All posts filed under: avocado

Cool Tools: Molcajete | The Only Guacamole Recipe You’ll Ever Need

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  Chips. Salsa. Guacamole. Three simple things that tell me all I need to know about the meal I’m about to have in a Mexican restaurant.  If the salsa arrives and looks and tastes like ketchup, my hopes are dashed and I steel myself for the impending disaster that is surely to follow.  But when the salsa is that perfect blend of fresh, spicy, tart and salty, my tastebuds jump up and do a little dance! And the candle on the cake is when they make guacamole tableside in a molcajete! Ah, guacamole.  For me, it is the quintessential dip. I can eat it by the bowlful and god forbid I should run out of those amazingly light, salty tortilla chips! Why, yes, I would like more chips, please! I am a salsa and guacamole fiend! It’s no wonder I end up taking most of my main dish home in a to-go box! So this guacamole. This is the recipe. The only one you’re ever going to need.  I don’t mind saying that it’s the perfect blend of texture, heat, …

Chilled Corn and Avocado Soup with Cilantro Oil

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Ahh, Summer.  That wonderful season that brings us delicious, sweet corn, which grilled in their husks are so tender and sweet that they don’t even need seasoning! I thought of making a cold soup because, let’s face it, we in Southern Nevada apparently live on the surface of the sun.  Temperatures soared to 116 degrees this weekend and anything cool and refreshing was a most welcome thing.  I adapted this recipe found on Epicurious and I used a lot more corn and I also did not strain the soup.  I think that step is a purely personal issue.  I enjoy texture in soup and I find that it makes for a more substantial dish–a soup that “eats like a meal”.  But if you prefer a smoother, creamy soup, straining it would give you that result.  This soup has a refreshing Southwestern flavor with a hint of heat and a little splash of lime and would make a great first course for a summery dinner! For the soup: 4 ears of grilled fresh sweet corn1 serrano pepper, chopped …

Salmon and Guacamole Sandwiches

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So, yesterday morning, I was flipping through the television channels and landed on Barefoot Contessa on the Food Network.  Now, it’s no secret to anyone who knows me that I want to be Ina Garten when I grow up.  I think she is amazing and I love not only her recipes but also her entertaining style.  I have it Liz Lemon-bad for Ina Garten.  Yesterday on her show, she featured some lovely salmon sandwiches with guacamole and I was inspired to make them for dinner yesterday afternoon. Here is Ina’s Recipe.  Now, because I can never follow a recipe exactly,  I decided to add a little more Mexican flair to the dish.  I also omitted the bacon and for the life of me, I can’t think of why!  Probably because I’m out of the habit of buying bacon!  Believe me, bacon would have been a fabulous addition to this sandwich.  What was I thinking??  I had to substitute mâche for the arugula, but use your favorite salad greens.  That primal scream you heard yesterday was me …