Episode 11 - Ben Noble
This week, our host Lauren Hooberman talks with comedian, Ben Noble. As they discuss Ben growing up in Englewood, becoming legally blind and his advice for new stand-ups, Lauren whips up a batch of Indian-ish Nachos! For more of Ben's work go to: bensofunny.
Watch on Youtube!
Listen on Amazon Prime / Audible
Our theme music is Just for Fun courtesy of Ketsa.
TODAY'S RECIPE: INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS & CHUTNEY by Priya & Ritu Krishna
For the Cilantro Chutney: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups). 1 small Indian green chile or serrano chile, stem removed and roughly chopped. 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed. ¼ teaspoon granulated sugar. ¾ teaspoon kosher salt, plus more as needed.
For the nachos: 1 (15-ounce) can black beans, rinsed and drained Kosher salt. 1 (8-ounce) bag white corn tortilla chips, preferably unsalted. 1 medium red onion, finely chopped. 2 medium Roma tomatoes, cored and finely chopped. 4 cups shredded sharp Cheddar cheese (about 1 pound). ¼ cup store-bought tamarind sauce (or ¼ cup date syrup or maple syrup whisked with 1 tablespoon lime juice).
For the Chhonk: ¼ cup ghee or olive oil. 2 tablespoons cumin seeds Pinch of red chile powder, such as ground cayenne Greek yogurt, for serving (optional).
Heat the oven to 425 degrees.
Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste ...