Cook dad a sophisticated Father's Day meal at home with some tips from Chef Adrian Perez!
For more information:
Beefy Ribeye & Bacon Nachos
-10 wonton wrappers - halved-2 cups heavy whipping cream-1 cup Sartori Rosemary Olive Oil Asiago-1/2 cup Cello Asiago-1 tsp salt-1/2 tsp black pepper-1/2 cup bacon chopped-2 cups beef ribeye - sliced thin-1 cup red bell peppers-12 cup of Mazzetta tamed jalapenos-1/2 cup fresh parsley chopped-1/2 cup asiago cheese to top and finish
Heat a skillet on medium heat and add bacon, allow fat to render for 2 minutes.
Add bell pepper and steak saute for 3 minutes. Remove from the skillet and set aside.
Bring 2 cups of frying oil to a medium heat in either a soup pot or small skillet and fry your wonton wrappers for about 45 seconds turning them over every few seconds to fry evenly.
Remove and set aside, season if you would like. In the same skillet you cooked your toppings in, add your cream and cheeses to it, on a medium heat, stirring till sauce has thickened.
Add seasoning and taste for salt and pepper.
Layer your ingredients as follows. Won tons, 12 amount of sauce, toppings, remainder of sauce, and finish with other desired topping you'd like.
-1 bottle Mazzetta Mixed vegetable giardiniera-1/2 cup olive oil-1/4 cup asiago cheese - cut into small pieces-4 leaves fresh basil
Combine all ingredients in a food processor and blend until smooth but chunky.