Monthly Archives: January 2015

10 guacamole recipes that beat store-bought every time

In a medium skillet over medium-high, heat 1 tablespoon olive oil.

Toss 1 pint of cherry or grape tomatoes with 2 tablespoons oil, 1 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon freshly ground pepper.

Spread the tomatoes evenly over a rimmed baking sheet and roast for 15 minutes, or until lightly browned.

Stir the roasted mixture plus 1, 12-ounce jar diced red peppers, ¼ cup diced red onion, 1 diced jalapeño chile and 4 cloves minced garlic into the basic guacamole recipe.

Add 1 finely chopped shallot, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lime juice, ¼ cup chopped fresh cilantro to the basic guacamole recipe.

Heat a grill pan or cast-iron skillet over medium heat, then drizzle with ½ teaspoon vegetable oil and add 6 cloves garlic, 1 jalapeño chile and slices of 1 small red onion.

Allow to cool and add this plus ¼ cup of chopped fresh cilantro and fruit segments from 2 small oranges into the basic guacamole recipe.

Add 2 tablespoons finely chopped red onion, 1½ tablespoons lemon or lime juice, ½ teaspoon salt, 2 tablespoons chopped fresh cilantro and sriracha (to taste) to the basic guacamole recipe.

Combine 1 small minced shallot, 1 minced serrano chile, 4 teaspoons fresh lime juice and a pinch of kosher salt in a mixing bowl Add ¼ cup chopped fresh cilantro and basic guacamole recipe to the mixture.

In a bowl, combine the basic guacamole, plus 2 medium chopped tomatoes, 1 15-ounce can black beans (rinsed and drained), ½ cup red onion, 2 tablespoons diced jalapeno, ½ teaspoon lime zest, ¼ cup lime juice, ¼ cup olive oil, 1 teaspoon kosher salt and 1 crushed garlic clove.

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Calendar of events

Calendar of events

Davies Vineyard wine dinner:

Hosted by Bear Dalton at Charivari, 2521 Bagby; 7 p.m. Thursday; $140 cash, $147.37 credit card; 713-854-7855 or BearDalton@mac.com.

Hosted by Michael Keenan at Pappas Bros.

Classes, tastings and certifications:

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Go ‘wild’ with mushroom risotto

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider risotto.

Risotto with wild mushrooms always tastes luxurious, even when you buy cultivated “wild” varieties such as maitakes (also known as hen of the woods), enokis, shiitakes and oyster mushrooms at the supermarket.

In the past, I’ve made a robust mushroom broth for my risotto by infusing dried porcinis, but this time I decided to use a light chicken, vegetable or garlic broth because I loved the sweetness of the maitake mushrooms that I used.

2 tablespoons extra-virgin olive oil

½ cup finely chopped onion or 2 shallots, minced

½ cup dry white wine, such as pinot grigio or sauvignon blanc

Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat.

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