Here's your place to come talk about food & booze whenever you feel like it.
Hello, everyone, and welcome back to another hot and crunchy episode of Recipe of the Week. Last week, we got real cheesy and dished about all of our favorite ways to make and eat nachos, and the most popular comment (from SweetBeans) was not a recipe, but a tale of horror.
I don't even have words to express my displeasure toward this monster; I only have a trophy for SweetBeans and the duress she endured, and that trophy is "People Ain't No Good" by Nick Cave & The Bad Seeds.
The second most popular comment — and most popular recipe — was this glorious creation from mORGAN:
This was quite serendipitous, because I still had a whole bunch of my birthday pig in the freezer, begging to be consumed. (Did I mention I roasted a whole pig for my birthday? Did I mention it was glorious?) Look! Here are some slightly graphic photos of the process!
Anyway. I had already eaten the last shoulder, but I figured a leg would work just as well, so I shredded the meat and crisped it up a bit in some duck fat, then tossed it with a Carolina mopping sauce. (I cheated here and used store-bought.)
For the slaw, I shredded the vegetables suggested by mORGAN, then made a little dressing of mayo, red wine vinegar, garlic powder, salt and pepper, and a bit of labneh.
I caramelized some onion in more duck fat and then assembled the nachos as instructed.
My oven has been running a little hot — and, as of this morning, ceased to function! — so the outer chips got a little overdone, but even that couldn't detract from the glory that was that pile of delicious flavors and textures.
These nachos were the perfect combination of salty, sweet, tangy, crunchy, and all things that are good. I'm pretty enthusiastic about them and am therefore enthusiastically awarding mORGAN "I Got the Hots" by The Soft Boys:
Moving on to our next topic. As the air turns cool and crisp, my mind turns to pumpkins, toddies, and apple orchards. Apples give us many delicious gifts. Some are sweet (pie, apple cider doughnuts, apple cake, apple fritters, you get the idea), some are savory (I mean, just apples slices with brie is heavenly), and some are boozy (cider). All are tasty, and all bring that cozy, warm "fall" feeling we're all so obsessed with.
So obviously what I want from you is your favorite recipes that feature the apple. There are no other requirements — just apples. Honestly, I'd be totally OK with 100 apple pie recipes. I love apple pie.