3-2-1 Nachos take first again

An innovative nachos recipe beat appetizers with more familiar regional flavors in Saturday’s cook-off for The Flavors of the Inland Northwest Recipe Contest Super Bowl Appetizers with Cheese.

Jamie Severson was the repeat winner with her 3-2-1 Nachos with Mango Salsa and Sweet Poppy Seed Drizzle.

Even though the judges applauded the second and third place recipes’ use of local cheeses and regional seafood, the nachos overall flavor pushed it ahead of the other dishes.

“It just screams Super Bowl. (It had) very original flavors and textures. It was the perfect match for Super Bowl,” said Jonathan Sweatt, chef and owner of the Downriver Grill, who helped judge the contest.

Severson stirs some mangos into a ready-made salsa and drizzles a sweet poppy seed dressing over the finished nachos. She likes the way the gooey texture and salty flavors of the cheese work in contrast with the sweetness of the poppy seed dressing. Brianna’s is her favorite brand, but you could easily top the recipe with an Inland Northwest favorite. Litehouse dressing, which is made in Sandpoint, makes a slightly sweet poppy seed dressing that would work well. Both dressings can be found at most local grocery stores.

Another way to stir in a more regional taste is with Cougar Cheese from the Washington State University Creamery in Pullman. The WSU Viking cheese is a good substitute for Monterey Jack or there’s always the Hot Pepper for those who like their nachos to have some kick. There is a Smoky Cheddar Cougar cheese as well.

Cougar Cheese can be found in Pullman grocery stores, the student bookstore or Ferdinand’s Ice Cream Shoppe on campus. In Spokane, Cougar cheeses can be found at the WSU bookstore at 410 E. Trent Ave., Suite C., and there is a limited selection at some Egger Meats locations.

You can also order the cheese over the phone by calling (800) 457-5442 or online at www.wsu.edu/creamery.

Lesley Parker placed second with her Savory Smoked Salmon Triangles with Huckleberry Salsa. Margaret L. Fautch, of Newman Lake, won third for Crab/Cheese Bites. Christel Dujardin-Terry placed fourth with her Garden Brochettes.

Severson will appear Feb. 4 on KXLY’s Good Morning Northwest to demonstrate her winning recipe. She’ll whip up her nachos at The Spokesman-Review’s Cooking Expo on Feb. 25 at the Spokane Convention Center. There will be cook-offs in entrees and desserts categories of the Flavors of the Inland Northwest recipe contest at the Expo, and the winner of the sides and salads category will be there to demonstrate as well.

On Feb. 26, professional chefs will use the winners’ recipes to demonstrate an Inland Northwest menu. Tickets to the Cooking Expo are $7 and can be purchased at the door.

3-2-1 Nachos with Mango Salsa and Sweet Poppy Seed Drizzle

From Jamie Severson of Spokane

1 bag tortilla chips (yellow, white or multicolored)

1/2 cup black beans

1/2 cup pinto beans

1 cup white beans

1 avocado, cubed

1/2 cup chopped red onion

1 cup chicken breast, cooked and diced

1 cup smoked cheddar cheese

1 cup Monterey Jack cheese

1 cup store-bought salsa (mild, medium or hot, depending on preference)

1/4 cup fresh, ripe mango, diced

1/4 cup poppy seed dressing

2 tablespoons sour cream

Heat oven to 375 degrees. On a heat-safe platter, disperse half of the tortilla chips and sprinkle with 1/4 cup black beans, 1/4 cup pinto beans, 1/2 cup white beans, 1/2 of the avocado, 1/4 cup red onion, 1/2 cup chicken, and 1/2 cup of each of the cheeses. Mix the mango into the salsa and sprinkle half of the mixture over the chips. Layer the second half of the bag of chips on top and repeat process. Put the nachos in the oven and bake until the cheese melts, checking periodically (about 8 to 10 minutes, more or less depending on oven). After the cheese has melted and the nachos have been removed from the oven, drizzle the poppy seed dressing over the nachos and top with sour cream.

Yield: 16 servings

Nutrition per serving: Unable to calculate.

Savory Smoked Salmon Triangles with Huckleberry Salsa

Lesley Parker, of Spokane

For the smoked salmon triangles:

1 can (7-ounces) salmon, drained

1/2 tablespoon liquid smoke

1 (8-ounce) package cream cheese

1 1/2 cups shredded sharp cheddar cheese

1 teaspoon dill weed

Salt and pepper to taste

16 sheets phyllo pastry

Olive oil

For the huckleberry salsa:

1 small jar huckleberry jam

2 tablespoons black raspberry liqueur

To make the smoked salmon triangles: Preheat oven to 400 degrees. In a small bowl, combine salmon and liquid smoke. Next, add the cream cheese, cheddar cheese, dill weed, salt and pepper to the salmon mixture. Mix well.

On a counter, place one sheet of phyllo dough. Brush with olive oil. Place another sheet on top and cut lengthwise into 4 long equal strips. Spoon 1 tablespoon of the smoked salmon cheese mixture onto the end of one strip and fold flag style into a triangular shape. Place on a baking sheet and repeat using the remainder of the phyllo sheets and smoked salmon mixture. Bake for 10-12 minutes or until golden brown take out of oven and allow to cool slightly.

While triangles are baking, prepare salsa by combining jam and liqueur. Stir until smooth. Place in small decorative serving bowl.

To serve, place the bowl of huckleberry salsa in the middle of serving plate with salmon triangles surrounding the salsa.

Yield: 16 servings

Crab/Cheese Bites

From Margaret L. Fautch, of Newman Lake

1 stick ( 1/2 cup) softened butter

1/2 cup finely grated Cougar Gold Cheese

1/2 cup finely grated White Cougar Gold Cheese

1 1/2 tablespoons mayonnaise

Dash of salt

1 cup Dungeness crab meat, chopped, or 2 cans white crab meat

6 English muffins

Cream butter, cheeses and mayonnaise. Mix in a dash of salt and the crabmeat. Spread on both sides of 6 English muffins. Cut each into fourths and place on cookie sheets. (These can be frozen at this point.) When ready to serve, broil 8 minutes if frozen or 5 minutes if at room temperature.

Yield: 24 servings