nachos + long island ice tea ~~~ recipe & drink of the week

Welcome to the dog days of summer, my friends. So, of course I've made a lil' recipe for you to try on one the last days before school returns. I feel that nachos epitomize the summer season, and for some reason, I don't feel comfortable eating them at any other time of the year.

I also whipped up a modified long island ice tea, that I'm calling a tropical ice tea.

As you may already know, I live with headphones inside of my ears so, naturally, I had to make a playlist for you to listen to while cooking. I love zoning out in the kitchen with the sound of food frying and tunes playing in the background. click here for mix

RECIPES:

Nachos + optional portobello mushroom side dish

Ingredients.

Tortilla chips (half a bag)
Ground beef 
Cayenne pepper
Salt & Pepper
Red Onion (1 quarter of a medium sized one)
Bread crumbs (2 tablespoons)
Olive oil
Red pepper (1 quarter, thinly sliced)
Shredded cheese
Salsa piquante
Corn (1 ear)
Green onions
Serves two.

Method.

1. Prepare the ground beef. Let it thaw if frozen. Then, mix cayenne, salt&pepper, bread crumbs, red onions, olive oil and beef with your hands. Really massaging the meat, ensuring the seasoning is mixed evenly throughout.

2. Cook the ground beef on the stove, until mostly cooked through. Afterward, add the red pepper, cover the meat and simmer at a low temperature for 5 - 10 minutes.

3. Boil one ear of corn, and I'll let you in on a little Adams' family secret: add salt and sugar to the water the corn is boiling in to ensure you get sweet, savoury corn every time. After the corn is finished and cooled down, shave off the kernels with a knife and put them on a plate for later.

4. Grate/shred your cheese, the amount you use is entirely up to you, depending on how cheesy you want your nachos to be.

5. Chop up one stalk of green onion. Save for garnishing.

6. Throw the chips in the oven for 5 min to get them hot and crispy. Reheat the ground beef at the same time.

7. Remove the chips from the oven and place them on your serving platter. Using a large spoon or ladle, evenly distribute the *hot* meat over the chips. It needs to be hot, so that when you add the cheese it'll melt. After the cheese, add your salsa, again evenly distributing it. Then add the corn, and lastly, sprinkle the green onion on the very top.

Optional side dish

Ingredients.
3 Portobello mushrooms
Cayenne pepper
2 Cloves of garlic
Olive oil
Balsamic vinegar
Sea Salt & Black Pepper

Method.

1. Preheat your oven to 350° F. Cut the three mushrooms in half. Place them in an oven-safe dish.

2. Pour olive oil over all mushrooms, then season with cayenne, sea salt and black pepper. Add a touch of balsamic, be careful not to add too much as it can be overpowering.

3. Press the garlic, then add evenly to the mushrooms. Top with more olive oil.

4. Cook in the oven for 15 minutes. Remove and serve on the same platter as the nachos.



Tropical Iced Tea

Per glass:
Half shot of Tanqueray
Half shot of Greygoose
Full shot of Rum Finzi Coconut Rum
Full shot of Tequila (I didn't use tequila but you really should.)
Iced Tea
Raspberry Lemonade
Half a lime, sliced.
A grapefruit wedge to garnish. 

Method.

1. Mix all ingredients in a tall glass. I like to chill my glasses in the freezer to keep things extra cool.

And you're done!

Enjoy the fleeting sunshine and dig in. 

xx kels