Two quotes that sum up my dinner menu for election day:
“In victory, you deserve Champagne, in defeat, you need it.” Napoleon
“My culture is a very dominant culture, and it’s imposing and it’s causing problems. If you don’t do something about it, you’re going to have taco trucks on every corner.” Marco Gutierrez, founder of the group Latinos for Trump
In that spirit, I’ve got the champagne chilling (domestic sparkler actually…who knew I was so patriotic?) ready to accompany a bison and black bean nacho creation, that will coexist with homemade roasted tomatillo sauce and pico de gallo. The ice cream contains chocolate and almonds, along with cinnamon and orange: I vote YES!
No matter what your politics, you can’t go wrong with this menu. (Though it is no secret that I’ve voted for the “nasty woman” that loves pant suits in primary colors.)
Here’s the quick and dirty meal plan (sort of like the presidential campaign):
Pico: Roughly chop 2 lbs of tomatoes (removing seeds), raw onion to taste, 1-2 jalapenos and a bunch of cilantro. Add freshly squeezed lime juice and lots of salt and pepper. Let sit at room temperature.
Tomatillo sauce: Preheat broiler. Place about 8 large tomatillos on a sheet pan (after removing husks, rinsing and drying) with some generous slices of raw onion, 2 garlic cloves (unpeeled) and 2 jalapenos, seeds/stem removed. Toss with some olive oil and salt. Place under broiler, watch closely. When tomatillos begin to get dark on top, flip over and stir the rest until nicely browned. Remove and cool, press out garlic cloves, and place in either blender or food processor with some lime juice and salt to taste. Add a pinch of honey if necessary.
Bison: 1-2 lb ground bison. Chop an onion and 3-4 cloves of garlic. Saute in pan with a little olive oil. Chop a bell pepper and add that too. Add bison, brown for a bit, and add cumin, chili powder, oregano and salt. Cook bison until no longer pink. Tomatoes optional.
Purist Guacamole: Mash together avocados, pressed garlic (one small clove), fresh-squeezed lime juice, salt, a little olive oil.
Assembly: start layering, using thicker variety of tortilla chips, a jumble of shredded cheeses, (your choice!), black beans (from a can, rinsed and drained) etc, etc, etc. It’s not rocket science and the more the merrier. Place under broiler. When it looks sufficiently molten, remove from oven, and top with the cold ingredients of your choice: sour cream, guacamole, sliced radishes, pico de gallo, etc, etc.
Pour some more bubbly and dig in.
As for the ice cream, it’s from David Lebovitz’s fabulous cookbook shown below. All of his recipes from all of his cookbooks are flawless. I know because I’ve made them all!
I’ve added a few small things to his recipe: a little orange peel, a little espresso powder and a tiny amount of almond extract.
The sparkler I’m pouring is a Scharffenberger Brut from California’s Anderson Valley. A beautiful place near the coast that is well worth visiting…ahhh…memories…oops I went off track there for a moment.
Does it “go” with bison nachos? Heck yeah!
See below for what life is like when you don’t have a dishwasher.
Just like the “good old days…” you know, like some candidates would like to bring back?
NO THANK YOU.
Go tell it on the mountain Aretha.