Chef’s Corner #7: Deconstructed Nachos

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“Hello everyone and welcome to another addition of Chef’s Corner. This week we will be working on a Deconstructed Nacho, a great appetizer for family and friends. We will be transforming the pizza crust into seasoned Ancient Grain Chips which will accompany a hearty chili, spicy Pepper Jack Cheese sauce, super fresh Tomato-Pepper Relish and a Tangy Lime Sour Cream. So call the family and friends over, break out the cutting board and get busy! Have a great weekend everyone! Food is Life, Enjoy It!”

Your friend in the kitchen,

Chef Kent

Deconstructed Nachos

Ingredients:

*Ancient Grain Chips                                              10-12 slices (or as many as you want! :))

**Chili                                                                         1 bowl

***Lime Sour Cream                                                1 bowl

****Pepper Jack Cheese Sauce                              1 bowl

*****Tomato Pepper Relish                                    1 bowl

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*Ancient Grain Chips

Ingredients:

Ancient Grain Pizza Crust, 9”, thawed           2 each

Chili Powder                                                        2 Tablespoons

Cumin, ground                                                   2 Tablespoons

Kosher Salt                                                          1 teaspoon

Fresh Ground Black Pepper                             1 teaspoon

Roasted Garlic Oil                                              ½ cup

Procedure:

  1. Using the 1-quart mixing bowl, combine the chili powder, cumin, kosher salt, fresh ground black pepper and mix well.
  2. Pre-heat the oven to 400 degrees.
  3. Using the chef’s knife, cut each pizza crust into 8 triangles.
  4. Place the individual pieces onto the baking sheet single spaced.
  5. Lightly brush each side with roasted garlic oil and then lightly season each side with the chili powder cumin mixture.
  6. Place the baking sheet into the preheated oven and bake for 8-12 minutes.
  7. Remove the baked chips from the oven and allow to cool before using.

Yield: 16 pieces

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**Chili

Equipment Needed:

Cutting Board

Chef’s Knife

Paring Knife

Measuring Cups

Measuring Spoons

Sauté Pan, 12”

Rubber Spatula, high temperature

Air tight Container, 3 quart

Ingredients:

Grapeseed Oil                                                3 Tablespoons

Ground Beef, lean                                          2 1/2 pounds

Yellow Onion, small dice                             2 cups

Garlic, minced                                               2 Tablespoons

Cumin, ground                                               1 ½ Tablespoons

Bay Leaves                                                     ½ each

Chili Powder                                                  2 Tablespoons

Tomato Puree                                               3 cups

Beef Broth                                                     3 cups

Procedure:

  1. Using the 12” sauté pan, add the olive oil and place on medium-high heat.
  2. Once hot, add the ground beef and using the high-temperature rubber spatula begin to separate.
  3. Evenly distribute the ground beef across the pan and allow to cook until golden brown.
  4. Once golden brown, stir in the yellow onion, garlic and cook while stirring occasionally until soft.
  5. Reduce the heat to medium, stir in the cumin, chili powder, bay leaf, kosher salt, pepper and cook for 30 seconds while stirring.
  6. Stir the tomato puree and cook for 2 minutes.
  7. Stir in the beef broth, allow the mixture to come to a simmer and cook for 30 minutes while stirring occasionally.
  8. Once the 30 minutes has expired, remove from the sauté pan from heat and allow to cool.
  9. Once completely cooled, place into an air tight container and hold refrigerated until needed.

Yield: 3 quarts

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***Lime Sour Cream

Equipment Needed:

Cutting Board, small

Paring Knife

Measuring Cups

Measuring Spoons

Whisk

Mixing Bowl

Rubber Spatula

Microplane

Airtight Container

Ingredients: 

Sour Cream                                                  2 cups

Limes, juiced                                                8 each

Limes, zested                                               2 each

Kosher Salt                                                 ¼ teaspoon

Procedure:

  1. Using the 1 quart mixing bowl, add all of the ingredients and using the whisk mix until all of the ingredients are fully incorporated.
  2. Transfer the finished mixture to an airtight container and hold refrigerated until needed.

Yield: 2 cups

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****Pepper Jack Cheese Sauce

Equipment Needed:

Cutting Board

Hand Grater, large

Chef’s Knife

Paring Knife

Whisk

Rubber Spatula

Measuring Spoons

Measuring Cups

Sauce Pot, 3 quart

Ingredients:

Monterey Jack Cheese, grated                          5 cups

Pepper Jack Cheese, grated                                1 cup

Heavy Cream                                                       1 pint

Pickled Jalapenos, chopped                            ¼ cup

Kosher Salt                                                         ¼ teaspoon

Fresh Ground Black Pepper                           ¼ teaspoon

Fresh Squeezed Lemon Juice                        ¼ teaspoon

Procedure:

  1. Using the 3-quart sauce pot, add the heavy cream and place onto medium-heat.
  2. Allow the cream to come to a simmer, reduce heat and continue to cook until the volume of the cream has reduced by 25%.
  3. Adjust the heat to low and slowly begin adding the grated cheese while whisking until completely melted.
  4. Turn off the heat to the sauce pot, whisk in the pickled jalapenos, kosher salt, fresh ground pepper and lemon juice.
  5. Remove the sauce pot from the stove and hold warm until needed.

Yield:3 cups

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*****Tomato-Pepper Relish

Equipment Needed:

Cutting Board

Chef’s Knife

Paring Knife

Measuring Cups

Measuring Spoons

Mixing Bowl, 3 quart

Rubber Spatula

Airtight Container

Ingredients:

Tomato, ¼” dice                                                1 ½ cups

Yellow Bell pepper, ¼” dice                            ½ cup

Poblano Pepper, ¼” dice                                 ½ cup

Limes, juiced                                                       2 each

Rice Wine Vinegar                                            2 Tablespoons

Kosher Salt                                                         ¼ teaspoon

Fresh Ground Black Pepper                           ¼ teaspoon

Ground Cumin                                                  ½ teaspoon

Cilantro, chopped                                              2 Tablespoons

Procedure:

  1. Place all of the ingredients into the 3-quart mixing bowl.
  2. Using the rubber spatula gently fold the ingredients together until fully incorporated.
  3. Transfer the finished mixture to an airtight container and hold refrigerated until needed.

Yield: 2 ½ cups