Sunday, June 13, 2010

Orange-Coconut-Garlic Guacamole

It's been raining cold rain for 3 days in Denver, so for a friend's b-day dinner tonight, I just wanted big pots simmering on the stove and warm, heat-your-bones flavors. So I made a pot of Katelyn's Red Hot Posole - see my comment on her recipe for some additional notes.

To make it a proper dinner-party meal, I also made some very tasty vegetarian refried beans (tomato paste will work in place of diced tomatoes and as always I recommended upping most of the spices in the linked recipe, but it was basically great), and a bright crunchy jicama salad. And for an appetizer, I tried something similar to Rick Bayless's tropical take on guacamole:

Mash 5 avos, and add:

1. 6 large garlic cloves, halved and broiled in the toaster till soft, then mashed into a paste
2. Insides & juice of 1 orange (cut out the fruit from inside each little section to avoid any membrane) + a squeeze of lime juice
3. Splash of lite coconut milk
4. handful of freezedried shallots (grilled onions would be better)
5. Salt to taste

....and now everything's shipshape and I can kick back with tea until people show up. That's a rare outcome when I try to cook a whole dang meal. ;)

1 comment:

  1. Oh, and if you make the salad - add some cinnamon, cumin, and honey to the vinaigrette.