Perfect Guacamole Recipe 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, black pepper, and chiles. Remember that much of this is done to taste because of the variability in the fresh ingredients. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving. Variations For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. Feel free to experiment! The simplest version of guacamole is just mashed avocados with salt.
Guac-Deviled Eggs Guac-Deviled Eggs So I was walking through Wal-Mart the other day when I stumbled into a whole aisle that appeared to have been stocked by the decorating committee of my 8th grade gradation ceremony: pastel, pastel, as far as the eye could see. (Hey, the ceremony could've been worse. Turns out it was the Easter aisle, which I presume to mean that the holiday will be coming up soon. Heck, I don't know. No, no, don't even try to explain it to me. I'm making my own eggs for Big Scary Rabbit Day this year. Check it out! Guac-Deviled Eggs Ingredients 4 omega-3 eggs, hard boiled 1 avocado, a little on the soft side is best 2 teaspoons of your favorite hot sauce 1 teaspoon lime juice, or a good squeeze natural pink sea salt and fresh ground pepper to taste paprika Instructions 1. 2. 3. 3. 4. Options: Endless, as always. So, stay out of your kiddo's Easter basket and try these instead. [As always, post your pics and creative variations below.
Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
flour tortillas White bread was forbidden in my household as a child. We only ate whole-grain bread, the coarser, tougher and browner the better. I hated it. There was, however, an exception to the no-white-flour rule: flour tortillas. I should prefer corn tortillas over flour—they have more depth of flavor and are a better complement to most Tex-Mex ingredients. I’ve mentioned before my failed quest to make homemade flour tortillas. I’m not a quitter, but recently, after a few more wrong-tasting batches, I was ready to give my obsession a rest. So how were they? Purists may sniff at the recipe and argue that leaven and lack of lard make these inauthentic. I am so in love with these tortillas that I found myself just staring at them with a silly grin plastered on my face, amazed at what I had made. Method: Mix together the flour, baking powder, salt and oil.
Chorizo, Bean and Cheese Nachos Recipe : Emeril Lagasse Directions In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat. Preheat the oven to 450 degrees F. On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Homemade Tortilla Chips: 9 corn tortillas, cut into quarters 4 cups corn or vegetable oil Essence, recipe follows In a large, heavy saucepan, heat the oil to 360 degrees F. In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute.
Prawn and Avocado Salad recipe Prawn and Avocado Salad Recipe #884 Submitted by : Kaz Serves : 6 Preparation time : more than 30 minutes 2 reviews Serves : 6 Preparation time : more than 30 minutes Salad with zing! Ingredients 1 small head cos lettuce, cleaned and leaves separated 36 large cooked prawns, deveined and shelled, tails left on 1 lime, rind grated off and juiced (keep the juice) 1 Lebanese cucumber, sliced 2 tablespoons fresh coriander, chopped 2 tablespoons light extra virgin olive oil ½ teaspoon crushed black pepper Pinch sea salt 1 large, ripe avocado, flesh sliced Method Combine the oil, salt, pepper and lime rind/juice using a shaker or jar. Recipe notes Serve with wedges of lime or lemon if desired. Reviews Fantastic for parties Reviewed by: nmat9489 , Dec 30 2012 10:59AM ( more reviews by nmat9489 ) “I tried this recipe, used parsley instead of coriander, and was fine. A lovely summer salad
Peeta's Stuffed Cheese Buns What do you get when you mix bread, cheese, Hunger Games, cheese, and cheese? Say it with me: Stuffed Cheese Buns. And guess what, they're really quick and easy to make. Sorry I keep making a bunch of Peeta food. Don't hate, but I'm not actually on "team Peeta". You know, sometimes I wonder if he's actually my great-great-great grandson. Anyways, even if we weren't related, I need a real man who can protect me from psychopathic teenagers in the woods. But what food does Gale have to offer? See, since Peeta and I have the same mind, I know exactly what he would bake. Not that I'm actually going to make these again tomorrow night when we watch the movie. But Peeta, you still are my grandson, even if I'm not on your "team". These only take about an hour. You just roll it into a ball, stick a hunk of cheese in, and then pinch it back together so that it can't escape. Once it's completely sealed, throw some more cheese on top. I put some fresh oregano in my butter.
The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough.
Weekday Vegetarian: Aloo Kofta - Fried Potato Balls Photo: Emma Alter Here is the second of the recipes that I promised you in my post on saag aloo yesterday. I inadvertently added more lemon juice to the potatoes than the recipe called for, so they were a bit more piquant than intended, but we all agreed that it didn't matter at all, they were still really delicious.This takes a bit of time to make because you have to boil the potatoes and then cook them with the spices and allow it to cool to room temperature. I made them in the early afternoon and then went on to do other things, but you could certainly make the potato mixture the night before if you like. Once the potatoes are cool the actual frying takes very little time at all. This recipe is from The New York Times, April 25, 2011. Aloo Kofta 1. 2. 3. 4. More Indian RecipesIndian Spiced LentilsStir-fried Spicy MushroomsSamosas
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