The Perfect Avocado Salad

By , April 1, 2021 12:42

The Perfect Avocado Salad

J.Ho
I don’t like guacamole, but I love fresh avocados. Weird, I know. It’s just the beginning of my hypocrisy.
As with any recipe, the ingredients should be adjusted according to your tastes. I like this to be very acidic and tend to use a lot more vinegar than most people.
Prep Time 20 mins
Course Salad
Cuisine Mediterranean
Servings 2

Equipment

  • knife

Ingredients
  

  • 4 medium Hass avocados ripe
  • 1 medium heirloom tomato sliced thin wedges
  • 1 lime juiced
  • 1/2 cup Spanish extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup cilantro minced
  • 1 tsp pink Himalayan salt
  • black pepper freshly cracked

Instructions
 

  • Toss everything in a serving bowl and go at it.

The Perfect Avocado Salad

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By , July 4, 2017 20:00

I don’t like guacamole, but I love fresh avocados.  Weird, I know.  It’s just the beginning of my hypocrisy.

As with any recipe, the ingredients should be adjusted according to your tastes.  I like this to be very acidic and tend to use a lot more vinegar than most people.

  • 4 ripe medium Hass avocados, peeled, pitted and sliced into 1/2-inch slices
  • 1 medium heirloom tomato, halved and sliced
  • 1/2 large red onion, sliced thin
  • Juice of one lime
  • 1/2 cup good Spanish extra virgin olive oil
  • 1/2 cup red wine vinegar (sometimes I use rice vinegar)
  • 1/4 cup minced cilantro
  • Pink Himalayan salt
  • Freshly ground black pepper

Toss everything in a serving bowl and go at it.

It’s great to be alive.  Yankees suck.

Korean Beef over Rice

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By , January 14, 2016 22:20

I’m not sure what makes this dish Korean, but I’ve always known it as such.  There are several approaches to this dish, but this particular method is my wife’s favorite.  She’s the one pushing me to get more involved with this site and explore my creativity.  She doesn’t like my preferred way of doing this dish, so much for creativity.

I’ve made some great meals lately and looking forward to sharing them with everyone.  Namaste and Yankees suck!

 

Korean Beef

  • 1 pound ground beef (85/15)
  • ½ cup light brown sugar
  • ¼ cup soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger root, grated
  • salt & pepper
  • 1 bunch green onions, diced
  • white rice, steamed
  • Sriracha sauce

 

Heat the olive and sesame oils in a large stir-fry pan.  Add the garlic and ginger and sauté for a couple minutes.  Add the ground beef, season with salt and pepper and cook through.  Once beef is browned add the soy sauce and brown sugar.  Stir over high heat until it is dissolved and completely combined.  Lower hear to medium and cook for another few minutes.

Spoon the mixture over steamed white rice (make sure to scoop up some of the juices too).  Drizzle with Sriracha sauce and top with diced green onions.  Enjoy!

Carrot Cake

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By , December 11, 2013 18:17

IMG_3873

I have recently made this recipe for the restaurant.  I know what you’re thinking.  And the answer is: YES.  She WAS that good of a baker and her goods mesmerized people all around us.  This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting,  Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually.  But not this one.  I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake.  I totally get that.  I hate nuts in my cake.  I’m eating something soft.  Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them.  I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup.  My mommy spoiled me 🙂 Now go spoil yourself with this recipe 😀

CARROT CAKE

INGREDIENTS:

  • 2C AP Flour
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2C Granulated Sugar
  • 1-1/2C Canola Oil
  • 4 Large Eggs
  • 2C Raw Shredded Carrots
  • 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
  • 1/2C chopped Walnuts (optional)

DIRECTIONS:

  • Preheat oven to 350* and grease 9’9″ pan
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together eggs, sugar, canola oil until well combined.  Add carrots and pineapple.  Add flour mixture and combine thoroughly.
  • Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting.  Also freezes well.

 

 



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