Recipes from Thanksgiving Dinner

A bunch of people asked me for the recipes for these, so here they are:

GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS

1/3 cup white onions, finely chopped
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup pear, peeled and finely diced
3/4 cup seedless grapes, diced

3/4 cup pomegranate seeds

Special equipment: molcajete y tojolote (mexican mortar and pestle) or food processor

In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lemon juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.

Makes 8 servings.
Gourmet
December 2001






BROCCOLI SALAD

1-2 heads of fresh broccoli, florets cut into bite sized pieces
1 lb bacon, cooked, broken into bits
1 red onion, diced
pine nuts (recipe called for sunflower seeds - I had pine nuts in the cupboard...)

dressing:
1 cup mayo (I used Smart Balance Omega 3 mayo)
3 tbsp rice vinegar
1/2 cup sugar (I used sucanat)

Mix the dressing and then add the other ingredients and mix. Tastes best if you make it a few hours ahead of time and refrigerate.

Beer + Nachos