The Real Guac

DEBORAH CROMBIE: Now that it's getting to be patio weather, at least in some parts of our JRW world, it's time to think about summery foods. I know that we may be facing a shortage of avocados--and the price has definitely gone up--but I can still get a big bag at Costco for less than $6. The problem with the big bag is that they all tend to ripen at the same time. 

So what do you do? 

You make guacamole! It's fabulous. We can just eat it for a meal this time of year. Who cares about having anything else for lunch or dinner?

However, I have discovered that not everyone in non-Texas land knows how to make guacamole. And sometimes, even in Texas, people put weird things in it, so I am going to give you the low-down, absolutely classic, essential guac recipe.

Except that it's not very exact.

Use Haas avocados, the ones with the wrinkly black skins. They have the best texture and flavor.  A ripe avocado should just give a little bit under the pressure of your thumb. You don't want hard, and you definitely don't want mushy. If there are brown spots inside, throw it out. You might salvage some for avocado toast, but not in your guacamole!

Here we go!

Serves 4. Or maybe 2. Or maybe, if the cook is really greedy, 1.
 

2 to 3 avocados, depending on the size
Juice of at LEAST 2 limes, depending on size and juiciness
Half a red onion
Half or whole jalapeno, depending on size and your heat preference
Half a bunch of cilantro
Salt

Cut avocados in half and save the seeds. Peel and put flesh (that sounds weird, but you know what I mean) in bowl. Dice onion very fine, almost to a mince. Remove seeds and ribs from jalapeno, mince. (I wear rubber gloves for this.) Chop cilantro--I like this really fine, too. Salt everything generously--fresh ground sea salt is best. (Remember that avocado is bland by itself.) Squeeze lime juice over everything, then mash all the ingredients with a fork until you don't have any big lumps and everything is well mixed. Taste, add more lime juice and salt as needed. The flavors should really pop. This is food magic!

Put the guacamole in your serving dish and nestle one or two seeds in the dip. They help keep it from turning instantly brown.

Eat ASAP!

Serve with tortilla chips, or, my personal favorite, small savory rice crackers, because the chips tend to get really salty very quickly.

Or just eat your guacamole right out of the bowl, with a spoon.

And that's it. No tomato, no garlic, no extra flavoring.

If, by some remote chance, you have guac left over, put in an airtight storage container with the seeds. I press some plastic wrap tight against the surface, too, before sealing with a lid. You will still have a thin layer of discoloration the next day (avocado oxidizes very quickly,) but it's easily scooped off with a spoon. Enjoy again!

(I read recently that to prevent browning, you should cover your dip with a thin layer of water, then pour the water off before serving the guacamole again. I tried it. Did NOT work. Watery guac had to be thrown out. Ugh.)  

And how wonderful is it that avocados are GOOD FOR YOU!

If you twist my arm, I'll give you the recipe for an authentic, absolutely essential margarita to go with your guacamole...

REDS and lovely readers, do you like guacamole? Like Mexican food? Make guacamole? And do share any cooking hacks with us! 

Thanksgiving in Paradise

Hi, this is Hayley Snow, the food critic from Lucy Burdette's Key West mysteries. One of my favorite writers, Deborah Crombie, asked me to talk about Thanksgiving in Paradise--that's Key West for those of you who don't know me. 
 

To be completely honest, sometimes I do miss the way we used to celebrate the holiday in New Jersey

--it was all about tradition. And we rarely broke from it. But I can remember one year when Mom felt sorry for a family who'd recently moved to the neighborhood from South Carolina. They knew no one and so they invited us. My father and grandmother and I grumbled like mad, but Mom held firm and we carted our side dishes and pies and relish trays up the street to their house. Oh horror of horrors, there were no mashed potatoes on the menu--only white rice!Well, Thanksgiving doesn't have to be traditional in Paradise. If you're unhappy about your meal or sad about your family, heck, you can ride your bike to the beach and have a picnic. Or pop down to Louie's Backyard for a cocktail on the deck overlooking the Atlantic Ocean. And if you don't feel like cooking at all while in Paradise, plenty of local restaurants will do the work for you. 
  

But we're definitely cooking at Miss Gloria's houseboat. Eric and Bill will be there, and Miss Gloria of course, and Danielle and Wally. Even Officer Torrence said he might stop by. And when we're done eating, I'll take some leftovers to the guys at Mallory Square. Because what good is a fabulous spread if you don't share it? 

Here's what's on our menu: Guacamole, pimento cheese, and bloody Marys to start, turkey, gravy, mashed potatoes and turnips, brussel sprouts sautéed with shallots and bacon, pumpkin pie, and cranberry sauce out of a can--because that's the only kind Miss Gloria will eat. Oh, and two kinds of chocolate...
 
When my guests first arrive, I like to ply them with the best ever bloody Mary. For hors d'oeuvres, I've decided on pimento cheese dip and guacamole. 

 And to go with the turkey:Pumpkins stuffed with cornbread, leeks, cheese, and bacon

Cornmeal-sausage stuffing 





For dessert, I love to bake, but it's awfully tempting to order pies from the Old Town Bakery. 




 

Then I'll save my baking for two chocolate treats, Scarlet O'Hara Cupcakes and a really easy chocolate cake that came directly from my grandmother's recipe box.

And finally, here's what I'll do with any leftover turkey.

So Happy Thanksgiving from all of us! What will be served on your table?