The Perfect Avocado Salad

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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

comments Comments Off on The Perfect Avocado Salad
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!

Coquito – Puerto Rican Egg Nog

By , November 24, 2009 08:08

‘Tis the season to be hammered … I can’t get enough Coquito during the holidays.  Actually, two glasses is enough for me at one sitting.  It packs a serious Latin punch.  J.Ho tested … J.Ho approved !!!

1 15 oz can Coco Lopez cream of coconut
1 14 oz can Carnation sweetened condensed milk
1 12 oz can Carnation evaporated milk
1 cup white rum
1 cup water
3 cinnamon sticks
½ teaspoon Mexican vanilla extract
4 egg yolks, well beaten
ground cinnamon and nutmeg

Combine the coconut, condensed and evaporated milks and the rum in a blender or a food processor.  Set aside.  Boil the water with the cinnamon sticks for about five minutes.  Remove from heat and allow to cool to room temperature.  Discard the cinnamon sticks.

Combine all of the ingredients except the ground cinnamon and nutmeg and beat well in a blender or food processor in batches.  Pour eggnog into bottles and refrigerate until ready to use. Serve in your favorite glasses sprinkled with nutmeg and cinnamon … with a dash of Yankees Suck!



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