I’ll be celebrating this Mexican holiday with a feast of small plates tonight and wanted to share my guacamole recipe. It’s not super traditional, but yields delicious results! Let me know if you like it!
Guacamole with Corn
2/3 cup fresh cooked sweet corn
3 ripe, but firm avocados
1 medium red onion, diced
1/3 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tbsp cumin
1 tsp chili powder
2/4 cup chopped cilantro
juice from 2 limes
salt and pepper to taste
Mix all ingredients in a medium bowl. Cover and refrigerate to blend flavors. Makes about 4-5 cups of guac.
This week, it’s all about getting you ready for Super Bowl Sunday as American’s eat more calories on this day than any other day of the year (except for Thanksgiving).
5. – Cape Cod Times Pats, Giants Inspire Chowder Bowl Will it be Manhattan’s tomato-based chowder or New England’s creamy, buttery chowder that takes the trophy? This article has recipes for both, so whip up a couple of batches and let the fans decide.
4. – NY Times Dip Once or Dip Twice? Really interesting (and funny – the study was based on an episode of Seinfeld) article about the effects of “double dipping.” “On average, the students found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip. Each cracker picked up between one and two grams of dip. That means that sporadic double dipping in a cup of dip would transfer at least 50 to 100 bacteria from one mouth to another with every bite.” GROSS!
3. – Orlando Sentinel On Super Bowl Sunday its The Dips vs. The Spreads This article claims that spreads are a better bet for “sharing” while watching the Super Bowl this Sunday – and after reading the above NY Times article, we agree!
2. – Sacramento Bee Key to super Super Bowl? Finger Foods The Bee hits the nail right on the head, “Finger foods are the bomb. The basic snack food groups are: protein (Velveeta and hot wings), vegetables (hot peppers), dairy (dip) and grains (chips). You also need plenty of canned beverages to wash it down.”
1. – Washington Post It’s a Guac-Off: He Says Serrano, She Says Lime Juice I love it! A battle between Washington Post Food staff members, Joe Yonan and Bonnie Benwick. Our opinion is you have to go classic – she wins with the traditional mix of lime juice, cilantro, and shallots (we like red onion).
One way to prevent guacamole from turning brown is to save the pit after mashing up the avocado. Before putting the dip in the fridge, place the pit directly in the guacamole. The acid from the pit will help prevent browning.
I also like to press plastic wrap directly onto the guacamole as the browning occurs as a result of the oxidation of the avocado and preventing exposure to air will also help keep it green!