Alton's Guacamole

I talk a lot about Rachael Ray, but I also love Mr. Alton Brown. Last night was the perfect night for some Corona's, guacamole and some super easy enchiladas. (I did not have the Roma's but I did have some strawberry tomatoes and they worked fine...you know 80/20:)

Guacamole
Recipe courtesy Alton Brown
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
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.

P.S. This is good but nothing beats the guacamole and mojitos at Cafe Atlantico (see pic) in DC! Not sure what the secret is??????

Black Bean Chili and Corn Cakes

It's a cold and icy night in Ohio. So, it's perfect for something spicy and warm.


Vegetarian Black Bean Chili
1/2 onion, diced
2 cloves garlic, minced
3 tbsp olive oil
1 15 oz can of black beans
1 squirt tomato paste in a tube
2 tsp cumin
1 bay leaf
1/4 tsp cayenne pepper
1 tsp chili powder
salt and pepper to taste

Sautee onions and garlic in oil until onions turn clear, about 5 minutes.
Add tomato paste and black beans and reduce the heat to medium low. Add spices and stir to combine well.
Cover and allow to simmer at least 20 minutes, stirring occasionally. Remove bay leaf.

Corn Cakes
1 tube of polenta (usually in the dairy section or near the slice and bake cookies:)
1/2 cup flour
2 tbsp. olive oil
Slice polenta into 1/2 slices, dust with flour. Fry polenta in olive oil on medium high heat for about 4 minutes per side until heated through.
Top polenta with black bean chili, sour cream, salsa, shredded cheddar, guacamole and fresh chopped cilantro.

Guacamole - the quick way
2 ripe avocados
a couple slices of red onion, minced (about 1/4 cup)
1 tbsp. of fresh lime juice
1/2 teaspoon salt (may need a little more)
little black pepper
1/2 tsp. chili powder
Cut avocados in half. Remove pit. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, lime, chili powder, salt and pepper and mash some more.