Nippon Nachos Food

VEGGIE TAMALES

Steps:

• For the filling: Add the shortening to a large skillet over high heat. Once the oil is shimmering, add the squash and cook, stirring only once, until softened, about 5 minutes. Stir in the bell pepper, jalapenos and garlic and stir to combine. Add the onion, chili powder and cumin and cook until the onion is softened, about 3 minutes. Add the vegetable broth, crushed tomatoes and salt and cook until thickened, about 10 minutes. Transfer a bowl and chill to cool.
• For the tamales: In a stovetop pressure cooker, add 3 cups of water along with the corn husks. Follow the manufacturer's instructions for locking on the lid. Cook under high pressure just until the pressure is reached. Quick-release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, reserving the hot liquid.
• Place the masa in a medium bowl and whisk in the salt and baking powder. Add the vegetable shortening by pinching it together with the masa, rubbing it together to disperse. Add all of the hot water from the pressure cooker and stir until a batter is formed.
• Lay the husks out and spread a large golf ball-sized amount of the masa in a thin layer, leaving a 1/4-inch border. Add about two tablespoons of the chilled filling. Fold the tamale like an open-ended envelope, starting with the sides and then the bottom. Place the tamale seam-side down in a steamer basket to let gravity hold it in place. Continue with the remaining husks and filling. Very carefully wrap the whole bunch of tamales in foil, leaving the tops exposed, and stand the tamales on their ends so they stand upright in the steamer basket. If your steamer basket has handles, this will help. Add 1 cup water to the pressure cooker, then lower in the filled steamer basket, and pressure cook over high heat at high pressure for 10 minutes. Quick-release the pressure, then remove the basket and plate your hot tamales.

SPHERIFIED PICKLEBACKS

Steps:

• Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
• Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
• Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
• Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
• Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
• Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.

ASIAN STYLE NACHOS

Steps:

• Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses. Place into oven and bake until cheeses have melted, about 10 minutes. Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.

PERFECT MANHATTAN

Steps:

• In a large pitcher, combine whiskey, sweet vermouth, dry vermouth, and bitters. Add ice, stir, then strain into coupe glasses.
• Run orange peels through a flame, then twist and garnish the cocktails. Serve.

NACHOS

Steps:

• Preheat the oven to 400 degrees F.
• Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
• Preheat the oven to 350 degrees F.
• Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
• In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
• In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).