Monday, December 27, 2010

Lox for Breakfast Anyone?

Hi, Chef Sandy Krebs here!
If you want home made lox with your bagels and cream cheese on New Year's morning it only takes ten minutes...but you better start today!
Making Lox (or Gravlax or Cured Salmon) is a piece of cake. The initial preparation time takes only a few minutes, but the curing part takes days. I know many people are a bit hinkey about eating “raw” fish, but if this is the way our ancestors preserved fish so that they could keep it for weeks, without refrigeration, we can probably survive it too, especially considering that ours stays refrigerated. The way curing works is the salt draws moisture out of the meat and moisture is needed for bacteria growth. It's excess bacteria that makes meat “bad”. I have attached a Wiki link below if you want to learn more, but suffice it to say the New Year's Eve party the night before is a lot more dangerous than Lox for breakfast on New Year's Day.


The recipe I am giving you is my favorite flavor combo for cured salmon. You can switch up the seasonings in this recipe for different flavors, but the one part you can not switch up is the salt and sugar; that's what does the curing. Try replacing the bay leaves and nutmeg with dill and lemon zest, or anise and crushed red pepper flakes for completely different flavors. Some people prefer to leave the skin on the salmon while curing, but I don't, as the brine (brine is the term used for the salt mixture) does not work it's way through the skin, and you are only curing the fish from one side so it take longer.


Ingredients
1 cup Kosher or Coarse Salt
1 cup Brown Sugar
1 large Yellow Onion – quartered
1 teaspoon ground Nutmeg
A handful of Bay Leaves
2 pound filet of Salmon – skin off


First, find two pans that fit inside one another (like two 9 x 13 pans) and something heavy (like a brick, or a couple of heavy cans of something you have in the cupboard, or the fruitcake you got for Christmas).

Place all the ingredients, except the Salmon, in a food processor. Pulse on and off just a few times, until the mixture is blended, but don't liquify the onion. Line the bottom of the first pan with plastic wrap. Put a thin layer of the mixture over the plastic in the bottom of the pan. Place the salmon filet on top, then pack the rest of mixture around the filet. Loosely place another piece of plastic on top, then place the second pan on top. Put whatever you are using for a weight inside of the top pan and refrigerate. Turn the salmon over once a day, repacking the brine around the fish. The moisture will start to be drawn out of the salmon and the brine will turn liquidy. Don't worry about it; this is what is supposed to be happening. After two or three days you have lox! Just rinse all the brine off under cold water and pat dry. Now you can wrap it tightly with plastic wrap. The lox will keep for two weeks or more in the frig. Slice (as thinly as possible) as much of the filet as you will use at a sitting and wrap the rest tightly and put it back in the frig for later use.
As always, please leave questions or comments and let me know how your Lox turned out.

Sunday, December 26, 2010

Empanadas

Hi, Chef Sandy Krebs here! I had a beautiful roast leg of lamb for Christmas dinner last night. For all of you that did the same and are wondering what to do with all those left overs, here's one of my favorite thing to do with lamb.

Empanadas


Pastry Dough
1 2/3 cup All Purpose Flour
A pinch of salt
4 ounces Butter
1/3 cup milk
Cut together flour, salt and butter. Add milk slowly working dough as little as possible. Wrap in plastic and let rest in refrigerator while you make filling (or as long as overnight).



Filling
2 tablespoons Olive Oil
1 pound Lamb, Beef or Pork chopped into very small cubes (or ground) I like it best with lamb.
1 large Onion, chopped small
1 red (sweet) Bell Pepper, chopped small
2 Jalapeno Peppers (seeds removed) chopped very small
Heat olive oil then add the rest of the ingredients. Cook in pan until well browned. Let cool.

Add to the meat mixture…
1 medium boiled Potato, first cook and cool, then chop
2 hard boiled Eggs, chopped
10 Green Olives, chopped
2 tablespoons Raisins, chopped
1 tablespoon Paprika
1 tablespoon chopped Parsley
Salt and pepper to taste
If you like you can add 4 ounces of Shredded Cheese but it is not necessary. You want something just a little strong, but not too strong, with a nutty flavor).

On a board with flour roll out the pastry dough into rounds handling the dough as little as possible. Put filling on half the round and fold dough over top to make a crescent. Pinch edges.
Beat together 1 egg with 1 tablespoon milk. Brush tops of pastries.
Place on well oiled paper and cook in 350 degree oven until brown.

Saturday, December 25, 2010

Pumpkin Cookies


Hi, Chef Sandy Krebs here!  This is a recipe my Nana (that's Sicilian for Grandmother) used to make. I don't know where she got the recipe from, but I have been eating these cookies since I can remember.  These are a very cakey cookie (say cakey cookie ten times fast!) and I have used this recipe, without altering it, as a coffee cake or in a loaf pan.


Pumpkin Cookies

2 cups Sugar
2 cups Butter
2 cups Pureed Pumpkin
2 Eggs
2 teaspoons Vanilla Extract
4 cups Flour
3 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
3 teaspoons ground Cinnamon
2 teaspoons ground Nutmeg
1 teaspoon Allspice
1 cup chopped Walnuts
1 cup Raisins

Glaze
2 cups Powdered Sugar
3 tablespoons Milk
1 tablespoon melted Butter
1 teaspoon Vanilla Extract
Mix all of the ingredients together. If necessary add a few extra drops of milk to make the glaze a good consistency to drizzle.

In a very large bowl cream Sugar and Butter. Add Pumpkin, Eggs and Vanilla and beat well. In a separate bowl mix all the dry ingredient (except nuts and raisins). Beat Flour mixture into wet ingredients a little at a time, mixing well. Add Raisins and Nuts. Drop from tablespoon onto well oiled or nonstick cookie sheet, placing 2 inches apart. Bake in 350 oven until light brown (about 15 minutes).
Cool, remove from cookie sheet, and glaze.

Friday, December 24, 2010

My Favorite Christmas Poem

Twas the Night Before Solstice
By James Finn Garner

Twas the night before solstice and all through the co-op
Not a creature was messing the calm status quo up.
The children were nestled all snug in their beds,
Dreaming of lentils and warm whole-grain breads.
We’d welcomed the winter that day after school
By dancing and drumming and burning the Yule
A more meaningful gesture to honor the planet
Than buying more trinkets for Mom or Aunt Janet,
Or choosing a tree just to murder and stump it,
And dress it all up like a seasonal strumpet.
My lifemate and I, having turned down the heat,
Slipped under the covers for a well-deserved sleep,
When from out on the lawn there came such a roar
I fell from my futon and rolled to the floor.
I crawled to the window and pulled back the latch,
And muttered, “Aw, where is that Neighborhood Watch?”
I saw there below though the murk of the night
A sleigh and eight reindeer of nonstandard height.
At the reigns of that sleigh sat a mean-hearted knave
Who treated each reindeer like his personal slave.
I’d seen him before in some ads for car loans,
Plus fast food and soft drinks and cellular phones.
He must have cashed in from his mercantile chores,
Since self-satisfaction just oozed from his pores.
He called each by name, as if he were right
To treat them like humans, entrenching his might.
Now Donder, now Blitzen,” and other such aliases,
Showing his true Eurocentrical biases.
With a snap of his fingers, away they all flew,
Like lumberjacks served up a plate of tofu.
Up to the rooftop they carried the sleigh
(The holes in the shingles are there to this day).
Out bounded the man, who went straight to the flue.
I knew in an instant just what I should do.
After donning my slippers, downstairs did I dash
To see this trespasser emerge from the ash.
His clothes were all covered with soot, but of course,
From our wood-fueled alternative energy source.
Through the grime did I make of his duds
He was dressed all in fur, fairly dripping with blood.
We’re a cruelty-free house!” I proclaimed with such heat
He was startled and tripped on the logs at his feet.
He stood back up dazed, but with mirth in his eyes.
It was then that I noticed his unhealthy size.
He was almost as wide as when standing erect,
A lover of fatty fried foods, I suspect.
But that wasn’t all to make sane persons choke.
In his teeth sat a pipe that was belching out smoke!
I could scarcely believe what invaded our house.
This carcinogenic and overweight louse
Was so red in the face from his energy spent,
I expected a heart attack right there and then.
Behind him he toted a red velvet bag
Full to exploding with sinister swag.
He asked, “Where is your tree?” with a face somewhat long.
I said, “Out in the yard, which is where it belongs.”
But where will I put all the presents I’ve brought?”
I looked at him squarely and said, “Take the lot
To some frivolous people who think that they need
To succumb to the sickness of commerce and greed.
Whose only joy comes from the act of consuming,
Thus sending the stock of the retailers booming.”
He blinked and said, “Ho, ho, ho! But you’re kidding.”
I gave him a stare that was stern and forbidding.
Surely children need something with which to have fun?
It’s like childhood’s over before it’s begun.”
He looked in my eyes for some sign of assent,
But I strengthened my will and refused to relent.
They have plenty of fun,” I cut to the gist,
And your mindless distractions have never been missed.
They take CPR so that they can save lives,
And go door-to-door for the used clothing drives.
They recycle, renew, reuse—and reveal
For saving the planet a laudable zeal.
When they padlock themselves to a fence to protest
Against nuclear power, we think they’re the best.”
He said, “But they’re children—lo, when do they play?”
I countered, “Is that why you’ve driven your sleigh?
To bring joy to the hearts of each child and tot?
All right, open your bag; let’s see what you’ve got.”
He sheepishly did as I’d asked and behold!
A Malibu Barbie in a skirt made of gold.
You think that my girls will like playing with this,
An icon of sexist, consumerist kitsch?
With its unnatural figure and airheaded grin,
This trollop makes every girl yearn to be thin.
And take up fad diets and binging and purging
Instead of respecting her own body’s urging
To welcome the shape that her body has found
And rejoice to be lanky, short, skinny, or round.”
Deep in his satchel he searched for a toy,
Saying, “This is a hit with most little boys.”
And what did he put in my trembling hand
But a gun from the BrainBlasters Power Command!
It’s a ‘hit,’ to be sure,” I sneered in his face,
And a plague to infect the whole human race!
How ‘bout grenades or some working bazookas
To turn all of our kids into half-wit palookas?”
I seized on his bag just to see for myself
The filth being spread by this odious elf.
An Easy-Bake Oven—ah, goddess, what perfidy!
To hoodwink young girls into household captivity!
Plus an archery play set with shafts that fly out,
The very thing needed to put your eye out.
And toy metal tractors, steam shovels, and cranes
For tearing down woodlands and scarring the plains,
Plus “games” like Monopoly, Pay Day, Tycoon,
As if lessons in greed can’t start up too soon.
And even more weapons from BrainBlasters Co.,
Like cannons and nunchunks and ray guns that glow.
That’s all I could find in his red velvet sack—
Perverseness and mayhem to set us all back.
(But I did find one book that caused me to ponder—
Some fine bedtime tales by a fellow named Garner.)
We need none of this,” I announced in a huff,
No ‘business-as-usual’ holiday stuff.
We sow in our offspring more virtue than this.
Your ‘toys’ offer some things they never will miss.”
The big man’s expression was a trifle bereaved
As he shouldered his pack and got ready to leave.
I pity the kids who grow up around here,
Who’re never permitted to be of good cheer,
Who aren’t allowed leisure for leisure’s own sake,
But must fret every minute—it makes my heart break!”
Enough histrionics! Don’t pity our kids
If they don’t do as Macy’s or Toys ‘R’ Us bids.
They live by their principles first and foremost
And know what’s important,” to him I did boast.
Pray, could I meet them?” “Oh, no, they’re not here.
They’re up on the roof, liberating your deer!”
Then Santa Claus sputtered and pointed his finger
But, mad as he was, he had no time to linger.
He flew up the chimney like smoke from a fire,
And up on the roof I heard voices get higher.
I ran outside the co-op to see him react
To my children’s responsible, kind-hearted act.
He chased them away, and disheartened, dismayed,
He rehitched his reindeer (who’d docilely stayed.)
I watched with delight as he scooted off then.
He’d be too embarrassed to come back again.
But with parting disdain, do you know what he said
When this overweight huckster took off in his sled?
This reindeer enslaver, this exploiter of elves?
Happy Christmas to all, but get over yourselves!”

Thursday, December 23, 2010

Bechamel (White) Sauce


Hi, Chef Sandy Krebs here!
Knowing how to make a basic Bechamel can come in quite handy. You can add cheese to it to make cheese sauce, or cheese and vegetables to make a nice Pasta Alfredo, or mustard to make a nice mustard sauce, or you can use it for a sauce to make white pizza, or....the possibilities are endless.
Traditionally, while heating the milk, you would would put in a Mirepoix (a combination of celery, carrots and onion, tied in a piece of cheese cloth to make it easy to remove from the milk when you are done with it). I usually skip this step, opting instead to cook some finely diced onion in the butter before I add the flour to make the roux. I think in the end it makes a much more flavorful sauce, however if you are looking for a sauce with a very smooth consistency, this won't work and you'll need to use the Mirepoix. Another variation you can try is using Extra Virgin Olive Oil instead of butter, or half butter and half oil. It will totally change the flavor, of course, but it will be a much more heart smart sauce.

Bechamel (White) Sauce

5 tablespoons Butter
4 tablespoons Flour
1 small Onion - finely diced (optional)
4 cups Milk
Salt – to taste
½ teaspoon finely ground Nutmeg

On a very low heat begin heating milk on a back burner while you are making the roux (the butter and flour which will become a paste which thickens your sauce. Stick with me kid, and you'll learn all the terms!). Do not allow the milk to come to a boil, turn the heat off as soon as you see steam rising off the surface.

In a heavy pan, on medium heat, melt the butter. Do not allow the butter to brown. If you are not using the onion, start stirring the flour into the butter with a wooden spoon as soon as the butter is melted. If you are going to use the onion, this is the time to cook it. Add the onion to the butter, stirring often with wooden spoon to prevent the onion from browning. When the onion is translucent start stirring in the flour a little at a time, mashing well with the wooden spoon to prevent lumping. This is the reason that you use a wooden spoon, while “mashing” the flour and butter you wouldn't want to have the metal spoon scraping on the metal pan. That could give you the willies, and willies must be avoided at all times when cooking.

As soon as you have all the flour mixed into the butter (congratulations by the way, you just made roux!) begin slowly adding the milk stirring constantly to avoid lumping. After you have added all the milk, keep stirring for a few minutes, and like magic your milk will thicken up into a beautiful sauce. At this point you can stir in the salt and nutmeg, and whatever else you are using, cheese, mustard, veggies, etc.

Don't let the French words and having to use two pans and a wooden spoon to make this sauce intimidate you; it's really easy!
As always, please share your comments and/or let me know how your sauce turned out.

Wednesday, December 22, 2010

Tamales

Hi, Chef Sandy Krebs here!
I love tamales! The number of different types of tamales there are is about the same as the number of people who make them. The most traditional fillings are pork or chicken and they are usually topped with either a red or a green sauce. During Christmas time it is traditional to add raisins and nuts to the meat filling for a kind of sweet/spicy filling. Vegetarians can use roasted eggplant or squash or other “meaty” vegetables as a base for their filling. Usually people start out by making a whole roast or chicken and shredding the meat to make a big batch; sharing tamales with your neighbors and friends is also a tradition during the holidays. This can turn into an all day affair; why not invite some friends and family and make it an event! The recipe I give below for the Tamale Dough is enough to make dozens of tamales, but you can also cut the recipe in half or even quarter it and use left overs to make the filling.
I am attaching links to Wikipedia which has a very interesting article about the history of tamales, to about.com which has a number of different fillings you can try, and lastly I have embedded a youtube video. The little girl who is narrating is adorable and the music in the background is great!
Let me hear from you with your tamale making traditions, stories or recipes.

Tamale Dough

6 cups Masa
5 cups water
1 ½ cup shortening
1 Tbsp Onion Powder
1 Tbsp Cumin
1 Tbsp Chili Powder
1 ½ tsp salt



Tuesday, December 21, 2010

Make Your Own Vinaigrette

Hi, Chef Sandy Krebs here.  The following is the correct proportions for a basic vinaigrette.  Once you find out how easy it is you may never buy a bottle of dressing again!

½ cup Vinegar
1 ½ cup Oil
½ tsp. Salt
1 tsp. Sugar

Blend in a bowl with a wire whisk or submersion blender.  Voilá!  You have vinaigrette.    
Now that you know the basic recipe you can mix and match different types of vinegar and oil, add herbs or spices; have fun, be creative!  Try adding a dab of mustard too, it’s a natural emulsifier; that means it helps the oil molecules bond to the vinegar molecules, and your dressing won’t separate as fast.

Variations on a theme…

Key Lime Walnut Vinaigrette
¼ cup Fresh Key Lime Juice
¼ cup Seasoned Rice Vinegar
1 ½ cups Walnut Oil
½ tsp. Salt
1 tsp. Sugar

Balsamic Vinaigrette
½ cup Balsamic Vinegar
1 ½ cups Extra Virgin Olive Oil
1 tsp. Whole Grain Mustard
1 tsp. Chopped Garlic
½ tsp. Salt
1 tsp. Sugar

Roasted Garlic, Parmesan, Basil Vinaigrette
Chop together 2 tablespoons each Roasted Garlic, Fresh Basil and Parmesan Cheese.  Place in mixing bowl.  Add…

½  Apple Cider Vinegar
1 ½ Cups Pumpkin Seed Oil
¼ tsp. Salt
1 tsp. Sugar

Monday, December 20, 2010

Interview with Prabhjot Bedi, Editor of Hospitality Career E-Mag

Hi, Chef Sandy Krebs here!
Below is a link to an interview I did back in the summer with Prabhjot Bedi, editor of Hospitality Career E-Mag, before I accepted the position of Executive Chef at Ambrosia Hospitality in Delhi.  I thought you might like to read the interview and I also want to introduce you to the site which has a lot of interesting information and resources.


Interview with Prabhjot Bedi, Editor of Hospitality Career E-Mag

Sunday, December 19, 2010

Crab Cakes

Hi, Chef Sandy Krebs here!
I have had guests in my restaurants rave about my Crab Cakes.  To tell you the truth, I don’t really understand all the hoopla about Crab Cakes.  I love them just as much as the next guy, but making them is not rocket science; I mean any kind of scientist could do it.  But seriously folks, the trick to a good Crab Cake is to use mostly Crab.  You only use enough binding (bread crumbs and egg) to hold them together and the seasoning must be subtle.  I know subtle is a change of pace for me, Queen of Garlic, Baroness of Big Bold Flavors, but sometimes subtle is called for, and this is one of those times.
I started using egg whites instead of whole eggs because I always have a lot of whites left over as a byproduct of using the yolks only to make crème brulee and sauces.  I found that this makes for a much lighter flavor and texture than using the whole egg.  Also, if you have Panko bread crumbs around that makes them lighter as well, but really, any kind of bread crumbs will do.  If you have left over seafood that you need to use or there is a good deal on something at the market don’t feel the need to confine this recipe to crab.  Switch it up, have some fun.  I particularly like using smoked salmon.  And one last note, speaking of rocket science, this isn’t, but I thought I’d mention it anyways.  Be sure to pick through the crab meat well, as there is nothing worse than eating a nice light crab cake and biting down on shell or cartilage.  O.k., you’re right, there are worse things, but it can ruin your Crab Cakes if you skip this step.
As always, leave a comment or let me know how they turned out.



Crab Cakes

1 lb. Crab Meat
4 Egg Whites
2 Tbsps. Bread Crumbs
2 Tbsps. Mayonaise
1 tsp. Old Bay Seasoning
1 Tbsp. Chopped Chives
Louisiana Hot Sauce (or other hot sauce) to taste.
Salt to taste

Mix all ingredients together.  Form Cakes.  Brown in Skillet.  Enjoy!

Saturday, December 18, 2010

Coffee Flan

Hi, Chef Sandy Krebs here!  I love espresso and I love flan.  This recipe combines the two.  I find that people (not chefs, but normal people.  Not that chefs aren’t normal people, well some of them anyways) are intimidated by cooking things that involve using a hot water bath, such as Flan or Crème Brulee.  I’m not sure why, it’s a piece of cake.  Or in this case a piece of Flan!  Just make sure that when you are taking it out of the oven you have already planned a nearby place to set it down.  This recipe is sooo easy and can be made a day ahead of time, so it’s perfect for when you are having people over to the house.  Enjoy it, and leave a comment and let me know how it turned out.

Coffee Flan   

½ cup Sugar
6 Eggs
7 tablespoons Sugar
1 ½ cup Milk
2 shots very strong Espresso or 4 teaspoons Instant Coffee
½ cup Water
½ teaspoon Vanilla
¼ teaspoon Ground Cinnamon


Preheat oven to 350.  Make hot water bath for a 9 inch round cake pan.
In a small frying pan over medium heat melt then caramelize the ½ cup Sugar.  Coat bottom of cake pan with caramel.  Beat together Eggs and Sugar, add Milk, Espresso or Instant Coffee dissolved in Water, Vanilla and Cinnamon.  Set caramel lined pan in hot water bath and pour in mixture.  Cook about 20 minutes or until a crevice forms when you gently press custard with the back of a spoon.  Chill for several hours.  Invert onto a plate.  Serve with fresh whipped cream.  

Friday, December 17, 2010

Garlic Roasted Beets

Hi, Chef Sandy Krebs here!  In the Northern Hemisphere it’s a great time of year for root vegetables.
One of my favorite root vegetables are beets.  You can roast the roots, you can sauté the stems and leaves, you can eat the leaves raw in salads, and you can drink the juice.  After you roast them you can eat them hot, or you can put them in the frig and eat them cold in salads.  I meet a lot of people that turn their noses up at beets.  When I question them about this I usually find that their experience with beets extends to having eaten canned beets (that usually taste more like the inside of a can than a beet) as a kid.  When I push these folks to try one of my garlic roasted beets, I usually have a convert for life.
 A lot of chefs I know don’t bother to peel the beets before they roast them because the skins peel off easily after they are cooked.  I personally prefer to peel them first and then rub them with garlic.  I think they retain more of that garlic flavor when you peel them before you cook them, and I never met a garlic flavor I didn’t like.  Sure your hands may get a little purple, but what the heck.  The recipe for roasted beets follows.  The size of the beets will make a difference in how long it takes them to cook through, so if your beets are very big I suggest cutting them in half or quartering them before you cook them.  Also, the cooking time is approximate.  They are fully cooked when you can slide a knife in easily.  Don’t keep opening the oven to check them or you will let out the heat and steam that is cooking them.  Trust your nose; when they are done you’ll smell it!

Garlic Roasted Beets

With a very sharp paring knife peel the beets, making sure to retain the stems and leaves for sautéing or salads.
Rub with Extra Virgin Olive Oil, Minced Garlic, Salt and Pepper (all to taste).
Place in a roasting pan with a tight fitting lid or cover the pan with foil making sure to seal the edges.
Cook in a 350 oven for about an hour and fifteen minutes.
That’s it, easy.  Don’t forget to retain the rendered juices after roasting; that’s one of the best parts!

Thursday, December 16, 2010

Pumpkin Gnocchi

Hi Chef Sandy Krebs here!
Gnocchi is one of my favorite things to eat/make.  At first it might seem like a lot of work, but once you do it a few times you’ll have it down to a fine art.  This recipe is for Pumpkin Gnocchi, really nice in the cold weather months.  After it’s made it can be tossed with Olive Oil or Butter, topped with Shaved Hard Cheese or not, and some toasted pine nuts over the top are a great addition.  You could also toss it in some cream sauce and/or serve it with chicken or fish.  That’s why I love cooking, you can switch things up and be creative.  Have fun with this one, and let me know how they turned out!   

Pumpkin Gnocchi

Ingredients:
1 small pumpkin
Extra virgin olive oil
2 pounds Yukon Gold Potatoes
3 egg yolks
1 ½ cups sifted flour
½ teaspoon salt
¼ teaspoon ground nutmeg

Directions:
Cut pumpkin in half.  Scoop out seeds and pulp.  Rub surface with olive oil, salt and pepper.
Bake in 400 degree oven for about an hour, until soft.  Allow to cool.  Scoop pumpkin meat from skin.
Puree very well in food processor.  Reserve 1 cup for gnocchi.  You can store the remaining puree in plastic freezer bags or plastic storage containers in the freezer for use in pies, breads, or your next batch of gnocchi.
Boil potatoes with the skin on in salted boiling water until thoroughly cooked.  When cool enough to handle, remove skins and rice potatoes.
Combine riced potatoes, pumpkin puree and egg yolks in a large bowl and mix until smooth.  Combine dry ingredient.   Slowly incorporate dry ingredients into potato/pumpkin mixture.  Knead on well floured board until smooth.
Roll the dough into long strands about an inch in diameter.  Cut strands into ½ inch pieces.  Poke in the middle to form little pillow shapes.
Cook gnocchi in salted boiling water for about 5 minutes.  Do not over crowd pot.  Cook in more than one batch if you are not using a very large pot.  Remove to serving platter to be tossed with sauce.

Wednesday, December 15, 2010

Guacamole Recipe


Hi, Chef Sandy Krebs here!  Guacamole is one of those things that you do to your own tastes.  You can mash the avocado coarsely or very smooth.  You can add onion and garlic, or not.  You can add mayonnaise if you want it creamier.  Mayo, of course adds “bad fat”, and if you are planning on leaving this out on a table for hours during a party, you should probably skip the mayonnaise.  The last thing anyone wants to do is make their friends sick (I know that was a straight line big enough to drive a truck through-feel free to fill in the punch line!).  Also, people tend to think of guacamole as something that goes with chips, but I love a nice citrusy guacamole on top of grilled chicken or fish.  The below recipe is just some guidelines to get you started.  Have fun!


Guacamole
3 ripe Avocados – peeled, pitted and mashed
1 Lime – juiced
1 teaspoon Salt
½ cup Onion – finely diced
3 tablespoons Cilantro – Chopped
1 large Tomato – seeded and diced

1 Jalapeno Pepper – seeded and finely minced
or
A couple of dashes of Hot Sauce
2 tablespoons Mayonnaise (optional)

Some of my Favorite Photos