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Blue Chip Nachos
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Blue Corn Tortillas - Cut them into fifths, or approximately bite sized nacho pieces. Deep fry in 350 degree fryer until crispy. Store in airtight container.
Jalapeno Olive Tapenade - Olives, Garlic, Parsley, Oil, Jalapeno, Salt and Pepper in the food processor. As for ratios, I would say a cup of pitted olives to a teaspoon of garlic. As for spice, remove the seeds if you don’t want it and keep it if you do.
Guacamole - Avocado, White Onion, Cilantro, Tomato, Salt/Pepper.
The fun part about salsas and guacamole when making it is that I have Mexicans by my side who make it. They have a sixth sense in making this stuff good that they don’t use recipes. I simply tell them to keep the yield low. Seriously.
If you want to follow a simple guideline for guacamole, I always go for taste and texture: For example, I like more cilantro and tomato with less onion on mine. Tomatoes give it a textural crunch and cilantro just has that beautiful flavor to it that totally makes that difference.
Flat Corn Tortillas - Fry some corn tortillas whole, same concept when you’re making tortilla chips, except leave them whole. During dish construction, saute mushrooms, beef and/or chicken. Put toppings on tortilla, add pepper jack cheese and let it melt in salamander. After heating in the salamander, make a tortilla sandwich of sorts, top with Chipotle Crema (Pureed Chipotles plus yogurt/sour cream) and then the blue chips.
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I might change up the plating back from pre-opening day. What say you?
