Sunday Dinner

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Feta and Arugula Guacamole

Za'atar Chicken with Caramelized Red Onions

Rice Pilaf with Toasted Vermicelli and Roasted Almonds

Orange-Cardamom Olive Oil Cake

"One can never have too many recipes for..."  I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.

I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...

Jalapeños- 

These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper.  If you want more heat, add some seeds.

Onions-

I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.

Garlic-

Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.

As I always say, "Make it for you, make it your own". 

When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!

Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!

Tomatillo and Poblano Guacamole

Guacamole with Pico de Gallo

Mango Guacamole

Papaya and Pomegranate Guacamole

Papaya Pomegranate Guacamole

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Have you ever heard a cook say, "One can never have too many _______ recipes"? Well, I think guacamole would fill in that blank rather well. That green goodness of the fruit world can be simply made  a very traditional way with just onion, garlic and lime, but it can also be married with a multitude of other fruits and vegetables to be transformed from an ordinary to extraordinary guacamole. How about Guacamole with Pico de Gallo or Mango Guacamole or Tomatillo and Poblano Guacamole? I have even shared Avocado Dressed Shrimp a la Mexicana which is pretty much guacamole with shrimp?And those are just the ones that I have shared thus far!

This particular guacamole is especially nice this time of year when tomatoes are not at their peak, but citrus and tropical fruits are looking good.  Papaya are wonderfully sweet and tender fruits that pair nicely with the richness of avocado. I like to use the smaller Hawaiian variety instead of the Mexican kind (it is just my preference). As for the pomegranate seeds or arils, you can seed a pomegranate yourself using my kitchen tip HERE or most stores this time of year carry arils already packaged. I think some type of chile is a must in guacamole because it balances the richness of the avocado and sweetness from other fruits and veggies.  I do indicate that you can use serrano or jalapeño peppers.  Serranos are typical hotter than jalapeños, but to be honest, you really never know what the heat level from either will be until you take a taste test.

Grilled Steak Fajitas

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El Cinco de Mayo has undeniably become a part of the American cycle of holiday celebrations.  What is probably the second most important patriotic holiday in Mexico (Sept. 16 claims top billing I'm told) has claimed a spot at the table.  This is thanks in no small part to Corona beer ads, but there are other reasons.  May 5th falls right around Kentucky Derby day every year.  It is also around the start of full-blown grilling season for many and happens to be my niece Catherine's birthday☺.

Grilled steak fajitas are perhaps the perfect choice for your weekend gathering.  The smells emanating from the steak and the veggies will perk up the olfactory senses of everyone in the neighborhood. The colors of the poblanos, red peppers, and onions capture the colors of the Mexican flag perfectly for your eyes before they compliment the steak perfectly for your palate. Pile the veggies and steak on a platter with all the accompaniments and let your guests dig in.  A bag of quality tortilla chips are optional, but they do help with the clean up of guacamole and salsa. A few cold cervezas will also help wash it all down☺.

Sunday Dinner

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Mango Guacamole
Shrimp and Spanish Chorizo Bites (last minute addition)

Cuban-Style Asado Pork braised in a Vino Mojo

Frijoles Negros

Saffron Rice

Cuban Bread

Margarita Cream Cheese Cake

Dinner tonight is Cubano all the way.  I have made this lineup (minus the cake) containing our favorite flavors from the unique island culture of Cuba before.  I like to think that it brings a taste of Little Havana up from the land of palm trees to the great Midwest to help jump start the early summer.  The temperature outside says that the jump start isn't working, but the flavors work on multiple levels.

The recipe that I am featuring is somewhat apart from the Cuban theme.  We all love guacamole, but I wanted to add a tropical, Caribbean essence to it to bring it more in line with the rest of the flavors.  The mango provides just the essence I was looking for.  Another interesting addition to this guacamole is the flavor from the Peppadew peppers.  They add a sweet, piquant note that really makes this chip dip unique.


Sunday Dinner one year ago

Guacamole with Pico de Gallo

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People are particular about guacamole.  It's weird that a food (Condiment? Dip? All-around all-star accompaniment to meals and parties!) that has really only gained traction in the U.S. outside of the Southwest in the last couple of decades could inspire such rabid allegiance to one style or another.  When you have ripe avocados, tomatoes, onions, peppers and heat, I say you are probably going to have something good.  That is unless you start your guacamole by tearing open a packet (cue woman in horror movie screaming).  I have already shared with you a Tomatillo and Poblano Guacamole (that's really good, too), but this is the guacamole we have for most occasions at our house. Yeah, we're out here in the Midwest and no, we're not of Latino ancestry, but this mix is straight up high caliber.  Bank on it.  Oh, and it's a nice and smooth segue out of the Pico de Gallo recipe:)