Entries Tagged as 'salsa'

Pico De Gallo and Gaucamole

September 17th, 2010 · 1 Comment

For years I have made Simply Recipe’s Perfect Guacamole. It really is the perfect guacamole recipe and every time I have made it at parties I’ve gotten a lot of compliments. Well, a while back I got The Pioneer Woman Cooks cookbook. The Pioneer Woman’s recipe for guacamole is much the same as the one on Simply Recipes… but get this.. in the book she talks about how one day it dawned on her that basically the onions and peppers and tomatoes that you’re putting into the guacamole are basically the same as pico de gallo. So…. why not just make a batch of pico and dump some of it into your smashed avocados.. and you’ll have both the perfect guacamole and pico de gallo. Bingo. Two dips for the time of one. Works for me.

I made the pico and guacamole when my family was visiting. Everyone liked them both. There was some pico left and Dallas quickly ate that up when he got back from his business trip.

Pico de Gallo and Guacamole
From: Pioneer Woman

Prep Time: 30 Minutes | Difficulty: Easy | Servings: 8

For the Pico de Gallo:
5 whole Plum (roma) Tomatoes
½ whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste

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For the Guacamole:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

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Getting Settled

November 1st, 2008 · 10 Comments

I’m up kind of early and not motivated to start organizing and unpacking yet. Yesterday after we moved in we had a lot of house calls.

The Latino dry waller who worked on this building came by looking for our developer, David. He had 6 containers of homemade salsa that his wife made and I guess periodically he gives them to David because he knows how much he likes it. David wasn’t around, so he put the salsa in the fridge of the one remaining condo unit in our building, but not before giving me one of them, which was really nice. The dry waller had his adorable daughter with him. She was maybe 6 years old, but she wouldn’t tell me her name. Too shy. Me: “cómo te llamas?” Her: Blank stare.

Later on we went and ate at Taqueria Moran, a nearby inexpensive Mexican restaurant. I was hoping/dreading that this place would be good because we’ll be walking past it a few times every day. If it’s good, score! But then I’ll want to go all the time. I love Mexican food. Verdict? It was good. Dallas loved the carnitas. After lunch we went across the street to the Mexican supermarket. I wanted to get some good chips for the salsa we were given. Also just wanted to check it out. Loads of fresh produce. Hopefully it’s a good quality because it’s really nearby our place. Just looked, it got poor reviews on Yelp. We also stopped into Panaderia La Central, the Mexican bakery, that’s right there. I’d gotten sweets there one time with Jen and Jess when we first viewed the condo, but Dallas had never been. We didn’t get anything, but had fun looking.

Back to unpacking. The Comcast guy came over next to get our internet service up and running. Then the plumber came over to work on finishing up the steam shower (!!) and David the Developer (groan) came over to check in on things. At night, after trick-or-treating Chad helped us move a few more things that we didn’t trust with the movers. Looooong day.

Today we’re expecting to see David again. An electrician is coming over to finish up a few things, a cleaning person is coming over because there’s a lot of dust and dirt on things from construction still, and I think the painter might be coming to take care of some sealing on the stairs. Oh, and the Direct TV is getting transferred over today. My parents are arriving in a few hours to help us out over the weekend. On Monday we have “the trimmer” coming to finish up some things in the bedroom that we had the developer change in the last week before we moved in. Our place is 99% complete but there are still some things on a list that need to be completed with the developer. Hopefully he’s cool and follows through on all he has promised to finish working on.

Now that you read all that, I guess I can show you a few photos of the place! These were taken when I came over before the movers, so it was completely empty. The condo is two floors, like our last apartment was. On the top is the kitchen, dining room, powder room, and living room. The bottom floor is a den/rec room/second living room, spare bedroom that will most likely be an office, bathroom, laundry, master bedroom and master bathroom. We have a private patio space as well as a shared deck on top of the garage. Oh, and a parking space in the garage. Right now our bikes are parked there!

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Would You Buy Mike Ditka’s Salsa?

September 22nd, 2008 · 10 Comments


Jewel, Roscoe Village, Chicago

First I noticed Mike Ditka’s wine being sold at Jewel, now salsa?

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El Barco Mariscos

August 8th, 2006 · 9 Comments

el_barco_mariscos_outside.jpg

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The outtakes from a post I did for Chicagoist on El Barco Mariscos. For more info on the restaurant, read the Chicagoist post. It was funny, we went a few weeks ago and yesterday when the post went up Dallas got a major craving for it again and we went back last night.

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