And now for today's recipes. Can any group of recipes that starts off with three guacamole be anything but great? I doubt it. That said, here are today's six recipes, including three for guacamole. Enjoy!
GUACAMOLE
This comes from Florence Fabricant in The New York Times cooking e-newspaper. Florence wrote, “This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.” Yield: 2 servings; Time: 15 minutes.
This was featured in “BY THE BOOK; Memories of Mexico, Seasoned by Time” and can be viewed online here.
Ingredients
3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Haas avocado
Tortilla chips for serving
Preparation
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
GUACAMOLE DE FRUTAS
This is from Sam Sifton, also n The New York Times cooking e-newspaper. Sam wrote, “Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.” Yield: About 1 1/ 2 cups (about 4 servings); Time: 10 minutes.
This was featured in “Dishes That Earned Their Stars” and can be viewed online here.
Ingredients
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
Kosher salt
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds
Preparation
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
GREEN PEA GUACAMOLE
And finally, this comes from Melissa Clark, also in The New York Times cooking e-newspaper. Melissa wrote, “Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado — and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina’s chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Green Pea Guacamole” (part of the Times’ Restaurant Takeaway column), and can be viewed online here.
Ingredients
1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving
Preparation
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
MEXICAN MEATLOAF
This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.
“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”
To view this online, click here.
Ingredients
1 cup Panko (Japanese bread crumbs)
2 large eggs, beaten
1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
3/4 cup tomato salsa, divided
2 Tbsp. Dijon mustard
1 pound lean ground beef
1 pound ground pork
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.
Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
Spread remaining 1/4 cup of salsa on top.
Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
BAKED CREAM CORN WITH RED BELL PEPPERS AND JALAPENOS
This yummy recipe is from Ree Drummond, also on
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/baked-creamed-corn-with-red-bell-peppers-and-jalapenos-recipe.html?oc=linkback.
Ingredients
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.
To view this online, click here.
Ingredients
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
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