Guacamole

I'm usually very bad at making Guacamole, but today I really went slow and tasted as I went a long and it turned out great.

Ingredients
3 Hass Avocados
1/2 a small lime
. . . to taste
Minced Garlic
Chopped Red Onions
Chopped Cilantro
Chopped Tomatoes
Salt & Black Pepper

Directions
Mix everything by hand in a bowl until desired consistency. I prefer my guacamole with some texture.

Felafel for Lunch

Although I miss my NYC street cart version (fyi: the one on Broadway in SOHO near Dean & Delucca is amazing and so cheap $3.50) I've made my own version at home.

Ingredients
Whole Wheat Pita Bread
Baby Spinach Leaves
Felafel Balls
Sauteed Carrots, Onions and Red Bell Peppers
Taziki Sauce with Lots of Dill

Directions
Heat Pita. Assemble spinach, heated felafel, carrots, onion and bell peppers, and top with taziki sauce.

Antiquing

One thing my new home is great for is Antiquing. Picked these up from the cutest old woman in a little shop five minutes from here.

Scallion Pancakes

2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
canola oil
salt & pepper

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown.

I didn't quite follow all of the directions, then I ate them before I took any photos, sorry about that. They were very yummy though!

Ahi Poke

Measurements Approximate, to taste.

1 lbs fresh ahi tuna
1 small round onion, julienne cut (Maui Onions preferred)
3 green onions, diced
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon Chinese chili sauce
1 teaspoon hawaiian sea salt or kosher salt
Ogo Seaweed

Chop & Mix. Or buy the NOH Brand Poke Mix. You can substitute other fish or tofu!

Spanish Tortilla

1 Medium Zucchini Chopped, Sliced, or Grated
1 Medium Onion Chopped or Grated
1 1/2 c. Potatoes
1 c. Cooking Chorizo Sliced
3 Eggs Separated
2 tbs. Butter
1/2 c. Canola Oil for Frying
Salt to Taste
Pepper to Taste
Mayonnaise & Chives for Garnish

. Add oil to a large saucepan on medium heat. Add Zucchini, Onion, and Potato. Season with a pinch of salt and pepper, fry until cooked and a little mushy.

. In a frying pan, fry Chorizo until crispy. Reserve sausage fat to fry Tortilla in. Remove chorizo from pan, set aside. Add 1 tbs butter to slowly melt pan with chorizo fat. Remove from heat and set aside.

. In a mixer, whisk egg whites until frothy, but not stiff. Mix in yolks. To egg mixture add chorizo, Zuchinni mixture, and a pinch of salt and pepper. Heat frying pan on low. Pour Egg mixture into pan. Let cook on medium - low heat until the Tortilla has set up.

NOW THE TRICKY PART

. Use a large plate to flip entire Tortilla onto, then slide it back into the frying pan, but not after slipping the second tbs. of butter in there.

. Now let cook until finished. A few minutes. Slide onto a plate and add Mayo & Chives if desired.




















When I was in Spain, my grandmother in law taught me how to make a traditional Spanish Tortilla. Although I can barley speak Spanish and she can't speak a word of English, it was a great way to learn how to cook. She suggested that there can be many variations on the recipe, including other vegetables or cheese. Well I assume she said that. Ha.

Dogs & Cake

Happy Thanksgiving