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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Super Bowl 50

Well… my team is going to the Super Bowl and I’m so excited. I pulled out all the stops at home for this one. I made all our favorite football dishes.  As you know my daughter, Melissa lives in the Bay Area.

It was during media week and somehow she got herself into those restricted areas to get some awesome photos. I pretty sure she did that just for me. You’re the best Melissa, always thinking about mom!

I’m feeling excited, nervous, and so proud of my team! Go Denver!!!!

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Chunky Style Guacamole

 

Guacamole (1)

Guacamole (7)

Tex-Mex wouldn’t be the same without some great Guacamole. My recipe has a secret ingredient that will make your Guacamole pop! I tell you about that in a minute.

I’m a fan of a Chunky Style Guacamole with rather than one that looks like it been purèed. I like it to have lots of texture. As the Guacamole sits, the lime juice starts to break down the chunks of avocado giving my Chunky Style Guacamole a mixture of textures, but it’s never completely smooth.

I have a some diced red onion, a minced Fresno chili, diced and seeded plum tomatoes, the juice of a lime, and a container of store-bought fresh salsa. Yep, that’s my secret ingredient. You can find this salsa in the refrigerated section of the produce department, at your local grocery store. I like the medium, it’s not too hot but still has a slight kick.

Salsa is really close to being a Pico de Gallo in the sense that it has small diced tomatoes, onions, and jalapenos, except that it also contains lime juice. I love to use fresh salsa as an ingredient, especially in guacamole. I also prefer my guacamole to be on the chunky side rather than completely smooth.

I prefer Haas avocados. They are super buttery in flavor. When I’m buying avocados, I hold them in the palm of my and squeeze gently. A ripe avocado should yield to, a firm, gentle pressure, but shouldn’t be overly soft or mushy. I look for ones where the skins have just turned brown in color, still pretty firm, yet have a slight give when you press on them.

Guacamole (6)

Guacamole (1)

Prep Time: 10 minutes
Yields: 4 servings

Ingredients:
4 ripe Haas avocados, halved and pit removed (large dice)
1 seeded and minced Fresno chili (substitute jalapeno)
1/4 cup finely diced red onion
2 tablespoons finely chopped cilantro leaves
1/4 cup of fresh salsa, mild, medium, or hot, (substitute 1/3 cup seeded plum tomatoes, fine dice)
1 lime, juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Using a paring knife make slits in the flesh making sure not to go the way through the skin. I make a crisscross pattern and then scoop the flesh out with a spoon. Toss the chunks of avocado into a large mixing bowl. Add Kosher salt and black pepper. Next, add the diced onion, minced Fresno chili, cilantro, and lime juice. Using a hand-held sieve, drain the juice, as much as possible, from the salsa. Add the salsa to the rest of the ingredients. Mix gently to combine.

Place a piece of plastic wrap directly on top of the guacamole. This will prevent air from getting to the avocados and causing the guacamole to turn brown.

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Gracias Madre, Organic Mexican Cuisine

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Here’s another great find for those that love Mexican food. On Mission St. in San Francisco, this little gem offers organic Mexican Cuisine. Here’s a peek at the menu and here are a few of the dishes Melissa tried while she was there.

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Their fresh tortilla and guacamole.

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Black beans, and their Papas al Horno, which are potatoes roasted with olive oil and garlic, with a spicy chipotle cashew cheese.

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For more information on Gracias Madre visit their website at www.gracias-madre.com.

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