Tag: avocados

Guacamole

Avocado Dip

Guacamole is a Mexican condiment first made by the Aztecs. The name guacamole translates from the Aztec Nahautl vocabulary: āhuacamolli,which means avocado sauce or avocado concoction.

There are as many versions of guac, as it is affectionately called here, as there are cooks. The two key ingredients in my mind are salt for flavor and acidity, preferably lime juice, not only for flavor, but the acid prevents oxidation. Once the avocado is cut and exposed to oxygen, it turns brown. This isn’t harmful, just unattractive.

Please note that placing on top of the guac does not prevent oxidation. To preserve the dip, press plastic wrap firmly on the top.

Avocado Dip

Garlic, diced tomatoes, minced red onion and minced jalapeños are commonly used and enhance flavor and texture. I’ve also seen recipes that use mayo and sour cream, but in my opinion that only detracts from the delicious flavor, texture and color of the avocado.

Handle any chili pepper, such as jalapeño, carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible. The heat comes from the membrane inside the pepper. It’s not the seeds.

Avocado Dip

Use guacamole for more than a dip. It’s great as a spread for sandwiches or place a dollop on grilled chicken. It also goes well with shellfish, such a shrimp and lobster. Tuna tartar is often paired with a little quac. There are many possibilities for this delicious “concoction!”

NOTES: Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.Avocado Dip

My version uses red bell pepper instead of tomatoes. Tomatoes are seasonal and most of the year unappealing. The red bell pepper provides color and crunch. Feel free to swap it out for tomatoes.

Watch the Guacamole Video Here.
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Guacamole

There are as many versions of guacamole as there are cooks. The two key ingredients In my mind are salt for flavor and acidity. I love to include onions, garlic, red bell pepper, and jalapeño, which all enhance taste and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1/2 cups
  • Category: Appetizer

Ingredients

2 Haas avocados
2 tablespoons freshly squeezed lime juice
¼ cup minced red bell pepper
¼ cup packed chopped cilantro
2 tablespoons minced jalapeño (1 small)
2 teaspoons minced clove garlic (2 small cloves)
½ teaspoon coarse salt

GARNISH

Chopped cilantro leaves and/or a little minced red bell pepper

Instructions

Slice the avocados in half length-wise and remove pits.

Scoop the flesh into a small bowl and mash gently with the back of a table fork. Make the texture smooth or chunky, as you desire.

Pour a couple of teaspoons of lime juice over the avocado and mix well – this will prevent oxidation (browning of the avocado flesh).

Stir in the pepper, cilantro, jalapeno, garlic and salt.

Let sit for 15-20 minutes to allow flavors blend, then taste and adjust seasonings as needed, maybe more lime juice for acidity and/or a little salt.

To store: cover tightly with plastic wrap and refrigerate.

Notes

Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.

Nutrition

  • Serving Size: 1/3 cup

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings
  • Category: Salad

Ingredients

  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup