Trivia time! Which of the following MGFD classic-inspired nachos got the Schwartz stamp of approval when food and travel writer Gina Hamadey — also fellow comrade in Karaoke (where’s that video!?) — asked a recipe contribution for her new cookbook?
A) Sweet & Spicy Pork Belly Nachos — kimchi, kimchi hollandaise, scallions, blue corn tortillas
B) Shredded Pork Shoulder Nachos — fontina, pickled red onions, parsley sauce, serrano peppers, avocado, crispy flour tortilla chips
C) Pastrami Nachos — red cabbage, caramelized onions, thousand island, gruyere, chopped parsley, crispy flour tortilla chips
D) Chilaquiles Nachos — tomatillo-cilantro sauce, black beans, diced tomato, sour cream, charred corn, cotija cheese, fried farm eggs, corn tortilla chips
Here’s a weekend present for you. The answer is B, for a bonafide bowl of Michael Schwartz Slow Roasted Pork Shoulder nachos. Trust me, I tested it — more for incredulity than accuracy — and it’s off the wall amazeballs. Just in time for a weekend of football! One small but important bit of advice… Use Florida avocados here. They’re everywhere now and like the companion fruit to the pork shoulder — more juice! Just like Chef likes it.