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Recipe Detail Page
Canada Day Nachos
Summer 2015
Topped with sweet corn, smoky bacon and briny lobster, this all-Canadian spin on the Tex-Mex favourite turns the dish on its head by using potato chips instead of corn tortillas. With a creamy nacho cheese sauce—made with local cheddar, of course—no baking is required. Just platter, serve and watch it disappear in minutes. The zippy crunch of homemade pickled jalapeños is worth the extra effort, but if you’re short on time, store-bought pickles will do just fine.
Serves 4 to 6
PICKLED JALAPEÑOS
1 small bay leaf
½ clove garlic, sliced
3 large jalapeño peppers, stems removed
⅓ cup (80 mL) apple cider vinegar
⅓ cup (80 mL) water
1 tsp (5 mL) granulated sugar
½ tsp (2 mL) coarse salt
NACHO CHEDDAR SAUCE
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) whole milk, kept hot over low heat
4 oz (125 g) grated old white cheddar
Salt to taste
4 slices bacon
1 tbsp (15 mL) pure maple syrup
1 cob corn, shucked
1 cooked lobster, about 1½ lbs (750 g)
1 bag (220 g) plain kettle-cooked potato chips
1 tbsp (15 mL) finely chopped chives
1 For the pickled jalapeños, place bay leaf and garlic in a 1-cup (250-mL) glass jar. Slice jalapeños into thin rounds. Add to jar, leaving ½-inch (1-cm) headroom. In a small saucepan, bring vinegar, water, sugar and salt to boil over high heat. Pour brine over peppers, leaving ½-inch (1-cm) headroom. Cover with lid. Cool completely. Refrigerate at least 24 hours and up to 1 month. (Warning: they get spicier with age.)
2 For the nacho cheddar sauce, melt butter in a small saucepan over medium heat. Add flour. Whisk 1 minute. Gradually whisk in hot milk. When it comes to a boil, reduce heat to maintain simmer. Cook, whisking often, until thickened, 4 minutes. Reduce heat to low. Gradually whisk in cheese until melted. Taste, and add salt, if necessary. Remove from heat. Set aside.
3 Preheat oven to 350°F (180°C).
4 Place bacon on parchment-lined baking sheet. Brush with maple syrup. Bake, flipping once, until mahogany coloured and crisp, 25 to 30 minutes. Drain bacon on paper towel. When cool enough to handle, chop into small pieces. Set aside.
5 Wrap corn in wet paper towel. Microwave on high for 2 minutes. Remove paper towel and cool. Stand cob on end in wide bowl. Slice downward with sharp knife. Cut kernels away from cob. Set aside.
6 Remove lobster meat from shells. Cut into small chunks. Set aside. Freeze shells for stock or discard.
7 To assemble nachos, bring jalapeños, bacon, corn and lobster to room temperature. Reheat sauce over medium-low heat. Place potato chips on a serving platter that will hold them in a 1-inch (2-cm) layer. Drizzle three-quarters of sauce over chips. Top with bacon, corn, lobster and some drained jalapeños. Drizzle with remaining sauce. Sprinkle with chives.
Serves 4 to 6
