Tag Archives: Condiment

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.

Turkey Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking

 

Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!