"Sharing What I Like to Eat & Drink"


Navigation:





Support this web site by clicking and purchasing


Recent Recipes:

Creamy Mushroom Chicken

Salmon Bowl

Honey Chipotle Cashews

Croutons

Caeser Salad





Quick Tip:

Cast Iron Pans
Cast iron pan owners swear by them for their even dispersal of heat and non stick nature. However, iron is not as happy go lucky as other metals. Initially, the pan must be seasoned with vegetable oil in the oven at 350 degrees Fahrenheit for at least an hour. Each time you heat the pan with oil, it will season till it obtains a beautiful dark color. Don't wash off the black patina thinking it is dirty. In fact, never use soap or scour the pan or you will remove the essence of the pan. Dry your iron pan on the stove with medium heat but watch it so it doesn't burn.





Latest Review:

Watermelon Dorado
Screen Shot
See ALL Reviews




Fun Stuff:

John Mark's Favorite Foods
  • Avocados
  • Beef
  • Shrimp
  • Potatoes



RSS Feed
Condiment
Guacamole Topper Monday, August 31, 2015
Guacamole Topper

I absolutely love my Guacamole Del Rio recipe but it's better suited as a dip than a condiment. It has a very aggressive spice, onion and garlic flavor that could overpower a dish where you just want creamy avocado flavor. This guacamole goes will with tacos, burritos, tostadas or just about any Mexican food you might be making. You could even spread it on a sandwich :)

Guacamole Topper

The most important step is picking out ripe avocados. I've outlined the steps quite extensively in my Guacamole Del Rio recipe so refer to it for assistance if needed. One thing I didn't talk about, however, is what to do with avocados that aren't ripe. Avocados don't ripen on the tree. I often stick them in a brown paper bag. This allows the ethylene gas they produce to help ripen them. Don't stick them in the refrigerator as this will retard the process. In 2 to 5 days you will have ripe avocados!

Guacamole Topper

Mix all the ingredients in a bowl, being careful not to over mix the avocado. You want some chunky avocado in the condiment, not a lifeless bowl of liquified avocado fruit. I often add the diced tomatoes at the end so their structure is not compromised. It's also a good idea not to store your guacamole overnight as it tends spoil, even with lemon juice.

   

Ingredients: Serves: 5

Condiment
  3 Each Avocados (Ripe)
  1 Tbsp Lemon Juice (Fresh Squeezed)
  1 Tbsp Cilantro (Chopped)
  1/4 Tsp Salt
  1/4 Tsp Chili Powder
  1/8 Tsp Black Pepper (Freshly Ground)
  2 Dashes Tabasco
  1/2 Each Roma Tomato (Deseeded & Diced)

Steps: Prep Time: 15 Minutes

Mix Ingredients
Mix all ingredients together, careful to keep some of the avocado chunky.

Add Comment:

First Name: *
Last Name:
Email: *
Web Site:
Comment: *
 Email Addresses will not be shared on the web site!