When I think nachos, I envision a thick layer of refried beans and a lot of gooey cheese (like these). Some folks prefer that every major food group is represented in the toppings, while others get their freak on with the ballpark version — round tortilla chips, cheese ‘sauce’ and pickled jalapenos.
That ballpark version, by the way, was invented at Arlington Stadium, the original home of my beloved Texas Rangers. Frank Liberto (owner of Rico’s products) introduced it to fans there in 1976. They needed some reason to come to the games, after all.
The version I’m showing this week is nothing like those.
I have this friend, Shea Goldstein. Like me, she has a website on which she shows off her culinary exploits. (And she can cook like nobody’s business.) We sort of have this connection because we’re both Southerners who are married to New Yorkers. On top of that, her husband and I share a birthday. Exact day, and year. Shea’s a nurse. My wife Catherine is a nurse. You get the picture.
But those similarities give Shea and I a license to bicker. And bicker we do.
During one recent conversation she challenged me to a nacho foodie fight, or throwdown if you’re a fan of that Upper East Side-Southern wannabe on Food TV. I’m a Texan, so I know nachos. Shea is from Alabama. Need I say more? She decided that this would be our own little version of the kitschy show that gives professional chefs a basket of weird ingredients and 15 minutes to come up with something. — I gave Shea continents. She gave me tahini, bleu cheese and seafood. (I guess the Crimson Tide isn’t the only team in Alabama to play dirty!)
I know (you know what) from Shinola about tahini, so I tried a little culinary plagiarism to no avail.
Still … snap! I (think) I nailed it!
Longview, Texas isn’t exactly a mecca for tahini, so I had to make my own. Otherwise, I took the high road with this recipe and went mostly with what I knew. And you know what? With it’s nutty, tangy creaminess and unexpected potato chip crunch, this stuff belongs on a menu somewhere. — Meanwhile, please do me a solid and head to Shea’s website. Whose nachos are better? (If you prefer her nachos, just lie to me please.)
Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?
Funky Tahini Bleu Cheese Shrimp Nachos
Tahini Bleu Cheese Shrimp Nachos — Even the nacho purists dig this funky delicious redo.
- ½ cup - Mayonnaise
- 1 tsp - Tahini
- 1 tsp - Chives, minced
- 1 tsp - Garlic powder
- ½ tsp - Lemon juice
- 1 large bag - Kettle cooked potato chips
- 1 cup - Mozzarella or smoked provolone (or a mixture), shredded
- 2 cups - Fried popcorn shrimp (hot)
- ¼ cup - Bleu cheese (crumbled)
- 2 TB - Louisiana-style hot sauce
- 1 TB - Green onion, chopped (for garnish)
- Combine mayonnaise, tahini, chives, garlic powder and lemon juice; place in a squeeze bottle and refrigerate for 2-3 hours for flavors to meld.
- Preheat oven to 350°F.
- Arrange potato chips on a foil or parchment-lined baking sheet.
- Top with shredded Mozzarella/Provolone.
- Bake until cheese is melted, about 5 minutes.
- Top with fried shrimp, bleu cheese, about half of the tahini/mayo mixture, hot sauce and bleu cheese.
- Garnish with chopped onion.