Tag: Guacamole

Guacamole

Guacamole is one of my favorite appetizers, and my husband is usually the one who makes it. It’s flavorful, clean, and healthy, but we eat it because we love it. His recipe is simple, but simple is good! He has converted many non-avocado lovers with this recipe.

The trick is to a good guacamole is leave large chunks of avocado; don’t mash them thoroughly and having a perfect balance of lime juice, red onion and salt is essential. If you like it hot, you can certainly add some diced jalapeño, some people also like to add diced tomato which is fine, but we like it just like this!

I posted this recipe a while back, but the photos needed some updating so I figured I’d re-post in time for the Superbowl.

Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board[1] in their honor. 

Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips[2], chicken fajitas[3], or even on a wrap in place of mayonnaise. Sometimes we even make guacamole turkey burgers, I’ll have to share the recipe when the weather warms up.

Guacamole
gordon-ramsay-recipe.com
Servings:Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 112 • Fat: 10 g • Protein: 1.4 g • Carb: 6.5 g • Fiber: 4.5 g • Sugar: 0.3 g
Sodium: 5.6 mg (without salt)

Ingredients:

  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

Directions:

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time, a great tip to keep the guacamole from turning brown is by placing the pit in the bowl with the guacamole and cover.

Makes 2 cups.

References

  1. ^ Avocado Obsessed Pinterest board (pinterest.com)
  2. ^ baked plantain chips (weight-watchers-points-recipes.blogspot.com)
  3. ^ chicken fajitas (weight-watchers-points-recipes.blogspot.com)

Incoming search terms:

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

by Pam on October 3, 2012

All of my favorite ingredients in one dish!  I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast.  I topped a crispy corn tortilla shell with homemade guacamole[1], black beans, tomatoes, cotija cheese, poached egg, and green onions.  I served these tostadas with homemade salsa[2] for a perfectly delicious breakfast.  My husband and I loved these tostadas and gobbled them up in seconds.

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it.  Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole[3], warmed black beans, diced tomato, and cotija cheese.  Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste.  Serve immediately with a side of fresh salsa[4].  Enjoy.

 

Print[5]



Breakfast Tostada with Guacamole, Black Beans, and Poached Egg




Yield: 2

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

Cooking spray
2 corn tortillas
2 eggs
Guacamole, to taste (see link above)
2 tbsp black beans, warmed
2 tbsp Tomato, diced
1 tbsp cotija cheese
Sea salt and freshly cracked pepper, to taste
Salsa, to taste (see link above)

Directions:

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ guacamole (www.gordon-ramsay-recipe.com)
  2. ^ salsa (www.gordon-ramsay-recipe.com)
  3. ^ guacamole (www.gordon-ramsay-recipe.com)
  4. ^ salsa (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Biography of a Celebrity Chef

Part restaurant empire-builder, part celebrity, and part sublimely talented chef, Gordon Ramsay is a truly global star in the cooking world.

It all could have been all so different though….

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete a course in hotel management.

Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey’s in Wandsworth. After a couple of years Ramsay’s moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon.

In October 1993, Ramsay became chef of the newly opened Aubergine, where he won many accolades, including two Michelin stars within three years of opening.

Ramsay’s first book, “Passion for Flavour,” was published in October 1996. His second book,”Passion for Seafood,” was published in May 1999. “A Chef for all Seasons” was published in September 2000, followed by “Just Desserts” in September 2001 and “Secrets” in 2003.

In 1998 at the age of 31, Ramsay set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea. A year later he opened Pétrus with his protegé Marcus Wareing as Chef Patron, in St. James’s. Within seven months it had won a Michelin star. In October 2001 Gordon opened Gordon Ramsay at Claridges which gained a Michelin star in 2003.

In June 2000 Ramsay won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey, and was also named as the best Fine Dining Restaurant in the 2001 Harden’s Guide. These ratings continued in 2002, 2003, 2004 and 2005. On January 19, 2001, the original Gordon Ramsay restaurant gained its third Michelin star in the Great Britain & Ireland Red Guide.

Gordon Ramsay Holdings Limited took over the whole of the food and beverage operation at The Connaught Hotel in October 2002 and installed chef Angela Hartnett whose restaurant MENU won its first Michelin star In January 2004.

In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley alongside the Michelin star Pétrus, which had moved from St. James’s. Finally, Banquette launched at The Savoy in December 2003.

In May 2004, Ramsay headed “Ramsay’s Kitchen Nightmares,” a series of four one-hour programs, which was awarded a BAFTA (British Academy of Film and Television Arts). The show which saw Ramsay attempt to rescue restaurants around the country in need of immediate assistance, was launched simultaneously with Ramsay’s recipe book “Gordon Ramsay Kitchen Heaven.” This was followed by ITV’s “Hell’s Kitchen,” where Ramsay was given two weeks to train celebrities into Michelin-star chefs.

2005 saw a second series of “Ramsay’s Kitchen Nightmares” followed by the very successful version of “HELL’S KITCHEN USA”. Ramsay also starred in “The F-Word,” a high-octane food show in which the action was set against the backdrop of a full working kitchen. Over the course of the show, Ramsay and his brigade prepared a three-course meal for diners.

Ramsay’s sixth book, “Gordon Ramsay Makes it Easy,” came out in May 2005. Ramsay also launched his eighth restaurant, MAZE, in London’s Grosvenor Square alongside Head Chef Jason Atherton. Winner of a host of awards, the acclaimed restaurant offers a flexible menu focusing on French Cuisine with Asian influences.

In July 2005, Ramsay opened his first restaurant in Japan at The Conrad Tokyo, the city’s newest luxury hotel with Head Chef Andrew Cook heading the kitchen. Topping off an extraordinary year, Ramsay was awarded an OBE (Order of the British Empire) in the New Year’s Honours list.

Ramsay will launch his first New York restaurant next September at the Rihga Royal Hotel. There will be a 100 cover fine dining restaurant akin to restaurant Gordon Ramsay, and also a bar where less formal dining along the lines of Maze For more information about Gordon Ramsay click here: http://www.gordonramsay.com/

Proudly powered by WordPress