The BEST Guacamole EVER
In my opinion, the best guacamole is FRESH guacamole with as many ingredients from the garden as possible. When I went to the restaurant "Barbacoa" in Boise, I watched VERY closely so I could re-create it at home. Almost all the ingredients were FRESH and I noticed they added a few shakes of green Tabasco sauce.. that was it. :)3 avocadosRed onion, chopped (about 1/4 c.)2 cloves garlic, minced1/2 bunch cilantro leaves, chopped1 jalapeno, finely chopped (or to taste)1 large ripe garden tomato (or 2 smaller tomatoes), dicedjuice of 1 lime4-5 shakes green Tabasco sauceKosher salt, to tasteFresh cracked pepper, to tastePit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Monday, April 18, 2011
Monday, January 31, 2011
Hot Chorizo and Cheese Dip
Hot Chorizo and Cheese Dip
(melskitchencafe.com)
*Note: if you aren’t familiar with chorizo, it is a pork sausage that is usually cured and requires cooking prior to eating. The outer casing is easily (and should be!) removed prior to cooking. Chorizo is usually located by the other sausage-type meats in the meat section of the grocery store and it can range from mild to spicy so choose the flavor that suits your taste buds best! In a pinch, I’m guessing that another spicy-ish pork sausage would work in place of the chorizo.
*Makes about 2 cups
1 tablespoon butter1/2 cup minced yellow onion8 ounces chorizo, casings removed and diced2 tablespoons all-purpose flour1 1/2 cups milk8 ounce cream cheese, softened1 1/2 cups (6 ounces) medium cheddar cheese, grated1 small can diced green chiles1/2 teaspoon salt
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes. Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more. Stir in the green chiles and the salt.
Serve warm in a bread bowl or with tortilla chips.
(melskitchencafe.com)
*Note: if you aren’t familiar with chorizo, it is a pork sausage that is usually cured and requires cooking prior to eating. The outer casing is easily (and should be!) removed prior to cooking. Chorizo is usually located by the other sausage-type meats in the meat section of the grocery store and it can range from mild to spicy so choose the flavor that suits your taste buds best! In a pinch, I’m guessing that another spicy-ish pork sausage would work in place of the chorizo.
*Makes about 2 cups
1 tablespoon butter1/2 cup minced yellow onion8 ounces chorizo, casings removed and diced2 tablespoons all-purpose flour1 1/2 cups milk8 ounce cream cheese, softened1 1/2 cups (6 ounces) medium cheddar cheese, grated1 small can diced green chiles1/2 teaspoon salt
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes. Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more. Stir in the green chiles and the salt.
Serve warm in a bread bowl or with tortilla chips.
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