Let's Dish With Linda Lou

Where You Taste The Love

Super Bowl L

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Well… my team is going to the Super Bowl L 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’m pretty sure she did that just for me. You’re the best Melissa, always thinking about mom!

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

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Guacamole Three Ways

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Great news, my sister Tina is now taking the reins on all my photos moving forward. Photocoephotography.com. She’s also going to be directing, editing, and producing all my future videos. Courtney, who I miss so much has moved and I’m pretty sure it’s just a matter of time before the wedding bells start ringing. I’m so happy for her and wish her the best in her future. You’re always in my thoughts, love you girl.

Chunky or smooth, I think everyone who loves guacamole has their preference. For me, I like chunky-style guacamole.

Notably, there are three main types of avocados, Mexican, Guatemalan, and West Indian, with the avocados most commonly found around the world being, Fuerte and Hass. The Hass avocado is known as the avocado pear or the alligator pear due to the pebbly, rough exterior. I prefer using the Haas variety, because of their buttery texture.

Avocados are loaded with lots of good fat and are simply delicious. This is my Guacamole Three Ways.

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Frezno Chili

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Red Onion

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Guacamole (4)

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Limes

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Cilantro

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Mango Salsa (2)

Mango Salsa

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Cilantro

Chives

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Visit the link at the bottom of this post to check out my Mini Crab Tacos!

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Prep Time: 30 minutes
Yields: 4 to 6 servings per bowl
Equipment: large mixing bowl, chef’s knife, paring knife, fruit masher, paring knife, hand-held juicer, 3 serving bowls, 2 rimmed baking sheet pans

Ingredients For Guacamole:
12 ripe Haas avocadoes, halved and pits and flesh removed, large dice
3/4 cup of red onion, finely diced
1/4 cup of fresh lime juice
1/4 cup of fresh cilantro leaves, roughly chopped
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

20 wonton (square) wrappers, cut-in-half diagonally
2 tablespoons of chili powder

Ingredients For Pico de Gallo Guacamole:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought Pico de gallo
Cilantro leaves for garnish

Ingredients For Mango Guacamole With Fresh Strawberry Topping:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought mango salsa
2 1/2 cup of fresh strawberries, hauled and finely diced
Cilantro leaves for garnish

Ingredients For Guacamole With Fresh Crab Topping:
1/3 of the prepared guacamole
1 pound jumbo lump crab meat (check for shells) 1 cup of crab mixture for topping the guacamole, the remaining for mini crab tacos
1 1/2 limes, juiced
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoon of cilantro, roughly chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
Place a ripe avocado on a cutting board. Using a chef’s knife cut it lengthwise around the seed. Cut into the avocado until the knife hits the seed, then rotate the fruit with one hand while keeping the knife steady on the other hand. Twist the avocado in half. Place a dishcloth in the palm of your hand, using the butt of the chef’s knife hit the pit, twist, and the pit will come out attached to the knife. Carefully remove and discard the pit.

Using a paring knife make slits in the flesh making a criss-cross pattern. Be sure not to go the way through the skin. Take a spoon and scoop out the flesh, and toss the avocado into a large mixing bowl. Once you’ve completed adding all 12 avocados to the bowl take a fruit masher and mash the avocados. Do not mash until totally smooth, you want to have bite-size chunks for texture.

Add the remaining ingredients under the Guacamole list, stir to combine. Divide the guacamole into three bowls.

The first bowl, add the Pico de gallo, stir to combine. Garnish with fresh cilantro leaves.

The second bowl, add the mango salsa, stir to combine. Garnish with fresh cilantro leaves.

The third bowl, in a large mixing bowl start by adding all the ingredients to the crab, stir to combine before topping the guacamole.

Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Arrange the triangle-shaped wontons in one even layer on a sheet pan. Liberally spray the non-stick cooking spray over the tops of the wontons and season liberally with chili powder. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

This is my Guacamole Three Ways.

Note: Before making any type of guacamole I like to chill the avocados for at least 30 minutes.

Note:  If you are not serving the guacamole immediately, place a piece of plastic wrap directly on top (keeping all air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown. Right before you’re ready to serve, add the toppings.

My Hanging Organic Herb Garden And Summertime Flowers

Mini Crab Tacos And Crab Guacamole

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Rocco’s Tacos and Tequila Bar

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The sun was slowly starting to reach the west, almost dusk here. I don’t know, maybe I was rushing the whole sunset thing because I was excited. It was around 7:00 pm eastern time. Steve and I stepped out of his truck as the free valet parking attendant took the truck, off our hands. We walked towards the most colorful of all places, with the exception of Disney World. It was total eye candy.

Rocco’s Tacos is located on, what we call, here in Orlando, “restaurant row”, and it’s backdrop is a lake called Sand Lake.  I picked this particular venue for Steve’s 50th birthday because I knew it would be a fun time. We stepped into the outside bar which is at the front entrance of the restaurant.

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Oh!, don’t even get me started on the array of Margarita’s, each in their own whimsical glass.

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Melissa was our bartender. She was so pleasant and made sure that our entire family’s needs were taken care of up until the time that our table was ready. Rocco’s Tacos has such a playful atmosphere with all the bold colors. A front door like you see in hotel or bank buildings in New York City. You know, the revolving kind.

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As the hostess walked us all to our table, there was just so much to take in. The glass-covered kitchen where you could watch all the chefs at work, to the amazing decor that was as far as the eye could see. The colors. so many bright and beautiful colors. We were greeted by our server, Christina. The huge round table, I totally loved. Round tables are great because everyone feels included at all times. Christina also made each one of us feel, while we were there as if we were the only ones that mattered.

Now came the guacamole, made tableside, with fresh salsa and warm tortilla chips. I could have just eaten that and had been happy. but that was not going to happen. Each of us ordered something different so we could taste a little of everything, from homemade empanadas,  and their fish tacos, to the fresh tuna ceviche. Here are a few pictures of some of the entrées we had.

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While we were all enjoying our meals, Christina showed us what was behind the curtain. That curtain had been piquing our curiosity. When she opened it there was a complete private bar. This was there in case you decided to rent the entire dining room.

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At the end of the evening when all the lights were twinkling, t ended up being an awesome 50th birthday for my sweetie. Surrounded by family and close friends sharing in a great meal together. If you’re in Orlando, be sure to make this one of your stops for a great dining experience. For more information visit, http://www.roccostacos.com

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