What's not to love about guacamole? Heart-healthy avocado is transformed into a rich, creamy, and delicious dip or garnish. I have been eating wonderful, simple homemade guacamole since childhood (thanks, Mom!), but this recipe is my husband's, adding a little pizzazz of texture and flavor to accentuate the avocado.
Saturday, March 26, 2011
Wednesday, March 16, 2011
Seared Ribeye with Tamale Polenta and Avocado Cilantro Salad
This dish was inspired by a taqueria favorite, the beef tamale! I took all the delicious flavors and reinterpreted it into a refined and elegant meal, perfect for your next dinner party. I used masa de harina, a commonly available dried corn flour that is used to make tortillas and tamales, in which the corn is soaked in lye water. This gives a slightly alkaline flavor and increases the availability of lysine and tryptophan, making the corn more nutritious. I used the masa to make a "tamale" polenta - a savory, rich, and comforting foundation for the dish. I layered perfectly seared ribeye steak on top of the polenta and topped it off with a mound of buttery tart avocado cilantro salad. These flavors balance one another and create a dish so delicious, it will be a huge hit for your next fiesta!
Posted by Lisa at 2:56 PM 2 comments:
Saturday, March 12, 2011
Fresh Salsa Made Easy!
- 1 can (16 ounces) diced tomato, strained
- 1/2 - 1 serrano chile, roughly chopped
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1 slice (1/2" thick) onion, roughly chopped
- 1 small garlic clove, smashed
- 1/2 cup (loosely packed) fresh cilantro
Place the above ingredients in a food processor or blender or immersion blender and pulse 10-20 times until well incorporated with no large chunks remaining. Adjust the amount of chile according to your heat tolerance, and season with salt to taste.
Posted by Lisa at 4:07 PM 3 comments:
Labels: Fast and Easy, Healthy, Mexican, Salsa, Snacks
Sunday, March 6, 2011
I love the flavors of borscht, with the sweetness of roasted beets, the richness of beef short ribs, and the temperature contrast of cold sour cream against the warm comforting soup. So why not take the concept and join it with a creamy risotto? The result was delicious and easy, and it can be a great vegetarian dish as well! So why not make this hearty bowl of borscht risotto to finally banish your winter blues?
Posted by Lisa at 11:40 AM 1 comment:
Labels: Beet, Braise, Risotto, Russian, Short Ribs, Vegetarian
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