Cheesy Recipeesy: Cinco de Nacho Appeteasers

Rachael Ray's Garlicky Holy Guacamole!

Prep Time: 10 minutes
Yield: 4 servings

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.


Dan Smith and Steve McDonagh's Roasted Corn, Jicama and Mango Salad

Prep Time: 40 minutes
Cook Time: 45 minutes
Yield: 6 servings

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows

Preheat the oven to 400 degrees F.

Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar Dash hot sauce
1 cup olive oil Salt pepper
2 tablespoons chopped cilantro leaves
Yield: 1 1/4 cups

In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

Cheesy Recipeesy: Cinco de Nacho Drinky Drinks

It's that time of year folks... time to party Nacho style. The NaCho Blog's got your Cinco de Mayo celbration covered... with cheese. Dip your fingers into these tasty holiday recipes and get the party started.


Bobby Flay's Cactus Pear Margaritas

Prep Time: 10 minutes
Yield: 4 servings

Lime wedge
Coarse salt
8 ounces white tequila
4 ounces Cointreau
4 ounces cactus pear juice
2 ounces Roses lime juice
2 cups ice cubes

Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses. Drink up!


Emeril's Pomegranate Mojito with Vanilla Sugar

Prep Time: 10 minutes
Yield: 1 drink

1/4 cup pomegranate juice
2 ounces white rum
1 tablespoon vanilla sugar, or to taste, recipe follows
4 ounces club soda
Cracked ice
6 sprigs fresh mint

In a cocktail shaker, combine all ingredients except the mint and shake well. Mull the mint in the bottom of a cocktail glass. Strain the pomegranate mixture into the glass with the mulled mint, and serve.

Vanilla Sugar: 1 vanilla beans, split in 1/2 lengthwise and crosswise
4 cups granulated sugar

In a large container with an airtight closure, place 1/2 of the sugar. Add the bean quarters and cover with the remaining 2 cups of sugar. Close tightly. Place in a cool, dark place. Twice a day shake the container to distribute the vanilla essence. Continue the process for at least 1 week and up to 3 weeks. Replace the sugar as it is used.


Paula Dean's Pina Colada

Prep Time: 5 minutes
Yield: 4 servings

Ice cubes
1/2 cup rum
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple chunks
Sliced pineapple, for garnish, optional
Maraschino cherry, for garnish, optional

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.

Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Happy Cinco de Nachos!

Since today is the official holiday of our beloved cheesy treat, we thought we break down a little history of this holiday so you could actually know why you crave that nacho goodness in the first place. So grab your sombraro (you know, the one you got at Epcot), salt your glass and melt the cheese... 'cause it's officially on.


Viva Nachos!
by Colleen Richardson

Feliz Cinco de Mayo NaCho lovers! On this day in 1862, General Ignacio Zaragoza led Mexican forces to victory over the French in the Battle of Puebla. As chance would have it, the creator of our beloved finger food was also named Ignacio (Anaya) although he was more affectionately known as "Nacho". And like most great discoveries, his inception of the quintessential party food was purely by accident.

The year was 1943 and Ignacio was the maitre d' at a restaurant called the Victory Club in Piedras Negras, Mexico. As the story tells us, a group of American airmen wives stationed across the border came to his restaurant after the kitchen had closed. When Anaya couldn't find the cook he decided that he didn't want to send the women away hungry so he improvised. Using what was available, Ignacio picked up tostados (tortilla chips), grated some cheese on them--Wisconsin cheese, the round one--and put them under the broiler. He pulled them out after a couple of minutes, all melted, and garnished the chips with a slice of jalapeno. The women, pleased with this new flavor experience, spread the word that Ignacio at the Victory Club could offer this special treat. Eventually, people all over south Texas came in search of the specialty. And that, my friends, is how nachos were born.

I bet neither Ignacio nor the American wives had any idea then that their late night snack would become a staple in the American diet. So today - as you sing "La Cucaracha" and seduce that hot girl from across the bar with a tequila body shot-- remember the "Ignacios" and how their bravery gave us something to celebrate, and better yet, something to eat.

Other interesting Nacho Day facts:

• October 21,1995 was declared the International Day of the Nacho. A bronze plaque was installed in Piedras Negras, Mexico, to honor Ignacio Anaya.
  
• Nacho means flat-nosed in Spanish
  
  
• The Oxford English Dictionary has identified the earliest known occurrence in English-language print of the word "nacho", in a cookbook called "A Taste of Texas", edited by Jane Trahey and published in 1949. "A Taste of Texas" refers to the story of Ignacio Anaya as the inventor of nachos.
  
  
• Nachos increased in popularity as a cheap concession food after the development of a processed cheese sauce, based on hydrogenated oil, which eased preparation. The cheese sauce can be dispensed on top of the tortilla chips, but it is often simply offered as a dip. However, since processed cheese sauce is not authentic to Mexican food, and may not be very healthy, nachos made with actual cheese also remain popular. Thankfully.
  
  
• The first professional sports team to offer nachos in the concession stand was baseball's Texas Rangers.
  
  
• The food surfaced in pop culture in quirky fashion. Monday Night Football's Howard Cosell used the word "nachos" to describe a spectacular play.

And there you have it folks, the history of the best food on earth. Special thanks to Ignacio Anaya for inventing the reason for this blog, and Miss Colleen Richardson for telling us all about it. Happy Nacho day everyone!

Got a great Cinco De Mayo recipe or story? Let us know and we'll post it up on the NaCho Blog: QuesoJoe@hotmail.com.

Five Chip Ratings: The Scale

Now that we've established the Stuff-to-Chip theory--words to live by--and before we open the floor for nacho reviews, let's take a look the Five Chip Ratings scale so at least we know what we're working with:

One chip: We're talking some lousy, weak nachos. How can you possibly screw it up this bad? Try using flimsy or too big chips, putting anything smoky on it, forgetting the tomatoes, lettuce, and everything else that make it nachos, and putting either way too much stuff and not enough chips, or vice versa. The quickest way to fail is a sad Stuff-to-Chip ratio. For shame.

Two Chips: So maybe you remembered the right kind of chip (by now I hope I've drilled that in) but that doesn't mean you should forget to cover them with enough and the right kind of stuff. Meat and cheese alone just aren't going to cut it. Sorry.

Three Chips: Ok, now we're getting somewhere. The right chips and the right stuff...check and check. Did you forget to drain the meat or did you add too much salsa? Soggy chips won't get you anywhere with me, Bucko.

Four Chips: These are really some respectable nachos. You've got the right Stuff-to-Chip ratio, the right variety of ingredients and you even put the guac on the side for the kids. The problem: maybe you got a little out of hand with the cheese...yes, that is possible...or perhaps you thought it needed a little more salt, and then a little more. Maybe you didn't leave enough of the chips sticking out to actually be used as finger food. This is not a fork and knife kind of meal. But, it'll do.

Five Chips: You've actually done it...Bravo! These are fantastic! Right Stuff-to-Chip, no soggy business, tasty, fresh toppings, and you even remembered the margaritas. Ole to you!

Now that that's taken care of, let the nacho madness commence! If you want to review some nachos, go to town...if you want to talk about some guac, have at it....had a great margarita? Let us know!

Stuff-to-Chip: Breakin' it Down

Before one can even attempt to start reviewing or pewwwing nachos near and far, let me break down the soon-to-be-famous (no really) Stuff-to-Chip nacho ranking scale. For those with back injuries or severe ADHD, be warned that this may take a while.

It all begins with the chip. But don't be fooled, not all chips qualify for the job as the bottom of the totem pole. Not by a long shot. When diving into a plate of yummy goodness--thumb, pointer and middle finger for proper etiquette--let's take a look at some of the problems that can occur with a poor chip selection:

• thin and pretty (but too easily breakable) chips--even if they're multicolored they still get an immediate "I" for incompetent and a "WTF" for, well, you get the idea. Remember: A nacho is no place for soggy chips.
• over or under salting--too much salt takes away from that glory that is The Stuff, too little...why bother.
• flavored chips--can be good if you choose the right one. I suggest the Hint-o-Lime Tostitos if you're feelin' saucy.
• chip shape--round, scoops, traditional triangle, and strips all get the ok. Those oversized chips that take more than 2 bites to get through, sorry you are no longer working with nachos...now you're working with an "I". People, chips should be bite-sized, not pie-sized disaster.
• brand name--this is a very sensitive subject. Just because you wear second-hand clothes or buy generic hair products does not mean you can skimp on the $4 it'll cost to buy a decent bag of reliable chips. Try them out at a friend's party, see what your favorite restaurant offers, make your own...but please, I'm begging you, go the extra mile or fear the worst.
• what's it made of?--Corn, corn, corn. Even if it's true that you rent corn and never actually own it, this rule is non negotiable.

The Stuff that dreams are made of. When it comes to nachos remember one thing: without the stuff, all you've got are chips... so make every morsel count. This is not a place to really experiment with your Iron Chef abilities. Keep it simple and remember that just because there's a lot of stuff mixing together, don't think for a second that each and every topping shouldn't be able hold its own. A number of things to consider, and a number of toppings to choose from:

• The lettuce--the first thing you add to start calling it nachos. This is no time to start thinking about leafy greens, organic grass clippings, or even romaine. This is simply shredded iceberg, no exceptions, exchanges or refunds. Sorry foodies.
• The beans--you have some options here. While I prefer the black bean, you can also try pinto or refried or feel free to mix these up. Just make sure you're not over-beaning. Every flavor should compliment each other, not over-power. Ya dig?
• The meat--another place for options. Ground lean beef is the creme de la creme. Be sure to drain it after you cook it or your chips will not stand up. This is the saddest case. Taco seasoning is a great option for this and it's easy enough to grab hold of. Feel free to mix cheese into the meat as you're cooking for a little extra somthin' somethin'. Other meats include chicken (ground or chunks), ground turkey and I've even heard of fish (but this could get you banned from my blog). Best to stick with the ground beef if for no better reason than my graces.
• The tomato--this should be diced, period. No slices, no large chunks, and please make sure there's enough for everyone. No one likes to fight for the one tomato in the pile. This is also a great opportunity to mix it up as a pico de gayo (think of this as your chance to mix in the ever important cilantro, lime juice, diced onions, and jalapenos or chile peppers).
• The cheese--that's right kids, this may be the most important ingredient. There are a few ways to incorporate the gift of the bovine. You can add it in like this: melt it on the chips before loading the stuff (also a great opportunity to warm and brown the chips), melt fancy shredded cheese including sharp cheddar and colby jack over the whole thing at the very end, mix it into the meat (see above), or poor melted nachos cheese over the top ala movie theater (ew...ok mm).
• The take it or leave its--this includes sliced or diced chili or jalapeno peppers, guacamole, corn and sour cream. These can also be served on the side for dipping as they tend to get a bit messy and can suffer the chips a soggy story. If you do opt to load this up, beware of over doing it and turning your nachos into an Edvard Munch painting.

Now, of course these rules are bendable and just like everything else you'll find here, they are of my own opinion and choosing. That said, if I'm wrong...go ahead and let me know. I want to hear your nacho stories and reviews. Why? Because if we can't really talk about nachos, then we have failed. Here's hopin'.

-From here keep an eye out for nacho reviews from all around, chime in, offer pictures, and let's share in the love that is the nacho. Also, be on the look-out for the Five Chip rating scale.

Welcome Fellow Queso Lovers!

I created this blog for all nachos fans and to show that no, not all nachos are created equal. I, with the help of my trusty nacho assistant, have devised a theory about the beloved chips and cheese called the Stuff-to-Chip ratio. That's right kiddies, those of us that have enough time on our hands and salt on our fingertips have no shame in admitting that there is in fact a rating system for this Mexican favorite.

I encourage my fellow nacho club members to chime in at any time, add and subtract from the theory as you see fit and please, by all means share in the love and bring great and horrible new nachos to the table. Without your worldly input, after all, we'd be reduced to simply the nachos in the tri-borough area...and then where would we be?