oh my goodness - I can't believe that in one week we'll be all excited and trying to concentrate at work until it's time to hop in the car and drive up to State College! Yea! Football. It's almost Penn State Football Time!
The off-season seemed so long this year - but August has flown (whoosh!) by. We've been busy planning tailgates and preparing yummy yummy food!
One new recipe that was developed this summer will be featured a the first tailgate - homemade guacamole.
I like it limey (love the accent) and garlicy -
2 ripe avocados (if a 'cado feels soft you can confirm it's ripeness by removing the stem - if the area underneath is bright green, it's ready - thanks to girlfiend for that tip!)
2-3 cloves of garlic, finely minced
juice from 2 limes (about 1/4 of a cup)
1 senorita or jalapeno (again, depending on taste - the jalapeno will, generally, be hotter) finely diced
1 tomato seeded and diced (or a handful of grape tomatoes, quartered)
salt and pepper to taste.
I know that there seems to be a glaring omission of onion - but I really don't care for raw onions - although I have made the above recipe and added some minced shallot or green onion.
1. Halve the avocados and. using that often demonstrated method, remove the pit and scoop the flesh into a medium sized bowl; using a fork, cut up the pieces (ie, pre-mash).
2. Add the garlic, lime juice and pepper.
3. Mash all of the ingredients together until you get a chunky paste.
4. Fold in the tomatoes.
5. Add salt and pepper to taste.
Serve with tortilla chips, in tacos, with fish, chicken, pork...