When I was growing up in Central Wisconsin (Marshfield) in the 60’s and 70’s, I never had nachos. I never remember even hearing about nachos. The closest I came was shortly after I turned 18. I was enjoying some ice cold adult beverages (PBR’s – it was legal back then) with some close family friends and the Dad (Bob) made some snacks with round chips called “Tostadas.” They looked so darn good. Individual flat tortilla chips topped with cheese and heated in the oven until the cheese was gooey and the chip was crispy. The perfect munchie to help soak up some of the beer (as they say). I put a whole chip with the glorious melted cheese right in my mouth. Then, just as the creamy richness of the cheese began to bloom in my mouth, I was attacked. It was pepperjack cheese. And there was a thick slice of pickled jalapeno tucked underneath it. What the heck? I realized then that I was not into oral pain. It just wasn’t pleasant to eat something that made my mouth hurt. And, of course, growing up in Central Wisconsin, I had no tolerance for anything spicier than salt and pepper.
It wasn’t until I was living in the Mountains of Colorado (Eldora) and bartending at the Pioneer Inn (Nederland) that was exposed to real nachos. One of the cooks (Chris) had a Nacho Platter named after him – appropriately called Chris’s Nacho Platter (with plenty of jalapenos, not on the side). We all had menu items named after us. Mine was Ole’s Steak and Eggs. (No oral pain.) I never ordered Chris’s nachos, tho I saw plenty of them served at the bar. However, I did begin to make my own “nachos” – tortilla chips and melted cheddar. I sometimes would think about spicing them up with some jalapenos, but not very often, and that was as far as I got.
Fast forward to the restaurant (George Starke’s Head Hog BBQ) where I did my externship for culinary school (L’Academie de Cuisine), both in Bethesda, MD. We made nachos topped with our signature BBQ meats. Pulled Chicken, Pulled Pork and BBQ Beef Brisket Nachos were all popular. We even had Portobello Mushroom Nachos for any vegetarian that happened to wander into that meat joint. Making them is as easy as it may sound: tortilla chips, meat and cheese warmed until melted then topped with chopped lettuce, tomatoes, diced onions and a generous side of salsa.
Ironically, yesterday I happened upon a package of braised beef brisket when I was shifting things around one of my freezers. The first thing I thought when I saw the package was BBQ Brisket Nachos. Then today I found out that it’s National Nachos Day. You will find my current recipe below using items I had in my pantry and fridge. I top it with a really yummy Eggplant Caponata, instead of traditional salsa (tho you can do as you see fit). Life is good.
BBQ Beef Brisket Nachos
6 cups tortilla chips
½ pound BBQ beef brisket, shredded
1 cup diced roasted and peeled butternut squash
¼ pound St. Andre cheese, cut into small pieces
½ pound aged cheddar, shredded
2 cups chiffonade of lettuce (Bibb is great)
1 cup diced tomatoes
2 scallions, cut on the bias
1 cup Eggplant Caponata (recipe follows)
Method: Heat the oven to 375 degrees. Place the tortilla chips on a parchment lined sheet tray. Top with brisket, butternut squash, St. Andre and cheddar cheeses. Bake until the cheese has melted and bits of it have browned. Remove from the oven and top with lettuce, tomatoes and scallions (if desired). Serve with the caponata.
Eggplant Caponata
Olive oil
1 small onion, diced
3 cloves garlic, pasted
1 cup tomato juice, vegetable broth or water
½ teaspoon thyme
1 teaspoon basil
1 cup small diced zucchini
2 cups small diced eggplant
Salt and pepper to taste
Red wine vinegar to taste
½ cup sliced kalamata olives
1 tablespoon capers
Hot sauce to taste
Method: Heat a about a tablespoon of olive oil in a sauté pan until hot. Add the onion and cook until lightly browned. Transfer to a sauce pot and add the garlic, tomato juice, thyme and basil. Bring to a boil and reduce to a simmer. Put a little more oil in the sauté pan and heat to hot. Sauté the diced zucchini until lightly browned and add to the sauce pot with the onion. Sauté the eggplant in the same manner adding that to the pot. Season with salt and pepper. Add the red wine vinegar, olives, capers and hot sauce to taste. Heat through. Serve at room temperature or chilled.