Tag Archives: sweet potato

Trader ‘Chos: A Nacho Patrol Original

14 Oct

Who among us does not love Trader Joe’s, that ubiquitous purveyor of cheap wine and delectable slightly-exotic foodstuffs?  TJ’s is often our go-to source for nacho ingredients, as they offer a much more varied selection of chips, cheeses and salsas than your average grocery store.  But we’ve always known that there is potential for much, much more. In this latest installment of Nacho Patrol Originals, we head to Trader Joe’s in search of specialty nacho inspiration and end up creating one of our best nachos yet.

One thing was certain: we  were looking to go a little more upscale from our last nacho experiment (not really that hard to do).  We first picked out brie cheese and the rest fell into place: prosciutto, arugula, apple and sweet potato chips:

Prep time on these nachos was surprisingly brief. Once the apples and prosciutto were chopped, we whipped up a quick bechamel and stirred in the brie until melted to create a cheese sauce and aid in distribution.  We combined the sweet potato chips with plain pita chips to provide the base layer:

Layer with apples and prosciutto:

and commence liberal application of cheese sauce.

(note: more cheese sauce applied after this photo was taken.)

Pop that baby in a 350 degree oven for about 7 minutes to warm things up and make sure the brie sauce is extra viscous.  Once it’s out, the finishing touch (that really qualifies these nachos as foofy): a dusting of arugula. And consume!

We loved these nachos: the sweet potato chips held up admirably, the brie was perfectly melty, the sweetness of the apple and saltiness of the prosciutto played well off each other, and the arugula added a lovely fresh bite.  Perhaps in the future we will get more adventurous with the apple, turning it into some sort of salsa.  The creation of a cheese sauce has opened up new worlds for us, imagining all sorts of pairings with cheese that normally don’t melt well enough for nachos. This one’s a keeper!

Wine note: these nachos pair well with a nice 2009 Charles Shaw Sauvingnon Blanc.

 

 

Poe’s Kitchen Nacho Average Monday #2: A Veggie Tale

27 Jan

Having little else worthwhile to do on Monday evenings, Nachopatrol returned to the Rattlesnake Bar & Grill to have another go at their Nacho Average Monday specialty nachos. We love how Brian Poe is serious and vocal about making interesting food, and while it was rainy and we were tired and still slightly hungover and bruised from the weekend’s birthday celebrations, the description of these nachos was too good to pass up: Nachos con Sweet Poe-tato, topped with caramelized Spanish onions, gorgonzola cheese crumbles, frisee in watercress vinaigrette, and roasted sweet potato tomatillo salsa with rosemary sea salted corn tortillas

  • Appearance: ( 8 ) A muted green and orange color palette that vaguely reminded us of the 1970’s. We like the 1970’s.
  • Quality of Ingredients: ( 9 ) Once again, the salsa stole the show. The tomatillos in the salsa were cut into sizeable chunks that added a delightful tartness, working well with the sweet potatoes. The frisee added another layer of tart freshness. A sweet potato soup was used as the sauce in these nachos, and while it would have been delicious on its own, combined with the roasted sweet potato chunks it was just a little too sweet. Hankering for a little more zest, we made liberal use of the Cholula bottle and the chopped jalapeno and poblano chilies that our ever-accomodating waitress, Laura, brought to the table. The cheese, when we finally found it, was the missing link that these nachos needed.
  • Distribution of Toppings: ( 7 ) Everything was wonderfully arrayed, but for the cheese. There was very little of it and it was all in one slab in the center of the nachos. We would have loved more crumbles to add a little more savory.
  • Overall: 24/30. A meat-free nacho with substance, and a delightfully sneaky way to get in a serving of veggies. We could eat these five days a week, with only a little more cheese…