Pub Night

All week I have been thinking about nachos. Tonight, finally, I present to you: Pub Night. Who needs a local drinking hole when you’ve got your own so conveniently close to home…at home? And it’s so close to bed, so once you’ve had your fill of greasy food and beer, you can just roll on into bed and dream of salads.

On the menu this evening is traditional pub fare: chicken wings and nachos.

Back home in Victoria I am famous for my wing nights. Friends come from near and far to watch me slave over the hot boiling oil so that they can shovel poultry appendages into their gullets. And they never leave unsatisfied.

I went with simplicity this round and only made two varieties: your traditional “buffalo” style wings and dry jerk wings. The jerk are the easiest. Simply boil in oil for about 10 minutes, toss in dry jerk seasoning, then pop into a preheated 300F oven to finish off. And in case you’re wondering, no, I don’t have deep fryer. I prefer the super dangerous stovetop boiling-oil-in-pot-method which never fails to injure me. Who has room for a deep fryer? Not me.

The buffalo wings are a little more complicated, but not by much. First, you’ll need to set up a basic breading station, which goes as follows: raw chicken wings->beaten eggs->seasoned flour->hot oil. Of course, you’ll already have the hot oil on the go from the jerk wings. Just let it simmer.

Toss those wingies into the egg and sluice them around. Shudder slightly at the feeling of cold chicken carcass pieces in raw egg. Then, toss them into the seasoned flour (I season with cayenne, paprika and garlic powder) and shake the bowl until they are coated. Lay them out until all are coated. Then just drop them (carefully!) into the hot oil. Again, these babies will take about 10 minutes.

Meanwhile, you’ve been preparing your buffalo sauce: 1/4 cup of butter, 1/4 cup hot sauce (tabasco!), garlic powder and pepper. Melt the butter, add the hot sauce and seasonings and stir until smooth.

When the cooked wings come out of the hot oil, toss them in your buffalo sauce and pop them into the oven with the others. Then start on your nachos.

Prepare some guacamole: smashed avocados, grated red onion, spices and minced cilantro, lime juice. Set aside.

Chop up your toppings: black beans, red onions, red peppers, fresh jalapenos, and green onions. Grate a mess of cheddar cheese. Make a creepy face with pepper lips.

Finally, assemble your Pièce de résistance. I like to lay out my chips in a single layer, then sprinkle down a layer of each topping and some cheese, and repeat. This makes for a uniform topping distribution throughout the nachos.

Pop your finished nacho platter into the oven. While waiting, prepare your dips: guacamole, sour cream (or balkan yogourt as I prefer), and salsa.

When everything is ready, sit back, pour a beer and stuff your face. Try not to think about the dishes that are waiting for you in the kitchen, or the rank pot of cooling chickeney oil that you’ll soon need to figure out how to dispose of.

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Categories: Food

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