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.
Ingredients:
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.
2. Top with Rochester Plate Sauce and shredded cheddar.
3. Briefly heat in 425℉ oven until cheese melts.
Crispy Sliced Roasted Potatoes
Ingredients:
1 1/4 pounds small new potatoes
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Directions:
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.
Check out Beth on Facebook and Bandcamp, where you can buy their music.
Cheers!