Last night we were watching Man V Food, I know we have some wild Friday nights! He was in Ann Arbor, MI and his 'challenge' was this gigantic Volcano of Nachos. Sam and I having grown up in Texas, love pretty much anything Tex-Mex, Mexican, or really any Latio food. Now I'm not sure if nachos are technically Mexican food, but it is good, and we HAD to make it for dinner tonight.
First I had to make the dessert, which isn't exactly Mexican, neither is it exactly dessert but, it will be delish! You can't go wrong with Classic Long Johns, and since we don't live St. Louis, the land of Donuts, and now live in the health nut capital of the world, we've got to make our own ;-)
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup half-and-half cream
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 to 3-1/2 cups all-purpose flour
- Oil for deep-fat frying
- MAPLE FROSTING:
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 1 tablespoon half-and-half cream
- 1/8 teaspoon maple flavoring
- 1 cup confectioners' sugar
- CHOCOLATE FROSTING:
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 2 tablespoons boiling water
- 1 teaspoon vanilla extract
- Directions
- In a large bowl, dissolve yeast in warm water. Add the cream, sugar, shortening, egg, salt, nutmeg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Turn onto a lightly floured surface; roll each half into a 12-in. x 6-in. rectangle. Cut into 3-in. x 2-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
- In an electric skillet or deep fryer, heat oil to 375°. Fry long johns, a few at a time, until golden brown on both sides. Drain on paper towels. (We actually opted to bake them at 375 for 8-10 minutes, it's just easier than dealing with the hot oil)
- For maple frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in cream and maple flavoring. Add the confectioners' sugar; beat for 1 minute or until smooth. Frost cooled long johns. (We decided not to do this kind, no need to get greedy!)
- For chocolate frosting, in a microwave, melt chocolate and butter. Stir until smooth. Stir in remaining ingredients. Spread over cooled long johns; let stand until set. Yield: 2 dozen.
Next I made some salsa, courtesy of my very best friend Stacy Isaacs and my very favorite place to be on a Saturday morning, the Sunset Valley Farmer's Market.Cilantro
Jalapeno
Anahiem pepper
onion greens
1 can of tomatoes
salt and pepper
I put all that in a Magic Bullet and out comes some very delicious salsa!!
Now for the nachos, first a layer of chips, then a layer of refried beans and cheese. Another layer of chips, we are going to use some Lime marinated Fajita meat that I had gotten from Central Market (Sam grilled it and chopped it up fine).
More cheese, and then pop it in the oven to make the cheese all melty. I had warmed up some queso, and after I pulled the nachos from the oven I put a 'crown' of chips on the top which I topped with the queso. I then popped some sour cream and homemade guacamole on the sides of my volcano and we dug in! We of course had the salsa near by to add any spice( I didn't put it on the top, the boys aren't fans, yet)
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| Here's the guac stuff, uber-yummy! |
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| Ok, so this is of me doing the tri last summer, but you get the idea |
And so if you need me tomorrow after church, I'll be in the garage working this stuff off, but boy was it worth it!
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