The Dog Ate my Homework

Well, not really; it just feels that way.  I have not posted anything in over three weeks, and I have all kinds of excuses.  Life at home has been especially busy.  Two of my partners at work just finished an almost 3-week trial.  The kids have been sick.  Karen has a sinus infection; and, oh yeah, the dog has been sick.  You get the idea.

I do not have any new Egg recipes that I have done in those three weeks – one weekend, I did not even get to grill.  I have gotten to do a number of my favorites for company.  My college buddy Jeff Goldman came to town, and we had  BBQ and Grilled Pita with baked potatoes, and pecan praline cookie sandwiches for dessert.  Just this weekend my partner Brad Searson  and his wife Margo came over and we had tandoori chicken, cilantro and garlic “fries,” and grilled pita, with some of Karen’s cobblers for dessert..

I will not just re-hash those weekend meals, however.

This is a recipe that I have not tried on the BGE, but it is great.  Once I get some of that cool Emile Henry flame cookware that Big T talks about (Christmas sure is a long way away), I will try some of my non-egg tested recipes on the Egg.  For now, here are some great nachos, Rachel Ray’s Super Nachos.

I promise not to be gone so long this time.

Rachel Ray Super Nachos


2 bags corn tortilla chips in 2 colors or different flavors


  • 4 vine ripe tomatoes, seeded and chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 small white onion, chopped
  • 1/4 cup, 2 handfuls, cilantro leaves, finely chopped
  • Salt


  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground sirloin
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons dark chili powder
  • 1 1/2 ground cumin
  • 2 teaspoons cayenne pepper sauce
  • 1 15-ounce can black beans, drained


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups


  • Sour cream
  • Chopped scallions


  1. Combine salsa ingredients in a bowl and set aside.
  2. Heat a medium nonstick skillet over medium high heat.
  3. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble it.
  4. Add salt, chili powder, cumin and cayenne pepper sauce.
  5. Cook 5 minutes, then stir in beans and reduce heat to low.
  6. In a pot, melt the butter and add flour to it.
  7. Cook the flour and butter 1 to 2 minutes over moderate heat, then whisk in milk.
  8. When the milk begins to bubble, stir in cheese with a wooden spoon.
  9. Remove cheese sauce from the heat.
  10. Spread the cheese sauce, beef and beans, and pico over the chips.

For a lower calorie, spicier take on this, leave off the cheese sauce and sour cream, and use fewer chips.


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