Chef Carla Hall represents 49ers with San Francisco-style nachos
It's a Super Bowl showdown at "Good Morning America" in the kitchen between two seasoned chefs.
Chef Carla Hall showed her support for the 49ers with San Francisco-inspired game day fare topped with a Bay Area staple -- clam chowder.
Check out her bonus recipe below for another spin on soulful nachos that are sure to score with any crowd for the big game.
Carla's San Francisco Chowder Nachos
Ingredients:
3 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup minced yellow onion
2 tablespoons minced celery
1 clove garlic, minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons all-purpose flour
2 cups clam juice
1 cup half-and-half
½ cup potato flakes
10 ounces canned chopped clams
1 teaspoon fresh thyme leaves, chopped
1 bay leaf
8 ounces cream cheese, softened
Freshly ground black pepper
1 teaspoon lemon zest
2 tablespoons parsley, finely chopped
1- 12 count package, 8” flour tortillas
canola oil for frying
salt and pepper
sourdough boule
scallions, thinly sliced, for garnish
Directions:
Cut the tortillas in half and cut each half into four wedges. Pour a quarter to a 1/2-inch of oil into a heavy skillet and bring the oil to 360 F over medium-high heat.
Working in batches, arrange the tortillas in the hot oil without crowding the pan. With a slotted spoon, frequently turn the tortillas until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place on paper towel-lined plate to drain. Season with salt. Store in an airtight container.
To prepare the dip, melt the butter with the olive oil over medium heat in a large saucepan. Add the onions and celery; cook until they are soft and translucent, then add in the garlic. Cook for 1 minute.
Whisk in the smoked paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 2 to 3 minutes. Gradually whisk in the clam juice and potato flakes; stir until smooth. Add the clams, half and half, thyme and bay leaf. Simmer, whisking occasionally, for 10 minutes.
Add in the cream cheese. Continue to stir until melted. Season with black pepper to taste and additional salt, if necessary. Just before serving, add lemon zest and parsley. Keep warm on low heat or in a double boiler.
To assemble the dish, preheat the oven to 375 F. Carve out the boule in large chunks, leaving a 1-inch wall. Pull the hollowed out bread into small but chunky pieces for bread crumbs. In a medium bowl, toss them in olive oil and salt. Turn them out onto a sheet pan. Bake until golden and crispy. Remove from the oven and cool.
When ready to serve, pile some of the chips into the boule and then pour enough warm clam chowder dip to cover the chips. Garnish with chopped scallions and breadcrumbs.
Carla's Soul Nachos
Ingredients:
Pimento cheese sauce:
3 tablespoons unsalted butter
1/4 cup yellow onion (peeled, minced)
1 clove garlic (peeled, minced)
1 tablespoon mustard powder
1/2 teaspoon sweet paprika1/2-3/4 teaspoon cayenne pepper1 1/2 teaspoons Kosher salt3 tablespoons all-purpose flour2 cups whole milk12 ounces extra-sharp cheddar cheese (shredded)8 ounces cream cheese (softened)3/4 cup roasted red peppers or pimentos (drained and finely diced)Freshly ground black pepper (to taste)
Spiced Black-Eyed Peas :
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon Kosher salt
1/2 teapsoon freshly ground black pepper
1 can black-eyed peas (drained, rinsed, 15 ounces)
Cucumber Relish:
1/2 English cucumber (small dice)
1/2 white onion (peeled, small dice)
1/2 bunch parsley (roughly chopped)
1/2 cup vine tomatoes (small dice)
2 tablespoons dill (chopped)3 tablespoons white wine vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
1 bag blue corn tortilla chips
Directions:
For the Pimento Sauce:
In a large saucepan, add the butter and heat over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the mustard, paprika, cayenne and salt and whisk to combine.
Cook for an additional 2 minutes. Sprinkle the flour over the onion mixture and stir to combine. Cook for 5 minutes.
Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes, until thickened.
Add the cheddar cheese, stirring until melted. Add the cream cheese and stir until melted. Add the roasted peppers, season with black pepper and stir to combine. Keep warm on the stove until ready to serve.
For the Spiced Black-Eyed Peas:
In a small bowl, add the cumin, coriander, cardamom, cayenne pepper, salt and pepper and mix to combine.
Place the black-eyed peas in a medium bowl, add 1 teaspoon of spice rub, and toss to coat.
For the Cucumber Relish:
In a medium bowl, add the cucumber, onion, parsley, tomatoes, and dill and mix to combine.
In a separate small bowl, add the vinegar and olive oil and whisk to combine. Season with salt and pepper. Drizzle over the cucumber mixture and toss to combine. Season with salt and pepper.
For the Nachos:
Spread the chips onto a large platter, top with cheese sauce, black-eyed peas and cucumber relish. Serve.
Tip: The extra spice rub can be stored in an airtight container for up to six months. It is perfect to use as a rub for any chicken, beef or pork dish!
