Thursday, July 7, 2011

Weekend Nibbles

The mint is just thriving in the garden, so we'll be using it tomorrow to make grapefruit-mint mojitos.  To go along with that I am in the mood for a little guacamole.  Everyone has their favorite recipe, mine includes roasted garlic.  Enjoy!

GRAPEFRUIT-MINT MOJITO - From Martha Stewart Cocktail App
Serves 4


1 ruby red grapefruit
6 ounces (3/4 cup) white rum
3 cups ice
1/2 cup mint simple syrup (see below)
1 cup seltzer
Mint springs, for garnish

1.  Using a vegetable peeler, remove zest from grapefruit in long, wide strips, leaving the bitter white pith behind.  Place in a large glass, and add rum.  Cover and infuse for 30 minutes.  Strain through a fine sieve into a large glass measuring cup; discard zest.

2.  Slice off top and bottom ends of grapefruit and remove the remaining pith.  With a pairing knife, cut between membranes to remove whole grapefruit segments.  Place 2-3 segments in each of the four glasses and add 3/4 cup ice.  Stir together the infused rum, mint syrup, and seltzer, then divide among glasses. Serve immediately, garnished with mint sprigs. 

Mint Simple Syrup
Makes 1 1/2 cups

1 cup sugar
1 cup water
1 cup mint leaves

1.  Heat sugar and the water over medium-high heat, stirring until dissolved.  Add mint leaves; remove from heat.  Cover; steep 30 minutes to 1 hour.  Strain; discard mint.  Refrigerate up to 2 months.

Serves 8

  • Guacamole:
  • 6 garlic cloves, unpeeled
  • 1 medium red bell pepper
  • 1 medium poblano pepper
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 ripe peeled avocado, seeded and coarsely mashed
  • Chips:
  • 6 (6-inch) corn tortillas, each cut into 8 wedges
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Cooking spray

1.  Preheat oven to 450°.

2.  To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.

3.  Preheat broiler.

4.  Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

5.  Reduce heat to 425°.

6.  To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

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