25 October 2008


Since DM is home from Europe for a few days, we decide the three of us will cook together our favorite cuisine--New Mexican. And, since one of my favorite bloggers recently won the Whole Foods Market Budget Recipe Challenge with one of our favorite recipes, we head for Joseph's to gather the ingredients for Sweet Potato & Black Bean Enchiladas from Karina Allrich's Karina's Kitchen.

And, no New Mexican meal would be complete without Border Grill's Mary Sue Milliken and Susan Feniger's guacamole recipe.

3 ripe avocados, preferably Haas
1/4 cup fresh cilantro leaves, chopped
1/2 med. red onion, diced finely
3 jalapeños, stemmed, seeded, and finely diced
3 T. freshly squeezed lime juice
1 tsp. salt (or less)
1/2 tsp. pepper

1. Halve avocados; remove seeds. Scrape avocado into mixing bowl--sprinkle with lime juice.
2. Dice red onion and jalapeño; chop cilantro.
3. Mix all ingredients together.
4. Serve immediately.

Technique: The simplest and best way to remove the avocado from it's skin is to cut cross-hatches through the meat of each half without piercing the skin. Then, squeeze the avocado by holding the outside skin in the palm of your hand. The good stuff comes out with just the right combination or mashed and chunks.

These are standout recipes--better than you can expect to get in most restaurants. Share the fun and draft a sous chef or two to bring this meal together in less than 30 minutes. It always goes faster if you take the time to prep--squeeze the limes, chop the onions and jalapenos, mince the garlic and cilantro. Then, call in the troops. Everyone feels they have had a part and too many cooks don't really spoil anything!

Just for fun we roasted some sweet corn in a dry skillet on top of the stove and put it in the bowl before scooping the guac on top. We all agreed the corn is a great addition. Think "complete" protein. Fresh, filling, and satisfying. It doesn't get much better.

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