That’s the caped crusader’s loss.
A long while back, Jim at Rochester Plate Sauce, thought it might be fun to come up with a recipe for Irish Nachos. Jim, of course, sells a sauce that captures the flavor of the famed Rochester Garbage Plate “to ensure EVERYONE EVERYWHERE in the USA can once again partake in that flavor, the ritual, and the fun. ” Read up on this Rochester institution here.
With St. Patrick’s Day approaching and one packet of Plate Sauce left, I thought it was time to make some Nachos, Irish-style.
Traditional Irish ingredients are layered and topped with the Plate Sauce and a good dose of Irish cheddar. What you get is a blast of Irish flavors infused with the subtle hints of a Garbage Plate.
Even though a recent WSJ article reported that chefs scoff at the term “Fusion” (Hey, come on you food snobs…it is what it is!), these Irish Nachos are fusion to the max.
Crispy Sliced Roasted Potatoes (recipe follows)
Oven Roasted Brussels Sprouts (recipe follows)
Dubliner Irish cheddar cheese, shredded
Black pudding, sliced and sautéed in some butter until evenly cooked, 3 minutes per side
White pudding, sliced and sautéed in some butter until evenly cooked, 3 minutes per side
Irish bangers, cooked in a skillet until until heated through then sliced
1 (6 oz) packet Rochester Plate Sauce, heated in a saucepan
1. Layer potatoes, brussels sprouts, puddings and bangers on a ovenproof serving tray.
1 1/4 pounds small new potatoes
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1. Place a rimmed baking sheet in the center rack of oven and preheat the oven to 425℉.
2. Thinly slice the potatoes about 1/8-inch thick and toss with the oil and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
Recipe (with salt omitted) from FoodNetwork.com
Oven Roasted Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1. Preheat oven to 425°F.
2. Toss Brussels sprouts with oil and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.
Recipe (with salt omitted) from WholeFoodsMarket.com
Here is a quirky little song tagged “Indie Fusion”. I love this kind of weird shit. Totally DIY.