HOLY GUACAMOLE!

In the Southwest, guacamole is as common a condiment as ketchup and mustard in the Midwest. In fact, I had never experienced "perfect" guacamole until I moved to the Southwest. Nowadays, avocados are one of my favorite things to eat! 

There are tons of guacamole recipes on the internet. I'm going to share my tried-and-true recipe and list some variations. But I really want to hear your feedback! What makes YOUR guacamole different and special? 

PERFECT GUACAMOLE RECIPE:

Ingredients
2 medium-sized ripe avocados
1/4 cup red onion, minced
1 Serrano chili or jalapeño, stems and seeds removed, minced
1/2 ripe large tomato, seeds and pulp removed, chopped (plus some for garnish)
1 tablespoon cilantro, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon Kosher salt
Dash of fresh black pepper
Cotija cheese, garnish

Options and variations
Garlic, minced 
Pomegranate seeds (great when tomatoes aren't in season) 
Chopped mango
Chopped jicima 

Preparation
Cut avocados in half. Remove the seed. 

Cut the avocado flesh while still in the skin. 

In a bowl, mash avocado with fork. Add chopped onion, cilantro, lime juice, salt & pepper then gently mix until ingredients are evenly distributed. Peppers vary individually with heat levels. So start with one. Add more if desired. Remember not to touch your eyes while handling chilies. Mix the tomatoes in just before serving. 

Garnish with cotija and/or one of the following: cilantro, chopped tomato, sliced avocado. 

*I prefer chunky guacamole. But if you like a smooth consistency, simply mash avocados to your liking. 

Citrus (i.e. lime juice) prevents the guacamole from browning. Personally, I also subscribe to the theory that keeping the avocado stone in the bottom of the bowl of your guacamole helps also. 

LAZY GUACAMOLE: 

2 ripe medium sized avocados
Prepared pico de gallo, liquid grained (to taste)
1 tablespoon lime juice
Kosher salt & pepper

Prepare same as above. 

SPOTTED DICK

Just minding our business at the grocery when....

My American friends, in case you're scratching your head, Spotted Dick is a traditional British sponge pudding made with golden syrup, suet and raisins or currants. It's been a staple in pantries all over the UK for over a century. Traditionally steamed in a cloth, today it is commonly baked in the oven and served warm over custard. It's the currants resembling spots that lend to the name. 

Don't be fooled by the name "pudding" either. To Americans "pudding" typically refers to a creamy, milk based product. This product is more like a sponge cake. 

Canned Spotted Dick ingredients: 
Water, Sugar, Wheat Flour, Raisins, Partially Hydrogenated Canola and Palm Oils, Nonfat Dry Milk, Partially Inverted Sugar Can Syrup, Leaveners (Sodium Diphosphate, Sodium Bicarbonate), Egg Whites, Salt, Spices and Spice Extractives, Natural Flavors

I'm sure it's a fine product. However, I think I'll stick to pastry foods that don't come in a can thank you very much! 

PUCKER UP

I had a dilemma yesterday. What do you do with too many limes in the fridge? Hmmm...lemme think! Limeade! Easy peasy breezy! 

Ingredients to taste: 

• Fresh lime juice 
• Simple syrup (equal parts sugar and water dissolved over low heat and cooled)
• Filtered water

Pour over ice and voila! 

Options. We like options! 

• For carbonated limeade, substitute still water for carbonated water
• Additions: mint sprigs, raspberries, strawberries, lemons (of course), Luxardo (maraschino cherry liqueur) 

What's your favorite addition to lime or lemonade? 

Tomato Tom-AH-to

It's tomato season! I remember picking tomatoes off the vine in my Mother's garden as a little girl. Pick. Wash. Salt. Eat. Ah, those were the days. 

For many years, I could not figure out why store bought tomatoes tasted so differently than I remembered. Why they were so bland? And while even though they appeared ripe, why were they tough? Why are garden grown tomatoes so much better than grocery store tomatoes? Well, I'm glad you asked. 


I won't bore you with the FDA's definition of a "ripe" tomato. But the bottom line is, once tomatoes are harvested, they are exposed to a "ripening agent" a.k.a. Ethylene gas. Ethylene gas occurs naturally in many fruits and vegetables as a growth hormone. Critics (and me) will argue that this "ripening agent" merely reddens the tomato and does not advance the cellular maturity of the fruit. Thus, a tomato that looks ripe but is tough and flavorless. 


Kitchen Houdini's suggestions: 

• Buy tomatoes from your local farmer's market, road-stand or produce co-op.
• Buy only what you will eat within the next 3-5 days.
• Choose tomatoes that are free of major blemishes, not mushy and heavy for their size.
• Go ahead...smell it! Not at the stem but at the bottom. It should smell...well, like a tomato. 
• Do NOT refrigerate your tomatoes! Ever wonder why refrigerated tomatoes are mealy? The culprit is a compound called Z-3 hexenel, which accounts for the tomato's smell and taste.
• Store tomatoes on a flat surface and out of direct sunlight or heat.
• Splurge on Heirloom tomatoes. You won't regret the investment! 

I love Jamie Oliver. Gotta love a recipe called "The Mothership"! The Mothership Tomato Salad on the Food Network

Bon Appetite! 

K.H. 

CHIVE TALKIN'

A few years ago, I "accidentally" made chive butter. I had it at my favorite steakhouse before. But never conceived making it myself. One day, I had a bunch of extra chives in the fridge. I used some for a recipe and  dreaded the idea of throwing the rest away. I always have "real" butter on hand, so I decided to try the steakhouse recipe myself. 

All you'll need is: 

1/4 pound (1 stick) unsalted butter - room temperature
1 tablespoon snipped fresh chives
1/4 teaspoon Kosher or Sea salt (or to taste) 
Minced garlic (optional)

Gently mash all ingredients until evenly blended. Spoon the butter in the center of parchment paper. Roll the parchment around the butter, keeping the ends tight. Roll into a uniform log. Refrigerate until ready to use. 

GROWN UP ICE CREAM

Mommy and Daddy put the kiddies to bed and pull out that under-used bottle of Kahlua, favorite coffee liqueur or Zaya aged rum. Drizzle over good-quality ice cream. Recline. Enjoy! 

Suggested ice cream flavors - coffee, vanilla, chocolate, double chocolate, peanut butter, banana. 

MONKEY BUSINESS

All too often I witness people freezing very bananas with the peel on. The result is always mushy, watery bananas that are almost useless. If you're guilty of this....I lovingly say, stop it! Instead, peel the bananas and slice. Place the slices in a freezer bag and arrange in a single layer...or something close to a single layer. This will prevent a frozen banana clump. 

Suggestions: smoothies, ice cream topping, muffins, etc.