Guacamole

I am back from my trip to Ixtapa-Zihuatanejo in Mexico....and did I eat!! The resort was all inclusive so I had a chance to sample lots of food! However, I did eat the best guacamole ever so I asked the chef for his recipe. It was so simple! I wasn't given the exact proportions but here is what I was told. Ah yes, I agreed to post the chef's picture too!!

Guacamole
4 avocados, get the best quality you can find.
Mash with a spoon.
add:
1/2 a small red onion finely chopped
2 firm yet ripe tomatoes, peeled, de-seeded and chopped finely
1tsp fresh lime juice
1 tsp fresh cilantro very finely chopped
salt and pepper to taste.
Add to the mashed avocado and mix well

Serve with nachos.

Here are a few pictures of Club Med Ixtapa. You really should try out Club med! E mail me if you want details and a great bargain!

The sailing shack - I sailed (no wind though!) and went for a kayak ride.

Another view of the beach.

View of the beach from the reception

My room, and this is the most basic...you should see the suites!

I am off to Seattle now so I hope I will get some good recipes from there! Keep reading!

Avocado Gazpacho

Something cool for the summer evenings...the lobster makes a nice touch! Another recipe of unknown origin so if there is anyone out there who knows where this came from let me know!

I have a whole box of recipes I collected and unfortunately I never wrote where they came from, so unless i remember I cannot give credit to the author!

Ingredients:

3 avocados

juice of 1 line

100 gms onion, diced

150 gms red bell pepper, diced

150 gms tomato, diced

15 gms cilantro, minced

2 teaspoons coriander

8 gms cumin

5 cloves garlic, roasted

3 cups water

for garnish

300 gms lobster , chopped

1 whole scallion, chopped fine

1 tablespoon olive oil

1 pinch saffron

salt and white pepper, to taste

Method

1. Cut the avocados in half and remove the pits.
2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.
3. Put the tomatoes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin in a bowl and mix.
4. Put the avocados and water in a blender. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.
5. Add to the diced veggies and season with salt and pepper.

For the garnish:
6. Boil the lobster meat for approximately 8 minutes or until nicely firm.
7. Shock it with an ice bath and then drain well, removing all extra water. Roughly chop.
8. In a small bowl, mix the lobster, scallions, olive oil, and saffron together.
9. Season with salt and pepper. Chill and set aside

To Serve:

Put the vegetable mixture into serving bowls and garnish with the lobster mix.