So there have been many changes in our household. Our new house is finished. Well, almost finished. I finally have my dream kitchen that is equally as beautiful as it is functional. The best part? A loss of 50 pounds between my husband and myself. […]
I’ve had guac on the brain since I visited a popular Mexican Restaurant in Ft Lauderdale that had flavorless (but beautifully prepared and displayed) guacamole. I tweeted about the restaurant and how disappointing it was and through the wonderful world of Twitter, I was contacted by the owner. He was truly interested in what I had to say and actually sent me a nice gift certificate to give it another try. Thank you Rocco from Rocco’s Taco’s!
So that brings us to my guacamole, which is somewhat famous. I’ve made it for many parties, dinners and just because it’s Tuesday and avocados are ripe. When I received a lovely four pack of hot sauce from Cholula, the first thing I thought about was Mexican night! So I made some chipotle marinated chicken tacos with corn salad and yes… guacamole! If you haven’t tried Cholula’s sauces, you are missing out. Flavorful and freakin hot. Good stuff and great on tacos! I especially like the smokey flavor of the Chipotle sauce.
2 avocados, ripe
1 lime, juiced
1 jalapeno, seeded and minced
1 small tomato, seeded and diced
3 tbsp cilantro, chopped
1. Cut avocados in half and carefully remove the pit. With a butter knife, cut the avocado half into 1/2 inch slices and then crosswise into cubes. Use a soup spoon to scrape the cubed avocado from the shell. Repeat with the other three halves.
2. Add half of the lime, half of the jalapeno, and all of the tomato and cilantro. Add a good pinch of salt and pepper. Mix well with a rubber spatula. If the avocado is a little firm, grab your potato masher and give it a few mashes.
3. Now I’m giving away my biggest secret. Are you ready? Taste it. If it tastes good, then you’re good to go. If it’s bland, add more of the lime, jalapeno and salt. You might even need more cilantro.
Note: I’ve found that some jalapenos are like bell peppers and some are like scotch bonnets. You just never know. So this is why I’ve started to add half of the pepper and taste it. Same with the lime… some limes have tons of juice, and others are like potatoes.
Note 2: I do not add onion or garlic to my guac… never have because I think it is too overpowering. But if you want to add it, my feelings won’t be hurt.
No, this is not a recipe for anything at Chipotle Mexican Grill, which happens to be one of my favorite places to eat lunch. When I first discovered Chipotle Mexican Grill I was hooked. We had a problem… the closest one was 15 miles away. So, being my proactive self, I wrote them a very nice email asking them if they plan to open a location in East Broward where we live. I actually received a response that one was in the works. So we waited patiently. Then lo and behold, a brand new building was constructed just down the street from our Photo Studio. Who should move in, but a CHIPOTLE MEXICAN GRILL! We went on opening day and I had my picture taken next to an enormous burrito… yeah, I’m a little embarrassed that I did that and admitted it to all of you.
FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce. It is really really good stuff, but can be hot as magma. So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more! (more…)
Every since I had Banana Bacon pancakes at The Bongo Room in Chicago, I’ve been daydreaming about it. The other morning, I really wanted to try making something similar. Well, sadly, I didn’t have bacon, so I decided on pecans instead for a little crunch. […]
My husband is a total soccer addict (or as his European peeps calls it… “football”.) He watched pretty much every game during the world cup. Luckily we have our own photography business and tons of flexibility or he might not have a job anymore! He’s of course cheered for his fatherland of Germany. We went over to a friend’s house for breakfast and the Italy-New Zealand game and I decided to make some cinnamon rolls. This made me realize we should have breakfast parties more often. Or maybe we could do breakfast at dinner parties. Either way makes me happy!
I found this recipe in a big stack of recipes torn out of magazines… so I’m not sure which one this came from, but it is simple and good. I made a few adaptions… like cream cheese glaze. What’s not to like?