Smoked Pheasant Nachos
| Serves | 1 |
|---|---|
| Ingredients | Poultry, Vegetables, Dairy |
| Day Part | Dinner |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
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.