Pico de Gallo and Guacamole

I told you I had a few things that I would throw at you before I move. Guacamole has to be one of the most frequently requested recipes that I make. I have posted a guacamole recipe or two, but I have never put this simple, fresh, limey, and I guess I could also say traditional guacamole to the page. There is a catch.....you can't make guacamole with out first making pico de gallo. Did I hear someone say "yes you can"? Well, whatever...this momma say, "you can't". Not if you want yourself some really good guacamole. And hey a little pico on the side never hurt anyone did it?

Get out your best choppin' up knife, a cutting board, and get prepared to chop.

It's best for the chip and for distribution of the flavors if you are careful to chop all your vegetables small. Not chunky. Small. Not minced. Just small...itsy bitsy.

Same for the tomatoes. First cut in half.

Then slice through again lengthwise, then slice into thin strips, all the while keeping the tomato together. This takes a sharp knife. Dull knifes are the DEVIL. Then slice the tomato through again crosswise and there you have it perfect, itsy bitsy diced tomaters!

Traditionally pico de gallo or fresh salsa is simply tomatoes, onions, jalapeno, cilantro and lime, but I have this love affair with red bell peppers that I cannot shake. I love him. Red Bell pepper come to momma....I know I'm playing with fire. Let's let this be our secret. I'm going to use just half of him this time. Slice in half, remove the white foamy membrane and seeds, cut in long thin strips and then cut again crosswise for those itsy bitsy pepper pieces.

Now for the hot one. Jalapeno. I use one whole jalapeno pepper, if you like less heat only use a half, if you like more heat then bring it on brother, use more!

Chop off the stem.

You may want to wear plastic gloves while working with jalapenos or any pepper with heat. If you choose not to wear some sort of cooking glove, then I suggested not rubbing your eyes or picking your nose at any time during or after the jalapeno chopping process. I would actually suggest that you refrain from nose picking entirely while cooking, but that's just my opinion. (I've got a funny booger recipe that I will have to share with you sometime...now is not the time, but I promise someday I will share.)

Slice in half, revealing the seeds.

Using your sharp knife, run the tip of the knife underneath the seeds. Removing them and the white membrane in one quick slice.

Voila!

Now for the mincing. Slice pepper into very thin strips, then take knife and chop like a maniac. Chop, chop, chop, chop don't stop until you have very tiny micro bits of jalapeno pepper.

You will need some of this. Morton Nature's Seasoning is my favorite seasoning....I think I've said that before. I use it everyday. It's a perfect salty seasoning blend. Get yourself some.

As you chop your vegetables place them in a bowl, sprinkle with 1 teaspoon of the seasoning salt.

The most tedious task of this whole recipe, for me anyway, is the cleaning and de-stemming of the cilantro. Run your Cilantro through a salad spinner, getting it nice and clean. Or if you don't have one of those doo-hickeys then run cilantro under cold water and lay out on paper towels to dry. Remove leaves from stems. You will need a good handful or approximately 1/3 cup cilantro, roughly chopped.

Let it get all cozy with the other ingredients, give the cilantro a toss.

That looks fabulous, does it not??? But there is one more ingredient that is not to be forgotten.

THE LIME.

Roll, roll, roll your lime...gently on the table...give it a squish with your palm, and cut through the.....

meeeedle.

Ah the songs of my youth! Seriously if you roll the lime along the counter with some pressure, it will loosen the juices on the inside and make it easer to juice. If you have a juicer well then great, if not you can join me in my fork juicing method.

Fork juicing method 101: After rolling, and cutting in half, hold one half of the citrus in the palm of your less dominant hand, ram the fork into the middle of the citrus....

Squeeze hard while twisting the fork. Squeeze, twist....squeeze, twist....the juice will run flow freely from the citrus. It's marvelously simple.

Toss the chopped vegetables with the lime juice. Take tortilla chip in a pincer grip, scoop some pico on the chip, and enjoy!

Oh but wait....now you need to make Guacamole! Have you ever heard this song? It makes me giggle.

Look at that. It takes my breath away. The color. I really need to paint a room in my house this color. I'll get right on that one...NOT. I hate to paint walls. I leave that up to the professionals.

Slice avocado in half. Whack your very sharp knife into the pit, and give a tiny twist to remove.

Now cut vertically and horizontally, like so, using the tip of your knife, with out cutting through the skin.

If you are civilized you can take a spoon and gracefully scoop out the flesh of the avocado, or if you are sufficiently uncivilized like myself you can give the avocado half a squeeze and squish it's innards out into a bowl.

Repeat the roll, roll, roll of the lime. Squeeze one entire lime into the avocados. I think that more lime is better, so feel free to add another half of a lime, or more. Always taste as you go. As they say the proof is in the puddin' or in this case the quac.

Mash the lime into the avocados with the back of a fork.

Add 1 cup of the pico de gallo that you just made.

Give it a stir. There you have it heaven in a bowl.

Pico de Gallo & Guacamole

printable recipe

Pico

4 Roma Tomatoes, diced

1 medium sweet Onion, diced

1/2 Red Bell Pepper, diced

1 Jalapeno Pepper, minced

1 hand full fresh Cilantro leaves rough chopped, or 1/3 cup chopped

1 teaspoon Mortons Nature's Seasoning Salt

1 Lime, juiced

Guac

4 ripe Avacodos

1 Lime, juiced

1 cup Pico de Gallo

What's the saying? "It ain't over till the fat lady sings." No that's not it. "All is fair in love an war." "A monkey in silk is a monkey no less." "Great minds think alike." No that's not it either. Hmmm..."what's good for the goose is good for the gander". OO OO OO I got it....

"It's not a party with out some GuacaMoleee, bay-beh."!

Alls well that ends well,

Spicy Ginger Coleslaw the perfect side for a BBQ!

One of my favorite Summer side dishes is Coleslaw! Unfortunately, quite often coleslaw can be boring. Average. Not worthy of seconds. Add some extra carrots, tart apple and the zing of fresh ginger, and Oh! let's not forget the cayenne pepper, and you will be going back for thirds!!

Spicy Ginger Coleslaw

printable recipe

1 14 ounce bag Coleslaw

1/2 Red Bell Pepper sliced thin

1 cup or half a bag matchstick Carrots

1 Granny Smith Apple shredded (or any other tart variety)

1 tablespoon fresh Ginger grated

1 cup Mayonnaise

1 tablespoon Apple Cider Vinegar

1 tablespoon Sugar...more if you like your slaw sweeter

1/2 teaspoon Morton's Natures Seasonings Salt

1/8 teaspoon Cayenne Pepper...more if you like it spicy

1/2 teaspoon Coleman's Mustard Powder

salt and pepper to taste

Paprika for garnish

In a large mixing bowl combine bag of coleslaw, matchstick carrots, shredded apple, and Red Bell Pepper cut into thin strips. Toss to combine. In a smaller bowl whisk together mayonnaise, grated ginger, apple cider vinegar, sugar, and seasonings. If you like spicy don't be afraid to add more cayenne, or more sugar if you prefer a sweeter slaw. Make it your own...I will never know (wink). Pour dressing over slaw mixture, fold until combined. Give it a taste, add salt and pepper if you feel the need. Transfer to a smaller bowl and sprinkle with paprika to make it look purdy.

Spicy Ginger Coleslaw made a slaw lover out of my Kenny. He is not one for salads with mayonnaisey dressings, but this one has enough flavor and crunchy texture from the apple, pepper, and extra carrots, that is has won him over.

Pair this coleslaw with these BBQ Ribs.......

Or with these Hawaiian Burgers. Is it just me or do you have a hard time spelling Hawaiian? It's a freaky word to me...anyway...however you spell it, these burgers are amaaaZING!

Then add these Taters.....

And this SCRUMPTIOUS Strawberry Rhubarb Crisp, from my gal Heather at Down Home with the Nesbits and you will be the BBQ QUEEN guaranteed!!!

There you have it I just put your next outdoor BBQ Menu together for you! Like I said you will be the BBQ Queen, unless that is you are of the male persuasion then you will be the BBQ King.

Looking for some more great summer recipe ideas? Head over to my friend Kim's new blog Recipes to Run On!

Have a great weekend!

LUV yuh!

the comfort of COOKIES!

***UPDATE*** Prayers are being answered! I received news this evening that the homes of my relatives were spared!!! Hallelujah! My great uncle is still hospitalized, but is off the critical list. My cousin, who at first we had heard had multiple leg fractures....but after finally receiving an X-ray was told she has no broken bones, just really banged up. Praise God. I am so thankful they have homes to return to. But so many do not. The wheels are in motion to HELP in a big way. I will keep you posted! I would not want you to miss out on how YOU could help Joplin. I cannot give thanks enough your outpouring of kindness and concern.

===================================================================
First of all I just need to say..... THANK YOU! Bless you all for the out pouring of concern and prayer for my family, in Joplin, Missouri. I am not a news watcher so when I saw Kristens status on facebook I GASPED, because this is what I saw. I called my mom, who lives in Florida, she had also not heard the news...this set us on a trail of phone calls to find out the scoop.

Here's whole scoop, or what I know of the scoop anyway. Brief background.....my maternal Grandfather grew up in Carthage, Missouri which is a neighboring town to Joplin. The man bled Missouri. He loved his childhood home, but he loved my Grandmother more and after meeting in the Marines during WWII they moved back to her home town of Grand Rapids, Mi. My Grandfathers whole family besides one brother remained in Missouri. (7 siblings) The family has spread out over the years. Many are in the Jefferson City area and then of course Carthage and Joplin areas too. We used to visit often as kids, and they would come to Michigan every summer. But as the years trudge forward the ties that bound us all together, my Grandfather and his siblings, have died or gotten older. The cousins have not been very good at keeping in touch, or visiting each other.

Until now............

My Grandfather was the oldest son. He's the dapper one in the sweater.

At this point, I am getting all information via my mom. My Great Aunt Dorothy, was 96, and in the nursing home that was hit. She did not survive. My Uncle Dub was found buried under rubble and is hospitalized. My mom's cousin their daughter was also buried in rubble, but had her cell phone and had enough whits about her to call for help, and talk them to her. She is in hospitalized with multiple leg injuries. As far as I know they lost their homes, and all their possessions....that is not confirmed, that is how the news has trickled down to us. I contacted a cousin, but have not heard back. Cousin if you are reading....I'd like to hear from you Luv. What can we do? I know some of you, readers, facebook friends, twitter followers, have wanted to help monetarily. I am inquiring about that. So I will let you know, as soon as I know and then I will set up an account.

Yesterday I felt so helpless. So frustrated that we haven't kept in better touch. How does this happen? So what does one do, or should I say, what do I do when I don't know what else to do? I bake, and pray......I also pulled some weeds. It was therapeutic.

Cookie anyone?

Double Chocolate Chip Cookies

printable at Tasty Kitchen

My son says these are the best cookies ever. All I know is they helped this gal get through the day yesterday.

Hugs, I can't thank you enough....I will keep ya'll updated as to how we can help.

Love you all!

BACON Vodka and a cocktail

Maple Bacontini. Uh-huh....that's what I said Bacon. This is not the typical pastel, fresh, citrusy, Spring cocktail post. Nope. It's not. If you know me at all you'll know I don't do typical very well. But I would bet my bottom dollar that if you love bacon, like I love bacon, you would savor yourself this lovely cocktail anytime of year.

Tomorrow many of my foodie friends and bloggers are high tailing it to Atlanta for BlogHer Food a conference for....well food bloggers, of course. I was going to go, but the timing was not the best, for many reasons, so I sold my ticket and I am going to be watching my son play soccer all weekend, in Traverse City, instead. Traverse City is a very foodie friendly town, I think I will be just fine UP North.

I went to BlogHer Food last October and that is where I laid my lips on this luscious cocktail.

Behold.... the Maple Bacontini!

This was Gwendolyn our Maple Bacontini whipper-upper. She was fast and efficient, and I was tired and hungover the next day as a result. (I actually don't remember her name, but I think Gwendolyn is a sassy cute name....so voila her name is Gwendolyn!)

So because I was reminiscing about BlogHer Food in San Francisco.....

And because it's a dreary day that calls for a little OoommPH!

And because I really love you and wouldn't want to hold back anything magnificently bacony and delicious from you. I'm going to share how you can make your very own Maple Bacontini.

Back in January, I decided that I needed to serve this as the signature drink for my Cowgirl Dinner Party. One problem the key ingredient Bacon Vodka is not available for purchase in Michigan. Wah?! What does the great state of Michigan have against bacon infused vodka? I was not going to let this stop me. I decided to figure it out on my own, I did, and the result was luverly.

This is what you will need for a Maple Bacontini:

1 1/2 pounds Maple Cured Bacon or any old bacon will do if you can't find the maple

1 750 mL bottle of Vodka

1 pint heavy whipping cream

Chocolate Liqueur

1/2 cup cold Maple Syrup

Become friends with these two. Hello Bacon. Hello Vodka.

Fry up all the bacon. Reserve 5-6 pieces for the bacon rimmed martini glasses.

If you have a large measuring cup, 4 cups or larger, pour the rest of the bacon in along with all the grease. Every last drop of bacon grease.

I did not buy expensive Vodka, I think pretty much any vodka will do the trick.

Pour the whole gol' darn bottle of vodka in with the bacon. Save the bottle you will need to pour the infused vodka back in it.

Help them mingle with a stir of the spoon.

Now transfer this concoction to your freezer. And leave it there for at least 3 hours. I left mine in the freezer over night.

This is what I found.

All the fat had come to the top and solidified. Which made it very easy to remove.

OOOhh that is not very appetizing. Remember we are making Bacontini's not Braintini's. Give that a toss in the trash or give it to your children and tell them to go play bacon grease frisbee in the backyard and watch as every dog in the neighborhood shows up for the game.

Now you will need a bowl that is easy to pour from and a strainer. Pour the Bacon infused Vodka through the strainer into the bowl.

Let it drip for a 15 minutes or so, let all the goodness settle in. Throw away the bacon, then pour the strained vodka very carefully, or if you have a funnel that always works too, back into the Vodka bottle. And there you have it. Bacon infused vodka for your Maple Bacontini or for a Bloody Mary, with extra Tabasco and lots of pickle juice, if you are into that sort of thing....

Chocolate Liqueur is yummy, and necessary, and vital to the making of this cocktail.

As is one of these Cocktail Shaker doo-hickys. Of which I did not have, and had to call my more cocktail proficient friend to ask her to bring one over. That is what friends are for right? Lending you their cocktail shaker doo-hickeys.

Well I walked you through the Bacon infusing process step by step, but I must have dropped my camera or something because I don't have one picture of me actually making the Maple Bacontini. I can however tell you how, sans photos.

Sorry.

It's really quite easy. You really don't need to have pictures...I promise.

First thanks to my friends at Porkbeinspired.com that twittered me the recipe.

Maple Bacontini

1 part Bacon Vodka, 1 part Chocolate Liqueur, heavy handed splash of whipping cream, combine in shaker with ice and pour through strainer into a maple syrup and bacon crumb, rimmed martini glass.


Just a few tips:

1. Make sure the reserved bacon is chopped very fine, put bacon crumbs on flat dish for dipping.

2. Maple syrup needs to be really cold so that it's thick and sticky, pour onto a rimmed plate.

3. Dip martini glass in syrup then into bacon crumbs, mix cocktail, pour into prepared glass, and repeat!

Almost everyone gave me that scrunchy nose, questioning look when I served them their first cocktail of the evening.....I didn't give them a choice, they had to try it. Everyone loved it and many asked for another. They were pleasantly surprised by the subtle salty smoke flavor the bacon vodka gave this cocktail.

It was definitely worth the effort of making my own Bacon Vodka. I hope you give it a whirl, your friends will love you for it!

Hope your Wednesday is sunshiny and full of bacon!

I will miss all you BlogHer Food peeps. I can't wait to read all about the great time you have in Atlanta. Have a cocktail for me while your at it!

Luv,