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Cooking bomb ass food should always come with a party, Food Trap intends on bringing you just that! Quick and easy food tutorial videos with a turnt up TRAP twist. 

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EP 1 | CALI COWBOY NACHOS 

If you love Nachos, try these LIT CALI COWBOY NACHOS and make sure you TURN UP while you do it!

INGREDIENTS

  • Blue corn tortilla chips
  • Gruyere & white cheddar cheese sauce (See Below)
  • Shredded gruyere, white cheddar & chipotle Monterrey jack
  • BBQ black beans
  • sweet corn
  • Marinated smoky mushrooms (See below)
  • Heirloom Tomatoes
  • Caramelized Onions
  • sugar
  • salt
  • butter
  • Crispy cajun shallots
  • Cajun seasoning
  • Egg
  • Canola Oil
  • BBQ sauce
  • Chipotle Ranch
  • Sour cream
  • Green Onion
  • Cilantro

Gruyere & white cheddar cheese sauce 

  • Shredded Gruyere & white cheddar cheese
  • gluten free all purpose flour
  • milk
  • butter
  • salt
  • pepper
  • paprika
  • onion powder
  • garlic powder

Marinated smoky mushrooms

  • Portobello mushrooms quartered
  • olive oil
  • fresh garlic
  • liquid smoke
  • salt, pepper
  • paprika
  • cayenne pepper

Food Trap presents food that TRAPS! If you love Nachos, try these LIT CALI COWBOY NACHOS and make sure you TURN UP while you do it! Full Recipe at: www.chefmaverick.com Cooking bomb ass food should always come with a party, Food Trap intends on bringing you just that!

INSTRUCTIONS

  1. Marinate mushrooms in olive oil, liquid smoke, garlic and seasonings for at lease 15 min. Once ready, saute for 3-5 min or until done. 
  2. Cook cheese sauce. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add seasonings; slowly add milk, stirring well after each addition. Stir in cheese a small amount at a time until fully melted.
  3. In the meantime, begin caramelizing your onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Cook, stirring every few minutes: Let cook for 20-30 minutes, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
  4. Next, begin breading your shallots. Dip shallots in egg wash then Cajun seasoned flour, fry in oil until golden brown. 
  5. Now, lets put it all together! Build nachos to your preference.
  6. Enjoy!