Black+Blue | Home of the Steakhouse Nachos

April 24, 2012

Nachos originated in 1943, in the city of Piedras Negras, Mexico. Conceived as a snack for the restaurant staff at Victory Club, Maitre d’ Ignacio “Nacho” Anaya put together tortilla triangles, melted shredded cheese and sliced jalapeno peppers. Clearly, Nachos have come a long way since ’43 and Black+Blue takes them even further.

Chef Jason started the Steakhouse Nachos as a feature dish months ago, however as a result of its popularity and guest requests, you can now find them as a permanent item on Black+Blue’s menu.

Brought to you by popular demand, watch as Chef Jason Labahn takes us through the steps of building our famous Steakhouse Nachos.

BBQ Steakhouse Chili Recipe:
1lb diced steak/strip/rib/filet
1 tbsp. vegetable oil
1 cup ketchup
1/2 cup Worcestershire Sauce
1/2 cup red wine vinegar
1 tbsp. smoked paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
Water as needed

Brown the diced beef in vegetable oil. Add dry spices and sauté for one minute. Mix in wet ingredients and add enough water to allow the chili to simmer. Once the beef is tender and the sauce has thickened, season to taste and serve.

Crispy Jalapeños :
2 thinly sliced Jalapeños
1/2 cup cornstarch
1/2 cup all purpose flour

Slice peppers very thin. Then, mix the dry ingredients well and toss in the peppers. Lightly fry the slices in vegetable oil until crisp.

Louie Dressing:
1 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 tsp. Worcestershire Sauce
1 tsp. fresh lemon juice
3/8 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. very finely chopped white onion

Combine the ingredients and mix very thoroughly, being sure to mix the onions well into the sauce. Refrigerate for a few hours before serving so all flavors blend.

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