Muhammara (Roasted Pepper & Walnut Spread) � Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked for suggestions, and this amazing red pepper walnut spread was nominated by several people. The only problem is, it�s actually a Syrian recipe.

Nevertheless, it�s apparently very popular in Lebanon, as well as across the rest of the Mideast, and once you taste it, you�ll understand why. Like I said in the intro, this may be the most delicious thing you�re not currently eating.

All great dips and spreads should be addictive, but there�s something very special about how this beckons you back for more, and more, even after you�re being stared at by the other guests. Let them enjoy their superior will power � we�ll continue to enjoy the muhammara.

You'll find pomegranate molasses at any Middle Eastern grocery store, or online, but if you can�t, you can make it by reducing pomegranate juice (Google for more details). Or, maybe substitute with some honey for the sweetness, and little extra lemon for the tartness. Either way, I really hope you give this amazing muhammara a try soon. Enjoy!

* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.

Ingredients for 6 portions:

1 cup roughly chopped fire-roasted red peppers (peeled, seeded)

1/4 cup olive oil, divided

1 1/4 cup raw walnut halves

1/3 to 1/2 cup fresh breadcrumbs

2 garlic cloves, crushed

2 tablespoons lemon juice

2 teaspoons pomegranate molasses

1 teaspoon salt, plus more as needed

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon cayenne

1 teaspoon Allepo or other red pepper flakes

Italian parsley, chopped walnuts, and pepper flakes to garnish

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Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing � The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we�re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you�ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don�t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you�ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!

Makes about 6 Crispy Corn Fritters:

2 ears white corn (about 1 1/2 cups of kernels)

1 large egg white

1/4 cup ice water

1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)

1/4 cup cornstarch

1/2 teaspoon kosher salt

* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.

- Shallow fry at 350�F for about two minutes per side

-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime 

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Bomba Calabrese � This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn�t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there�s not a lot of information available, I believe I got relatively close, and really love how this comes out.

As I said in the video, I like this best served simply on sliced bread, but beyond that, this is one of the most versatile condiments I know. You can toss it with pasta; add it to a sandwich; fill an omelet; top a pizza; use it like a salsa on grilled fish; spice up a potato salad; as well as create the world�s best deviled eggs. Actually, I�ve never made deviled eggs with it, but I know it�d be the best.

I was intentionally vague with the cooking times and temperatures. Basically, once the onion, eggplant, and mushroom mixture is saut�ed, you add your peppers, and simply cook until everything is soft and tender, no matter how long it takes. You�ll probably stay between medium and medium high heat, but be prepared to adjust as need be. This is not something we want browning in the pan, before everything is cooked.

Another key is waiting for this to cool down completely, before you finalize the seasonings. We always want to adjust a recipe at the same temperature it�s going to be served at, since that just makes sense. Another thing that makes sense, and a lot of sense, is you giving this bomba Calabrese a try soon. Enjoy!

Ingredients to make about 4 cups Bomba Calabrese:

3/4 cup olive oil, divided

1/2 yellow onion

1 small eggplant

4-5 large button mushrooms

2 pounds hot cherry peppers (or about 1 pound after trimming)

1 pound sweet red bell peppers (or about 12 ounces after trimming)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon crushed fennel seeds

1 teaspoon dried oregano

1/4 cup white wine vinegar, or to taste

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Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there�s no easier case to prove than pesto. That the name means, �to crush,� should tell you something, and while this method does take considerably more physical effort, when you taste this you�ll forget every pestle-pounding minute.

The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released. If you�re in the market, I recommend the marble mortar seen herein, as long as the inside has some texture to it. If it seems smooth and glassy, keep looking.

Of course, you can play around with the ratios of the five ingredients, and easily adjust this to your tastes, but no matter how they�re combined, taking the time to crush them by hand is well worth the effort. I hope you give this fresh basil pesto a try soon. Enjoy!

4 cloves garlic peeled

1/4 teaspoon kosher salt

1 large bunch basil (about 4-5 ounces)

3 tablespoons pine nuts

2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)

1/2 cup mild extra virgin olive oil

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Grilled Fava Beans � Flavor Flav, Indeed

I bet fava beans would be a lot more popular if people knew how to cook them, or even what they were. For many people, these are just those mysterious, semi-scary, oversized green beans that they�re not sure what to do with.

Which is a shame, since they�re not only delicious, and easy to prepare, but also very versatile. Fava beans shine in salads, and pastas, as well as on pizzas.  The also, as I demonstrated the end of the video, make for a wonderful spread.

By the way, the ingredient amounts below are pure guesses, since this is not the kind of recipe we're going to measure stuff for. Let your conscience be your guide, but remember what we're eating is inside that charred pod, so season generously.

Fava beans should be readily available this time of year, especially at farmers markets, where they tend to be much cheaper that your high-end grocery stores. Regardless of where you find them, I really do hope you give this great bean, and even better technique a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 pounds whole fava beans

olive oil, as needed

2 lemons

1 tablespoon kosher salt, divided

3 whole, peeled, bruised garlic cloves

red pepper flakes to taste

2 tablespoons freshly sliced mint leaves

- Grill over high heat for about five minutes per side, or until the pods are soft and charred, and the beans inside are just tender.

WARNING: Some people have an allergy to fava beans. Make sure you don't.

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Eggplant �Bacon� � Because Fake Bacon is Better than Real Eggplant

I love that my wife, Michele, follows Questlove on social media, but not just because it makes me feel cooler by extension, which it does, but also because he�s a huge foodie, and this enticing eggplant �bacon� came from his Instagram.

Links were followed, and I discovered the recipe was from Minimalist Baker, and although I did tweak the technique and ingredient amounts a bit, the recipe is basically thieved from this gorgeous blog post. Thank you, Dana! By the way, there they were brushed, but I decided to dip. Because my slices may have been wetter, they did take way longer to cook.

Personal taste being what it is, you�ll have to experiment with not only your sweet-salty-smoky ingredient ratios, but also with how thick you cut your eggplant, as well as how long you cook it. I went for thin and crispy, but it was closer to a bbq potato chip in taste/texture than bacon. I may slice it thicker next time, and see if I can get some chewy bits, woven through the crispy bits.

These would make for some tasty vegetable chips, but were especially enjoyable in a BLT, which I inexplicably didn�t photo. I blame low blood sugar. Regardless of how you enjoy them, I really do hope you give this eggplant �bacon� a try soon. Enjoy!

Makes enough �bacon brine� for 2 medium-sized eggplants:

2 tablespoons maple syrup

4 tablespoons tamari, or soy sauce

1 tablespoon Worcestershire sauce

2 teaspoon smoked paprika

1/2 to 1 teaspoon liquid smoke, depending on strength

1/8 teaspoon garlic powder

1/8 teaspoon cayenne

1 teaspoon freshly ground black pepper, a little coarser than usual

3 tablespoons olive oil

2 eggplants, sliced to about 1/8th inch

The original recipe calls for a 225 F. oven, but I would probably start this like I finished it, and that�s in a 250 F. oven. I�d plan on at least an hour baking time, but that will depend on thickness, pans, etc. Simply cook until they are how you want.

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Prawn Provencale � Eating the 80�s

I�m not sure these are actually prawns, and I�ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned it working for a caterer, back in the 80�s. It was a crazy time, or so I�m told, and this delicious garlic and herb shrimp pop is one of the more vivid memories I have.

It does take some time to butterfly the prawns, but as I mentioned in the video, everything can be done ahead of time, including the crumbing. Just pan them up, and bake them off, once your guests arrive. Preferably in waves, so they can be enjoyed warm.

In case you�re wondering, while biologically different, culinarily speaking, shrimp and prawns are the same thing. I used to know the difference a long time ago, like in the 80�s, but my brain must�ve erased it for more storage space.

One major tip here is to be sure and season your breadcrumb mixture very well. You can season the shrimp also, but I don�t, and instead make sure the mixture has plenty of everything. Once they�re baked, you can serve with any number of dips, or just some fresh lemon. So, whether you�re making these for a party or not, I really hope you give this a try soon. Enjoy!

Ingredients for 2 pounds shrimp (about 32 pieces)

2 pounds shrimp (16-20 per pound), butterflied

olive oil for brushing pan

For the breadcrumb mixture:

3-4 cloves garlic, crushed fine with dried herbs and salt)

kosher salt to taste

1/4 teaspoon dry oregano

1/4 teaspoon dry thyme

1/3 cup Italian parsley

1 cup plain dry breadcrumbs

1/2 teaspoon black pepper

cayenne to taste

1/3 cup olive oil, or as needed

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Buffalo Chicken Nuggets - Made from Parts, Not Pieces

I�ve always wanted to show my method for making chicken nuggets. Not because I�m proud of how well they came out, which I am, but more so to plead my case for what I think qualifies as an actual chicken �nugget.�

Somehow people got the idea that a chicken nugget was supposed to be a solid piece of chicken. That�s not a nugget. That�s just a too small piece of fried chicken. A real nugget, at least in the fast food context, is more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as, every legal part.

I love any and all types of fried chicken, but the typical nugget, when made from a piece of breast, just makes me want to get a bucket of the full-sized stuff. No, as far as party food goes, I�ll take the classic, seems-bad-for-you version every time. Plus, since we�re making a paste out of the meat, we get to flavor it any way we want.

I loved the Buffalo approach, and it allowed me to dip something in blue cheese dressing, which is always nice, but there are lots of directions you can go with this. So, whether you make these as directed, or come up with your own game plan, I really hope you give these delicious chicken nuggets a try soon. Enjoy!

Ingredients for 24 Buffalo Chicken Nuggets:

1 1/2 pound chicken thigh

2 tablespoons fine dry breadcrumbs

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Old Bay seasoning (here is a link to a copy cat recipe)

1 teaspoon paprika

1/2 teaspoon cayenne

1 tablespoon Franks hot sauce

1 tablespoon melted butter

For the starch coating:

1/2 cup corn starch

1/3 cup self-rising flour (or mix 1/3 cup all-purpose flour with 1/2 tsp baking powder and 1/8 tsp salt)

1/4 teaspoon salt

- After coating, let sit in fridge until starch on surface is absorbed. For best results, flip over once while in fridge.

- Fry for 1 minute at 300 F., then chill, and finish when ready to serve by frying for 2 minutes at 375 F., or until cooked through. Exact time depends on size and shape of your nugget.

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Sloppy Dip � G.I. Joe (Generally Inspired-By)

Don�t let the catchy name fool you; this sloppy Joe-inspired dip really shouldn�t cause that big a mess at your Super Bowl party, just as long as your guests aren�t too sloppy themselves. You can test them by having them pronounce, �sloppy dip.� If they say it more like, �shloppy dip,� cut them off.

For me this checks all the boxes for a hot party dip. It�s relatively cheap, and easy to make, but maybe more importantly, it�s great hot, warm, or room temp. It�s also incredibly versatile, and I can think of about two-dozen things off the top of my head that would be great in this.

Like I said in the video, you don�t have to present this as a baked dip. You can just leave it on the stove, on low, for guests to dip into. People are always hanging out in that area anyway. Otherwise, you can broil it in any oven-safe casserole dish, or do it in a sauce pan like I did, which can also be kept on low heat after browning the cheese. No matter how you serve it, I hope you give this great, and sloppy dip a try soon. Enjoy!

Makes 12 portions of Sloppy Dip:  

2 pound extra lean ground beef

1 onion, diced

2 diced green bell pepper (1 cup)

4 cloves garlic, minced

2 teaspoons kosher salt, or to taste

1 teaspoon ground black pepper

3 tablespoons all-purpose flour

2 tablespoons brown sugar

cayenne to taste

1 cup ketchup

2 cups chicken broth or water

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 cup shredded cheddar cheese, divided

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P�t� de Campagne � Finally, Something Complicated

Every once in a while, I get a food wish that has nothing to do with a specific recipe, but rather it�s a request to post something complicated, and challenging to do. Well, this country-style p�t� is about as close as we�re going to get.

Calling this recipe complicated is sort of a stretch; "involved� would probably be more accurate. There are many steps, and the ingredient list isn�t short, but none of the techniques are very difficult, or particularly time-consuming.

Coarsely grinding the meat is probably the most crucial step, but as you saw, if the meat is very cold, the attachment on your stand mixer will do an adequate job. If you don�t have one, you can pulse on and off in a food processor, and as long as your meat was partially frozen, this will work.

Another option is just to place your meat order with a real butcher, and ask them to coarsely grind it all together for you, after which you can simply process the rest of your ingredients, and add them to your already ground meat and fat. Speaking of fat, I used some chopped up bacon, but virtually any kind of pork fat will work. 

If you do use bacon, either in the p�t�, or to wrap with, I suggest using one that�s lightly smoked, so as not to overpower the rest of the flavors. Anyway, I realize this may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project. I hope you give this a try soon. Enjoy!

Ingredients for one P�t� de Campagne (16 portions):

1 1/4 pounds boneless pork shoulder (aka �pork butt�), cut into one-inch cubes

6 ounces duck leg meat (meat removed from 2 or 3 legs)

4 ounces fatty bacon, chopped

4 ounces chicken livers, roughly chopped

1 small yellow onion, diced

1 shallot, thinly sliced

4 cloves minced garlic

1/3 cup chopped Italian parsley

25 grams kosher salt (about 5 teaspoons)

1/8 teaspoon �instacure� pink curing salt

3/4 teaspoon *pate spice mix

1 teaspoon freshly ground black pepper

1/4 cup cognac or brandy

1/3 cup plain dry bread crumbs

2 large eggs

1/2 cup heavy cream
1/2 cup dried cherries, optional
1/2 cup pistachios, optional

8-10 sliced of bacon, or a few sheets of caul fat to line the **mold

* For the P�t� Spice:

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon cayenne pepper

** My bread pan was a little smaller than standard, but a regular 9 x 5 inch loaf pan should work perfectly here.

-- Cook in water bath at 350 F. until internal temp of 155 F. 

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Deviled Lobster Tails � There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the enormous price tag is also an excuse, but other than that, no excuse. 

Speaking of price tags, since the recipe is so straightforward, I�ll spend the rest of the post ranting about pre-thawed lobster at the market. When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they�re not. 

What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the �fresh,� for the frozen, which are fresher. I really hope that all made sense, but regardless, with fancy dinner party season in full swing, I really do hope you give these deviled lobster tails a try soon. Enjoy!

Ingredients for 4 portions:

Please note: I never measure when I use this technique, and so these are just guesses. Everything in this is �to taste,� so work accordingly.

4 frozen lobster tails, thawed and split as shown

1/4 cup mayonnaise

pinch of salt

1 tablespoon sriracha hot sauce

1/4 teaspoon cayenne

1 teaspoon paprika

1 teaspoon lemon juice

2 tablespoons chopped tarragon, chervil, or dill

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Tarte Flamb�e � Alsatian Bacon & Onion Pizza (Not Pizza)

The hardest thing about this amazing tarte flamb�e recipe isn�t the prep, or finding some exotic ingredient, it�s actually trying to explain to your guests why it�s not called pizza. I�m reminded of that old saying, �If it walks like a duck, talks like a duck, and looks like a duck, sometimes it�s a trout.�

That�s right, while this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flamb�e. Just tell people the name comes from the fact it used to be cooked in a fire, and then trail off.

Once your crust is pre-browned and topped, you have several options for bringing this to a successful, and hopefully crispy conclusion. Since the bottom is already browned, I usually just broil it on high, about 8 inches from the flame, for about 5 minutes, or until the top is looking just right.

The other method would be to pop it in a 500 F. oven, for about 7-10 minutes, or until you�re completely happy. Or, you can actually do both � start in a hot oven, and then give it a minute under the broiler to seal the deal. Either way, I really hope you give this tarte flamb�e a try soon. Enjoy!

Ingredients for 4 tarte flamb�e:

4 balls prepared pizza dough (about 5 ounces each) Note: Wolfgang Puck pizza dough recipe would would perfectly

12 ounces bacon, sliced

1 large yellow onion, sliced, cooked with salt, until soft, but not caramelized

For the cheese mixture:

1 cup formage blanc

1/4 cup cr�me fraiche

pinch of nutmeg

salt and freshly ground black pepper to taste

cayenne to taste

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Potato Leek Soup (aka Vichyssoise) � The Perfect Autumn in San Francisco Soup

This can be a strange time of year for weather in San Francisco. Our climate can suddenly swing from hot and humid, to cold and wet; which makes this potato leek soup a very valuable addition to the recipe repertoire. 

There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can�t go wrong either way.

Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I�d play it by ear until it�s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 1/2 pound leeks (about 4 or 5)

4 tablespoons unsalted butter

2 teaspoons kosher salt, plus more to taste

1 1/4 pound Yukon gold potatoes

3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness

1 cup heavy cream

1/2 cup cr�me fraiche, plus more to garnish (click here for recipe video)

pinch of cayenne pepper

sliced fresh chives for garnish

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How to Make Fancy Crackers � Also Know as Crispy Rosemary Sea Salt Flatbreads

Making your own �fancy� crackers at home is a fairly basic operation, and not only will they be less expensive, but you can customize them anyway you want. Whether those reasons are good enough is for you to decide, but if they are, your efforts will be rewarded� with crackers just as good as the ones from the store.

As I mentioned in the video, there are two types of �crackers;� the crispy, delicate, flaky, biscuit-style; and the flatbread-style we�re making here. These are much more like a fried pita chip, than a saltine, which is perfect for pairing with cheese. There�s nothing worse than trying to cheese a too-brittle cracker, three drinks in, and having it explode in your hand.

The recipe and technique are very simple, but please pay attention to your baking time. My �12-15 minutes,� is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes, and go from there. Other than that, not much can go wrong. With prime cheese and cracker season upon us, I really hope you give these a try soon. Enjoy!

Ingredients for about 48-60 crackers, depending on the size

1 1/2 cups all-purpose flour

1 teaspoon sugar

1 1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1/2 cup cold water

1/2 cup freshly grated Parmigiano-Reggiano

1 tablespoon minced fresh rosemary

- Bake at 400 F. for 12-15 minutes, or until browned and crisp.

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Mexican-Style Shrimp Cocktail � The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger deal, but happily, you can now get tacos and burritos in just about every corner of the country these days.

However, one item that hasn�t swept the nation like the others, is the Mexican-style shrimp cocktail. Which is a shame, since it�s every bit as good, if not better, than the more common version. Who knows? Maybe if this video goes viral, one day �Taco Tuesday,� will be joined by �Mexican Shrimp Cocktail Monday.�

Please just use the ingredients and amounts below as a rough guide, and adapt as you see fit. The spiciness, tanginess, and salt level are all very subjective things, and you�ll almost certainly need to adjust. I really hope you give this a try soon. Enjoy!

Ingredients for 4 servings:

1 cup clam juice

1 pound raw large shrimp, peeled and deveined

1/4 teaspoon dried oregano

1 cup diced English cucumber

1/2 cup diced celery

1/2 cup finely diced red onion

2 tablespoons jalapeno peppers, seeded, finely diced

1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes

1/2 cup ketchup

2 freshly squeezed limes or to taste

freshly chopped cilantro to taste

Mexican hot sauce to taste

1 large Hass avocado, cubed

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Real Aioli for Real

I don�t usually like to put words like �real� or �classic� in front of recipe names, since who the hell really knows, but in the case this aioli, I�m feeling pretty confident. In its purest form, this amazing sauce is nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon.

It arguably the greatest cold sauce of all time. Speaking of cold, the health benefits of regular aioli consumption are legendary. There�s not much not to like here, unless you don�t like garlic, then there�s plenty. This is pure, fiery, intense garlic flavor like you may have never tasted. It�s also a clever trick to get you to buy a wooden, or marble mortar and pestle.

Sure, if you don�t have one you can smash the garlic against the cutting board, with the flat of a large knife, and sort of do the same thing, but you don�t get the extra pulverization when emulsifying the oil.  And it�s all about the pulverization.  That�s what releases all those volatile compounds in the garlic, producing aioli�s signature flavor. I really hope you give this a try soon.  Enjoy!

Ingredients for about  2/3 cup Real Aioli:

4 large FRESH garlic cloves, peeled and sliced

1/2 teaspoon kosher salt, or other course grain salt

1 to 2 teaspoons freshly sqeezed lemon juice or vinegar, or to taste

1/2 cup *light flavored extra virgin olive oil
1 or 2 teaspoons of water to adjust texture 

- Note: This is best eaten fresh, but should be okay for about 24 hours. 

* Since this sauce has such a sharp, hot flavor from the garlic, you don�t want to use a really strongly flavored olive oil. We don�t want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut with a neutral vegetable oil.

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Classic Guacamole � How to Make Guacamole Like a Guacamaster

It�s National Guacamole Day, or at least for a few more hours it is. Having said that, there is no bad day to make guacamole. There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you�re grinding your aromatic vegetation in a molcajete, or against a cutting board as seen here, you�re really not tasting a classic guacamole. 

The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

I know we�ve already posted a guacamole video, but that was like 8 years ago, and probably before I knew how to make it properly. I really hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

1/4 to 1/3 cup finely diced white onion

2 tablespoons minced serrano pepper (or more jalape�o)

1/2 cup chopped cilantro, divided in half (half to grind, half to add later)

1/2 teaspoon kosher salt for grinding vegetables, plus more to taste

6 small or 4 large Hass avocados

1 cup diced ripe tomatoes, drained, optional

juice of one lime, or to taste

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