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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

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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’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, Chunky-Style

 

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Chunky or smooth, I think everyone who loves guacamole has their preference. For me, I like guacamole to have chunks of avocado that I’m able to see.

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, Chunky-Style.

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Cilantro

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Red Onion

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Prep Time: 10 minutes
Yields: 4 servings
Equipment: hand-held sieve, large mixing bowl, paring knife, chef’s knife

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

Directions:
Place a ripe avocado on a cutting board, or if you’re comfortable in the palm of your hand. 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 in the other hand.

Using a paring knife make slits in the flesh making sure not to go the way through the skin. 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 fresh ground black pepper. Next, add the diced onion, minced Fresno chili, cilantro, and lime juice. Using a hand-held sieve, remove as much of the liquid from the salsa as possible then go ahead and add that to the rest of the ingredients. Gently mix to combine.

Place a piece of plastic wrap directly on top (keeping air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown.

This is my Guacamole, Chunky-Style.

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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, topped with spicy chipotle cashew cheese.

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

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