Smoked Bone Marrow Nachos
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
25 min
This is nacho average recipe! These smoked bone marrow nachos are a decadent mix of rich flavour and freshness. Start by smoking canoe-cut beef marrow bones and then placing them on the Alchemy elevated grill rack to sear any fat remaining on the bones. Fry up homemade tortilla chips and then grill slices of halloumi on the plancha. Pile the tortilla chips onto fresh guacamole and top the marrow bones with the grilled halloumi, garnish the plate with radish, pickled onions, sliced jalapenos, tajin and lime juice. Rich, salty, creamy and bright, that bite of crunchy tortilla chips with bone marrow, halloumi and creamy guac is perfection.
By:Chef Matt Basile
Ingredients
2 canoe cut beef marrow bones
Alchemy Anything Seasoning (coming soon)
8-10 4-inch corn tortillas
Oil for frying
2 oz halloumi
1 radish
1 shallot
2 tbsp apple cider vinegar
2 tbsp chopped cilantro, plus 3-4 leaves for garnish
1 Avocado
3 limes
Salt
1 Jalapeno
Tajin spice
Instructions
Set smoker to 300F.
Season the bones with Alchemy Anything Seasoning (coming soon) and place in the smoker, cut side down, for about 20 minutes.
Meanwhile, set up the Alchemy elevated grill rack over your centre fire pit. Place a cast iron pan on the elevated grill and add oil.
Cut the ends off the shallot and peel. Using a mandolin or sharp knife, thinly slice the shallot. Place in a small bowl and add in the apple cider vinegar, mix and set aside to lightly pickle.
Add the flesh of the avocado to a bowl. Squeeze the juice from two limes onto the avocado and mash. Add the chopped cilantro and season with salt, mix.
Using a mandolin or sharp knife, cut the radish into thin matchsticks. Thinly slice the jalapeno into coins. Set both aside.
Cut your tortillas into quarters and once oil is hot, add them to the pan. Fry, flipping occasionally, until golden and crispy. Remove from the oil with a slotted spoon and transfer to a bowl. Season with salt and toss to mix.
Cut two slices of halloumi and place on the plancha with some oil. Cook, flipping midway, until golden on the outside, about 2-3 minutes a side.
Remove the marrow bones from the smoker and place on the elevated grill rack to finish over the fire to caramelize fat around bone. About 2-3 minutes. Place a slice of the grilled halloumi on each of the bones.
To build, spread the guacamole onto the plate. Top with the tortilla chips, piling them onto the guac. Place a marrow bone with halloumi on each side of the chips. Top the bones with the pickled shallots, chopped radish, sliced jalapeno. Season the dish with tajin spice and garnish with a couple of cilantro leaves. Cut a lime in half, squeeze the juice from half on top and then add the other half to the plate for garnish.
