Erase Food Waste Stephanie Izard Recipes: Big Game

Erase Food Waste
Stephanie Izard Recipes: Big Game Nachos & Next Day Tortilla Soup
Nachos are a favorite dish for game time snacking, but the leftovers can be
difficult to reheat properly, so they are often tossed out. Intercept that extra
plate of nachos from winding up in the trash by giving them a second life as the
main ingredient for a tasty tortilla soup.
Big Game Nachos
Cooking Time: 20 minutes
Serves: 8
Ingredients:
1 pound 80/20 ground beef*
1 small yellow onion, diced
1 can black beans, drained
1 packet chili seasoning mix
1½ tablespoons Morton Coarse Sea Salt
1 large bag sturdy tortilla chips
1 bunch cilantro, roughly chopped (save a small amount to garnish tortilla
soup)
1 bunch scallions, roughly chopped (save a small amount to garnish tortilla
soup)
2 medium tomatoes, diced
1 cup sour cream
1 cup pickled peppers (recipe below)
4 cups cheese sauce (recipe below)
For pickled peppers:
Yields 1 cup
1 pound Hungarian sweet peppers, Anaheim or banana peppers, sliced 1/8
inch thick
1 cup distilled white vinegar
2 tablespoons Morton Coarse Sea Salt
1/3 cup sugar
For cheese sauce:
Yields 4 cups
¼ cup or half stick unsalted butter
½ cup all-purpose flour
1 cup heavy cream
2 cups whole milk
1 cup sharp cheddar cheese, shredded
2 cups fontina cheese, shredded
2 tablespoons Morton Coarse Sea Salt
Directions:
Cooking the ground beef
1. In a medium sauté pan over medium heat, add a small amount of oil and
begin to sweat onions for 2 minutes. They won’t be fully cooked yet, but
beginning to turn translucent.
2. Crumble ground beef into pan and use a whisk to break up the beef. It’s
a great technique for breaking ground meat into small pieces.
3. Allow to brown for 5 minutes before tossing and breaking up more.
4. Season with Morton Coarse Sea Salt the entire way through the cooking
process.
5. Once meat is fully browned, strain off any excess fat and discard.
6. Add black beans and toss to incorporate.
7. Add chili seasoning packet and toss again. Taste for seasoning and salt if
necessary.
*For a vegetarian option, swap out the ground beef for one can kidney beans
and one can garbanzo beans. Sauté the onions and warm the beans with the
cooked onions, tossed in chili seasoning mix.
Cheese Sauce
1. In a medium pot, melt butter.
2. Whisk in flour and allow to cook over medium heat for 2 minutes.
3. Whisk in cream and milk and allow to thicken. Continue whisking until
smooth.
4. As soon as milk mix thickens enough that the whisk leaves lines on
the surface, add shredded cheese.
5. Whisk for 2 minutes or until the cheese melts and is smooth and
creamy.
6. Season with Morton Coarse Sea Salt.
7. Add to nachos immediately or keep warm over very low heat and
whisk regularly.
Pickled Peppers
1. Heat vinegar, salt and sugar in a small saucepan until just bubbling.
2. Whisk to dissolve solids.
3. Place sliced peppers in a heat resistant container and pour liquid
over.
4. Weigh peppers down with a small plate and allow to cool to room
temperature, about 20 minutes.
5. Peppers are now ready for use in nachos recipe or will last in brine, in
the refrigerator, for several weeks.
Assembly
1. To build nachos, place an even layer of tortilla chips on a large
rimmed plate.
2. Sprinkle roughly one quarter of the cooked beef mix over the chips.
3. Top with a sprinkle of roughly one quarter of tomatoes and pickled
peppers
4. Drizzle with one cup of the cheese sauce and top with a few dollops of
sour cream and a sprinkle of herbs.
5. Repeat steps 1 through 4 three times to create three more layers.
6. Save remaining nachos, fully built on the plate, in refrigerator for next
day tortilla soup (see recipe below).
Next Day Tortilla Soup
Cooking Time: 20 minutes
Serves: 4 people
Ingredients:
48 oz unsalted chicken stock
1 leftover plate of nachos
Leftover shredded cheese
Leftover herbs from nachos (cilantro and scallions)
Morton Coarse Sea Salt
Directions:
1. Heat chicken stock in a medium pot.
2. Season with Morton Coarse Sea Salt.
3. When stock is boiling, carefully add plate of leftover nachos, whole.
4. Simmer for 10 minutes.
5. Ladle soup into big bowls and garnish with shredded cheese and
leftover herbs.