While guacamole is an obvious choice for Cinco de Mayo, it’s also a tasty one. It’s simple to prepare, fresh in flavor and loved by all. Sure, it’s the safe choice, but ultimately you want to make something that your guests will enjoy, not fear.
I’m a minimalist when it comes to guacamole — because avocados are naturally creamy and indulgent, simpler is better in my book. Bobby’s recipe is foolproof and includes only four extra ingredients: red onion, fresh jalapeño, lime and cilantro. Just chop, mash, squeeze and in 10 minutes, you’ve got the perfect party dip. The diced onion adds texture to the velvety avocado and the jalapeño brings a touch of heat and warmth. The MVI (Most Valuable Ingredient) of the dish, however, is the lime. It makes each bite refreshing and bright and will keep your guests digging in for more.
Tips to consider before making these recipes:
(Today, we have a guest FN staff contributor to The FN Dish)
By Secretary Confidential:
I’m stepping away from my desk. Where to? The vending machines! This isn’t a casual snack, but an FN Vending Machine break. Depending on season, scents of chicken pot pie may fill our office.
Shall I select Paula’s amazing Frozen Chocolate Mousse Pie (i heart chocolate) or maybe her yummy Piggy Pudding? (Paula, I love ya but “piggy”? Not a great mental image while I’m digging in.) Ellie’s Spiced Chicken & Grape Skewers or Giada’s Spicy Bean Soup are healthy… Who am I kidding? I want the mousse.
Ok, clearly I’m a little FN delusional. Too much toner, too many stamps, WAY too much coffee! The vending machine doesn’t have Ina’s Chicken Pot Pie, though I’ve requested it as a replacement for Twizzlers. It’s your average, run-of-the-mill vendor. Candies, crackers…you get the idea. Each item only costs a quarter, but nothing fancy here.
I could sneak into the FN kitchens, hope the stars are aligned and find myself munching on a little sumthin’-sumthin’ that was tested for a show, challenge or cookbook. It’s all good there. Wait, is that Anne Burrell heading for a shoot in the kitchen? Definitely time for my snack break!
Contrary to popular belief, FN staffers are not treated to mind-blowing tastings and delicious snack breaks daily. We pack lunches or grab take-out like everyone else. However, special occasions sneak up on us and when they do, they are not to be missed.
Food Network recently launched its brand-new magazine (which makes me insanely hungry every time I thumb through it). To celebrate, our test kitchen chefs served up one feature called 50 Toast Toppers. It’s my guess that our diligent cooks actually tackled all 50 but I lost count somewhere around 27.
The spread was bountiful and impressive which triggered a somewhat embarrassing stomach growl when I walked in. The base for each app was a baked round of French bread, brushed with creamy salted butter. Atop each was a tiny explosion of flavor, whether a bite of gorgonzola, fig jam and prosciutto or hummus with olive tapenade. Sweet and savory made appearances as the team served up tender blue crab with wasabi mayo, an addictive Nutella with tangy orange marmalade and butter-sautéed apples with thinly-sliced ham. The formula was only broken with bite-sized versions of Tyler’s Ultimate Pumpkin Pie. (the dessert featured on the cover). Silky. Sweet. Tart. Crunchy. YUM!
The spread looked complex for a beginner cook like myself. However, a chef confided to me that prep was actually simple. Apparently, I could knock out these toast toppers without issue (or fire alarm). With the holidays around the corner, I’m looking for easy.
Better yet, they are all featured in a pull-out booklet that can live with your cookbooks. Get details on the new FN magazine here.
And don’t miss when Bruce sits down with the magazine’s Editor-in-Chief, Maile Carpenter, on Monday.