This is pretty much the perfect bite, right here.
Yesterday, I created some Quebecixcan cuisine, now it’s time for some Philamexican. When the national dish of Philadelphia meets the corn chips from south of the border, this is what I like to call the Horacio Llamas Nachos:
So, what we’ve got here is some super-tender steak, sauteed peppers and onions, and an added layer of grilled cheese on top of nachos. I dunno guy, but I’m pretty sure this dish just gave Eric Lindros a concussion!