Crowsnest Pass Free Press Thursday, December 26, 2013
...now that’s good food!
Pizza by thee slice availabl for lunch
FIVE R I V E R S PIZZA
(403)564-4545 11001-20th Ave., Blairmore, AB (next to the Bargain Shop) Hours: Sun. 11am-9pm, Mon. Closed, Tues. & Wed. 3-10pm, Thurs.-Sat. 11am-11pm
Peking & Cantonese Cuisine Western Food - Fully Licensed
on orders over $65 (before tax) within Blairmore
10% Off
on cash pick up over $65 (before tax)
Lunch buffet
tuesday - friday 11am-2pm
Dinner buffet
friday & Saturday 5pm-8:30pm hours: Sun. 11am-9pm, Tues.-Sat. 11am-9:30pm, Mon. closed
Ben Wong Restaurant and Grill Ben
Stone’s Throw Café
Better Pizza!
Quality Ingredients,
free DeLiVerY
11
13249 20th Ave., Blairmore, AB
(403)562-8388
Dine in - tAKe Out - DeLiVerY
Crowsnest Pass Eat & Drink CHEF DEZ ON COOKING
Culinary Stocking Stuffer Ideas
Perfect Nachos for New Year’s Eve An unsatisfying visit to a franchise restaurant, and the expectation of the New Year’s Eve celebration, has compelled me to write this column on nachos. With fierce competition in the restaurant industry, it surprises me that there are any menu options that lack flavour, let alone something as simple as nachos. For approximately ten dollars (plus the cost of adding chicken or beef) I was presented with a mediocre sized plate of bland nachos. The presentation was great as it offered many colours to please the eye, but flavour was very scarce. There was nothing special about them. One would like to assume that restaurant owners/managers actually taste their wares and make efforts to offer the most superior product within their means and food cost budget. Flavour comes from a variety of ingredients that will produce a complex complimentary taste in the final product. First, let’s discuss seasoning. The chips weren’t even seasoned – not even a light dusting of salt. This gave the impression that the nachos were made with pieces of crispy cardboard. The so-called “spicy chicken” that accompanied the toppings was even bland. Seasoning is very crucial. For example, if one was consuming tomato slices, chances are they would be lightly seasoned with salt and pepper to help enhance the natural tomato flavour. When preparing nachos for the crowd at New Year’s Eve, make sure to use a number of toppings to add depth of flavour. I recommend starting with salted tortilla chips that are thick enough to support a number of toppings and inhibit sogginess. Rather than placing all of the ingredients on top the nachos, build three or four layers of chips, cheese, and toppings. This ensures that toppings are in abundance throughout the dish, and no one is left with plain chips once the top has been consumed. One can use an array of ingredients, but I recommend the following: aged cheddar cheese, beef or chicken cooked with blackening spice or taco seasoning, fresh diced tomatoes, sliced black olives, green onions, and jalapenos. Furthermore season each layer with a sprinkling of salt, pepper, and chili powder. The additional seasoning will guarantee the full taste of the toppings will be prominent. Make a habit of being selective with ingredients in any recipe you prepare and you will have a more superior tasting product. For example, instead of using mild cheddar cheese, use extra-old aged cheddar – the taste will be more prevalent throughout. For the other topping suggestions, make sure you use “fresh” whenever possible. Serve with side dishes of sour cream, fresh salsa, and homemade guacamole for the perfect accompaniments and you will have everybody raving about your celebratory fare. All the best to you in 2014! Dear Chef Dez:
Here to make you happy
Is it just me, or do you find that jalapeno peppers aren’t as hot as they used to be? John M. Chilliwack, BC Dear John: You are absolutely right. When I was a teenager, it was considered daring to order these fiery green rings on nachos, and downing three or four slices was a feat in itself. I won’t reveal how long ago that was, but the demand for these peppers have grown considerably over the years. Through some investigation, I learned that in many instances they are now cultivated to be milder. This is done to expand the appeal of this pepper to a larger consumer market and thus increase sales even further.
1130 Table Mountain Street, Pincher Creek, AB • 403-627-2787
Call Chris to reserve your spot on our Eat and Drink Page (250)509-0177
Send your food/cooking questions to dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4 Chef Dez is a Food Columnist, Culinary Instructor & Cooking Show Performer. Visit him at www.chefdez.com
All Day Breakfast
Open every day 7am-5pm Sunday 10-4pm 13019-20th Avenue, Crowsnest Pass, AB
Ph/Fax 403-562-2230
www.stonesthrowcafe.ca
Specials 11-8pm
Wednesday-Steak Day 7 oz NEW YORK Thursday-Pasta (including Spaghetti or Baked Lasagna) Friday - Homemade Fish and Chips Saturday - BBQ RIB Night
Pick Up Orders 403-564-4522
Popiel’s R E S TAU R A N T
Now open Mondays! Visit our Facebook page daily specials
The Best Western Fusion Restaurant in the Pass. 8329 20th Ave Coleman, AB 403 563 5555
Crowsnest Cafe and Fly Shop We wish you good health and big smiles thru 2014 Dine In or Take Away
Breakfasts, Lunches and Sweets from scratch. Gluten Free Options. Bold Flavours from around the World. Fine Rooibos Teas; Oso Negro and Crowsnestcoffeeco.coffees Winter Hours: Wed-Sun 8-5 Gift certificates available Healthy food on Highway #3
403-563-8510
www.crowsnestcafeandflyshop.ca