Maier's Ranch
Retreat Center In The Wine Country




maier vineyards
maier grapes
avocado3.jpg

guacamole

 
AVOCADO AIOLI 
Ingredients:
2 egg yolks
1 tsp Dijon mustard
1 clove garlic, minced
1 cup Elysian Isle Gourmet Avocado Oil
1/2 cup light olive oil
lemon juice (to taste)
salt and freshly ground pepper

Place the egg yolks in food processor 
with mustard and garlic, blend until it
becomes slightly aerated.
Slowly drizzle the oils in when complete.
Season and adjust taste with lemon juice.

Use as a dipping sauce, antipasto etc.    


PUEBLA CHICKEN AND POTATO STEW Tinga Poblana de Pollo y Papas Active time: 40 min Start to finish: 1 hr 2 lb chicken thighs (with skin and bone) 6 cups water 1 large white onion, quartered 2 teaspoons salt 2 garlic cloves (not peeled) 1 (14-oz) can whole tomatoes in juice 4 teaspoons chopped canned chipotle chiles in adobo* 1 teaspoon dried oregano (preferably Mexican) 1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped 1 tablespoon vegetable oil 1 lb boiling potatoes 2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup) Accompaniments: avocado slices; warm corn tortillas Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones. While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth. Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes. Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese. *Available at Latino markets and some specialty foods shops. Makes 4 servings. Gourmet January 2004
The Surprising Way to Keep Avocados Fresh That Will Blow Your MindNo saran wrap or plastic bags necessary

Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, has tried it all when it comes to keeping his avocados green. Here he shows the results of his testing of the most commonly used approaches: lemon juice, plastic wrap, tap water, and red onion.



10 Insanely Delicious Guacamole Recipes

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