Star chef Hugh Acheson finds big flavors in a little country.
Georgia restaurateur and Top Chef judge Hugh Acheson believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized experience, you will frolic in the woods, foraging for ramps. You are dressed like a gnome, but nobody cares. You get back to the kitchen and have some pressure-cooked pintos all ready to go. Let’s build some nachos: Take the beef plus pintos plus jack cheese, pickled peppers, those ramps all charred and tasty and assemble it all over tasty white corn tortilla chips, which maybe you made yourself. That gets baked until crisp and gooey and melty, and then you get all Jackson Pollock when the crema comes out. You eat and drink a beer, all the while wearing that gnome uniform with pride.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)
Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens. Slideshow: More Roast Chicken Recipes
Making your own delicious condiments is so easy. Chef Hugh Acheson's pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days.
Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too. Slideshow: More Carrot Recipes
Chef Hugh Acheson says that with so many great choices of greens available today, it's essential to know the best way to cook each one.