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Cajun-spiced brisket, fresh pico de gallo and a broccoli cheese sauce from Top Chef Richard Blais and his two sous-chef daughters turn game-day nachos into a super specialty platter.
Pro tip: If you have a smoking gun, Richard says to smoke your tortilla chips in a glass dome with applewood chips for an extra layer of flavor.
For the broccoli-cheese sauce, cook the broccoli in the cream with a pinch each of salt and pepper over medium heat until tender. Using an immersion blender or blender, puree until smooth, then stir in the cheese to melt. Keep warm over low heat or reheat before using.
For the brisket, season the brisket with salt, paprika and Cajun spices. Combine the brown sugar and mustard, then brush on the brisket. Wrap thoroughly in 2 sheets of foil and bake at 325˚F for 6 to 8 hours. Remove from oven. Once cool enough to handle, shred the meat.
For pico de gallo, combine ingredients in a bowl.
To assemble the nachos, preheat the broiler. Arrange the tortilla chips on a baking sheet and alternately layer some of the shredded brisket with the broccoli-cheese sauce, some shredded cheese, and the beans. Broil until melted and browned in spots, 3 to 5 minutes
Top with pico de gallo, cilantro, black olives, sour cream, and scallions. Serve with lime wedges and a squeeze bottle of hoisin or BBQ sauce.