[Recipe] It’s Lights Out With This Cookbook & These Schwartz Nachos

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.



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