Guacomole

I really like guacomole when I eat mexican food. It's creamy and cools off the spiciness of the dish. I made it once at a superbowl party and everyone freaked out over it. When I made it last night I realized I had never posted my recipe so here it is. This version is the mild version but if you want a little more kick, add a jalapeno that's had the seeds and ribs removed and is minced finely.

The most important part of this dish is picking ripe avocados! When the avocado is touched it should give slightly but not too much. It should feel soft but not mushy.

One of the worst things about guacomole is the fact that it turns brown quickly. This has to do with the oxidation of the avocados. The lime helps prevent this but when it's time to store it, place a piece of plastic wrap directly on the guac. and make sure all the air is out. If there is still some browning, just scrape the top layer off the guac to reveal the green deliciousness underneath!

Ingredients:

2 avocados
1/2 ripe tomato, finely diced
1 TBS finely diced onion
Lime juice
Salt and Pepper

Directions:

1. Cut avocados in half lengthwise and remove the pit. Then using a spoon, scoop out the avocado flesh and put in a bowl.

2. Add tomato and onion to avocados. Also add jalepeno's if using.

3. Add the juice of 1/2 lime and a pinch of salt and pepper. Mash everything together with a fork or potato masher if you're making a lot.

4. Taste for seasoning. I usually add a little more lime, salt and pepper. Make sure to taste the dip with chips or other components in the dish so overall effect isn't too acidic or salty.

Tri-Tip with Mashed Potatoes and a Red WIne Jus

It makes me sad that my last post was for a Christmas party and it's nearing the end of February already. That's two months of no new cooking that I thought was worthy enough to post. I wish I had more time! But I'm going to try to make cooking a priority again. For dinner I made a tri-tip that I bought pre-marinated and since I had the time I decided to make a sauce for it too. I tried to keep this meal simple but still flavorful.

Ingredients:
Tri-tip (about 3 lbs)
Potatoes
Butter
Milk

Au Jus
1/2 cup red wine
1/4 onion, thinly sliced
1/2 tsp tomato paste
1/2 tsp lemon juice
1 tsp worchestire sauce
1 cup beef stock

Directions:

1. Pull beef out of fridge to come to room temp and pre heat oven to 350.

2. Place roast on an aluminium foil lined pan and roast until the meat reaches 127.

3. While meat is cooking, peel potatoes and place into cold, salted water. Place over medium heat.

4. Once potatoes are fork tender, drain and mash with milk and butter. Don't forget to season with salt and pepper. Hold potatoes on stove to keep warm.

5. Put a new pan over low heat and add a pat of butter. Add the onions and sweat until they are translucent.

6. Add the red wine, tomato paste, lemon juice, and worchestire and allow to reduce by half.

7. Add the beef stock to the sauce and allow to reduce again. Taste to check for seasoning.

8. When meat is finished allow to rest before slicing. While it rested I added some of the juices from the roast to my sauce.

9. Heat up your potatoes and sauce, slice meat and serve all together!