Smoked Pheasant Nachos

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
1

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

Ingredients

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

Steps

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

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources