Perfect Guacamole

Perfect Guacamole Recipe

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Ingredients

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Quick Chunky Posole With Tortilla and Avocado

 Quick Chunky Posole With Tortilla and Avocado
By Michael Lomonaco

INGREDIENTS:

     3 Tablespoons olive oil
     3 pounds pork shoulder, cut into 1-inch cubes
     Salt and pepper
     2 onions, chopped (about 1 12 cups)
     2 Tablespoons chopped garlic
     2 Tablespoons ground cumin
     2 Tablespoon canned chipotles with adobo sauce
     ½ cup crushed tomatoes
     2 cups water
     1 large can cooked hominy (about 3 ½ cups), drained, rinsed, and warmed
     ½ cup roughly chopped cilantro
     ½ cup chopped scallions
     1 pint sour cream
     4 to 8 corn tortillas

METHOD:

Heat oil in a Dutch oven or large casserole dish over medium heat. Season the pork with salt and pepper and saute in until brown. Add the onions, garlic and cumin, and cook until onions are translucent. Add the chipotles, tomatoes and water. Bring to the boil and cook for at least 30 minutes, or until pork is cooked through. Add the hominy. Top with the cilantro, scallions, and sour cream. Serve with the tortillas.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 30 minutes

Round Out the Meal:
With guacamole.

Kid Friendly:
Go easy on the adobo sauce.

Beverage Pairing:
Anchor Steam beer.

Grilled Mahi-Mahi With Tomato and Avocado

 Grilled Mahi-Mahi With Tomato and Avocado
Michael Lomonaco

INGREDIENTS:

     1 Tablespoon olive oil
     2 shallots, sliced
     3 cloves garlic, crushed plus 1 clove garlic, finely chopped
     2 Tablespoons toasted coriander seeds
     1 Tablespoon cumin seed
     1 ½ cups dry white wine
     ¼ cup heavy cream
     4 Tablespoons butter, very cold and cut in pieces
     6 6-ounce mahi-mahi fillets
     4 Tablespoons extra virgin olive oil
     Salt and pepper
     2 beefsteak tomatoes, seeded and diced
     2 Tablespoons chopped cilantro
     ¼ cup lime juice
     ½ cup chopped scallions
     1 avocado, peeled, pitted, and diced



METHOD:

Preheat grill. In a saucepan over medium heat, combine the olive oil, shallots, crushed garlic, coriander, cumin and wine, and simmer until only 1/3 cup liquid remaining. Reduce heat to low, add the cream, and cook for 2 minutes. Remove from heat and swirl in the butter. Strain through a fine mesh strainer and keep sauce warm.

Brush the fish with 2 Tablespoons extra virgin olive oil and season with salt and pepper. Grill for about 4 to 5 minutes per side, until golden brown. Remove to a platter to keep warm.

In a bowl, combine the tomatoes, remaining 1 clove finely chopped garlic, cilantro and remaining 2 Tablespoons extra virgin olive oil. Add the lime juice, scallions and avocado. Spoon onto 6 plates. Top with the fish, and drizzle with the sauce.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 25 minutes

Cook time: 20 minutes

Round Out the Meal:
With baked sweet potatoes .

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Beaujolais Villages red.

Grilled Pineapple

Grilled Pineapple

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly squeezed lemon or lime juice
1/2 teaspoon freshly ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Makes 6 servings.

Fiery Tex-Mex Chipotle Cheeseburgers

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34864_PRINT-RECIPE-FULL-PAGE,00.html

Fiery Tex-Mex Chipotle Cheeseburgers
Recipe courtesy Sandra Lee
For Chipotle Mayonnaise:
1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
3/4 cup mayonnaise (recommended: Best Foods)

For Burgers:
1 1/2 pounds lean ground beef
2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's)
2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
1/4 cup beer of choice
Salt and pepper
2 slices pepper Jack cheese (recommended: Tillamook)
Hamburger buns, toasted
Lettuce, tomatoes, onions
Sliced avocado, optional

NOTE: Chipotle chiles are smoked, dried jalapenos and are often found packed in adobo sauce which is a spicy dark red sauce made from tomatoes and herbs. Chipotles in adobo can be found in the Mexican foods section of the grocery store.

For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.

In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.

For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.

Set up grill for direct cooking over high heat. Brush and oil grill before cooking.

Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.

INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.

       
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating:    3 Stars

Cold Brewed Iced Coffee II

Cold-Brewed Coffee

1/2 pound medium ground coffee -- darker roasts or coffee with chicory work best
5 cups cold water

Pour coffee into a deep bowl or pot. Add water, stir to mix and cover. Allow to steep between 8 and 12 hours. Pour mixture through a fine-meshed sieve or coffee filter. Repeat filtering process twice if necessary.

Makes 3 cups coffee concentrate.

To make iced coffee:
Add 1/4 cup coffee concentrate into 12-16 ounce glass. Add 1 cup cold water OR fill the glass with ice cubes. Add 3/4 cup - 1 cup milk of choice and stir.

One batch of concentrate makes 12 servings.

Cold Brewed Iced Coffee

Recipe: Cold-Brewed Iced Coffee

Time: 5 minutes, plus 12 hours' resting

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Yield: Two drinks.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.