1. Guacamole
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
2. Cilantro Lime Salsa Fresca
Ingredients:
3 large tomatoes or 5-6 plum tomatoes, diced small1 med. white onion
, diced small1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not) juice of 2 limes, or one lemon and one lime1/2 cup chopped fresh cilantro
salt to taste
Directions:
Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving.
3 large tomatoes or 5-6 plum tomatoes, diced small1 med. white onion
, diced small1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not) juice of 2 limes, or one lemon and one lime1/2 cup chopped fresh cilantro
salt to taste
Directions:
Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving.
3. ARCADIAN EIGHT BEAN CHILI
Ingredients:
1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beefsalt to taste
Instructions:
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours oruntil beans are just tender. While the beans are simmering, heat a large skillet. Mince the baconand cook it until it begins to crisp. Add the onions and garlic andcook over medium heat for 5 minutes. Add all the spices and the groundPoblanos and cook another 5 minutes. Add the tomatoes with their juiceand the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drainand add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, andadd the beans to the meat/tomato mixture. Salt to taste and let themixture simmer for about 1 hour. If it is too dry, add some of the beanliquid.
