A couple of years ago my husband was working on a television show in Charleston. We spent a few weeks in the city of Charleston and then we moved to Sullivan’s Island. A little history … Sullivan’s Island was the point of entry for approximately 40 percent of the enslaved Africans brought to British North America. It is estimated that nearly half of all African Americans have ancestors who passed through Sullivan’s Island. When we visited, it was shortly following the Charleston Church Massacre, the mass shooting of nine worshipers at a historic black church in Charleston. What followed was a highly emotional debate in South Carolina over the flag’s place on the statehouse grounds. On July 10 2015, in a sea of cheers in Columbia SC, I with my two children, watched the Confederate flag taken down for the last time.
Karis, Mazie and Zak with the Honor guard who folded the flag after it was taken down.
Sullivans Island is also famous for it’s strategic location which is why Fort Moultrie was first built in 1776 during the Revolutionary War. Other battles ensued between the British and French and the writer Edgar Allen Poe was stationed at Fort Moultrie from November 1827 to December 1828. The island is a setting for much of his short story “The Gold Bug.”
We spent several weeks on Sullivans Island, swimming on the windswept beaches, biking and hanging out with our friends. There are only a few restaurants on the island. One of our favorites was Poe’s Tavern (where you can get a Gold Bug Burger) but our favorite thing on the menu was without a doubt, the Nachos. Steak, beans, and melting cheese over a pile of crunchy tortillas, topped with sour cream, tomatoes and fresh guac.
My son Zak, who is now 13, and I often reminisce about those Nachos. Finally this Sunday, we got it together and whipped up some amazing Nachos for lunch. Eating those delicious Nachos took me back to our time in South Carolina; the fun we had, the meals we ate, the friends we made and watching that godforsaken confederate flag come down.
Making Nachos is a thing of beauty because you can add the toppings you like them however you want. I recommend a blend of cheddar and Montery Jack. I advise you to grate your own cheese, especially if you have a young enthusiastic helper as the self grated cheese melts better.
I like to cook a flat iron steak to medium rare. Let the meat rest, then cut into small bite sized cubes and add to Nachos before they go in the oven.
Nachos
serves 6-8
Ingredients
Nonstick vegetable oil spray
3 9-ounce bags restaurant style tortilla chips
1 lb flat iron steak
1 15-ounce cans black beans, rinsed
1 large bunch spring onion, chopped
1.5 pounds shredded cheese sharp cheddar and Monterey Jack
1 bunch cilantro leaves
1/2 cup sour cream
Braggs Jalapenos
6 jalapeños, cut into thick rounds, drizzle with olive oil and Braggs and roast for 15-20 minutes then chop into bite size pieces.
Pico de Gallo – store bought or make your own with some tomatoes and onions)
Simple Guacamole
3 avocados smashed
2 limes juiced
1 shallot diced.
Instructions
Preheat oven to 350.
Prepare your jalapeños and pop them in the oven. Heat a cast iron and cook your steak until medium rare. I normally do 5 mins on 1 side and 4 mins on the other. While these are cooking, grate your cheese and make your guac. Spread the restaurant style tortilla chips on the aluminum covered baking sheet.
Top with 2/3 grated cheese blend.
Drain and rinse a can of black beans. Dot tortillas with black beans, cubed steak and jalapeños (I prefer to dice the jalapeños so everything is bite sized). Add remaining cheese. Cook in the preheated oven until cheese is melted, watching carefully to prevent burning, 15 to 20 minutes.
Top nachos with pico de gallo, guacamole, sour cream, spring onions, cilantro.
Notes
Be creative! Radishes, tomatillos, pickled red onions all make great toppings.
There was a lot of dancing while we made these Nachos. Bob Marley, David Bowie, Interpol… Have a great weekend! Monday I went on a diet : )
