Scotty's Flat Top
I'm hurtin' Linda
- Joined
- Mar 25, 2011
- Messages
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carefully arranged santitas + grated cheddar in the microwave for 42-43 seconds is always good.
Try under the broiler instead of the microwave and it'll be better. Barely takes any longer.
Add any or all of salsa, meat of some kind, chopped onion, beans, corn -- whatever you've got in the house. A dollop or two of sour cream on top after it comes out is nice.
Not sure I ever turned the broiler on once until I was almost 30, but it's damn useful.
While I'm dishing out broiler-related cooking tips, Alton Brown's method for ribs makes relatively easy, all-indoor ribs that are about as good as anything you'll buy anywhere. I use Guinness and red wine vinegar instead of white wine and white wine vinegar, but other than that I follow his recipe pretty close to exactly. Recipe here; TV show demonstrating the method here. At least one of you guys needs to try these so you can owe me forever.
Restaurant-quality nachos are easy to make at home. The key is the broiler. I like to make a cookie sheet of them at at time, preferably with a mix of white and yellow tortilla chips for variety, chicken or taco meat, chopped green onions, corn, black beans, jalapeños depending on who's eating it, and a crapton of Mexcian cheese blend. Broil till the cheese just starts to brown. Pull it out and top with salsa, sour cream, raw chopped red onion, chopped cilantro. Almost all of that is optional depending on what's in the house. Best eaten right off the cookie sheet in front of a football game.
1. Grill chicken
2. Cut up the chicken
3. Cover cookie sheet in tortilla chips
4. Cover tortilla chips with cut up chicken
5. Cover the chicken and chips with shredded cheese of various variety
6. Bake the cookie sheet of delicious goodies
Have you people never been to the lake??