Larrupin

Uncommonly Good

Once de Guacamayo

Avocados are on my top ten list of favorite ingredients. I wanted to share this recipe last week on Cinco de Mayo (which, by the way, is not a celebration of Mexican independence) but I couldn’t find any good guacs at the last minute. So now, on the eleventh, I’m sharing this Once de Guacamayo recipe.

If you want to make guacamole and can’t figure it out on your own you’ll find recipes that call for 4 or 8 or 12 avocados, and piles of fresh tomatoes, peppers, onions and more. Unless you’re feeding a crowd it’s way more than you want to make and all that chopping and slicing and dicing is a lot of work for a simple snack.

So here’s my shortcut. Two ingredients. Avocado and salsa. Lime is the essential third ingredient and if I have some fresh cilantro anyone who eats it will swear I made it all from scratch.

Here’s how it goes. Cut an avocado in half by starting at the pointy end and sliding the knife all the way around.

Avocado, Onion, Serrano, and Jalapeno

Twist each half of the avocado in opposite directions to loosen it from the seed.

Twist the sides in opposite directions to pull it apart.

Split Avocado

This avocado is perfectly ripe and ready for anything.

Remove the pit by striking it with the blade of your knife. It will slice into the pit and stick. Twist the knife, still attached to the pit, and pull the pit out of the avocado.

Remove the Avocado Pit

Remove the avocado pIt by whacking into it with your knife. You can see I've already sliced and diced the avocado half on the left. It's ready to scoop into the bowl.

While the avocado is still in the skin, use the knife and slice it one direction and then the other. Make your slices few and far between for chunky guac, and close together in all directions for smushy guac.

Diced Avocado Ready for Guac

The diced avocado goes into the bowl first.

Use a spoon to scoop the avocado out of the skin and plop it in your mixing bowl.  I used a small plastic container that held blue cheese yesterday. (The blue cheese went into meatballs. That recipe will come soon.) It was a handy size for dipping and would be a handy size for leftovers.

Add Salsa to Avocadotg178

Add a couple of spoonfuls of salsa to the avocado.

Add your favorite salsa. If this is all you’re going to do, mix and taste. But if you’re adding more ingredients wait to mix it so it doesn’t totally turn to mush by the time you’re done.

It just takes a small amount of any optional ingredients to make a difference in the taste and the texture. You may need to add another avocado if you get too rambunctious. A little goes a long way when you’re starting with just one avocado.

Jalapenos and Serrano Peppers

Jalapeno and Serrano slices are ready to dice for the guacamole. The Serranos were green when I bought them, but continued to ripen and turn red.

  • Finely diced red onions
  • Finely diced peppers: Jalapenos and Serranos are frequent choices; red bells add color and crunch but no heat; habaneros add color and a LOT of heat.
  • Thinly sliced green onions, including the tops
  • Crushed garlic
  • Garden fresh diced tomatoes
  • Fresh cilantro sprigs
  • Salt and pepper if you must
Avocado soon to become guacamole

The avocado is disappearing under a growing pile of finely diced red onions, green onions, jalapenos, Serranos and salsa.

My essential optional extras are:

  • fresh lime juice
  • fresh cilantro

    Lime and Cilantro

    Avocado and options are ready to mix. Lime and cilantro are my essential finishers for any salsa or guacamole.

Gently fold the guacamole together and finish it off with the essential optional extras: a generous squeeze of lime juice and cilantro.

Guacamole

Guacamole mixed and ready for the finishing touches.

When you’re done you can transfer the guacamole from the mixing bowl to a festive serving bowl if you’re serving guests. Or you can just eat it. Which is what I did.

Guac and a Tray of Chips

Guacamole and a tray of chips.

PS – if you end up adding too much heat (like, how could that happen?!) you can add more diced tomatoes. You can also serve it with a plop of sour cream or plain yogurt top. Don’t mix it in, just dip into it as you need to. The dairy will dilute the heat without diluting the flavor.

If you have leftovers, transfer to a lidded storage container. Press a piece of plastic wrap onto the surface of the guacamole and press out any air bubbles. Press the plastic wrap up the sides of the bowl and around the top edge before putting the lid on it. Put it in the fridge.

I’d planned to take a picture of the storage set up, but alas, there were no leftovers available for the demonstration.

Larrapin! Continue reading

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May 11, 2011 Posted by | Appetizer | , , , , , , , , | 4 Comments

Spicy Red Snapper with Mango Salsa

Larapin.

That’s the only way to describe this recipe. And it’s very easy!
With a substantial green salad it’s easily a full meal.

The original recipe called for Red Snapper, but I’ve made it with Orange Roughy, Flounder, and most recently with Talapia.

It’s as easy as 1-2-3.

  1. Start Rice
  2. Make Mango Salsa
  3. Bake Fish

Here are the details.

1. Start Rice

I generally use brown rice, which takes a bit longer to prepare. I use a rice steamer and follow the directions. I start the rice first, and the meal is usually ready to serve when the rice the steamer shuts off about 45 minutes later.

2. Make Mango Salsa

Combine in medium mixing bowl:

  • 1 mango peeled, seeded and chopped
  • 1 medium red pepper, seeded and finely chopped
  • 1/4 C thinly sliced green onion
  • Variation: (in this version) 2 kiwi, peeled and diced
  • Optional: 1 Scotch bonnet, or hot green chili pepper, seeded and diced very fine. I usually use a Serrano Pepper or a couple of Jalapenos, but I’ve also thrown in a Habanero, just for kicks.

Add:

  • 2 T lime juice
  • 1 T vinegar
  • 1/2 t lime zest
  • 1/4 t salt
  • 1/4 t pepper

Stir together.
Just prior to serving stir in 2-3 T chopped cilantro.

3. Bake Fish
1 lb. Red Snapper, fresh or frozen (defrosted, of course)
Rinse, pat dry with paper towels.
Brush with 1 T lime juice, mixed with 1 T water.
Rub with Spicy Fish Seasoning*:

  • 1 t paprika
  • 1/2 t salt
  • 1/4 t ginger
  • 1/4 t allspice
  • 1/4 t pepper

In shallow baking dish, bake uncovered in 450° oven until fish flakes easily when tested with a fork. Allow 4-6 minutes for each 1/2″ of thickness.

To serve brush with pan juices and serve with Mango Salsa
Garnish with lime slices and cilantro.

To pull it all together, start with a pile of rice, add fish to the side and top it all with the mango salsa. Garnish with lime slices and cilantro.
Oh. My. Gosh.
Larapin.

IF there are leftovers I put it all together in a plastic container. Usually the fish is gone, but there might be rice and mango salsa left over. I’ll eat the leftovers as a light snack within a day or so.

*After I realized how much I like this I made this Spicy Fish Rub in bulk and I keep it in a shaker bottle with my herbs and spices. It’s always handy to sprinkle on fish to use in this recipe.

June 2, 2008 Posted by | Uncategorized | , , , , , , | Leave a comment

NHS Band Teacher Appreciation Salad

Janz Salad Basics

  • Green Leafy Stuff
  • Romaine
  • Green Leaf Lettuce
  • Cilantro
  • Italian Parsley
  • Bright Stuff
    • Red Pepper
    • Purple Onion
    • Red Cabbage
    • Strawberries
  • Other Stuff
    • Mushrooms
    • Feta Cheese
    • Hard Cheese Mix (Parmesan, Romano, Asiago)
  • Garnishes
    • Almonds
    • Sunflower Seeds
    • Homemade Croutons

    To Assemble:

    1. Tear all green leafy stuff (lettuce, cilantro, parsley) put in a salad bowl.
    2. Slice cabbage, dice pepper, slice mushrooms and strawberries and crumbled Feta cheese into the salad.
    3. Sprinkle with sunflower seeds & slivered almonds.
    4. Break thick dry toasted seasoned French bread into bite-size croutons.
    5. Drizzle with with vinaigrette and toss.

    Janz Sweet Balsamic Vinaigrette

    1. Extra Virgin Olive Oil
    2. Balsamic Vinegar
    3. Honey Mustard
    4. Honey
    5. Janz Seasoning Blend
    6. Pepper
    7. Tabasco

    This is one variation of Janz Sweet Balsamic Vinaigrette. I use the small jar in the photo to mix my dressings.

    • Start with about an inch of extra virgin olive oil
    • An inch of balsamic vinegar
    • A generous squeeze of honey mustard. Maybe a couple of teaspoons…
    • More honey, probably a tablespoon or so.
    • Add your favorite herbs, basil, oregano, garlic… ground herbs mix best
    • A splash of Tabasco

    Put the lid on tight and shake well. I always hold it inside the sink just in case I have a mismatched lid and it leaks. I’d rather not sling oil all over my clothes, it never happens, unless I’m dressed for work and don’t have time to change!

    As to “your favorite herbs…” I’ve come up with my own blend of favorites that I call Janz Seasoning Blend. This is something I mix up every few months and use it in almost everything. It started out as equal parts of ground basil, oregano and garlic powder and now the ingredient list is as more or less follows: basil oregano, thyme, rosemary, savory, sage, onion powder, garlic powder, and marjoram. I usually use dried herbs and when I get it mixed and it smells right, I grind it into a very fine powder. I have a clean coffee grinder I use just for grinding herbs.

    The fine powder seems to readily dissolve into a salad dressing. I also use it as seasoning for croutons. Before I came up with this seasoning concoction, I flavored homemade vinaigrette with basil, oregano, thyme… whatever herbs seemed to be right at the time. Let your taste buds be your guide if you don’t have a favorite herb blend. Any leftover dressing can be refrigerated for your next salad.

    May 20, 2008 Posted by | Salad | , , , , , , , , , , | Leave a comment

       

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