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Are You Ready For Some Football?? Tailgate Guacamole Recipe

0 comments By The Kitchen Whisperer Filed in Menus and Recipes Tagged with avocado, corn, guacamole recipe, nectarines, tailgate food August 19th, 2010 @ 10:00 am

It’s now the middle of August, and you know what that means: Preseason NFL Football is back! Get your lawn chairs out, pack up the cooler, and head to the stadium of whichever team you happen to fancy. (Ahem…49ers) With fresh flavors that are just light enough for the tail end of summer, this guacamole recipe is perfect for preseason tailgating!

Guacamole with Nectarines and Corn
You can also find this recipe in our Appetizer Recipe Library!

Ingredients

Seeded Tortilla Points
2 Tablespoons flax seeds
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
8 ten-inch flour tortillas
1 large egg beaten with 2 Tablespoons cold water and 1 1/2 teaspoons salt
Parchment paper

Guacamole
2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
1/4 cup red onions, finely chopped
1 nectarine, pitted and cut in 1/4-inch dice (can substitute a peach or papaya with skin removed)
1 ear fresh corn, kernels removed
1 large clove garlic, minced
1 chipotle in adobo, seeded and minced + 2 teaspoons of the adobo sauce
2 teaspoons lime juice
2 Tablespoons olive oil
1/4 cup cilantro, chopped
1 teaspoon kosher salt

Methods/Steps

Preheat oven to 400ºF (or 375ºF convection if available).

Seeded Tortilla Triangles: Combine flax, sesame and poppy seeds. Using scissors, cut tortillas in half and then into wedges (4 triangles per half). Place tortilla triangles on a parchment-lined baking sheet in a single layer; brush with egg/water/salt mixture. Sprinkle generously with seeds. Bake in the upper or lower third of the oven, switching the position to the opposite third halfway through the baking. Bake until crisp and lightly browned, about 10-15 minutes. Transfer to cooling racks and cool completely.

Guacamole: Mash avocado with a fork until coarsely mashed. Add red onions, nectarine, corn, garlic, chipotle, adobo, lime juice, olive oil, cilantro, and salt. Mix.

Pack: Scoop the guacamole into a small container with a lid, or even into a strong plastic baggie. Don’t forget the chips, ice, or cooler!

Serve: Mound the guacamole in the middle of a serving platter. Then nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.
Makes enough to serve 24

Want to see other fun appetizer recipes? Go to our Appetizers page!

Get Ready for Eat, Pray, Love: An Italian-Inspired Recipe

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with crostini, Fennel, Italian Recipe, Mascarpone, recipe August 12th, 2010 @ 10:00 am

Finally, the much anticipated release of Elizabeth Gilbert’s Eat, Pray, Love is here! The film opens in theaters this week on August 13, 2010. While not everyone can take a year off to travel the world, we can all celebrate the cuisine of Italy. This delicious crostini recipe combines mascarpone, an Italian cream cheese, with tender and sweet braised fennel. With hints of orange and honey, you’ll feel like the Mediterranean is just outside your door.

Crostini of Mascarpone with Orange and Honey Caramelized Fennel
This recipe can also be found in our Appetizer Recipe Library!

Ingredients

Caramelized Fennel
2 Tablespoons butter
2 large fennel bulbs, stems and core removed, very thinly sliced into 1/4-inch-thick slices (reserve frond for garnish)
1/4 cup white wine
1 teaspoon orange zest
1/2 cup fresh squeezed orange juice (from about 2 Navel oranges)
1/2 cup vegetable stock
2 Tablespoons honey
2 teaspoons balsamic vinegar
2 teaspoons fresh thyme, chopped
1 Tablespoon flat leaf parsley, chopped
1 1/4 teaspoons kosher salt

Crostini and Herbed Mascarpone
1 baguette, sliced diagonally into slices 1/4-inch thick
1/3 cup olive oil
8 ounces fresh mascarpone
1/4 teaspoon orange zest
1 teaspoon orange juice
1/2 teaspoon fresh thyme, chopped
1 Tablespoon flat leaf parsley, finely chopped
1/2 teaspoon salt
Parsley, thyme, or fennel frond for garnish

Methods/Steps

Sauté Fennel: Melt butter in a large sauté pan. Add fennel and sauté until starting to soften and brown, about 15 minutes. Add wine and reduce to a syrup. Zest the orange and set aside (you will use the zest/ juice in the mascarpone so reserve any unused juice and zest). Add the orange juice, stock, honey and vinegar. Cook over medium heat until the fennel is caramelized, about 15-20 minutes. Add the reserved orange zest, thyme, parsley, and salt. Set aside.

Make Crostini: Preheat oven to 375°F. Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool.

Herbed Mascarpone: In a small bowl, mix the mascarpone with a fork and add the orange zest and juice, thyme, parsley and salt.

Assemble Crostini: Spread 1 Tablespoon of mascarpone onto each crostini. Spoon a tablespoon of the fennel mixture on top, and garnish with a fennel frond. Serve.

Makes 24 crostini.

For more seasonal recipes, check out our Recipes page!

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