Murray’s Ultimate Super Bowl Nachos

Make ‘em.  Eat ‘em.  Love ‘em.  Our ultimate nacho recipe for the big game.

Serves 4.

INGREDIENTS

1 bag tortilla chips

Cheese: 1 LB total, mix your favorites:
Make it spicy with Pepperjack
Make it nice with Pleasant Ridge Reserve
Make it gooey with Asiago Fresco
Make it smoky with Smoked Gouda

Toppings:

1/2 jar Spicy McClure’s Pickles, sliced
1/2 jar Rick’s Picks Smokra, chopped
Handful of pitted kalamata olives, chopped
Handful of peppadews, chopped
Creme Fraiche or your favorite sour cream
Queso blanco from Mozzarella Company

Meat:

1/4 LB Nduja, cut in pieces
1/4 LB Chorizo, sliced

DIRECTIONS

Preheat oven to 350 degrees.  Shred your cheese and gently toss in a bowl.

On a cookie sheet, glass or metal pie pan layer spread an even layer of tortilla chips, approximately 1/3 of bag.  We’re going to make 3 even layers.

Layer on 1/3rd of toppings and meat and top with 1/3rd of shredded cheese.

Add a 2nd layer of tortilla chips (1/3rd of bag) and top with 2nd layer of toppings, cheese and meat.

Finish with a 3rd layer of tortilla chips and top with 3rd layer of toppings and remaining cheese and meat.

Bake in oven until cheese layers are melted, 10-12 minutes

Top with creme fraiche, queso blanco and/or sour cream.

Serve with plenty of napkins, cold beer or a fruity red wine.

Double or triple the recipe to feed the whole team!

Leave a comment below and tell us how you made the recipe…

Super Bowl Recipe: Cielo’s Favorite Super Cheddar Soup

Cielo has been the main man of Bleecker Street for 16 years now, so when he says something is good, you KNOW it is.  Right now he’s loving the cheddar ale soup we’re dishing out to our lunch crowd.   Try it at home with our super-simple recipe.

Cheddar Ale Soup

2 medium leeks (white/pale green parts only), cut into ¼-inch dice (2 cups)

2 medium carrots cut into ¼ -inch dice (1 cup)

2 celery ribs, cut into ¼-inch dice (1 cup)

2 tsp finely chopped garlic

1 bay leaf

½ stick (1/4 cup) unsalted butter

½ cup all-purpose flour

2 cups whole milk

14oz. low sodium chicken broth

1 (12oz.) bottle ale such as Bass

½ TBSP Worcestershire sauce

1 tsp dry mustard

1 tsp salt

¼ tsp black pepper

1 lb Hennings Cheddar Cheese, grated (4 cups)

4 bacon slices, cooked and crumbled

Wash leeks in a bowl of cold water, letting sand/dirt fall to the bottom and skimming the leeks off of the top. Drain in a colander.

Cook leeks, carrots, celery, garlic and bay leaf in butter in a 4-quart heavy saucepan over medium-low heat, stirring occasionally, until vegetables are very soft, about 10-15 minutes.

Reduce heat to low and sprinkle flour over vegetable, then cook, stirring occasionally, 3 minutes.

Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. (For a smoother soup discard bay leaf, then puree in a blender, or use an immersion blender at this point).

Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring occasionally, and cook until cheese is melted, 3-4 minutes (do not boil). Adjust seasoning as needed.

Serve sprinkled with bacon.

Super Bowl Recipe: Smokey Blue Cheese Dip

Nobody is more patriotic than Murray’s Field Merchandising Specialist Nathan Aldridge (see photographic evidence). As such, one of Nathan’s favorite holidays is coming up soon: Super Bowl Sunday! This year, make Nathan’s blue cheese dip the highlight of your viewing party.

As a cheesemonger I’ve been asked many times for my suggestions for parties, gatherings, weddings, birthdays, you name it.  This time of year however, I do not wait to be asked for my educated opinion.  I yell it from the mountain tops! You can’t watch the Super Bowl without eating chicken wings, and you can’t eat chicken wings with out blue cheese dressing!  That would be like watching the Super Bowl and skipping the commercials.

My favorite Super Bowl Blue Cheese is Rogue Creamery’s Smokey Blue.  For the last 5 years, this dip has been the highlight of every ceremonial chicken wing eating event I have hosted(aka the Super Bowl). The smokiness of this particular blue cheese adds a rustic, woodsy flavor to the dip.  It’s also delightful with carrots, broccoli, cauliflower, and celery (for those of you who like to nibble on the lighter side).

Smokey Blue Cheese Dressing

1/2 tsp. garlic salt
1/2 tsp. white pepper
dash black pepper
1/2 tsp. worcestershire sauce
1/4 c milk
2 tbsp. vinegar
2c  mayonnaise
3/4c crumbled Rogue Creamery Smokey Blue

Directions:
Blend together dry spices then add the Worscestershire sauce. Add the milk then let sit for a few minutes, to dissolve the spices.  Have the mayonnaise measured out as well as the smokey blue cheese crumbles before you add the vinegar to the milk mixture.

Add the vinegar to the milk mixture. It will start to curdle: this is normal.

Add the mayonnaise and whisk together well.  When blended, add the Smokey Blue crumbles.

The longer you let the dressing refrigerate, the better the flavor will be. I suggest preparing 2 days before chow time.

Yield: 3 cups (if you need to make more, make 2 batches, DO NOT double the recipe, the flavors will not blend as well.)

Enjoy!  You can thank me later.