We lucked out into some great Lowcountry weather this weekend after an usually long spring of rain and clouds, and D and I took full advantage of it. Out of respect for some amazing food, here’s a minimalist post where the pictures do the talking, followed by tonight’s fantastic impromptu Irish Nachos:
9 pounds of blueberries from Ambrose Farm
fresh mozzarella and orange cherry tomatoes from Ambrose
Panzanella– toss fresh basil with crusty bread, tomatoes, and mozzarella (and an olive oil/garlic/balsamic dressing)
Irish Nachos
1.5 large Russet potatos (cut into 1/4 inch slices)
Soy Chorizo (we like Trader Joes’ Soyrizo)
Red bell pepper
red onion
1 Poblano pepper
Chili powder, cumin, oregano, smoked paprika
1 can black beans
Mexican-style shredded cheese
Dice up all peppers and onion – set aside. Saute up the chorizo in some olive oil (will add flavor to your oil) in a large skillet for about a minute, then add the peppers and onions. Season to taste, then cook down until soft. Add the black beans and stir to combine, then let sit to enable flavors to come together.
Spread the slices of potatoes on a cookie sheet with light oil, salt, and pepper. Cook at 400 degrees for about 5 minutes on each side until lightly brown and slightly crisp. Let cool slightly, then layer (see below) in an oven-proof skillet or casserole pan. Spread the topping over the potatoes, top with cheese, and broil for about 2-3 minutes. You could top with sour cream or guacamole, but these are so perfect as-is I wouldn’t even bother!! D and I came very close to polishing polished off this whole thing 😉 The beans and potatoes make it filling, the chorizo and spices give it some umph, and the cheese is melted and stringy. Plus, you sneak in 2 whole peppers for anyone who is veggie-phobic!
The finished product…
Sliced and browned potatoes arranged in the skillet before broiling
Nacho topping
VegetarianForTwo 