Category Menus and Recipes

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!

Need a Recipe for Mother’s Day Brunch?

1 comment By The Kitchen Whisperer Filed in General, Menus and Recipes Tagged with breakfast, brunch, mother's day, recipe May 6th, 2010 @ 1:54 pm

Still haven’t figured out what you’re doing for Mom on Mother’s Day? How about whipping up this yummy Asparagus Breakfast Bread Pudding with Green Garlic and Fontina? A far cry from your typical scrambled eggs, this deliciously cheesy breakfast bread pudding is sure to impress!

Want to learn how to make more delicious brunch dishes? Treat Mom to Parties That Cook’s Mother’s Day Brunch Cooking Class in San Francisco or Chicago! Did we mention the complimentary mimosas?

Ingredients:

1 pound French bread, crusts removed, cut into 1-inch cubes
1 Tablespoon unsalted butter
1/2 medium yellow onion, minced (about ½ cup)
1 spring leek, cleaned and chopped
2 clove garlic, minced (or 2 green garlic stalks, white part minced)
1 bunch asparagus, tough stems removed, cut into 1 inch pieces
10-ounces spinach, wilted in a dry pan, squeezed to remove water and coarsely chopped
3/4 cup medium-dry white wine, such as Sauvignon Blanc
6 large eggs
2 cups heavy cream
8 ounces Fontina cheese, grated (about 1 1/2 cups grated)
2 teaspoons fresh thyme
2 Tablespoons parsley, chopped
½ teaspoon lemon zest
1 teaspoon lemon juice
2 ¼ teaspoons kosher salt
Cooking spray

Methods/Steps:
Dry Bread: Heat oven to 375ºF. Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale-feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.

Sauté Vegetables: Melt butter in medium skillet over medium heat. Sauté minced onions and leek until translucent, about 5 minutes. Add garlic, asparagus, wilted spinach, and wine. Cook, stirring occasionally, about 3-5 minutes. Transfer to medium bowl; set aside.

Assemble: Whisk eggs in a large bowl until combined; whisk in heavy cream, half of the Fontina cheese, sautéed vegetables, thyme, parsley, lemon zest and juice and salt. Add bread. Combine then let sit for 5 minutes so the liquid can be absorbed.

Bake: Spray a 9×13 baking dish with cooking spray (or 8 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface. Bake until both edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve. Serves 8 as a main course for breakfast.

Recipe created by Parties That Cook® www.PartiesThatCook.com.

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