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Jeremy Restaurant offers super nacho recipe for Super Bowl 2014

We asked Chef Jeremy Grandon, owner of Jeremy Restaurant and Bar in Keego Harbor to weigh in on Super Bowl 2014.

Chef Jeremy Grandon
Jeremy Restaurant

“Many hosts earn an unsportsmanlike conduct when it comes to feeding their guests on the day of the ‘big game,’” said Chef Jeremy. “Move the traditional game-day fare from the sidelines to the 50 yard line, front and center. Game day is about delicious comfort food with lots of flavor and serving it in a form that’s easy to eat."

Chef Jeremy then shared his recipe for Super Chorizo Nachos. Check it out for your Super Bowl Party--

Super Chorizo Nachos

You’ll need:

  • 1 pound fried tortilla chips
  • 12 ounces ground chorizo, cooked, fat drained
  • 6 ounces grated cheddar
  • 4 ounces queso fresco
  • 1 recipe tomatillo sauce (below)
  • 1 recipe fresh salsa (below)
  • 1 recipe guacamole (below)


Place the fried chips in a single layer onto a large greased sheet tray. If desired, season with a little bit of cumin and/or chili powder, salt and pepper. Top the chips with chorizo in an even layer. Sprinkle over the cheddar. Take some of the tomatillo sauce and drizzle over the nachos. Bake at 350 degrees until the cheese is melted and the nachos are hot, about 15 minutes. Top with more tomatillo sauce and sprinkle with the queso fresco. Garnish with thinly shredded cabbage- red and green, radishes, and cilantro. Serve with the salsa and guacamole on the side.


  • 2 perfectly ripe avocados
  • 1 small red onion
  • 1 small tomato
  • Small bunch scallions
  • 1 bunch cilantro
  • Juice of one or two limes

Halve and seed the avocado. Remove shell with a spoon, chop coarsely, and place in a bowl. Mince or small dice the tomato and onion. Add to the avocado. Slice the scallions and roughly chop the cilantro, add to the bowl. Stir the guacamole, gently mashing it with the back of your spoon against the side of the bowl until the desired consistency is reached. Season carefully with salt, the lime juice and a dash of your favorite hot sauce and a dash of cumin.

Pico de Gallo

  • 2 large red ripe large tomatoes
  • 1 small red onion
  • 1 jalepeno
  • 3 cloves garlic, minced
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • Juice of 1 lime

Dice the tomato into ½ inch cubes. Mince the jalepeno and red onion. Coarsely chop the cilantro. Combine all in a bowl. Season to taste with the lime juice, cumin and salt. Use within 1 to 2 days.

Tomatillo Sauce

  • 1 pound tomatillos
  • 4 cloves garlic
  • 3 california (dry) or Juahillo peppers
  • 1 onion (white)
  • 1 bunch cilantro
  • 1 lime

Shuck the tomatillos out of their husks. Place in a pan with the garlic.

Place them under a broiler and cook on high heat until the tomatillos and garlic are slightly blackened.

Place the tomatillos and garlic in a pot with their juices and add about ½ cup water.

Bring to a simmer and cook for ten minutes.

Place the juahillo peppers over an open flame and allow them to blacken on all sides- this will happen very quickly. Place them in the pot with the cooking tomatillos and garlic.

Puree the sauce in a blender and return to the sauce pot.

Mince the onion and cilantro and add to the puree.

Add salt to taste, along with the juice of one lime.

Jeremy Restaurant and Bar is located at 1978 Cass Lake Road, in Keego Harbor.

Award-winning Executive Chef Jeremy Grandon prepares an ever-changing menu using local ingredients and showcasing the best each season has to offer. Grandon’s attention to detail is evident in the complex flavor and textures of his dishes, as well as the elegant manner in which each dish is presented. Jeremy’s is open for dinner Tuesday through Saturday, 5:30 – 10 p.m., and Sunday 5:30 – 10 p.m. Call for reservations 248.681.2124 or find them on Twitter and Facebook.

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