Tennessee Three and Nachos

by groove on February 5, 2013

Tennessee Three

The Tennessee Three were the “Sound Behind Johnny Cash”, the unmistakably recognizable clean guitar, simple drum and bass that is instantly “Cash”.

Some groups have the perfect connection that allows the star to shine in front, in the spotlight.  Elvis’ TCB (Takin’ Care of Business) Band, Double Trouble (Stevie Ray) and The E Street Band are a few that come to mind when I think of the opening chord, drum beat or bass line that allows the listener to “name that tune” in 4 notes or less. Johnny had a knack for changing chords at the wrong time and the Tennessee Three never missed a beat, a feat that many groups fail at miserably. This album is the only release by the group without Johnny’s name on the cover.

It is for sale and will be in our Etsy shop for your viewing and buying pleasure.

Jackfruit Nachos

Lately I’ve been experimenting with Jackfruit. It’s a great alternative to faux meat, soy and tofu products. To learn more about jackfruit check out Wikipedia, it will explain it’s history and uses. The picture below shows exactly what I bought from the Asian store in town. That’s the only place I’ve been able to find it packed in water and not syrup. Be sure to buy the right form of jackfruit. For savory dishes like nachos, jackfruit in brine is the only way to go. If it was packed in syrup it just wouldn’t work.

Canned Jackfruit

Once you drain the liquid from the can then shred it and add the seasoning.

Shredded Jackfruit

Shredded Jackfruit

The following recipe is just one meal you can make with jackfruit. I think the possibilities are many with this amazing fruit. I’ve made tacos as well as stir-frys. As I create more I’ll share the recipes with you.

Jackfruit Nachos

Tennessee Nachos

Get a group of friends together and crank up a little Johnny and serve these jackfruit nachos. I bet you all clean your plates.

Ingredients
2 cans Jackfruit in water or brine
1 tbsp olive oil
1 tbsp taco seasoning

1 tbsp coconut oil
1 onion
3 cloves garlic, chopped
1 tbsp taco seasoning

1 red pepper and 1 orange pepper, chopped  (or whichever colour you have in the fridge)
1 jalapeno, chopped – if you want more heat add more
4 green onions, chopped
Pepper Jack Daiya Cheese – shredded and wedge style
1 bag tortilla chips or 1 bag white and 1 bag red

Method

Cut and shred the jackfruit and put into large bowl. Add the olive oil and seasoning and stir to combine. Marinate for a couple of hours or over night.

Finely chop the onion and add to fry pan with coconut oil. Cook over medium-high heat.

Sweat the chopped onions for a couple minutes then add the chopped garlic. Add 1 tablespoon taco seasoning and stir.

Brown the jackfruit and reduce heat to low.

Preheat your oven to 350 degrees.

Line a large baking dish with aluminum foil or grease with coconut oil.

Here’s how I layered the nachos:

Tortilla chips
Jackfruit
Cheese (Using the wedge cheese, break pieces off and scatter over the dish and then spread the shredded over top.)
Peppers
Green onion
Then repeat layers until all ingredients are used.

Cook in oven for approximately 10 to 15 minutes or until the cheese is melted.

Nachos are very versatile and anything really goes. This recipe is a good template using jackfruit but  go crazy and add your own favourite nacho flavours.

Enjoy!

Note:
When I served the nachos to the guys, the three of us cleaned our plate. So depending on how large your group is you may want to double or triple the recipe.

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