Because it's Monday!
I felt like making a gourmet Tex-Mex dinner. Somehow, local cuisine has faded into the background. In times like this, I take a leap and set grandiose goals. I want to shoot a series of video Tex-Mex recipes.
It is not enough for a guacamole to chop and mix the ingredients. The onion, cilantro, and green chili should be mashed with coarse salt. Fanaticism is not necessary here. The goal is to get some onion juice. It is the onion juice that prevents the avocado from oxidizing. In addition, when mashed, these ingredients give their flavor the best. In my video, I showed how to smash them with a fork or knife and how to do the same with molcajete. Lime juice is added at the end of the mixing. Guacamole can be smooth or chunky or anything in between. What's in the video is the base. There are so many guacamoles with various additions - veggies, seafood, chicharrones, seeds, and nuts - for flavor and texture.
My favorite, most-ever-loved salsa is pineapple, mango, green chilies, red onion, cilantro, lime juice, salt, and black pepper. The big green pepper is a Poblano. Its heat is 10 out of 100 on the Scoville scale. Often, I add colorful sweet peppers. But I didn’t have any this time, so I added tomatoes for color. This salsa is an absolute delight! It serves as an excellent garnish for seafood cooked in different ways. It is beautiful, bright in color and taste, joyful, light in calories, and healthy. This dinner is the paragon of wholesomeness!
All three recipes are on the Samsung Food app, where I keep my recipes.
Cucumber and Seafood Guacamole:
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Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa
s.samsungfood....
Let more people fall in love with Texas cuisine!
10 мар 2024
