Tag Archives: Bad Rap

Guacamole

guac

How we love guacamole! But how do we not love the store-bought weird grey- looking stuff! Our quest for the perfect guacamole started a couple of years ago thanks to the generosity ( and overstock) of a neighbors guacamole tree. Although avocados might have a bad rap or being fatty,  they contain 0 trans fats and do contain 20 vitamins a a cargo load of minerals such as potassium.  In our search for the perfect flavor we discovered a couple of useful facts: you MUST use lime, lemons an guacamole do not jive, and second: you must use fresh peppers. Use serrano peppers if you prefer mild, use jalapenos is you prefer a bit more spice.  ENJOY!

 

Ingredients: (for 2 cups)

2 large ripe avocados
3 firm medium tomatoes, diced
3 jalapenos or Serrano peppers, finely chopped
1 medium sweet yellow onion, chopped
1 green onion with the stalk, chopped
the juice of 1/2 or 1 lime
salt to taste

Cut the avocados in half, remove the seeds. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Add the lemon juice and mix. Place the diced tomatoes and onions into the bowl, mix well and add jalapenos and salt to taste, depending on the desired spiciness. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Use as a dip or as a condiment for fajitas and grilled meats.

Rosemary And Black Pepper Crusted Steak

Beef had such a bad rap lately, but look at its good side: it’s rich in protein and  iron, and, although it has saturated fat, it can be enjoyed in a well balanced diet. We just need moderation.

This dish is aromatic, filling , quick and easy to prepare! The rosemary gives a wonderful and interesting aroma. Do use cracked pepper ( not the pre-ground powder one), you will love it!

IT’s an excellent choice for a cozy candlelit dinner for two dinner; serve with a fresh green salad or simply sliced tomatoes drizzled with olive oil and a nice red wine. 

Ingredients: (For 2 servings)

2 3/4 inch thick steaks of your choice (try sirloin or something with good marbling) 
3 Tbls black peppercorns, cracked with a coarse peppermill or a mortar
2 tsp fresh rosemary
salt to taste

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, lightly coat the steaks with the olive oil, mix the Rosemary and the pepper in a dish and dip the steaks in to form an even coat, repeat for other side.

 

Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK! Let it cook according to your liking. :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. It is best to turn using cooking thongs) .If your steak is thicker you will need to increase the cooking time by a minute for each extra 1/4 inch.

Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Serve with a freshly sliced tomato and parsley or basil. Enjoy with a great Bordeaux!