Guacamole

I love guacamole, you can't be from California and not at least like guacamole. My personal favorite uses for guacamole are, of course, for chips, but it is so versatile. From tacos, to paninis, quesadillas, even mixed into chicken salad, it has endless uses. I must say, that I do believe some of my love is hereditary. My mom happens to be a guacamole....rhymes with bore, he he. I loved her guacamole, and now I have a basic go to recipe that is very simple. Yum yum!

 Guacamole

Guacamole:
3 avocados, or 2 large Hass avocados
4 tsp lime juice
1 rounded tbsp finely diced red onion
1 small garlic clove, finely diced
1 serrano pepper, most of the seeds and ribs removed, finely diced
1/2 tsp cumin
1/2 tsp salt
Freshly cracked black pepper

You need ripe avocados for guacamole. They should be darker green, near purple, and should yield when poked, but not be squishy. I prefer Hass avocados for flavor, but damn are they expensive! I got a three pack of mexican avocados on sale. You need to scoop out all the avocado flesh from all three into a bowl. To see how to do that, see here (avocado prep). 

The next step is to take a fork and smush *very technical term, don't laugh at me* the avocado into your desired texture, whether it be chunky or smooth. Add the rest of the ingredients, stir together, and cover in plastic wrap to sit. You will not have leftovers of this...sooooo good

Pico de Gallo

Don't get me wrong, I love a good salsa, and I have nothing against it. However, sometimes I want more texture, and less liquid. A good condiment for almost any meat, it is a raw (uncooked) preparation, that gets its great flavor from letting it marinate. I made this originally for California Burritos, but goes really well with any latin type of recipes, or even just on toasted bread rounds. Enjoy :D

 

Pico de Gallo 

Pico de Gallo: (for two with leftovers)

3 roma tomatoes, diced into chunks

4 tbsp of chopped red or yellow onion

2 tbsp of chopped Italian curly leaf parsley (or cilantro)

1 tbsp lime juice

1/2 tsp salt

1 tsp hot sauce

I use Roma tomatoes for two reasons, one is because they're always the cheapest, and also because you need a tomato that is firm and not too watery. The lime and salt will draw out moisture, and you'll get pico mush (ewwww) if you get a watery tomato. I wouldn't use white onion in this because the flavor is rather harsh, and the focus is the tomatoes here. You can use cilantro, but I happen to be a cilantro hater, and the curly parsley gives a similar texture and more mild flavor, but if you love cilantro, just substitute. Mix together all the ingredients and give it a taste. The lime and salt should be most prominent, and if it seems a little over the top, figure this is going on chips or tacos, which need some "brightening up". Let sit for at least one hour to let flavors marry and mellow. Even better if you can do it the day ahead!

Deviled Eggs with Raspberry and Serrano Compote

I know, I know....I'm not a fancy pants kind of cook. However, this recipe wasn't my idea, blame my "non food snoot" boyfriend. He loves him some deviled eggs, and we were tired of the same old ones. I love spicy, and he loves different jams and preserves of sorts. I wanted to do serrano ones, like a take on jalapeno poppers, but he wanted something sweet. These deviled eggs were the answer. Its basically a normal deviled egg mixture, but this topper makes it unique and special, some sweet and some heat.

Buffalo deviled eggs

I know the caption is slightly confusing, but until my camera gets in, I have to use online pictures. This is the closest I could get, but the compote reduces to a lovely red color and is used sparingly on top like this picture. 

Deviled Eggs:

6 hardboiled eggs 
2 1/2 tbsp mayo
1 rounded tbsp sour cream
1 tsp mustard
2 tsp finely chopped red onion
2 tsp chopped dill pickle
1/2 tsp salt
Freshly cracked black pepper

Compote:
1/4 cup seedless raspberry jam
2 tsp water
1/2 serrano pepper, diced finely
Pinch of salt and pepper

For the compot, add all ingredients into a small saucepan and cook over very low heat for about 5 to 7 minutes, or until is barely bubbles. Take this off the heat and let it cool.

After slicing the eggs in half, empty the yolks into a bowl, add all the other ingredients and smush (very important term) them together with a fork until you reach a smooth consistency. This can also be done with a handheld or stand mixer. Spoon the mixture evenly between the eggs, or if you want to be fancy, you can use a piping bag. For the final touches, add a small amount (a teaspoon or so) of the compote on each egg, a very thin slice of serrano pepper, and a sprinkling of parsley and cajun seasoning for some kick! Super delish

 

Meatballs

What more can I say? Sometimes you see them on a food show, or a pasta commercial, and you just become obsessed can't shake the thought. MEATBALLS. It has been haunting me for at least four days now, and I just can't get them to leave me alone. They're prowling my dreams, that might be because I'm pregnant and when I want something....well enough said. This post will be born because of it!

Whenever I make meatballs, despite my fabulous Italian heritage, they turn out with a ton of flavor but like dense little golf balls. I am aiming for those dreamy meatballs that are super fluffy and moist, and you don't need a chainsaw to get them apart. I am looking at several recipes to doctor to my liking, and my meaty adventure begins :)

I'll be posting an online picture (which looks very similar to mine) until my camera gets in to get you nice and hungry, and I will return with my success.....or perhaps failure :/

 

 

 By the way, this picture was found on http://rozannegold.wordpress.com

*UPDATE* - Success!!! I adapted a recipe from Anne Burrell since I was cooking for two, and I tweaked the amounts of certain things. As it turns out, I never had the appropriate ratio of water and bread crumbs to meat. Be warned, although they may seem rather wet, these worked out fantastic!

Meatballs

Extra-virgin olive oil
1/3 purple onion, small dice
Salt
1 clove garlic, smashed and chopped
½ tsp crushed red pepper
¾ lb ground beef
1 large eggs
½ cup finely grated mozarella (you can use parmesan, but I like the texture of a melting cheese, and it helps to keep them together)
2 tsp oregano or rosemary (dried, or 1 round tbsp. fresh)
1/2 cup breadcrumbs
1/4 cup water 

Coat a saute pan with olive oil over medium heat. Sweat your onions for 5 to 7 minutes, to help with this, salt generously. You're looking for them to be clear with no color, then add your garlic and crushed red pepper flakes, and cook 1 to 2 more minutes and let the mixture cool.  This is important so you don't have the crunchy raw onions you find in a lot of meatballs, and the flavor changes when they get cooked.

Add your meat (I'm sure a different mix of meat would also yield a good meatball, I used what I had), egg, herb(s), cheese, and breadcrumbs. Use your hands to give this a good mix to distribute ingredients before adding the onion mixture with a good pinch of more salt, and continue to mix. Lastly, add your water and do one final mix before making the actual balls (he he)...I would make a tiny little meatball patty and cook it in a pan to test your seasoning. If it doesn't quite taste good enough, its probably just lacking salt or a little red pepper, so adjust before you cook the rest.

Heres where people differ, do you bake them, sear them in a pan and finish in the oven, and do you have to finish them in sauce? Its ALL preference, I used to sear them, but then I got picky because they didn't turn out round, every side I seared turned into a flat surface. If you like really crisp meatballs, you could sear them and finish them in the oven, or I bake them at 425 for about 15 minutes because I finish them in sauce. I ensure some crispness by broiling for about 5 to 7 minutes until they're brown before dropping them in the sauce. If you're just baking, I would go about 20 minutes (for about golf ball sized balls), you can always check with a meat thermometer until they're about 165. 

Lastly (I PROMISE, actually last), what about sauce? I love my meatballs with a good marinara, but a lot of the time, I buy it in the jar and just add my own spices if I have time. You made the meatballs! Buy the sauce! Also goes great with alfredo sauce, or pesto. Have fun!