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    Bit's South Mexican Guacamole recipie 

    by
    BitBender
    Published on 06-04-2011 04:33 AM  Number of Views: 727 

    I stole the base for this recipe from my local Tex Mex eatery. It's fairly close, but I tend to add real garlic instead of garlic salt, and I insist on chilling it for 30 minutes. At the restaurant they make it table side and you eat it right thar and then...

    What You need to make it (The Guac, Sillae )

    3 large Hoss Avocado's
    1/4 cup small red onion - diced semi-fine
    1 jalapeno pepper - sliced and diced fine - remove seeds (For god's sake - leaving them could kill someone)
    1.5 tablespoons chopped cilantro
    2 wedges of fresh Lime
    1.5 teaspoon of garlic salt (or use 1 clove finely diced - Use 2 cloves if you are running them thru a press.)

    2 teaspoons sea salt
    2 teaspoons white pepper
    2 teaspoons lemon juice to keep it's color

    How To
    First, mix up Avocados and lime juice from the wedges and lemon juice together - chop it lightly - leave a lot of chunks

    Then add the dry seasonings and stir - leave about half the chunks
    Then add red Onion, jalapeno and cilantro - stir well

    Taste - Should taste fairly zesty, and a hint of salty flavor - If not - add salt or white pepper to bring it up

    Important: Chill for 30 minutes - Add diced tomato on the side or as a crown garnish
    (don't put it in the guac - makes it too watery)

    13 Comments

    ~Cauliflower and Mushroom Gourgere Recipe 

    by
    ~Jan~
    Published on 04-13-2011 08:18 PM     Number of Views: 1176 

    Cauliflower and Mushroom Gourgere
    ~~~~~~~~~~~~~~~~~~~~~



    1/2 cup butter
    1 1/4 cups all-purpose flour
    4 eggs, beaten
    4 ounces cheddar cheese, diced
    Salt & Pepper, to taste

    Filling:

    1/2 head cauliflower
    4 whole tomatoes, crushed
    1 Tbsp. olive oil
    1 Tbsp. butter
    1 onion, chopped
    2 cups mushrooms, sliced
    Thyme

    Preheat oven to 400 degrees. Butter a large oven proof baking dish.

    Heat 1 1/4 cups of water and butter in large pot until butter melts. Remove from heat and add all the flour. Beat well until smooth. Set aside to cool.

    Add eggs one at a time, beat until mixture is smooth and glossy. Stir in the diced cheddar and season with salt and pepper, to taste. Spread the mixture around the sides of baking dish, leave a hollow in the center for filling.

    Cut cauliflower into florets. Crush tomatoes, reserving the liquid. Heat oil and butter in skillet, add onion and sauté for 4 minutes. Add mushrooms and cook an additional 3 minutes. Add the cauliflower and stir-fry for about a minute. Add the tomatoes and liquid and thyme to taste. Cook over a low heat for 5 minutes.

    Spoon mixture into the hollow in the baking dish.

    Bake for 40 minutes or until the pastry has risen and is golden brown.
    8 Comments