Smoked Pheasant Nachos

Menu Part: 
Cuisine Type: 

These over-the-top nachos make quite an impressive appetizer. Nachos are a favorite and the pheasant makes this version something truly outstanding.


2 cobs baby corn
Red chili salt, pepper, and olive oil, to taste
3 oz. smoked pheasant meat
3 large blue corn tortilla chips
3 grape tomatoes, halved
Chipotle Lime Vinaigrette Avocado Salsa (recipes follow)

Chipotle Lime Vinaigrette
6 cilantro leaves, chopped
1 1⁄2 oz. chipotle in adobo
8 garlic cloves, chopped
1⁄4 cup honey
3 oz. rice wine vinegar
2 oz. fresh lime juice
2 oz. brown sugar
1 tsp. ground black pepper
1 tsp. salt
1 cup salad oil

Avocado Salsa
2 ripe avocados, peeled and diced
1⁄2 oz. red onion, diced
1⁄3 oz. fresh lime juice
1⁄2 oz. red pepper, diced
1⁄2 oz. green pepper, diced
1⁄2 oz. yellow pepper, diced
6 leaves cilantro, chopped
1⁄2 jalapeño, diced (no seeds)
1⁄2 oz. sour cream
Salt and pepper, to taste


1. Roast baby corn in husks at 300°F for 15 min. Cool and remove husks. Season with red chili salt, pepper, and olive oil.

2. Prepare vinaigrette. Toss pheasant meat with 1 oz. vinaigrette; divide among
tortilla chips. Top with a dollop of Avocado Salsa.

3. Garnish with grape tomatoes, corn, and vinaigrette.

Chipotle Lime Vinaigrette

Combine all ingredients except oil in a bowl. Slowly whisk in oil, beating constantly.

Yield: About 1 1⁄2 cups.

Avocado Salsa

Mix all ingredients.

Yield: About 2 cups.

More From FoodService Director

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources