Sorry I was lacking in the creative title department... Today at work I was dreaming about some fish tacos (since I had some awesome beer battered fish pieces) then I thought ...well I couldn't have fish tacos without pico de gallo... ...then I thought well I have to make chips, then my mind wandered to guacamole and chips - my brain is a food driven disaster sometimes... well all the time I guess...
Now I am under the impression that I make the best pico de gallo in the entire world and you know what? It's true... I am just waiting to be discovered and whisked away from my hum drum life to make it non stop for salsa lovers everywhere...
How do I do it you ask? ...this baby - an industrial vegetable chopper:
Its a pain in the neck to clean but it makes the most awesome, perfectly uniformed, chopped veggies.
For pico de gallo or salsa as I call it... I use the basics: Onion, tomato, serrano chilies, cilantro and LOTS OF LIME & SALT:
I place most of the ingredients into the chopper after a slice to two and pound them through - on the other end you get beautiful uniform chunks:
I squeeze numerous limes over an ungodly amount of salt and there you have it: The best pico de gallo in the world...
As for my guacamole - it too is the best in the world... At the company pot luck this year it didn't last 10 min - so... I start with a cup or two of salsa and about 8 medium avocados with my secret ingredient: mayo (don't tell K?) ... yes good old mayonnaise hides the blemishes of the sometimes not so perfect avocados you might find...
I start with the salsa in a pan and shell the avocados over the salsa
Then I put a nice glob of mayo over the top
Then have your Carmen salt the guac to her taste (she knows best) and you have the best guacamole ever.
I serve the guac and salsa with freshly fried, ultra crunchy and way over salted chips for maximum crowdpleasingness...
Back to the fish tacos that inspired the whole fiesta... I took the most amazing pieces of beer battered fish and fried them to a golden brown. I placed them inside a freshly grilled corn tortilla
Then I slathered them with this... mmmmm Crema Centroamericana from your local Cardenas...
Finally I topped them with crunchy cabbage, and salsa - they were amazing... just amazing...
One of the guys at work said "man you should open a restaurant" hmmm I wish... My life is pretty darn good as it is right now and as much as I love to cook - its better being a hobby for me
2 comments:
maybe you and I should have a blog title contest LOL
Bryan, this entry reminded me of "If You Give a Mouse a Cookie". If you give Bryan beer battered fish, chances are, he'll want pico de gallo to go with it...if you give him pico de gallo, he'll want guacamole...
Honestly, I salivate every time I read your blog. It's cruel sometimes because we can't get stuff like that here!!
One of these days, you will have to do a cooking ministry in japan...you can teach the ladies how to cook, then tell them a bible story afterwards:)
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