The Best Guacamole

One eventful night in Washington, a friend or three and I decided to go out for some Mexican here. Before we were allowed entry to the restaurant, Secret Service had to pass some metal detectors over us, informing us that there was a “high-profile” guest inside dining.  Once we cleared security and were taken to our table, we saw who the high-profile guest was.  In the back room, at a table with her friends, was first lady Michelle Obama.  She was there for the guacamole.  I was certain of it.  It’s made table-side in a mortar and pestle, and it beats all other guacamoles.  I’ve been to this restaurant a number of times, watching them craft this delicious dip each time in efforts to recreate it on my own. Below is the recipe.  Michelle Obama approves.

• 2 ripe Hass avocados
• juice from 1/2 of a lime
• 1 small jalapeno (or Serrano chile), seeded and minced
• 1 T cilantro, chopped
• 1/2 t Adobo seasoning with pepper (or salt)
• 1/2 small tomatillo, finely chopped
• 1-2 T queso fresco

Remove the pit from the avocado and discard.  Scoop the flesh out of the avocado and place into a bowl with the lime juice.  Give it a mix.  On a cutting board, chop the jalapeno and cilantro with the Adobe seasoning, then add to the avocado mixture and stir well.  Check for seasoning, and add salt if necessary. Top with the diced tomatillo and queso fresco, then eat with really delicious tortilla chips.

Guacamole for my mouth

Celebrity chef José Andrés is the man responsible for all the delicious food at Oyamel.  He has restaurants in Washington DC, Las Vegas, Beverly Hills, and Miami.

Some other highlights from the restaurant include the Oaxacan margaritas, huitlacoche (corn fungus truffles – that’s right, fungus), and confit of baby pig tacos (A.K.A. delicious and adorable baby pig tacos).  Avoid the grasshopper taco!!

 

 

“MMMMMMMMMMM” – Michelle Obama

 

Halloumi (part 2)

Last month, on the unasked for cheese blog.  I talked about the ups and downs of a little-known, highly-volatile cheese called Halloumi.  Today I conclude with part two of the Halloumi saga, which brings me to a short narrative… and a recipe.

“Once upon a time in the British Isles lived a fair maiden by the name of Nigella Lawson.  Nigella had magical skills such as baking a Chocolate Guinness Cake and mixing Spaghetti with Bacon, Egg, and White Wine.  She was so good at cooking, in fact, that she got several of her own cooking shows and won the hearts of many men’s stomachs.  One day, on one of these shows, Nigella roasted Halloumi with sausage, red peppers, and basil.  Then I made it, and I lived happily ever after.”

A vision of Halloumi with sausage

 

 

 

 

 

 

 

 

• 8 Merguez sausages (or any small link sausage for that matter)
• 1 8 oz. package of Halloumi, cut into 1/4 inch slices
• 8 oz. jar of roasted red peppers, cut into bite-sized pieces
• 1 handful of basil leaves, torn
• a drizzle of garlic oil

Serves 2 people, assuming one of them’s not me

Preheat oven to 425 degrees.  On a large sheet tray arrange sausages, slices of Halloumi, and red peppers in a single layer.  Drizzle with oil.  Roast for 15-20 minutes until the sausage is cooked and the cheese is browned, then sprinkle on basil shards and EAT.

Nigella wearing her Halloumi-cooking dress

Recipe courtesy of Nigella Lawson.

 

 

 

 

 

 

 

 

 

 

“I’d say that’s first rate.” – Nigella talking about the newest BBC Sherlock episode

A Cheese Board

I am not a cheese expert by any stretch of the imagination.  But I do like it when I’m eating it.  When it comes to making a cheese board for a dinner or party, it’s really easy, and it looks great with very little effort.  I recently made one such board this past Christmas time for a holiday party, that included a Brie, a Stilton, and a Beemster.  I usually go with three kinds of cheeses, two kinds of crackers, and one kind of fruit.  See some more useless suggestions below.

a cheese board made for a Halloween party circa 2011

 

 

 

 

 

 

 

 

 

3 Cheeses – For the cheeses, I go with a cow’s milk, a goat’s milk, and a sheep’s milk.  I also try to go for varying textures (a hard cheese, a soft, cheese, and a blue cheese).

2 Crackers – Table Water Crackers are a good choice, and then I also grab a whole grain cracker.

1 Fruit – If pears or apples are in season, I go with them.  Grapes add good contrast in flavor and texture.  Figs or dried apricots can also be a good choice.

Don’t hesitate to ask the cheesemaster at your local grocery what kinds of fruits will pair with what kinds of cheeses.  They’re probably bored anyway.

Don’t forget to add a knife to the board.  Bottom line, cheese is delicious, and so are crackers and most fruits.  It’s hard to mess this up.  But people are generally very impressed with your ability to make this.

The Best Thing About Thanksgiving

As your pumpkins begin to melt, it’s time to think about one of the best parts of Thanksgiving.  I’m talking, of course, about gorging yourself into a three-day turkey-induced food coma.  Second to that however, is taking time to give to others.

Thanksgiving (for those in the U.S.) is a time to be grateful for the many things we have in our lives, and it’s the perfect opportunity  to give back.  Odds are, if you’re reading this, you’re living quite comfortably.  Be sure to take some time to remember those who are in need both in and outside of this country.

Do you know of a local food bank or soup kitchen?  Donate some canned goods (or boxes of mac and cheese), or your time.  Is there a local family that seems to be having trouble making ends meet?  Donate a Thanksgiving dinner to them (or dinner once a week/month), or help them with yard work.  Is there a nursing/personal care home full of lonely elderly people?  Play cards with them, or give them a manicure this holiday season.

Does your church provide clean water to a village in another country?  Find out how you can help.  Do you know of an organization that sponsors a child in a third world?  Adopt one.  Are there police officers, paramedics, fire fighters, nurses or doctors in your community working tirelessly on Thanksgiving or Christmas Days while their families are at home?  Take some time to drive over and brighten their days with cookies, candy, or cheese.

This Thanksgiving as you’re riding the candied yam coaster, remember to be grateful and to think about those who are less fortunate.

 

A fine young fellow who gave me a ham and cheese sandwich just the other day

Gluttony

An Unasked for Blog

After thirty minutes of deliberation and a power lunch of fried rice and pizza, I have decided to create a blog.  Like so many idiots and their brothers before me who think their thoughts are important enough to share, the subsequent pages will document what nonsense takes place both in and outside of my head.  Be forewarned.

The Blog has been created.  Hopefully that was the hard part.  Now I just have to come up with a theme.

Use the poll to the right to vote for what this blog’s theme should be and to help me decide how long this blog will remain active.  My money’s on two weeks.

Check back later for more incoherent drivel.