Friends Food Family

Wilson Farm's Red Skinned Potato Salad

  
I am not a potato salad fan. As I have mentioned, I'm not a big fan of mayonnaise. Anytime there is a dish with mayonnaise on it, I tend to stay away from it. Maybe because the taste always comes to the forefront. Chicken salad becomes mayonnaise with chicken...get my point? Last summer while thumbing through cookbooks, we came across this potato salad recipe. It was from our Wilson Farm Country Cookbook. This potato salad recipe was different from most because it had a vinaigrette dressing to start and then mayonnaise was added at the end to basically hold the salad together.

We served it last night with steaks (marinated in Jeff's Sizzling Sirloin Steaks) and my girlfriend, Anne's, corn and bean salad. (Hopefully we will be able to report on that recipe, too!) It was excellent. I love the balsamic vinegar with just a hint of mayonnaise. The onion and green scallions give it a little crunch. I doubled the recipe and fed eight hungry adults and a few additional children. I get the same compliments all the time. "I don't really like potato salad but this was great!"

Isn't that what you want to hear! Put this on your summer list of recipe staples. It will be the hit of your next cook-out...or maybe someone else's!

Ingredients:

2 pounds of red skinned potatoes (not over 2 inch diameter)

3 tablespoons of salad oil

1 1/2 tablespoons of red wine vinegar

1 tablespoon finely minced white onion

1/3 cup of chopped scallions

3/4 teaspoon of salt

1/4 teaspoon freshly ground pepper

1 tablespoon chopped parsley

3/4 cup of mayonnaise (or enough to moisten)

Preparation:

Boil the unpeeled potatoes until fork tender (20-25 minutes). Drain and while they are still hot, slice them into a mixing bowl. Sprinkle the oil and vinegar over the potatoes. Add the onions, scallions, salt, pepper and parsley. (Note: I mix all the ingredients (oil, vinegar, onion, scallion, salt, pepper, and parsley) in a small dish and then add them all together.) Stir to mix thoroughly. Cover and let marinade at least one hour. Stir in the mayonnaise and correct the seasoning. Chill before serving.

Note: Add a small amount of chopped fresh basil, dill or tarragon to make the salad even tastier.

Great Steak Marinades from A Salute to Steak

Today there are no pictures of steaks. Just stories and some really good recipes!

Back a few years ago, our friends, Di and Emil Giordano, gave us the cookbook, Command of the Grill - A Salute to Steak. They bought it because Jeff retired from the Marine Corps as a Colonel in the Reserves (after serving both Active Duty and Reserves) and they thought it was great because all sales benefited many Marine causes.

This is one of our favorite cookbooks. It has great variations of steak marinades which are absolutely delicious. Today, I'm going to give you two recipes, to whet your appetite, hoping that you will look further into ordering the cookbook. It is $10.00 so buy a few, spread the happiness! They are available by clicking the above link or through Weber Grill under Grill Books.

One of the great causes it supports is the Fisher House. Boston has it's first Fisher House, located on the grounds of the Veterans Administration Medical Center in West Roxbury, MA. It was completed in March of 2010. A Fisher House™ is a “home away from home” for families of patients receiving medical care at major military and VA medical centers. The program began in 1990 and has offered more than two million days of lodging to more than 75,000 families. Families of service men and women hospitalized due to their service in Iraq or Afghanistan do not pay to stay at a Fisher House, and the foundation helps cover the cost of alternative housing when the Fisher Houses are full.

As we celebrate Memorial Day, what better way to enjoy ourselves while supporting a wonderful cause. Thank you to all who have served and have lost their lives protecting us and our freedoms.

Two of our favorite marinades:

Jeff's Sizzling Sirloin Steaks- Chief Warrant Officer 2 Jeffery D, Carmenia, MCAGCC 29 Palms

Ingredients:

1/4 cup extra virgin olive oil

2 tablespoons of Worcestershire Sauce

1 tablespoon fresh lemon juice

1 tablespoon finely chopped, fresh rosemary

2 teaspoons balsamic vinegar

1 teaspoon granulated garlic

1 teaspoon of kosher salt

1 teaspoon freshly ground pepper

4 sirloin steaks, 10 to 12 ounces each and about 1-1/4 inches thick.

Preparation:

In a small bowl mix the marinade ingredients.

Place the steaks in a large plastic resealable bag (I use the 1 gallon size resealable bags) and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade evenly. Refrigerate for 1-2 hours. Remove the steaks from the bag and discard the marinade. Let the steaks stand at room temperature for 20-30 minutes before grilling.

With the lid closed, grill the steaks over direct medium heat (400-450 degrees) until cooked to desired doneness 12-15 minutes for medium-rare (6 minutes each side), turning once. Remove from grill and let rest for 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Spud's Grilled Steak- Captain Phillip Woodward MCAGCC 29 Palms

Ingredients:

1 cup of soy sauce

1/2 cup olive oil

1/4 cup finely chopped yellow onion

2 large cloves of garlic, peeled and crushed

1 tablespoon Mrs. Dash Original Blend

1 tablespoon fresh lemon juice

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/2 teaspoon of Worcestershire sauce

1/4 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

4 porterhouse steaks, 12 to 16 ounces each about 1 inch thick

1 teaspoon Mrs. Dash Original Blend

Preparation:

In a large resealable bag, set inside a large bowl, combine the marinade ingredients. Poke the steaks all over with a fork and add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to evenly distribute the marinade, place the bag back in the bowl and refrigerate for 30-60 minutes.

Remove the steaks from the bag and reserve the marinade. Let the steaks sit at room temperature for 20-30 minutes before grilling. Meanwhile, pour the marinade into a medium saucepan. Bring to a boil over medium heat and boil for about 10 seconds.

With the lid closed, grill the steaks over direct medium-high heat (450-500 degrees) until cooked to desired doneness. 8-10 minutes for medium-rare, turning once or twice and brushing with a little of the boiled marinade. If flare-up occur, temporarily remove from indirect medium-high heat. Remove from the grill, sprinkle the 1 teaspoon of Mrs. Dash over the steaks and let rest 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Though these recipes call for a particular steak type, we have mixed them up. But they always taste better with the recommended cut.

As I finished this blog, I yelled to Jeff, "We are definitely having steak tonight!". We just have to figure out which marinade we want!

Bacardi Limon Mojito - Nice on Ice!

 

For the past few years we have been growing mint. Being an invasive herb, we always grow it in a container or pot because we grow so much we don't know what to do with it! One of my favorite uses for the mint is an ice cold mojito. Not knowing what the combination of ingredients were, I asked Rob Hamalian of Pop's Fine Wine and Liquors. He has always been our go-to for wine selections, beers and different types of liquor for our mixed drinks. He grabbed me a bottle of Bacardi Limon, told me to make my own simple syrup and ended by handing me a bottle of tonic water. "It's much better than club soda."

Out the door I went and home to experiment with mint mojitos. I grabbed some limes from the refrigerator with a fresh bunch of mint and I was almost ready to go. I mixed the equal parts of sugar with water, placed it on the stove and waited for it to come to a boil.

Here is what I came up with:

Simply Syrup:

1/2 cup sugar with 1/2 cup water (equal parts of sugar and water). Cook on the stove until it comes to a boil. Remove and cool. This will make enough for about 6-8 mojitos.

Mint Mojito:

In an 8 ounce glass, place:

10 mint leaves, cut into thirds

2 tablespoons of simple syrup

Juice of 1/2 a lime

Mix ingredients together and crush the mint with the back of a spoon.

Add ice to fill the glass.

Pour 1 measured shot of Bacardi Limon over the ice.

Fill the remainder of the glass with tonic water.

Shake drink once or twice to mix.

Cut 1/2 of used lime in quarters and add a quarter to the drink with one mint leave.

Now, sit back, relax and enjoy the smooth, clean taste of this mojito. The mint is not over powering and the simple syrup is just sweet enough to balance the lemon and lime. I have made these mojitos for numerous gatherings and they are always a big hit. With Memorial Day cook-outs this weekend, add this to your bar choices. This could easily become your favorite drink of the summer!

Thanks, Rob, a drink well done! Add a few lime tortilla chips and some Killer Guacamole...PERFECT!

William-Sonoma's Chicken and Spinach Quesadillas

 

Friday was quesadilla and mojito night. Nothing better than a minty refreshing drink with some great finger food. Jeff found this recipe in a cookbook I purchased a while back called William-Sonoma Weekend - Food Made Fast. The recipe was called Chicken and Spinach Quesadillas. Hands down, the easiest meal to make and HEALTHY! I know many of my recipes don't give nutritional value, but look at the ingredients...fresh and basic.

Our household loves any type of Mexican food and as much as they love our chicken enchiladas, we have a new recipe to add to our list of "regulars." We made it with our Killer Guacamole and added some warmed black beans. With all the other compliments, salsa, sour cream and shredded Monterey Jack cheese, everyone continued to build their quesadillas to their liking.

The flavor was great with the moist roasted chicken, wilted fresh spinach and mushrooms. The Monterey Jack cheese was a perfect blend to these fresh ingredients. Crunchy tortillas, fresh veggies...they were delicious.

If you have had a long week (or a short one because it is only Monday!) and are looking for a quick and easy meal for dinner, pick up these ingredients and presto! Chicken and Spinach Quesadillas.

Ingredients

3 tablespoons corn oil

6 ounces fresh button mushrooms, trimmed and sliced

2 cups packed baby spinach

2 cups shredded roast chicken, homemade or purchased

8 flour tortillas, each 10 inches in diameter

2 cups shredded Monterey jack cheese

1/2 cup sour cream

1/2 cup salsa, homemade or purchased

PREPARE THE FILLING: In a large, heave fry pan over medium heat, warm 1 tablespoon of the oil. Add the mushrooms and saute until tender, about 3 minutes. Add the spinach and chicken and saute just until the spinach is wilted, about 30 seconds. Transfer to a bowl.

ASSEMBLE THE QUESADILLAS: Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4-inch border uncovered. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.

COOK THE QUESADILLAS: Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 tablespoons oil. Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more.

Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table.

Cafe Nola's French Toast (with orange and cinnamon)

 
We have a great breakfast idea for tomorrow morning. Doesn't french toast, made with Portuguese Sweet Bread, orange and cinnamon sound delicious? Get your grocery list out because there are a few ingredients you may need and what better way to make grumpy people happy when they get up in the morning.  

We were introduced to this recipe a few years ago on Giada DeLaurentiis' show, Giada's Weekend Getaways when she was traveling in Seattle, WA. She had brunch at Cafe Nola and ordered Chef Kevin Warren's French Toast. Having served many a brunch, we figured this would be a great addition to our list of breakfast items.

To date the responses have been amazing. We have served it for Mother's Day Brunch, our Archie Girls Breakfast and lazy Sundays when we have a full house of kids. The french toast is delicious with a hint of orange and cinnamon. It's sweet and melts in your mouth. I can actually say, this is the best french toast you will ever eat.

Ingredients

• 1 loaf Challah Bread
• Melted butter, to oil griddle
• 6 eggs
• 1/2 cup heavy cream
• 1 orange, zested and juiced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg
• Orange Bourbon Butter, recipe follows

Note: When we make this recipe we have always like to change it up. We use Portuguese Sweet Bread if we can't find Challah Bread. We also love cinnamon, so we put about 1-1/2 teaspoons of cinnamon in our mix and also add a teaspoon of vanilla. Both recipes work well. We have also made it with half and half when we haven't had heavy cream and it is equally as good.

Directions

Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out.

Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel.

Combine eggs, heavy cream, orange zest and juice, cinnamon and ground nutmeg in a shallow wide dish. Dip the slices of bread into the egg mixture allowing it to soak in on both sides. Transfer to each piece to the hot griddle and cook until golden brown on both sides, about 3 minutes per side. Try to flip only once.

Serve with Orange Bourbon Butter.

For the Orange Bourbon Butter:

• 1 pound unsalted butter, softened
• 2 tablespoons orange flavored liqueur (recommended: Cointreau)
• 2 tablespoons bourbon
• 3 tablespoons orange zest

Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast.

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

The other night, we were looking for a quick and easy salad to serve with our Herb Gnocchi with Mushroom Sauce. (Recipe will follow this week.) We did a quick google search and came up with this wilted spinach salad recipe. It was offered through the What's Cooking America website.

We liked it because it had few ingredients, we were able to cook the bacon ahead of time, and the vinaigrette cook minutes to complete. Because we eat cold salads on a regular basis, we forget how good a warm salad tastes. With a little bit of red onion and chopped bacon, it was delicious. I wish the picture of the salad was better. Sometimes the kitchen lights at night are not conducive for picture taking.

If we were going to make this more of a meal, we could add chopped eggs, craisins and a few walnuts. Grilled chicken would be good, too. This recipe is a great base and you can dress it up with your favorite likes. 

Ingredients 

6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon coarse or sea salt
1/8 teaspoon freshly ground pepper, 1/8 teaspoon granulated sugar
1 tablespoon good-quality aged balsamic vinegar

Preparation:

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan. Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.

Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon over spinach and serve immediately.

Makes 4 servings.

Snickerdoodles

 
The Saturday before Easter was a busy baking day. I wanted to make some new cookies (gives me something to post) but I was getting requests for the familiar favorites. We sat down and decided we'd make Andria's Chocolate Chip Cookies, Special Thumbprint Cookies and Snickerdoodles. With all the different recipes I posted that weekend, I decided to post this recipe at a better time.

Well, here it is another miserable cold day in New England. I decided to post the recipe today because I love Snickerdoodles with a big cup of hot chocolate. Hot Chocolate, a buttery cinnamon cookie...what could be better on a cold day?

This cookie recipe came from my neighbor, Jocelyn Isadore. (She's also a Facebook Fan!) My son, Brian, came home from Jocelyn's house one day raving about these great cookies, Snickerdoodles. I think he thought the cookie was as good as the funny name. When I told Jocelyn, she was gracious enough to give me the recipe. I still laugh about how we decided to put Snickerdoodles on our Christmas cookie list one year and Brian rolled almost 400 Snickerdoodles one afternoon. If that doesn't show dedication for a cookie, nothing does.

So, THANK YOU, Jocelyn for the Snickerdoodle recipe. Make a batch this afternoon and enjoy them with your favorite hot drink. Whether coffee, tea or hot chocolate, a buttery cinnamon cookie will always make something good...great.

Ingredients:

1 cup of butter or shortening (I've used both, for this batch I used butter)

1-1/2 cups of white sugar

2 eggs

2-3/4 cups of flour

2 teaspoons of baking soda

2 teaspoons of cream of tartar

1/2 teaspoon of salt

 

Cinnamon Mixture:

2 tablespoons of white sugar

1 tablespoon of cinnamon

1. Mix together and put aside.

 

Preparation:

1. Cream butter and sugar.

2. Add eggs and beat until light and fluffy.

3. Combine flour, baking soda, cream of tartar and salt and add to creamed mixture.

4. Roll teaspoon size balls of dough in the cinnamon.

5. Place on cookie sheet, bake at 350 degrees for 8-10 minutes until slightly golden.

Sausages, Peppers, Onions and Potatoes

 
With the warmer weather coming, outdoor entertaining is just around the corner. Two weeks ago we were invited to our first cookout of the season. Trying to figure out what I would bring, I figured I'd make a family favorite, sausages, peppers, onions and potatoes. I originally started making this mixture because my family loved sausages, peppers and onions. Instead of having to cook the ingredients separately, I would put them in one large roasting pan and was able to create the same meal with less effort.

I was never a fan of sausages, peppers and onions but I find I can't stop eating this dish when I make it. The potatoes pick up all the flavor of the peppers and onions and the red peppers bring a little bit of sweetness to the dish, complimenting the sweet and hot sausage. Deliciously perfect...and a great cook-out dish!

I apologize for not having a better picture. In all the commotion of leaving for the party, I forgot to take a picture. If you make the dish, take a picture, I'll post the results. 

Ingredients:

3 pounds of red potatoes, diced into 1 inch cubes

2 pounds of Italian sausages (1 pound sweet sausage, 1 pound hot sausage), cut each link into 3 pieces

1 green pepper and 1 red pepper, cut into 1/4 inch slices

2 medium white onions, cut into 1/4 inch slices

1/4 to 1/3 cup of olive oil

1 teaspoon of salt

1 teaspoon of black pepper

1 tablespoon of freshly chopped rosemary

Preparation:

Take chopped vegetables and sausage and toss in a large roasting pan. Pour olive oil over the mixture and coat generously. Sprinkle with salt, pepper and rosemary. Cover tightly with aluminum foil. Place in a 400 degree oven and bake for 1 hour. After one hour, remove the foil and allow the vegetables and sausages to begin to roast, turning slightly golden brown. Bake for another hour, stirring every 20 minutes. Remove and serve.

Bon Appetit's Chocolate Mayonnaise Cake

 

Mother's Day is Sunday and it's a time when families get together to honor their mothers. At Easter, we made this delicious chocolate cake, but I have been waiting for a special occasion to highlight the recipe. I wanted to give people the opportunity to have time to make the cake and truly enjoy it.

For Mother's Day, I am highlighting the Bon Appetit's Chocolate Mayonnaise Cake. It was featured in the April 2010 edition of Bon Appetit's monthly magazine. They had run an article on classic cakes and we actually made two of their featured recipes. One being the chocolate cake, the other was the New York-Style Crumb Cake which I made with blueberries.

The cake came together easily. Beating the eggs and sifting the dry ingredients together were the most time consuming parts of the cake. (If you don't know, I'm not a big mayonnaise fan and I kept smelling strong scents of mayonnaise and kept thinking, "I hope I can get beyond this." And I know, mayonnaise is oil and eggs...what's the big deal!) I didn't have three 8 inch cake pans to bake the layers so I used my two 10 inch pans. Assembly was easy and the frosting was easy to make. I will comment of the frosting... INCREDIBLE. Choco-holics delight! The beaters were covered in frosting when we were done and yes, people did fight over them.

The cake was a big hit, very moist, very chocolaty and the frosting was fugdy but not overpowering. Making the frosting with the bittersweet chocolate brought a richness to the cake. We had coffee ice cream to serve with it. Coffee accentuates chocolate so it was a nice combination.

If you are looking to do something nice for Mother's Day, rather than buying a cake, make this classic Chocolate Mayonnaise Cake. I can guarantee you will make one special person very happy. Happy Mother's Day from Friends Food Family.

Ingredients:

• 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 2/3 cup unsweetened cocoa powder
• 1 3/4 cups boiling water
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup (packed) dark brown sugar
• 1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
• 2 large eggs
• 1 teaspoon vanilla extract

• 10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla extract

Preparation: 

• Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 13/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
• Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes.
• Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.

Cinco de Mayo Throwndown - Killer Guacamole VS Tequila-Lime Guacamole

 
Tomorrow is Cinco de Mayo and what better way to celebrate than an ice cold margarita with some killer guacamole and chips. For the past few years, Jeff and I have been using this guacamole recipe at most of our gatherings. The other night we decided to have a "GuacamoleThrowdown"...Friends Food Family style.

This weekend in the Boston Globe Magazine, there was a section called Tequila and Lime. There was a guacamole recipe called Tequila-Lime Guacamole. It was a little different from our traditional recipe as it used red onions and included tequila. I mixed up a batchand we began our taste test. The guacamole was creamy with chunks and had a nice lime and cilantro flavor. I liked the crunchiness of the red onions and the jalapenos brought some nice heat.

Next was our Killer Guacamole. It comes from a margarita book I purchased from Williams-Sonoma. This recipe is made with tomatoes which gives it some additional flavor. I have always like this recipe because you taste everything from the garlic to onions and cilantro. I love serving it with black bean chips.

After the Throwndown it was decided...quite unanimously...it's the Killer Guacamole. Everyone liked both guacamole but there was a little more flavor with the "killer".

I've given you both recipes, so I'll let you decide. Also, I apologize for only one picture which is the Killer Guacamole. The tequila-Lime Guacamole picture came out extremely blurry.

Killer Guacamole Makes about 3 cups

4 ripe Haas avocados

1/2 cup of finely chopped tomatoes

1/2 cup of finely chopped white onions

2 cloves of garlic (finely chopped)

1 small jalapeno pepper, minced (we use half)

1/4 -1/2 teaspoon of kosher salt

3 tablespoons of fresh lime juice

1/4 cup chopped cilantro

Pepper to taste

Scoop the flesh from the avocados and place into a bowl. Mash the avocados leaving some chunks. Add the tomatoes, onion, garlic, jalapeno pepper, 1/4 teaspoon of salt and lime juice. Once blended add cilantro and additional salt and pepper to taste. Serve with tortilla chips (and margaritas). Enjoy!

Tequila-Lime Guacamole Makes 2½ cups

3 ripe Haas avocados, halved

¼ cup very finely chopped red onion

1 clove garlic, minced

1 small jalapeno pepper, minced (about 1 tablespoon)

¼ cup chopped fresh cilantro

¼ cup tequila, or to taste

Salt and black pepper

¼ cup fresh lime juice

Scoop the flesh from one avocado into a medium bowl, add the onion, garlic, jalapeno, cilantro, tequila, ¾ teaspoon salt, and black pepper to taste, and mash well with a fork. Working with the remaining avocado halves 1 at a time, use a dinner knife to make ½-inch crosshatch incisions in flesh, cutting down to but not through the skin. With a soup spoon, scoop the avocado chunks into the bowl with the avocado-onion mixture. Sprinkle the lime juice over the mixture and stir gently. Taste the guacamole and adjust the seasoning with additional salt, black pepper, and tequila, if desired. Serve at once.