"Holy Guacamole"
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3 avocados ½ onion 3 T mayonnaise with Dijon |
mustard 1 t salt pinch of piment de cayenne |
Mash up avocados (minus skin and pits) and mix with other ingredients. (Pretty simple, really).
Guacamole
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1 ripe avocado per equipe cumin piment de harissa cilantro (coriandre in french) salt and garlic powder/salt |
crushed red pepper finely chopped onion finely chopped small tomato lime juice (lemon will work) |
Crush a peeled and pitted avocado with a fork. When evenly mashed add any or all of the above ingredients to taste and enjoy on tacos, burritos, fajitas, taquitos, tostadas, enchiladas, gorditas, chimichangas, tamales, quesadillas, tortillas or your favorite Mexican delight.
Brushetta
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1 med. onion, finely chopped 2-3 cloves of garlic, minced |
4-5 med. tomatoes |
Vinaigrette
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½ - ¾ C vinegar 1 T olive oil 2 T Herbes de Provence 1 t salt |
¼ t pepper ½ T mustard ½ - 1 T sugar |
Shake vinaigrette ingredients together then pour onto the vegetables and let stand about 10 minutes. Serve with bread or mix with cold pasta.
Alfredo
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40 cl whole cream 100g parmesan cheese |
100g ramano cheese |
Boil cream. Turn down heat. Add cheese. Cook on low for a long time.
"Salsa"
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1 tomato 1 red onion 2 T coriandre (fraîche, hachée) |
1 lemon spices |
Chop up the tomato and red onion, add coriandre, and the lemon juice. Then grate the zest of lemon and add. You can increase the amount of tomatoes and onions according to the amount of people. Add spice if desired.
Sweet and Sour Sauce
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1 T oil 1 can pineapple chunks 3 T cornstarch 1 T soy sauce |
3 T vinegar 6 T water ½ C sugar 1 green pepper |
Add 1 cup pineapple juice to the oil. Heat on low and add mixture of cornstarch and sugar. Add soy sauce, vinegar and water. Cook until thick, stirring constantly. Add pineapple chunks and green pepper slices.
Home-made Mayo
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2 egg yolks at room temp. 1 T Dijon mustard 250-500 ml peanut, sunflower, or olive oil |
Salt pepper Either 1 T vinegar OR 1 T lemon juice (never both) |
Separate the egg whites from the yolks and throw away the whites unless you have a good use for them. (Once on Oprah they said that they are good for baking French fries to make them crispy, or maybe to make a meringue for a pie). Add mustard, salt and pepper. With a fork, and all of the tenderness you’ve got, start stirring gently and slowly, but consistently. Start pouring the oil directly from the bottle, in a very small stream. Be careful not to pour too much in at one time, that will ruin it. If this happens and you have an eggbeater, you can "save" it. Put 1 T water in another bowl, and slowly add the mixture while beating with an electric beater. It has been said that by simply adding water and beating, you can make up to 20L of mayonnaise from one egg yolk!
Warning! Eat at own risk. Raw eggs are susceptible to salmonella; therefore this mayonnaise must be consumed immediately.