Let's Dish With Linda Lou

Where You Taste The Love

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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Mango Salsa

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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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Pico de Gallo-Two Ways

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Pico de Gallo is referred to as salsa fresco, a type of salsa. It’s a fresh, chunky, uncooked, and a distinctly visible mixture of tomatoes, onions, cilantro, fresh chiles, lime juice, and salt. Traditional salsa has a thinner consistency with more liquid.

Who says pineapple can’t be a Pico de Gallo. We’re having tacos tonight with two different types of Pico de Gallo. The traditional Pico de Gallo with tomatoes and onions, and a pineapple pico. We love having options!

My neighbor, Lucinda has a few beautiful pineapple plants which are ready for harvesting. You just know they’re going to be so sweet. I knew I had to make something using, pineapple. I’m also going to make a traditional Pico de Gallo.

This is my Pico de Gallo-Two Ways.

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Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Yields: 4 cups of each Pico de Gallo
Equipment: 2 large mixing bowls, Chef’s knife

Ingredients For Pineapple Pico de Gallo:
3 cups, 1 large pineapple, cored and diced into 1-inch pieces,
1/2 a red bell pepper, diced
1/2 an orange bell pepper, diced
1/2 red onion, finely diced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Traditional Pico de Gallo:
2-pints grape tomatoes halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large mixing bowl add all the ingredients for each type of Pico de Gallo you choose. Toss to combine. Cover with plastic wrap, transfer to the refrigerator for 15 minutes to chill before serving.

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Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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