Mash-ups are an unusual combination of ingredients that result in something unique. My first experience with mash-ups started in my teens. We used to go to a dance place called the Purple Barn in Eden Prairie, MN. One night Randy Nordquist, Mark Enger and I were headed for a night of dancing in Maureen's (Mark's mom) Ford Falcon. Mark had swiped an empty, plastic, bee-shaped honey dispenser and filled it with stolen whiskey and grape juice. We'd squeeze out a shot and then pass it around until the little bee was empty. Randy decided that the name of this mash-up should be called "Bum's Drink". That was a perfect name.
I think food mash-ups are perhaps the most interesting. My mom used to make herself a "Joey Balboa Sandwich". It was a combo of sliced bananas and peanut butter on white bread. Not my cup of tea, but it was certainly her favorite mash-up. Food author Dan Whalen recently penned a book called "Nachos for Dinner". My favorite recipe in the book is called "Stroganachos", which as the name suggests, is a mash-up of beef stroganoff and nachos. The fact that it comes together as a super-simple sheet pan dinner is an awesome bonus.
- In a bowl, mix sour cream, lime juice and a pinch of sea salt. Stir well to mix.
- Preheat oven to 400º.
- Over medium heat, melt the butter in a large frying pan. Add the mushrooms and sauté until browned (about 5 minutes).
- Add the steak to the pan and cook, stirring occasionally, until medium rare (about 3 minutes). Turn off the heat and stir in half of the sour cream/lime mixture.
- Add all of the chips to a sheet pan and spread evenly
- Sprinkle half of the shredded cheese over the chips. Evenly add the steak and mushroom mixture, then sprinkle again with the other half of the cheese.
- Place pan on middle rack and cook for 5 to 7 minutes. You want the cheese to melt and the chips just starting to brown.
- Remove pan from the oven and top with the other half of the sour cream/lime mixture and the green onions. Serve immediately.
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