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

 

Brie

The other day, I ventured into the woods for a weekend away from all the downloading.  A group of seven of us set out to rough it in the wilderness without the modern conveniences of front-load washers and garbage disposals.  Our rugged lake-side cabin with full kitchen, full bathroom, and a deer set as the perfect backdrop to hike, play games, tell life-alteringly scary stories around fires, and eat.

It was brought to my attention that I should probably bring cheese considering this blog.  I swiftly made a trip to the local cheesery and selected a ripened, delicious-looking brie to store in the mouths of those in attendance.  Brie is a cow’s milk cheese with an edible rind that can be delicious in a variety of ways.  It can be sliced and eaten atop crackers (Table Water Crackers preferred), as was done during the weekend at the cabin.  It can be eaten with fruit (also done at the cabin with apples).  It can be warmed in the oven, causing the cheese to ooze inside the rind making a tasty, gooey mess, then topped with honey or fruit.  It can also be eaten in a grilled cheese sandwich as brought to my attention at Washington DC restaurant Busboys and Poets in their grilled brie panini with caramelized onions, spinach, and tomato.  Sometimes it’s even wrapped in phyllo dough!!!!

In conclusion, if you haven’t tried brie by this point in your life, at a party or somewhere, there is something wrong with you.

A stoic deer baby who we lovingly named Hank. Yes there were flowers in December some how.

 

 

Halloumi

Amidst the busy and sometimes-productive bustle of Capitol Hill in D.C. sits a small Greek restaurant by the name of Cava which  serves up on its dinner menu, among other things, a grilled cheese salad.  Before you throw up at the thought of grilled cheese salad, know that it’s not ‘grilled cheese’ as in grilled cheese sandwich, but actual slices of cheese that have been grilled then served warm with bread and fresh mint.  Enter Halloumi  (ha-loom-ee).

Halloumi as found at Whole Foods Market

Halloumi as found grilled, from stolen internet photos

 

 

 

 

 

 

 

 

Halloumi is a salty, unripe cheese from Cyprus made from goat and sheep’s milk with a high melting point, making it ideal for grilling, frying, or roasting.  It’s similar in texture to mozzarella and in taste to the salty feta.

Among Cava’s other cheese offerings are Saganaki (fried cheese), Paperdelle Mac and Cheese, and Goat Cheese Fritters, the latter two of which I have tried and went temporarily blind from how delicious they were.

And while on the subject of Cava, I think it’s important to note that sometimes they think it’s appropriate to douse their Saganaki Cheese in alcohol and set fire to them while at your table, unannounced, as seen below.

Cava Saganaki flame burst (also effective for killing R.O.U.S.’s)

Some important congressman, no doubt on his lunch break

 

 

 

 

 

 

 

 

 

 

 

 

So the next time you’re in DC wondering where to eat amid the Greek knock offs, give the real thing a try at Cava, or go here.  Or here.  Or here.  Or here.  Or here.

“Also try one of Cava’s martinis.  Go Nats!” – Marlon Brando