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Entries in Dave's Recipes (14)

Sunday
24Jan2010

Home Run Guacamole

DateSunday, January 24, 2010 at 2:39PM

A basic, great tasting guacamole recipe that’s perfect for game watching, snacking or for use as a condiment, by Dave Utrata.

Home Run Guacamole. Photo: D. Utrata

 I brought some homemade guacamole to a chili party recently and the general consensus was that it was definitely a “home run.”  That is, everyone liked it a lot!  There are certainly lots of guacamole recipes on the web, but this basic formula is not only a crowd-pleaser, after the first time you try this, you’ll probably develop a taste for modifications the next time you make a batch.  That way, your skill and renown will grow, all the time helping you establish “your” guacamole.  

 

 Home Run Guacamole

 

Ingredients

  • 3 ripe avocados
  • 2 ripe Roma tomatoes, chopped coarsely
  • 1 shallot
  • ½ tsp Kosher salt
  • ¼ cup chopped fresh cilantro
  • 2 Serrano chili peppers, diced
  • 1 lime

 

Directions

  1. Begin by slicing the avocados and scooping out the flesh into a large mixing bowl. 
  2. Dice the shallot and add to the avocado, along with the tomato.
  3. Mix these ingredients with a potato ricer, breaking up larger bits while keeping a few small chunks intact.
  4. Add the salt, cilantro and chili peppers; mix these using your masher.  The consistency I went for was somewhere between coarse and creamy.
  5. Roll the lime firmly back and forth under your palm on your cutting board.  Slice in half and squeeze the juice into the mix. 
  6. Give the guacamole one more thorough mixing with the ricer.  Cover with plastic wrap and refrigerate for at least ½ hour before serving.
  7. Serve with tortilla chips and enjoy the accolades of the happy crowd!

 

The big key here is to find fresh ingredients.  The cilantro has to be fresh to provide the tangy zip you need.  I must have examined 50 avocados in my supermarket to find just the right three to use that evening.  The Roma tomatoes were chosen by feel, not color.  Also, the use of Kosher salt really seems to help; be sure and get some just to keep handy for critical additions that bring out the flavor of the mix, not to just make things salty.  Finally, you may want to later substitute red onion for the shallot, and try Jalapeno peppers instead of Serrano peppers.    My own next variation will use smoked peppers.  This recipe really is a good jumping off point for future cooking adventures.



AuthorDave Utrata | CommentPost a Comment | Print ArticlePrint Article
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Wednesday
23Dec2009

Spaghetti Squash Breakfast Loaf

DateWednesday, December 23, 2009 at 11:44AM

Adding some typical breakfast items to leftover spaghetti squash gives a different twist to morning meals, by Dave Utrata.


I had a couple of cups of spaghetti squash remaining from another dish and added them to my bacon and eggs for an easy meal idea.  This is really just a variation of an old vegetable and egg blend that I’ve used for a while now.  Make it once and you’ve got a few easy breakfasts.

Ingredients

  • 2 cups cooked spaghetti squash strands
  • 3 eggs
  • 3 strips of bacon
  • 3/4 cup sliced portabell mushrooms
  • 1 TBLSP chopped fresh cilantro
  • salt & pepper to taste
  • Parmesan cheese, ~1/4 cup grated

Directions

Blend the eggs with the spaghetti squash in a bowl, add salt and pepper, and set to the side.  Fry up the bacon nice and crisp, drain and crumble.  Add to the eggs and squash.  Saute the muchrooms in  the fry pan, deglazing the bits left from the bacon.  Add them to the mixture in the bowl and toss in the chopped cilantro.

Put this mixture in a covered, lightly greased loaf pan and bake for about 20 minutes at 350 degrees.  After this, check to make sure a toothpick comes out cleanly, showing the egg has set.  Remove the cover, sprinkle the parmesan on top, and set under the broiler for another 5 minutes, until the top is nicely golden.

I cut this into thirds and served with a toasted English muffin.  Easily reheated leftovers, with a strip of bacon and an egg in each serving, it made for tasty breakfasts on a cold winter’s day.  Good breakfast without much work; that’s about my speed in the morning.

 

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Tuesday
08Dec2009

Kuhn Rikon Paring Knife

DateTuesday, December 8, 2009 at 12:55PM

Just in time for the gifting season, here’s a product review from Dave Utrata about a kitchen tool that should be greatly appreciated.

Kuhn Rikon Paring Knife. Photo: D. Utrata

I find myself using paring knives for a variety of kitchen chores.  Their utility has led to me building an odd little collection of different knives, some of which see quite limited usage as I become jaded with their performance and look for options.  However, I picked up a knife recently and find that I use it for many tasks and predict that it will stay active for a while. 

The Kuhn Rikon paring knife comes in both serrated and smooth blade styles, has a protective plastic sheath, and can be found in several colors.  From the photo, you see I went with safety/hazard/cool red.  It works well on cutting meat, nicely cuts thin slices from tomatoes, and even tackles the peeling of winter squash.

That plastic cover is great for protecting both your fingers and the very sharp knife edge.  Tossing it in a backback for working on a snack that you take hiking is no problem, either.  And for about $10, you won’t have pangs of anxiety in keeping it only stashed safely in your kitchen.

 

AuthorDave Utrata | Comment1 Comment | Print ArticlePrint Article
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Monday
23Nov2009

Acorn Squash Bowls with Wild Rice

DateMonday, November 23, 2009 at 11:26AM

A taste of autumn using acorn squash halves as (mostly) edible bowls filled with wild rice and other flavors, by Dave Utrata.

This recipe is certainly not completely unique.  In fact, doing a bit of research for this, I found numerous recipes that make use of winter squash as bowls, and lots of variation on how to stuff acron squash halves.  Undeterred, I tried to use my own ideas for flavors I felt went together well.  I tried this out on friends and we all enjoyed it.  Feel free to make variations to suit your own tastes and whims.

 

Ingredients

2 Acorn squash, halved, with seeds and pulp removed

1 cup wild rice blend, cooked

½ cup chopped celery

1 tsp savory leaf

1 tsp turmeric

1 tsp allspice

¼ cup chopped pecans

3 thin ham slices

3 pineapple rings

 

Directions

Place acorn squash halves on baking trays; you may need two to fit the squash, depending on their size.  My friends and I used 3 halves that fit on one large pan. The 4th was prepared on the side just to have roasted squash.  Also note that the volume of the squash-stuffing mix can vary depending on the siz and number of acorns you have.  We used 3 rather large halves here.

Mix the spices, nuts and celery together, then blend into the cooked rice.  The above amount of ingredients filled these three squash halves almost to overflowing for us, so you may wish to adjust this to fill the number and size of “bowls” you use.

After your squash halves are filled, fold and arrange a slice of ham on each bowl.  Top this with a pineapple ring.  Cover the squash halves with aluminum foil; you’ll want to keep them moist.  Place in the oven at 375oF and cook for about 40 minutes.  For a lower temperature, use a longer time.  In any case, check the squash so that they’re cooked and tender to taste.

We found this recipe gave a blend of flavors that hinted in a few directions without overpowering a nice earthiness from the pecans, rice and squash.  It also had a nice appearance that made dining together more fun.  Enjoy!

AuthorDave Utrata | Comment1 Comment | Print ArticlePrint Article
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Sunday
08Nov2009

Pasta with roasted acorn squash, mushrooms and pine nuts

DateSunday, November 8, 2009 at 11:54AM

Enjoy the flavors of autumn with roasted acorn squash and mushrooms on pasta, by Dave Utrata.

This recipe makes use of the wonderful winter squash that are currently abundant. After creating this, I realized it’s not so much brand new as a variant of other pasta toppings that one can find on the web. Nevertheless, I find this one has its own unique and filling capability, looks and tastes great!

 

Ingredients

1/2 acorn squash, peeled and cubed

1 cup sliced mushrooms, such as baby bellas

2 TBLSP pine nuts

1 tsp crushed savory leaf

cooked pasta; I’m heartily recommending rigatoni

olive oil

grated parmesan (Parmigiano-Reggiano)

Directions

Begin by tossing the cubed squash in a shallow baking tray with some olive oil and the crushed savory leaf.  When coated evenly, put in oven at 375 degrees for about 40 minutes to roast.  Remove and bring near stove top.

Cook the pasta as per normal and drain.

While the squash and pasta are underway, sprinkle the pine nuts into a flat cooking pan and begin slightly toasting them; heat and toss them about for even color.  Add the sliced mushrooms and some olive oil; let the mushrooms take on that nice dark color that shows they’ve absorbed the oil.  Add the roasted acorn squash cubes and stir gently.

Now plate a desired amount of pasta and top with some of this mixture from the pan.  Dribble with a little olive oil and top with freshly grated parmesan.

There you have it: simple and so satisfying, a great collection of good flavors.  And this time I was clever enough to actually use a decent camera to catch a nice photograph for you.  Continue to enjoy the fall harvest flavors!

 
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