Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.
I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between.
One of my favorite recipes is the charred corn guacamole! You’ll find it in the June issue of BHG too but I wanted to give you guys a little more info over here on the blog.
Charred corn guacamole came about one day after my husband and I literally spent an afternoon grilling everything in our fridge. I had a ton of corn on the cob from the farmers market so we threw it onto the grill and were then left with a ton of charred corn. The only sensible thing to do was to cut it off the cob and toss it into my all time favorite appetizer… guacamole!
So while it came to be as a happy accident, it’s basically become one of our favorite things to serve in the summer months. Especially because the charred corn gives the guac a nice burst of texture and color!
Charred Corn Guacamole
- 2 ears of corn, husks and silks removed
- 2 teaspsoons extra-virgin olive oil
- 3 Haas avocados
- 1/3 cup chopped scallions
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Coarse salt and freshly ground black pepper to taste
1. Prepare a gas, charcoal, or indoor grill.
2. Brush the cleaned ears of corn with the olive oil and transfer directly to the grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.
3. Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels.
4. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.
5. Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper
Serve this up with a big bowl of chips and a gorgeous margarita or two for you and your guests and call it a party!
Also, be sure to snag some super gorgeous avocados from your market. You’ll want to look for avocados that are a dark green color and have just a slight bit of give! Don’t buy anything that’s too mushy as that’s a sign of it being over-ripe.
I often hear my female friends scoff at the money their husband or boyfriend pours into power tools and other garage-type thingies. They’ll say something like “He just had to have that third cordless drill,” with unsubtle sarcasm and a roll of their eyes. But the truth is, ladies, I totally get the obsession with having the right tool for the job. True, I may need to cut off my husband’s account at our local auto parts store, but can I really blame him?
After all, I display the same lack of control in any kitchen shop. If you ever want to distract me for hours on end, just point me in the direction of a Crate&Barrel or Williams-Sonoma. My kitchen drawers are busting at their dovetailed seams with special gadgets for getting those pesky peels off garlic cloves, extracting every last bit of juice from citrus, and a spatula in every shape (and size and color) that is manufactured. We even had to install extra shelving to hold my collection of small appliances, woks, choppers, and mixers.
One item, however, that was always missing from my compilation of cookware was a mortar and pestle. It wasn’t for lack of exposure, since any kitchen shop worth its salt offers a mortar and pestle (or two or three) in their product line. No, what held me back was my desire to own a traditional Mexican mortar and pestle – an authentic one made from volcanic rock. And what better place to get one of those than in the country of origin? On a recent trip to Cabo San Lucas, Mexico (made possible by an amazingly generous invitation from good friends who own a vacation home there) I met my molcajete (mole-ca-het-tay), which is the Mexican word for mortar and pestle. She (my molcajete) cost 200 pesos, which is only about $16 dollars US, but I guarantee you she’s a priceless souvenir I’ll treasure forever.
Now, don’t let her simple design fool you. The molcajete needs special care and primping before she’s ready for food prep. Over the last few weeks I’ve been coaxing and scrubbing and seasoning Ms. Mole (that’s what I call her now) so she can help me with my summertime salsas and guacamoles. If you’re considering adopting a molcajete of your own, here’s what needs to be done.
Step 1: Submerge the molcajete in water and scrub to remove any dirt or loose pieces. Don’t put the molcajete in the dishwaster and don’t use dishwashing liquid or other soaps.
Step. 2: Allow molcajete to air dry.
Step 3: Grind uncooked wet rice, one handful at a time, in the molcajete until the rice turns gray. Remove ground rice and repeat several times until the rice remains white when ground.
Step 4: Grind a handful of rock salt in the molcajete until it is fine salt or powder.
Step 5: Rinse and repeat this process several times, grinding more rock salt until the bowl of the molcajete is smooth to the touch.
Step 6: Grind 4 cloves of garlic, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon black pepper in the molcajete until a paste forms. Allow mixture to sit for 24 hours.
Step 7. Rinse the paste out of the molcajete and allow molcajete to air dry.
Steps 3 and 4 may need to be repeated after several uses of the molcajete to keep it well seasoned.
The first thing I made in my molcajete was a favorite Better Homes & Gardens recipe for Chunky Guacamole. Ms. Mole performed beautifully, mashing the ingredients to a perfect consistency with style and grace. As my husband and I were digging in to the tasty avocado dip, I told him I think Ms. Mole needs a companion on the appliance shelf – maybe that new Vitamix blender I’ve been wanting. He just rolled his eyes.
Can you believe it’s almost Cinco de Mayo? I know. It’s spring. Which means it’s almost summer. Which is crazy. But anyway, Cinco de Mayo. The perfect Americanized holiday to celebrate with delicious Mexican food and icy cold Margaritas. If you haven’t thought about what you’re making for Cinco de Mayo yet, these delicious blogger recipes from around the web might pique your interest.
1. While The Boys Club normally focuses on cocktails, I’m excited about what’s going on with this Tequila and Lime Marinated Steak. Sure, it’s not authentic Mexican, but it’s flavor combination of jalapenos, cilantro, and a Tequila marinade? Gotta try it.
3. I can’t get enough kale. I love black beans. Which means these Veggie Enchiladas with Corn, Black Beans and Kale from Jelly Toast have gotta be a killer combination. Plus, I feel like anything with kale and black beans has gotta be kinda healthy right? Right.
6. Yes, I’m a food editor, and yes, my favorite food happens to be nachos. I love them every which way, and these Party Nachos from What’s Gaby Cooking look right up my alley. She swapped out the chips for oven fries to create one hearty set of nachos.
8. No Cinco de Mayo party is complete without margaritas. So I dug back in the archives a bit to find this Citrus Margrita Spritzer from Skinnytaste. It’s got orange and a splash of club soda, and best of all, I might not feel quite so guilty about indulging in more than one.
9. If your flan recipe comes from a blog called Flanboyant Eats, then I would go ahead and guess you’re in for a treat. I’m not sure which part of this Nutella with Graham Cracker Caramel Flan sounds more delicious, but I can’t think of a tastier way to enjoy a classic Mexican dessert.
10. I know for a fact that this recipe for Faux Fried Ice Cream from Taste and Tell is awesome. I tried a similar recipe last summer, and had one of those “OMG this is as good as restaurant fried ice cream!” moments.