Thursday, June 2, 2011
Pot Roast Nachos
Chicago is one of our favorite vacation destinations. We love all the shopping, museums, sports and restaurants. One of our first stops when we arrive in Chicago is Ditka’s restaurant. Ditka’s is not your typical sports celebrity restaurant; it is a nice steakhouse. They have a wide range of food and they even bottle their own wine. I researched Ditka’s before our first trip and found plenty of great reviews. I read a lot about the Coach’s Pot Roast Nachos. I am not a pot roast fan, but we had to give the nachos a try after all the great reviews. The nachos are unbelievable! The menu says the nachos are for two people, but this could feed at least 4 with no problem.
I finally got around to recreating da Coach’s Nachos at home, and they were as good as they were at Ditka’s. I used our favorite Italian Pot Roast as the base of the recipe. We ate the pot roast one night and used the leftovers for the nachos. I added some spicy BBQ sauce and chipotles to the meat as I reheated it. I added all toppings from Ditka’s – sour cream, scallions, cheddar and jack cheese, jalapenos and tomatoes. It was almost exactly the same! Eating these nachos really made me want to take a trip to Chicago. If you do get the chance to visit Ditka’s in Chicago, sit upstairs in the bar area. Da Coach is up there sometimes (I’ve seen him once), and they have a guy singing Sinatra tunes on the weekend (he sounds just like him). It is a really fun place and the food is fantastic!
As part of the Tastemaker Program at Foodbuzz.com I was sent a sample of the new KC Masterpiece Southern Style BBQ sauce. It arrived the night before I planned on making these nachos- a.k.a. perfect timing! The sauce is thinner than most bottled BBQ sauces - I really liked that. It is also pretty spicy! It has cider vinegar and both red and black pepper in it. We loved it. It was perfect for our Pot Roast Nachos. I am planning on slow cooking a pork roast in it soon.
Da Coach's Pot Roast Nachos
8 -10 oz leftover Italian Pot Roast (recipe follows)
1/2 cup KC Masterpiece Southern Style BBQ sauce
2 tsp pureed chipotle peppers in adobo
4 oz tortilla chips
2 cups shredded cheddar jack cheese
2 oz. sour cream
2 1/2 oz sliced pickled jalapenos
2 oz tomatoes, diced small (no seeds)
1 oz scallions
In a medium saucepan, reheat the pot roast with the BBQ sauce and chipotle peppers.
Preheat oven to 500 degrees. Place tortilla chips in a single layer around a large, round oven-proof dinner plate. Using tongs, spread the saucy meat around the tortilla chips. Squeeze out sour cream in a crisscross pattern over chips and meat(I used a sandwich bag and cut the tip off the edge of the bag). Then spread the cheese over the chips evenly to the rim. Top with jalapeno slices and diced tomatoes. Toast in 500-degree oven until cheese is melted completely (should toast quickly). Garnish with scallions.
Italian Pot Roast
1 (3 lb) beef roast
1 tablespoon dried minced onion
2 tablespoons minced fresh garlic (or to taste)
1 (1 1/4 ounce) package au jus mix
1 (1 ounce) package dried Italian salad dressing mix
2 teaspoons black pepper (or to taste)
1 pinch cayenne (optional)
1 (12 ounce) can tomato juice
Place onion and garlic in the bottom of the crock pot, then place the roast on top of them. In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work out during the cooking). Pour the mixture over the roast. Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.
Cooked by Steph & Eaten by Tadd 6/02/2011