Guy Talian Nachos Recipes

GUY-TALIAN NACHOS

Steps:

• Italian Salsa: Mix 8 diced seeded Peppadew peppers plus 2 tablespoons juice from the jar, 4 diced seeded plum tomatoes, 1/3 cup minced red onion, 1/4 cup chopped parsley and 1 tablespoon each chopped and whole capers in a bowl. Add 1 tablespoon each minced garlic and olive oil, 1 teaspoon pepper and a pinch of salt; toss. Set aside.
• Beef and Sausage: Heat 1/2 tablespoon olive oil in a saute pan over medium-high heat. Add 1/2 pound each ground beef and Italian turkey sausage (casings removed) and cook, breaking up the meat, until no longer pink; remove to a plate. Add another 1/2 tablespoon olive oil and 1/4 diced onion; cook until opaque, 4 to 5 minutes. Add 1 tablespoon minced garlic; cook, stirring, 2 more minutes. Return the meat to the pan and stir; set aside.
• Wonton Chips: Heat 2 inches canola oil to 350 degrees F in a large pot over medium heat. Cut 1 package wonton wrappers in half diagonally. Working in batches, fry the wrappers until puffed, 30 seconds, then flip and fry until just browned, 30 more seconds. Drain on paper towels and season with salt.
• Make the Italian salsa, beef and sausage and wonton chips (see above).
• Arrange half of the wonton chips in a large baking dish. Top with half of the meat and 1 cup shredded mozzarella; repeat with another layer of chips, meat and mozzarella. Broil about 9 inches from the heat source until the cheese melts, 2 to 3 minutes.
• Remove from the oven and top with 2 ounces julienned salami, 1 tablespoon each julienned basil and chopped parsley and the Italian salsa.
• Puree 1/4 cup each sour cream and ricotta in a blender; transfer to a resealable plastic bag and snip a corner. Drizzle over the nachos and sprinkle with chopped scallions.

GUY-TALIAN NACHOS

Steps:

• Salsa:
• Combine all the ingredients in a nonreactive bowl. Set aside and allow the flavors to marry.
• Filling:
• In a medium-sized saute pan over medium-high heat, add half of the olive oil. Cook both the ground beef and turkey sausage until cooked through, then remove them from the pan to a plate. Add the remaining olive oil to the pan and saute the onion until it turns opaque, about 4 to 5 minutes. Stir in the garlic and cook for 2 minutes longer while preventing it from burning. Return the meat mixture to the pan. Combine the ingredients well and set the filling aside.
• Toppings:
• Combine the ricotta cheese and sour cream in a small food processor or blender. Mix well and pour it into a resealable bag.
• Prepare the remaining toppings and hold until you are ready to assemble the nachos.
• Chips: In a heavy skillet, over medium heat, heat the oil to 350 degrees F. Carefully lower the wonton wrappers into the oil, in batches, since they cook extremely fast. As soon as they puff up, make sure you flip them over. Once they start to brown, remove them to a plate lined with a paper towel. Sprinkle them with salt as soon as they are out of the oil.
• Nachos:
• Preheat the oven to a low broil and position a rack approximately 9 inches below the burner.
• In a large oven-safe dish, arrange a layer of chips, a layer of meat mixture, (reheat if necessary), and sprinkle everything with some mozzarella. Repeat this action with the second half of the ingredients, and again finish with the cheese. Put the dish under the broiler until the cheese has melted, (keep a close eye on this). Remove the nachos from the oven and top with the salami, fresh herbs and salsa. Take the bag holding the ricotta/sour cream mixture, and create an instant pastry tip by cutting a hole in the corner of the bag. Drizzle the sauce over your nachos, sprinkle with the green onions and pepperoncini, if using, and serve immediately.