“St. Louis Style” Nachos: Not Just for The Superbowl

Well, it’s Sunday morning, and I have a confession for you: I wasn’t planning on a Superbowl Sunday post.

The Chef and I are heading out to a Superbowl party this evening, but we’re going to enjoy the company of friends, nosh on some good food, and rate the commercials … the outcome of today’s big game really isn’t a factor for us.

But, when my Twitter feed blew up with nacho talk yesterday, I knew my plans had to change. It all started when HuffPost Taste tweeted out a link to Girl Cooks World’s “totchos” (ie, tater tot nachos), which I just had to share with my friend Ironstef (the girl loves tater tots, y’all).

Steph responded back with a link to her own evil genius recipe for specialty nachos, “bratchos,” ie, bratwurst and sauerkraut topped nachos. Yes, you read that right. Bratwurst and sauerkraut nachos. I told you she was an evil genius. Steph then followed up that tweet with another, which sent me to the 10 greatest rap lyrics about nachos. Don’t you wish your days could be filled with this much awesome?

Well, my friends, they can! You see, all this nacho talk got me craving, well, nachos. And nachos are perfect for Superbowl Sunday. But, I couldn’t make just any ‘ole plate of nachos. I needed to come up with my own evil genius recipe for nachos … and that I did.

Enter my “St. Louis Style” nachos, brimming with a crazy mix of locally-made foodstuffs. Buckle your seatbelts, dear readers … it’s going to be a wild ride!

"St. Louis Style" Nachos

The Base:

I started my nachos with a base of spicy “Kicker” potato chips from The Billy Goat Chip Company. Billy Goat makes some of the best potato chips I’ve ever had, and when dusted with their secret “Kicker Dust” seasoning, these chips take off to a whole ‘nother level. I can easily polish off an entire bag in one sitting.

Other St. Louis options for your nacho base? Check out the fabulously gigantic “Spudmaster” potato chips from The Colossal Chip Company. Or, for the nacho traditionalists, try the always delicious tortilla chips from the San Luis Tortilla Company.

The Cheese:

So, the cheese portion of my St. Louis style nachos proved to be the more difficult aspect of my evil genius nacho creation — both in taste and location. I wanted something akin to the cheese found on traditional “ballpark” nachos, but without that whole gross liquid cheese aspect. Enter a log of garlic cheese from Oberle Meats in Saint Genevieve, MO (which is close enough to St. Louis to count for me).

Truth be told, I’d never tried Oberle’s garlic cheese before, but it had the right “look” so I took a chance … and it worked. I grated up some of the soft, pale orange cheese, sprinkled it on my potato chip base, and nuked it all in the microwave for 30 seconds. The cheese melted perfectly and provided that ballpark cheese texture I wanted, along with a nice hit of garlic.

Want to get a bit more fancy? Try adding some farmhouse cheddar or pepper jack cheese from Marcoot Jersey Creamery, a small cheesemaking company in Greenville, IL, who’s turning out some really great cheese. They also make cheese curds, and I suspect their “taco” cheese curds would be an excellent choice for these nachos as well.

Want to get really, really crazy? Try the jalapeño pimento cheese spread from Hautly Cheese Company … because jalapeño pimento cheese redefines evil genius.

The Meat:

The meat of choice for my St. Louis style nachos came from Volpi Foods, who’ve been making authentic Italian meat products in St. Louis since 1902. I baked off some slices of Volpi pancetta until they were crispy (just place pancetta slices on a parchment-lined baking sheet and bake for 20 minutes in a 350°F oven), then chopped them up and sprinkled them on. Want a bit more spice? Try Volpi’s hot coppa instead.

Want to take the meat portion of your St. Louis style nachos to 11? Hit up Salume Beddu, a small, artisan company here in St. Louis who’s doing truly phenomenal things with cured meats, fresh sausages, and other regional Italian specialty food items. I think their finocchiona salame, guanciale, dry-cured chorizo, and fiama salsiccia would easily take these nachos to the “died and gone to heaven” stage.

The Toppings:

When it comes to topping nachos, the possibilities really are endless. I wanted to thoroughly spice up my St. Louis style nachos so I went with a combination of — wait for it — Syberg’s “Famous Wing Sauce” and some crushed Red Hot Riplets, a “hot barbecue flavored potato chip, made with real St. Louis hot sauce” from Old Vienna.

Syberg’s mustard-based hot wing sauce is my favorite in St. Louis; it has just the right balance of heat and mustard flavor, along with a hint of sweetness and a “stick to your wing” thickness that perfectly coats anything.

The Red Hot Riplets? A St. Louis staple, they’re the hottest potato chip I’ve ever eaten. I’m not exactly sure what they mean by “real St. Louis hot sauce,” but it doesn’t matter … these potato chips are spicy … and the perfect accoutrement to my St. Louis style nachos.

Want to go the traditional salsa route to top your St. Louis style nachos? Hit up Local Harvest Grocery for a variety of locally-produced salsas that would be perfect. Oh, Local Harvest’s housemade black bean dip would also be a fine, fine selection as well.

"St. Louis Style" Nachos

Okay, my friends, that’s it … my St. Louis style nachos. And yes, they were absolutely delicious. And yes, I will be making them not just on Superbowl Sunday, but again … and again … and again.


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  • http://www.culicurious.com/ Addie K Martin

    wow, those look amazing!! :) I could eat a whole plate of that

    • http://rhubarbandhoney.com/ Kimberly

      Thanks … and I did!

  • kitchenriffs

    Wow, what a terrific tour of St. Louis good eats on one plate! Inspired recipe – sounds really wonderful. And a totally fun read. Thanks.

    • http://rhubarbandhoney.com/ Kimberly

      Thanks! They were quite fun to make … and it was a very fun post to write as well!