Steytsayd Ilongga

As the title implies, Angel was born in the Philippines and currently living in NYC. This Personal Journal contains random Recipes of my kitchen "experiments", Food-related events, Good Eats, and of course - lots of Photos. For Family-related posts, Travel notes, and other Miscellanous topics, drop by HTTP://STEYTSAYDILONGGALIWAT.BLOGSPOT.COM. Take a peek at my life... Hey, jump right in!

My Photo
Name:
Location: New York, New York City, United States

Catch up on some (mis)Adventures of a fun-loving gal who's making the most out of married life, being a mom, and living it up in the Big Apple.

Tuesday, February 13, 2007

Classic Guacamole...

This classic Guacamole recipe is from DOS CAMINOS' Executive Chef Scott Lindquist.
(priced at $12.00, made fresh to order, good for 2 people)

(Above: home-made, serves 2 adults and a child, total cost: $6 - $7.00).

(Tequilas not included.)

Ingredients:

2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped onions

2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired (they're the hottest part)

1/2 teaspoon kosher salt

2 large ripe avocados, preferably California Haas, peeled and seeded

2 tablespoons cored, seeded and finely chopped plum tomato (1 small tomato)

2 teaspoons freshly squeezed lime juiced



In a medium-sized bowl,
use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chili, and 1/2 teaspoon of salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion and chili into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings and serve with a basket of warm tortilla chips.



Avocado Tips:

* Picking Avocados - Dark-green skinned avocados ripen more evenly as opposed to bright-green skinned ones.

* Handling Avocados - To avoid bruising, save the paper-crate coffee cup holder that you get from Starbucks/Dunkin' Donuts and use it to hold the avocados.

* Storing - Let hard avocados ripen at room temperature (approximately 3 - 4 days)

- When in a rush, put them inside a brown paper bag with an apple (approximately 1 - 2 days)

- If not using them immediately, store the ripe avocados in the vegetables/fruits section of your fridge to stop the ripening process. This should extend their use for about one more week.

LINK:

http://www.brguestrestaurants.com/restaurants/dos_caminos_park/index.php

2 Comments:

Anonymous Anonymous said...

hi angel!
wow! you've made your own guacamole! i should also try this one time but of course with tequila or even a margarita will do...:)
hey i have a new site..check it out!

10:01 PM  
Blogger Angel said...

Hi ces - the next step would be to make the margaritas - he he. BTW, 'love your new look. Talagang very artistic ka...

10:26 AM  

Post a Comment

<< Home