Surf n Turf Nachos by Chef Chantel Jackson
Photo Cred: Chef Jackson
For those who know me, know that my favorite food is Nachos.....and tacos. But given the circumstances, there is not a place in town who makes good nachos. You can suggest Matador, meh.....save it. Overpriced chips, good guac, but just because you put in the oven doesn’t automatically make it nachos, just like putting something in a garage doesn’t automatically it a car.....
To have a perfect nacho it must have the following
1. Chips
2. layers
But most IMPORTANTLY
3. BOTH liquid and shredded cheese
Sir Antoine Hayden III of the Eastside, arguably has probably the best nachos in town. Not only did it meet all my minimum requirements, there were some bonus features.
Antoine Hayden’s Nachos
First review of our “Home Plate ” series, recognizing chefs that may not have a restaurant, but are just as good….sometimes better than those who do have establishments
Chips all though often overlooked, had a purpose, a destiny of carrying the weight of the layers that were above it, the spicy Doritos were the foundation of the mountain of glory that was yet to be explored. Each layer had a perfect amount of cheese to protein ratio, and contained both liquid and shredded cheese, the heat from the oven was able to evenly distribute the liquid gold. Praise cheesus.
The seasoning of the ground beef was not overpowering or gritty, and not ALL CHILI POWDER.
I apologize but these pictures do not do it justice, but I was very satisfied to the point I wanted to lick the plate, but instead I waited around for 2nds as if I were waiting for the extra credits after a marvel film.
Nevertheless, stop sleeping on these home cooks.
If he does nothing else right in life, I know he will enter the pearly gates by giving the lord a plate of this as an offering, and the lord will simply say
“Well done my faithful servant, with whom I am well cheesed”
-Chef Chantel Jackson
🔥🔥Home Plate Series 🔥🔥