Sunday, March 9, 2014

Irish Nachos




Corned Beef, Cabbage, Potatoes, Beer .. what can I say, it can't be anymore Irish then that, right? Well, there is debate on whether or not Corned Beef & Cabbage is truly Irish cuisine. But it is one of the most popular dinners eaten in celebration of St. Patrick's Day. 

Irish Nachos are a great spin on the traditional Irish corned beef and cabbage meal. The nachos are made up of waffle fries, deli corned beef, cabbage, and then topped with a beer cheese sauce. It's a great appetizer (or even a main dish) for any St. Patrick's Day celebration. These Irish Nachos were made by a member of my Taste Tempters Cooking Club for one of our March dinner gatherings. There are awesome - the beer cheese sauce on top is just to die for! She adapted the recipe from Rachel Ray's Irish Nachos



Irish Nachos... 

Ingredients:

1 20-24 oz. bag waffle fries 
2 tablespoons olive oil 
1 pound deli-sliced corned beef, chopped 
1 small onion, thinly sliced 
1/2 small head green cabbage, thinly sliced (about 2 cups) 
Salt and ground black pepper 
2 tablespoons butter 
2 tablespoons flour 
1 cup beer (I prefer a mild tasting beer)
1 cup chicken stock 
1 cup shredded white cheddar cheese 

Directions:
  1. Preheat oven to 450ºF. 
  2. Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy. 
  3. While the fries are baking, place a medium skillet over medium-high heat with 2 about 2 tablespoons of  olive oil. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes. 
  4. Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, about 5 minutes. Season with salt and pepper and reserve and keep warm.
  5. While the veggies are cooking, place a sauce pan over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute. 
  6. Slowly whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the with salt and pepper. 
  7. To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and top with cheese sauce (lots of it).
Enjoy and Happy St. Patrick's Day!

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