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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_93255":{"type":"posts","id":"bayareabites_93255","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93255","score":null,"sort":[1424106133000]},"guestAuthors":[],"slug":"for-musician-jack-white-any-old-guacamole-just-wont-do","title":"For Musician Jack White, Any Old Guacamole Just Won't Do","publishDate":1424106133,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.","status":"publish","parent":0,"modified":1424106133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":633},"headData":{"title":"For Musician Jack White, Any Old Guacamole Just Won't Do | KQED","description":"Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93255 http://blogs.kqed.org/bayareabites/?p=93255","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/16/for-musician-jack-white-any-old-guacamole-just-wont-do/","disqusTitle":"For Musician Jack White, Any Old Guacamole Just Won't Do","nprByline":"NPR Staff","nprStoryId":"386409331","nprApiLink":"http://api.npr.org/query?id=386409331&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do?ft=nprml&f=386409331","nprRetrievedStory":"1","nprPubDate":"Sun, 15 Feb 2015 12:49:00 -0500","nprStoryDate":"Sun, 15 Feb 2015 08:26:00 -0500","nprLastModifiedDate":"Sun, 15 Feb 2015 08:27:20 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3?orgId=1&topicId=1053&e=386409331&d=151&ft=nprml&f=386409331","nprAudioM3u":"http://api.npr.org/m3u/1386448397-dd1036.m3u?orgId=1&topicId=1053&e=386409331&d=151&ft=nprml&f=386409331","path":"/bayareabites/93255/for-musician-jack-white-any-old-guacamole-just-wont-do","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93255/for-musician-jack-white-any-old-guacamole-just-wont-do","authors":["byline_bayareabites_93255"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_3681","bayareabites_14151","bayareabites_10921"],"featImg":"bayareabites_93256","label":"bayareabites"},"bayareabites_91494":{"type":"posts","id":"bayareabites_91494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91494","score":null,"sort":[1419958101000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","publishDate":1419958101,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","status":"publish","parent":0,"modified":1481593931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":403},"headData":{"title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers | KQED","description":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91494 http://blogs.kqed.org/bayareabites/?p=91494","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/30/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","path":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14034","bayareabites_147","bayareabites_564","bayareabites_11449","bayareabites_3681","bayareabites_14037","bayareabites_679","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_11110","bayareabites_10630"],"featImg":"bayareabites_91763","label":"bayareabites_15124"},"bayareabites_91477":{"type":"posts","id":"bayareabites_91477","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91477","score":null,"sort":[1419716397000]},"guestAuthors":[],"slug":"fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","title":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas","publishDate":1419716397,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ","status":"publish","parent":0,"modified":1449093229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":428},"headData":{"title":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas | KQED","description":"Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91477 http://blogs.kqed.org/bayareabites/?p=91477","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/","disqusTitle":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas","path":"/bayareabites/91477/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91615,91602,91603","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","ids":"91610,91609","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91604,91605","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91612,91613,91608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91477/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_3681","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_10630"],"featImg":"bayareabites_91599","label":"bayareabites_15124"},"bayareabites_88450":{"type":"posts","id":"bayareabites_88450","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88450","score":null,"sort":[1412715917000]},"guestAuthors":[],"slug":"halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts","title":"Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts","publishDate":1412715917,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.","status":"publish","parent":0,"modified":1570572816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":805},"headData":{"title":"Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts | KQED","description":"Turn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88450 http://blogs.kqed.org/bayareabites/?p=88450","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/","disqusTitle":"Halloween Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts","path":"/bayareabites/88450/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says let’s have a party more than whipping up a bowl of creamy, lime-kissed guacamole and setting it down next to a pile of crisp tortilla chips. Well, at least at my house that constitutes a party (especially with an ice-cold beer alongside). It seems like every time I make guacamole, the second it’s ready everyone is suddenly right there in the kitchen.\u003c/p>\n\u003cp>So the next time you are planning a party (Halloween is coming up fast, friends) remember this: guacamole makes a great base--a bumpy, grass-green landscape--for all sorts of inventive things. I decided to turn that yummy landscape into a fun and slightly creepy graveyard scene.\u003c/p>\n\u003cp>You can personalize this any way you want, but the general idea is to spread your vat of guac in a shallow baking dish (the spookier the better) and then plunge eerie crisp tortilla chips in the shapes of gravestones, ghosts and ghouls, and anything else you can think of, into the guac.\u003c/p>\n\u003cp>The tortilla chip shapes are cut from fresh corn tortillas and then shallow fried in a cast-iron skillet. It's easier than you might expect (especially if you stick to tombstones and ghosts) and takes less than a minute to bathe them in the hot oil and crisp them up. \u003cstrong>Some tips:\u003c/strong> be sure to use a sharp paring knife to cut out the shapes, leave room at the bottom so you can plunge the shape down into the guacamole, and once cut, get it into the oil quickly so it doesn’t dry out or curl up.\u003c/p>\n\u003cp>Get creative with your shapes (I made ghosts, tombstones, a creepy cat, and an ominous tree), and with what you put in the guac! I've given you a basic, and tasty, recipe for the guac, but feel free to add in other things you like: diced cucumber, minced jalapeño, a big spoonful of your favorite salsa...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make the guacamole up to 3 hours in advance, spread it in your dish, squeeze some lime juice over the top, then cover it with plastic wrap pressed directly onto the surface of the guacamole, and refrigerate until party time. You can cut and fry the chips earlier in the day, just let them cool then put them into an airtight container. Don't plunge them into the guacamole until the party starts, and make sure to make plenty of extra to replenish the scene.\u003c/p>\n\u003cp>\u003cstrong>Have a ghoulish time!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_88471\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-88471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Guac-ingredients1000.jpg\" alt=\"Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for the Guacamole Graveyard. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Guacamole Graveyard\u003c/h3>\n\u003cp>\u003cem>Makes enough for 6 people\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Tortilla tombstones and ghosts\u003c/em>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Corn tortillas*\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>Note:\u003c/strong> 6 or 8 inch tortillas are fine; the amount you need depends on how many shapes you want to make. I made about 7 shapes to start with, and was able to cut 2 or 3 from each tortilla. Be sure to make extra, at least 2 to 3x more.\u003c/p>\n\u003cp>\u003cem>Guacamole\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 ripe avocados\u003c/li>\n\u003cli>1 ripe tomato, halved, seeded, and finely chopped\u003c/li>\n\u003cli>1/4 cup finely chopped fresh cilantro\u003c/li>\n\u003cli>Juice of 1 to 2 limes\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tortilla tombstones and ghosts, cut out tombstone and ghost shapes (or get crazy and try a cat or a tree) from the tortillas using a sharp knife. They should be about 3 or 4 inches tall.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\">\u003cimg class=\"size-full wp-image-88459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghostmaking1000.jpg\" alt=\" Cut out tombstone and ghost shapes from the tortillas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut out tombstone and ghost shapes from the tortillas.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm 1/2 inch of oil over medium-high heat until very hot. Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula if they start to curl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\">\u003cimg class=\"size-full wp-image-88460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-ghosts-fry1000.jpg\" alt=\"Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the tortilla shapes and fry, turning once, until crisp, about 30 seconds to one minute.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\">\u003cimg class=\"size-full wp-image-88457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-chips1000a.jpg\" alt=\"Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove with a slotted spatula to paper towels to drain, flattening the shapes with the spatula.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the guacamole, cut the avocados in half lengthwise and remove the pit. Using a metal soup spoon, scoop out the avocado flesh and add it to a mixing bowl. Discard the skins.\u003c/li>\n\u003cli>Using a fork or potato masher, mash the avocado until not quite smooth. Add the tomato, cilantro, lime juice, and salt and stir to combine. Spread the guacamole in a shallow 9-inch square or round serving or baking dish (a pie or cake pan also works).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\">\u003cimg class=\"size-full wp-image-88472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-mash1000.jpg\" alt=\"Using a fork or potato masher, mash the avocado until not quite smooth.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a fork or potato masher, mash the avocado until not quite smooth.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\">\u003cimg class=\"size-full wp-image-88470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard1000.jpg\" alt=\"Spread the guacamole in a shallow 9-inch square or round serving or baking dish .\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the guacamole in a shallow 9-inch square or round serving or baking dish.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, set the ghosts and tombstones into the guacamole to create a graveyard. Dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\">\u003cimg class=\"size-full wp-image-88464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips4.jpg\" alt=\"Guacamole Graveyard. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guacamole Graveyard. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88450/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_13866","bayareabites_13867","bayareabites_3681","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_88467","label":"bayareabites_14959"},"bayareabites_55547":{"type":"posts","id":"bayareabites_55547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55547","score":null,"sort":[1359876028000]},"guestAuthors":[],"slug":"super-bowl-food-red-and-gold-inspiration","title":"Super Bowl Food: Red and Gold Inspiration","publishDate":1359876028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n","blocks":[],"excerpt":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","status":"publish","parent":0,"modified":1550607334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1281},"headData":{"title":"Super Bowl Food: Red and Gold Inspiration | KQED","description":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55547 http://blogs.kqed.org/bayareabites/?p=55547","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/02/super-bowl-food-red-and-gold-inspiration/","disqusTitle":"Super Bowl Food: Red and Gold Inspiration","path":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","authors":["5038"],"categories":["bayareabites_109","bayareabites_50","bayareabites_1763","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_2132","bayareabites_11130","bayareabites_3681","bayareabites_14738","bayareabites_864","bayareabites_3381"],"featImg":"bayareabites_55806","label":"bayareabites"},"bayareabites_55397":{"type":"posts","id":"bayareabites_55397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55397","score":null,"sort":[1359479336000]},"guestAuthors":[],"slug":"supoe-bowl-xlvii-menu","title":"SuPOE Bowl XLVII Menu","publishDate":1359479336,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","status":"publish","parent":0,"modified":1550607860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":56,"wordCount":1407},"headData":{"title":"SuPOE Bowl XLVII Menu | KQED","description":"So, if you happen to be a Ravens fan who has been wondering what appoepriate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55397 http://blogs.kqed.org/bayareabites/?p=55397","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/supoe-bowl-xlvii-menu/","disqusTitle":"SuPOE Bowl XLVII Menu","path":"/bayareabites/55397/supoe-bowl-xlvii-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55397/supoe-bowl-xlvii-menu","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_11726","bayareabites_2132","bayareabites_16296","bayareabites_3681","bayareabites_619","bayareabites_16295","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_55478","label":"bayareabites"},"bayareabites_15349":{"type":"posts","id":"bayareabites_15349","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15349","score":null,"sort":[1279905485000]},"guestAuthors":[],"slug":"guacamole-and-the-five-year-old-chinese-woman","title":"Guacamole And The Five Year-Old Chinese Woman","publishDate":1279905485,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n","blocks":[],"excerpt":"Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\r\n\r\n\"I already have soft, beautiful skin,\" countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n","status":"publish","parent":0,"modified":1279905725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":68,"wordCount":1424},"headData":{"title":"Guacamole And The Five Year-Old Chinese Woman | KQED","description":"Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n"But India, it'll make your skin soft and beautiful," coaxed Zelly.\r\n\r\n"I already have soft, beautiful skin," countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15349 http://blogs.kqed.org/bayareabites/?p=15349","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/23/guacamole-and-the-five-year-old-chinese-woman/","disqusTitle":"Guacamole And The Five Year-Old Chinese Woman","path":"/bayareabites/15349/guacamole-and-the-five-year-old-chinese-woman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15349/guacamole-and-the-five-year-old-chinese-woman","authors":["5017"],"categories":["bayareabites_752","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8278","bayareabites_664","bayareabites_475","bayareabites_3681"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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