Guacamole, authentic

Guacamole, authentic
 
Author: 
Cuisine: Mexican
Ingredients
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste
  • ½ teaspoon kosher salt, or ¼ teaspoon fine salt
  • ¼ cup chopped cilantro, divided
  • 1 large or 2 small ripe avocados from Mexico, halved and pitted
  • A squeeze of lime, if desired
Instructions
  1. Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
  2. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

 

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Guacamole with sun-dried tomatoes

Guacamole with sun-dried tomatoes
 
Author: 
Cuisine: Mexican
Ingredients
  • 3 medium-large ripe avocados
  • ½ medium white onion, chopped into ¼-inch pieces
  • Fresh hot green chiles to taste (2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
  • ¼ cup soft sundried tomatoes, chopped into ¼-inch pieces (patted dry on paper towels if oil-packed)
  • ¼ cup (loosely packed) chopped fresh cilantro with stems cut off
  • Salt
  • 1 or 2 tablespoons fresh lime juice
  • Mexican queso fresco or other fresh cheese for garnish
Instructions
  1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice—usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.
  2. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.

 

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Cornbread Dressing

Cornbread Dressing
 
Author: 
Note: More stock may be used to make a moister dressing.
Ingredients
  • Double-batch of cornbread
  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups finely chopped sweet onion
  • 1½ cups finely chopped celery
  • 5 cups chicken or turkey stock
  • 5 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • Salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Crumble the cornbread into small pieces (makes about 5 cups).
  3. Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
  4. Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

Squash, fried

Squash, fried
 
Author: 
Ingredients
  • Vegetable oil, for frying
  • ½ cup whole buttermilk
  • 3 large eggs
  • 4 medium yellow squash, cut into ¼-inch thick slices
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons Cajun or Creole seasoning
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
  2. In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
  3. In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
  4. Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

 

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Almond Rice Pilaf

Almond Rice Pilaf
 
Author: 
Slightly upscale rice.
Ingredients
  • ¾ cup chopped onion
  • ½ cup slivered almonds
  • 1 tablespoon butter or margarine
  • 2 cups chicken broth
  • 2 cups uncooked instant rice
Alternatives
  • 3 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • Mushrooms (sautéed)
Instructions
  1. In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

 

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