You don't wanna be wicked do you?
Proverbs 13:25 says, "The righteous eat to their heart's content, but the stomach of the wicked goes hungry."
I have to admit that I love the Food Network. I watch it more than I watch any other channel, I think. Clearly this is proof of my righteousness. I try to cook a lot of the stuff I see on there. Especially if it's something by Rachel Ray (or Man Hands as I like to call her...). She always makes quick, easy, and fairly interesting meals. The best recipe of hers I've ever made is something she calls Nan-chos. Basically, their Indian style nachos made with Nan bread. They're totally awesome. Here's the recipe. My name is Patrick Drury and I endorse this product and/or message:
1/2 cup-extra-virgin olive oil, eyeball the amount
2 cloves garlic, cracked
4 slices Tandoori Naan Bread or Mediterranean flat bread or large pita bread
1 cup grated Parmesan
1 teaspoon poppy seeds
1 teaspoon crushed red pepper flakes, 1/3 handful
A handful chopped parsley leaves
1 teaspoon coarse salt
1 1/2 cups shredded sharp cheddar
1 can chick peas, drained
1/2 lemon, juiced
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper or 1 teaspoon crushed red pepper flakes
Salt
Salsa:
1/3 seedless cucumber, skinned and chopped
1 vine ripe red tomato, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped
1 lime, juiced
1 teaspoon coarse salt
Preheat oven or toaster oven to 400 degrees F.
Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.
You can also find the recipe here, at the Food Network website. Let me know if you try it and what you think.
Category: Post
I have to admit that I love the Food Network. I watch it more than I watch any other channel, I think. Clearly this is proof of my righteousness. I try to cook a lot of the stuff I see on there. Especially if it's something by Rachel Ray (or Man Hands as I like to call her...). She always makes quick, easy, and fairly interesting meals. The best recipe of hers I've ever made is something she calls Nan-chos. Basically, their Indian style nachos made with Nan bread. They're totally awesome. Here's the recipe. My name is Patrick Drury and I endorse this product and/or message:
1/2 cup-extra-virgin olive oil, eyeball the amount
2 cloves garlic, cracked
4 slices Tandoori Naan Bread or Mediterranean flat bread or large pita bread
1 cup grated Parmesan
1 teaspoon poppy seeds
1 teaspoon crushed red pepper flakes, 1/3 handful
A handful chopped parsley leaves
1 teaspoon coarse salt
1 1/2 cups shredded sharp cheddar
1 can chick peas, drained
1/2 lemon, juiced
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper or 1 teaspoon crushed red pepper flakes
Salt
Salsa:
1/3 seedless cucumber, skinned and chopped
1 vine ripe red tomato, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
3 tablespoons fresh mint leaves, from 5 or 6 sprigs, chopped
1 lime, juiced
1 teaspoon coarse salt
Preheat oven or toaster oven to 400 degrees F.
Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.
You can also find the recipe here, at the Food Network website. Let me know if you try it and what you think.
Category: Post
posted by Patrick at 9:56 AM
5 Comments:
I only became aware of DeLaurentiis yesterday when I saw her "Chefography." Wowwy wow wow wow.
Hmmmm...thanks for sharing Patrick!! I too love the Food Network. I am definitely trying your recipe this week!
I must say that Giada is a pretty amazing chef! I love "Everyday Italian"!! Faith...I have several episodes on my DVR...you'll have to watch them next time you are over.
Patrick, did you watch the whole Chefography episode?
No, I didn't see the whole thing. I saw a little bit about her growing up in her grandfather's deli/eatery and that was about it.
Let me know what you think about the Nan-chos.
Oh yeah, you can get Naan bread at the Indian market between Tandoor and Andover Liquor. FYI.
Food Network rocks!
You know it's on too much when your youngest child at age 3 refused to go to sleep until she heard Emeril say "BAM!", LOL!
Now this is often how the 2 of us bond...through watching the shows and cooking together.
Patrick, did you catch the "Bachelor Buster" episode Sunday morning? Oh, wait...that was 8:30. You'd probably just gone to bed a few hours before :)
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