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Guest Post: Irish Nachos by Jeremiah Doughty



Irish Nachos with Wild Boar Bacon & Bourbon BBQ Sauce
by From Field To Plate

Ingredients: Irish Nachos
6 large baker style potatoes
2 teaspoons Weston Fry Seasoning
2 cups peanut or fry oil
¼ cup green onions, chopped
2 cups mixed jack and cheddar cheese
1 pound Wild Boar Bacon

Directions: Fries
1. Scrub and roughly peel your potatoes leaving some skin on
2. Using your Weston Fry Cutter, cut each potato in to perfectly cut fries
3. Rinse fries under cold water
4. Put fries in large glass bowl and fill with water
5. Soak fries for 30 minutes to 1 hour. Soaking helps remove unwanted starches and helps with the frying process
6. Drain water and rinse once more, pat dry
7. In large skillet or fryer heat oil
8. Add fries in batches until cook golden brown
9. Remove from heat and drain, while still hot out of fryer season fries with fry seasoning or any of your favorite spices
10. While fries are cooking heat oven to 275 degrees
11. Plate fries, top with cheese and bacon
12. Heat in over 5 minutes or until cheese is melted
13. Remove from oven and top with green onions and enjoy

Ingredients: Bourbon & Brown Sugar BBQ Sauce
½ cup white onion, minced
5 cloves garlic, mined
½ cup bourbon
½ teaspoon cracked pepper
½ tablespoon salt
2 cups ketchup
½ cup tomato paste
1/3 cup apple cider vinegar
1 tablespoon liquid smoke (optional)
1/4 cup Worcestershire sauce
½ cup brown sugar
½ teaspoon chili powder

Directions: Sauce
1. In large stock pot or Dutch oven, sauté onion and garlic for 1-2 minutes over medium-high heat
2. Add bourbon, simmer for 10 minutes deglazing the pan as you cook
3. Add remaining ingredients, stirring to mix completely
4. Bring sauce to a boil
5. Simmer over medium- low for 20-25 minutes stirring often
6. Remove from heat and allow to cool
7. If you want a smoother BBQ sauce, pour sauce through a strainer or put in blender for a quick pulse
8. Cool or serve warm


Sample Product Label
Norton
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