El Guacamole de Emily
2 avocados
3 Tbsps. mayonnaise
1 Tbsp. lime juice
1/8 tsp. salt
1/2 tsp. chili power
1/4 tsp. garlic powder
Hot sauce to taste
Mash it all together to as lumpy or smooth as you like it.
Que Bueno!
Sunday, August 9, 2009
El Guacamole de Emily
I have had two avocados sitting on my counter for less than 24 hours, this means I must make guacamole. That's just the way it is:
El Guacamole de Emily
2 avocados
3 Tbsps. mayonnaise
1 Tbsp. lime juice
1/8 tsp. salt
1/2 tsp. chili power
1/4 tsp. garlic powder
Hot sauce to taste
Mash it all together to as lumpy or smooth as you like it.
El Guacamole de Emily
2 avocados
3 Tbsps. mayonnaise
1 Tbsp. lime juice
1/8 tsp. salt
1/2 tsp. chili power
1/4 tsp. garlic powder
Hot sauce to taste
Mash it all together to as lumpy or smooth as you like it.
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Very interesting site you got here. I found it randomly while looking through fans of Steyn on blogger. I am a grad student in Chicago and an aspiring writer with a blog of my own (rjmoeller.com). Check it out some time. Take care.
ReplyDeleteLove your posts and site... although the picture of hand, chip, and gauc is a bite heart-breaking (wedding ring).
ReplyDeleteFrom one foodie to another... here is my roasted-pepper cream sauce recipe (my sicilian children give it 4-stars):
- Saute brown (italian) mushrooms in oil and fresh garlic (20 minutes)
- Meanwhile half a red pepper, clean, place skin-side up onto foil and place under broiler (20 minutes) until skin blackened. Peel off blackened skin.
- Remove sauted mushrooms leaving all the reminents, add 4 tbsp butter & 1 pint cream. Broil to soft boil - stir constantly.
- Add peeled red pepper and use hand mixer to emolsify pepper into cream sauce.
- Add 1/2 cup grated parmesean cheese and stir until cheese integrated into sauce.
Pour over your favorite pasta, chicken, or just rip apart fresh french loaf... dip and eat.
Enjoy!
Jon-In-CA