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- Hey all, Jamie Dean here.
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I'm back in Mom's kitchen.
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We're doing simple, easy recipes.
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Today lends itself to the University of Georgia?
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No. College football.
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Who doesn't love a plate of nachos?
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Today I got something special for you folks.
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People been asking about keto friendly.
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I don't know what keto is but I do like a pork rind.
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So we're making our nachos with pork rinds today.
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This recipe is coming out of Mom's magazine that she does.
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This is actually on the shelves last week.
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This is a pulled pork nacho that could not be easier
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but it's especially if you happen to have
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some leftover pulled pork.
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We've already cooked this, enjoyed it, sauced it
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and now it's ready to go.
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We're going to give it a new home
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on top of our pork nachos made with pork rinds.
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So if you're on the keto thing, if that's your jam,
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These nachos are for you.
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I'm from Southwest Georgia.
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This is what I grew up teething on.
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You know, some of the pork rinds are really hard.
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That was my teething tools when I was young.
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So I'm going to get a nice layer
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of these pork rinds on here.
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I got parchment paper down on a baking sheet.
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Make sure you put your parchment paper down
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or a nonstick tinfoil, because if you put tinfoil down
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and you think and you think this will be perfect for me,
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cheese melts then when you pick up one nacho
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the whole sheet of tinfoil will come up.
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That nonstick tinfoil is really a helpful tool.
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Now we're going to bake these
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but we're going to top it with a coleslaw
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and we'll go through the coleslaw
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once these come out of the oven.
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But first things first.
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We got our layer of pork rinds down.
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Now I'm just going plop barbecue on top of these.
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Try to spread it out as fast as you can.
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Now there is no wrong way to make nachos.
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I don't care if it's pork rinds.
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Homemade tortilla chips is my number one favorite though,
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where you cut them up in quarters
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and you bake them at your house
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and you can season them with a little bit of lime zest
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and something a little spicy.
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My mouth is watering. Can you all tell?
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I haven't eaten lunch yet today
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but I think I see lunch on the horizon.
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So this was probably, this might have been close to a pound.
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We'll kind of spread it out a little bit
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and we're going to top it
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with a mix of colby and jack cheese.
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I know, "Don't you my teeth".
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I've heard it a million times
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but if He didn't want me to use my teeth
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to open packages, He wouldn't have put it there.
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I'm going to cover these with our cheese.
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This is perfect for you to put together
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at the last minute on a Saturday or Sunday
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if you're watching football with your family.
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Who doesn't love nachos? I certainly do.
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And it just so happens they pair very well
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with a cold adult beverage, namely beer.
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These are only going to go in the oven for a few minutes,
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just enough to melt the cheese, so stick around.
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I'm going to give these five minutes
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and when we get back, we'll finish them off.
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Oh, would you all look at there.
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Doesn't that look good?
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Kind of browned up the pork rinds a little bit.
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Everything's nice and hot.
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So you know I love texture and different flavors
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and this needs a little bit more,
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so what we are going to do
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is a sweet and sour coleslaw for this.
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I'm using angel hair coleslaw
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and if you don't know what that is,
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it's very thinly sliced.
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You can find these at your grocery store.
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It's a really thin cut like angle hair pasta
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I do my asian slaw with this
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and even my coleslaw.
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Sometimes I like to chop up the head myself.
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I like to, because I cut it really thin like this too.
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And the reason why I like to use fresh cabbage
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sometimes, rather than a bag is because
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those beautiful outside, dark green leaves.
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Food is like paint for me.
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So a white inside of the cabbage,
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I always mix in the really dark outside green edges.
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Then I'll pick up a little package of purple
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and slice it in there too
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to give it a little bit more flavor.
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But today we are using the angel hair coleslaw
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and we've added a good bit of color to it.
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We've got purple onions, green peppers, carrots
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and this is almost a traditional southern
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that we are using vinegar and a little bit of sugar.
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And is there mayonnaise in this one?
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- No mayonnaise in this. - [T] Olive oil.
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- Olive oil. Thank you T.
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So that's the difference between a traditional southern
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and this, is that I would add a little bit mayonnaise
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and some people might do mustard.
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I use a little bit more black pepper
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than it calls for and really a secret ingredient
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for my coleslaw that I'm making is celery seeds.
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I love celery seeds in coleslaw.
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I keep talking about things that I'm not making today
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but today, we're making this.
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So we've got purple onion, carrots,
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our angel hair coleslaw, salt, pepper, vinegar,
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a little bit of sugar and you'll make sure
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that the recipe gets put on.
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drape this around our nachos.
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I cannot keep my mouth from watering today.
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It feels like I have way too much spit in my mouth.
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I'm having trouble talking.
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- [Jamie] It does look good.
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- [T] They look good and what a
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great different twist on nachos.
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It's really smart if you feel like,
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"Oh, we've had that a million times".
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I'll try something different every now and then.
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And you can't ever tell,
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you might stumble upon a favorite.
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Isn't that so beautiful?
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Now on half of these I'm going to put,
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I've sliced some jalapenos,
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so we're going to put a little bit of heat in here
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but only on half because I know Mom doesn't like the hot
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and Groover loves it.
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So we're going to keep it on just the half.
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And I'm going to taste test this!
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If you have a weak stomach
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you might want to turn around
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because this isn't going to be pretty right here.
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(indistinct continues)
