Start with perfectly ripe avocados. I prepare each ingredient first and then combine everything all at the last minute before we dive in. Finely chop some sweet onion (like Vidalia or Oso). Finely chop some grape or cherry tomatoes. Finely chop a nice hot Serrano pepper or a firm jalapeno. Cut a lime in half. Cut the avocados in half lengthwise and remove the pit by "whacking" it with your sharp knife and then turning your knife. It will come out very easily. Mash the avocadoes in a bowl with either a fork or an old fashioned potato masher (assuming you don't have the traditional Mexican mortar and pestle get-up called a molcajete). Add the chopped onion, tomato and pepper. Add kosher salt to taste and a bit of freshly ground pepper. Add a swirl of olive oil (sssshhh.....it's a secret). Blend together with a fork until well combined. Taste for salt. Seriously, peeps, salt is the key. Good salt. Add more salt if needed and then a really generous squeeze of fresh lime.........It will wake up your gwok fo shizzle. Plus, did you know that limes have no seeds? Thus, no hassle with squeezing directly into your dishes. Who knew? One more tip. Lemon works well also! It's excellent. I swear! I love it both ways! OK. Grab your favorite chips and pig out. We actually eat guacamole for a late night dinner sometimes with (you know) a big fruity glass of Sangria. Oh Gee KT, What a surprise! Salute!
K. Here's more fresh for ya . . .
I don't really like humdrum. I do like froo froo though. We love tuna salad and who cares about mercury? Anyway, Foof up your tuna salad so that it looks happier and brighter, plus always try to add some green to your meal. In my mind, it helps cancel out all of the bad stuff. Psychological, you say? Hmmmmmm........ could be. OK. No time to cook? Throw together some tuna salad really quickly. Bumble Bee Albacore is my personal favorite for combining with mayonnaise (Hellmann's)..... A little sweet chopped onion and I'm happy. Pile a scoop of tuna salad on top of a mound of lacy and beautiful frisee', top with fresh carrot shreds (come on, it only takes a second) and sprinkle with paprika. Voila'. It's not humdrum anymore! Note: I'll talk more about tuna in a future post. If you're gonna have it "straight-up", you MUST try canned Italian tuna in olive oil for a moist and delicious treat. Look for Genova "tonno" in the can at most grocery stores or, for the ultimate treat, As do Mar tonno trancio intero.... the "primo tonno".
One more for your repertoire ~
If you have not already tried Burrata cheese, your time has come. Fresh, cream filled mozzarella. OMG. No kidding. I FINALLY found this cheese at Trader Joe's and I was, of course, thrilled! Bring back summer with an incredibly flavorful and fresh salad of Burrata, torn basil leaves, the best tomatoes you can find, kalamata olives, a sweet and dark balsamic vinaigrette and a generous sprinkling of kosher salt and freshly cracked black pepper. Don't forget the fresh pane'. Buon Appetito!
Love to all & may your holiday season be brimming with everything that keeps passion in your daily life.
XOXO,
Katie
