Smoked Bone Marrow Nachos
I have a bone to pick with how most people and restaurants make nachos. They pile up the tortilla chips and then sprinkle the cheese on top and once that cheese is melted and the other toppings are put on, there is a 100% chance that the chips in the middle of the pile and on the bottom have zero cheese. The move is to layer your chips and cheese, a nacho ‘lasagna’ if you will, so there is shredded cheese equally distributed among the chips. Tortilla chips, cheese, chips, cheese, and it goes on depending how big a plate of nachos you’re making. Trust me in this, it will change nachos for you forever if you make them this way. But, this isn’t really about normal nachos any ways. This is about Smoked Bone Marrow Nachos. These are nacho average nachos – get it? Ok, I’ll stop now. For real though, these were so good, a great mix of rich flavour and freshness. You start by smoking canoe-cut beef marrow bones and then placing them on the Alchemy elevated grill rack to sear any fat remaining on the bones. I like to make my own tortilla chips by cutting tortillas into quarters and then frying them. Make sure when you pull them out of the oil to season them with salt. Then, instead of the traditional shredded cheese, I grilled up some halloumi that goes on top of the smoked marrow bones. The tortilla chips are piled on top of fresh guac and the marrow bones and halloumi are lined up beside them and then topped with radish, pickled onions, sliced jalapenos, tajin and lime juice. This dish is rich, salty, creamy and bright, and that bite of crunchy tortilla chips with bone marrow, halloumi and creamy guac is insane. If you want to find out how to make my Smoked Bone Marrow Nachos, keeping reading or jump to the full recipe.
Set smoker to 300F. Season the bones with Alchemy Anything Seasoning (coming soon).
Place the marrow bones in the smoker, cut side up, for about 20 minutes.
Meanwhile, set up the Alchemy elevated grill rack over your centre fire pit. Place a cast iron pan on the elevated grill and add oil.
Cut the ends off the shallot and peel. Using a mandolin or sharp knife, thinly slice the shallot. Place in a small bowl and add in the apple cider vinegar, mix and set aside to lightly pickle.
Add the flesh of the avocado to a bowl. Squeeze the juice from two limes onto the avocado and mash. Add the chopped cilantro and season with salt, mix.
Using a mandolin or sharp knife, cut the radish into thin matchsticks. Thinly slice the jalapeno into coins. Set both aside.
Cut your tortillas into quarters and once oil is hot, add them to the pan.
Fry, flipping occasionally, until golden and crispy. Remove from the oil with a slotted spoon and transfer to a bowl. Season with salt and toss to mix.
Cut two slices of halloumi and place on the plancha with some oil. Cook, flipping midway, until golden on the outside, about 2-3 minutes a side.
Remove the marrow bones from the smoker and place on the elevated grill rack to finish over the fire to caramelize fat around bone. About 2-3 minutes.
Place a slice of the grilled halloumi on each of the bones.
To plate, spread the guacamole onto the plate. Top with the tortilla chips, piling them onto the guac. Place a marrow bone with halloumi on each side of the chips.
Top the bones with the pickled shallots, chopped radish, sliced jalapeno and season with tajin spice and garnish with a couple of cilantro leaves. Cut a lime in half, squeeze the juice from half on top and then add the other half to the plate for garnish.
And now for the full recipe...
Smoked Bone Marrow Nachos
Serves 2 to 3 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients: 2 canoe cut beef marrow bones
Alchemy Anything Seasoning
8-10 4-inch corn tortillas
Oil for frying
2 oz Halloumi
1 Radish
1 shallot 2 tbsp apple cider vinegar 2 tbsp chopped cilantro, plus 3-4 leaves for garnish 1 Avocado
3 limes
Salt
1 Jalapeno
Tajin spice
How to Make Smoked Bone Marrow Nachos
Set smoker to 300F.
Season the bones with Alchemy Anything Seasoning (coming soon) and place in the smoker, cut side up, for about 20 minutes.
Meanwhile, set up the Alchemy elevated grill rack over your centre fire pit. Place a cast iron pan on the elevated grill and add oil.
Cut the ends off the shallot and peel. Using a mandolin or sharp knife, thinly slice the shallot. Place in a small bowl and add in the apple cider vinegar, mix and set aside to lightly pickle.
Add the flesh of the avocado to a bowl. Squeeze the juice from two limes onto the avocado and mash. Add the chopped cilantro and season with salt, mix.
Using a mandolin or sharp knife, cut the radish into thin matchsticks. Thinly slice the jalapeno into coins. Set both aside.
Cut your tortillas into quarters and once oil is hot, add them to the pan. Fry, flipping occasionally, until golden and crispy. Remove from the oil with a slotted spoon and transfer to a bowl. Season with salt and toss to mix.
Cut two slices of halloumi and place on the plancha with some oil. Cook, flipping midway, until golden on the outside, about 2-3 minutes a side.
Remove the marrow bones from the smoker and place on the elevated grill rack to finish over the fire to caramelize fat around bone. About 2-3 minutes. Place a slice of the grilled halloumi on each of the bones.
To plate, spread the guacamole onto the plate. Top with the tortilla chips, piling them onto the guac. Place a marrow bone with halloumi on each side of the chips. Top the bones with the pickled shallots, chopped radish, sliced jalapeno and season with tajin spice and garnish with a couple of cilantro leaves. Cut a lime in half, squeeze the juice from half on top and then add the other half to the plate for garnish.
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