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  • Guacamole


    Tis’ the night before Cinco De Mayo, and through the States, tomatoes, peppers, avocados, and cilantro are been beaten into a unrecognizable pulp, to be served as guacamole..

    From Wikipedia:

    Guacamole, sometimes informally referred to as “guac” in North America, is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

    And there is the first time I can remember, that I venomently disagree, with the Wikipedia Community.

    Guacamole, is NOT a dip, Guacamole IS a salad.

    But like almost all things “Americanized”, the concept has been abused and misused to the point of no longer being recognizable as the original product. Made with chunks of avocado, minced onion, finely diced tomatoes, and just enough Jalapeño or Serrano pepper to add a spice kick. No mayonnaise, no sour cream, no stick blender and for god’s sake, no mariachi bands.

    Guasacaca is a smooth green sauce, from Venezuela, made with avocados and vinegar, with a much stronger flavor and spice kick .. (But that is another post)

  • Pico De Gallo

    It is May 2nd, and soon Cinco De Mayo will be upon us, with lime stuffed beers, limp tortilla chips, and over salted messes of peppers in escabeche, over-the-hill onions, and underage tomatoes. I suspect, I shall hold my head under the pillow to escape the sounds of mariachi music. played at 1000 db.

    The true pity is that, Pico De Gallo should be a harbringer of spring. A crisp, clean salad with a hint of heat, promising the garden abundance to come.

    From Wikipedia:

    In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally beak of rooster), also called salsa fresca, is made from chopped tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice. Other ingredients, such as shrimp or avocado, are also sometimes added.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, coriander and green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

    In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.

  • Cold Soup – Gazpacho

    Gazpacho

    Ambushed again by the green grocer. But, it is hot, and it is late spring, early summer.. Now I have some lovely tomatoes, cucumbers, all sorts of herbs, garlic, red onion, citrus and a flavored olive oil the owners wife made for me to try. Sounds like I am making Gazpacho.

    Background

    Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

    The soup has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain became a part of Andalucian cuisine, particularly Seville, stale bread, garlic, olive oil, salt, and vinegar. Tomato was added to the recipe after it was brought to Europe after the Columbian Exchange which began in 1492. The dish remained popular with field hands as a way to cool off during the summer, and to use available ingredients (fresh vegetables and stale bread).

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  • Healthy Sports Drink

    Thanks to Bryan Wells for the lovely graphic

    As spoken prior:

    Three days of 85+ heat, three days of rushing from client to client, on the street and in the heat, with a #50 pack. I am close to collapse from the heat, and all my joints and muscles are giving me cramps. I know I need food, it is so hot, but I really want something other than cold soups, cold cuts, and ice cream.

    When working in this type of environment hydration therapy is KEY to avoiding heat related illness, but as a former boss of mine discovered, water does NOT contain all the necessary items to avoid these illnesses. Various companies have made large amounts of money in providing garishly colored drinks that provide some salt and a hideous amount of sugar. Perhaps we can do a little better than that.

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  • Memorial Day Sides – Macaroni Salad

    One of the classic pasta salads, macaroni in mayonnaise dressing, with stop light peppers, celery, onion and seasonings. This is a southern dish that has global acceptance. A perfect companion for a Barbecue.

    Macaroni salad is a salad, served cold made with cooked elbow macaroni pasta and usually prepared with mayonnaise. Much like potato salad in its use, it is often served as an accompaniment to barbecue or other picnic style entrees. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions and celery and seasoned with salt and pepper. Canned tuna is also a very popular ingredient.

    In Australia it is commonly known as pasta salad and is usually made with cooked shell pasta pieces and brought from supermarket delis.

    In the U.S. state of Hawaii, macaroni salad is often served with plate lunches, a local form of dining. Locals in Hawaii often refer to macaroni salad as “mac sal” or “mac salad”. The salad itself is usually just elbow macaroni and a heaping portion of mayonnaise.

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  • Malt

    malt-mike

    Since I am getting nostalgic, perhaps another taste from my past..

    It may be I am still a Central Texas boy at heart, or it maybe the heart burn that makes me crave any form of cold dairy, but the Triple French Vanilla Ice Cream I made last year, literally has me fantasizing, (about the ice cream!)..

    And since I have made a fair batch of ice cream, (which immediately disappeared in to a number of culinary black holes), so I made another (DOUBLE) batch. I can now experiment with other things…. Like Ice Cream Malted’s…

    Background
    A soda-fountain drink, also called malted, that is a thick, rich mixture of malted-milk powder, milk, ice cream, and a flavoring such as chocolate or vanilla.

    A milk shake is a blended combination of milk, ice cream, and flavored syrup, or fruit.

    Now a malt is what I want, a rich buttery, creamy, ice cold glass of goodness and love..

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