Everyone knows that College Football Games are played on Saturday, while the NFL plays on Sunday. Football season begins in the fall. So naturally the first Saturday in September is National Tailgating Day in reference to College Games.
I’ve never been a fan of football. Oh sure, back in the day when weather played a big part in the game, watching the opposing teams slip and slide about in the mud and snow was fun. Those were die hard players with equally dedicated fans.
These days the only games that hold my interest are Notre Dame and the Super Bowl. Notre Dame because they are the Fighting Irish from a Catholic University. It’s like my home team at heart. As for the Super Bowl, I couldn’t care less who is playing – it’s all about the food and the funny commercials.
While we can’t all be tailgating ’round our team’s stadium, we can be there in spirit. And let’s face it, tailgating in the comfort of your home or favorite Sports Bar gives you a better choice of munchies. So raise your glass, and give a cheer.
Rally sons of Notre Dame
Sing her glory and sound her fame
Raise her Gold and Blue
And cheer with voices true:
Rah, rah, for Notre Dame
We will fight in every game,
Strong of heart and true to her name
We will ne’er forget her
And will cheer her ever
Loyal to Notre Dame
Irish Corned Beef Nachos
4 lbs Russet Potatoes
Jalapeno Olive Oil
Seasoning Salt to taste
1/4 Yellow Onion
4 fresh Jalapeno Peppers
Nacho Jalapeno Peppers as desired
5 slices Bacon
2 cans Corned Beef
8 oz Irish Cheddar Cheese
3 Green Onions
2 ripe Tomatoes
1 cup Sour Cream
Heat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with cooking spray, set aside.
Scrub potatoes, trim ends for more uniformed size. Slice thick, place in a bowl. Drizzle potatoes with olive oil, season with seasoning salt. Toss. Spread potatoes out in a single layer on the prepared baking sheet. Place in the heated oven, bake for 30 minutes or until cooked through and golden.
Peel and chop onion, set aside. Stem Jalapeno peppers, slice and set aside. Drain additional pickled Jalapeno Peppers on paper towels, set aside.
Dice bacon, place in a skillet and cook bacon until crispy. Remove from skillet with a slotted spoon. Drain on paper towels.
Add onions to the bacon drippings, cook until transparent and tender.
Remove potatoes from oven, increase temperature to 425-degrees. Shred corned beef, scatter over potatoes. Add crumbled bacon and sautéed onion. Grate Irish Cheddar Cheese. Spread cheese over the top of the Nachos. Garnish with sliced Jalapenos.
Place nachos into the hot oven for about 12 minutes, or until cheese has melted and everything is hot and bubbling.
While the nachos finish in the oven, trim green onions, slice and set aside. Finely dice tomatoes, set aside.
Remove nachos from oven. Serve with sour cream, green onions and tomatoes as desired.