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About IMwink
Location:
About: A US Army officer that never has enough time to dedicate to cooking. Has a lust for food, and uses Recipes as a guide not a rule, so is constantly changing his favorites; except biscuits, don't mess with a good biscuit recipe.
Favorite foods:
Last bite on earth:
I disliked guacamole growing up. I was only exposed to the supermarket and cheap restaurant versions though. Then one night my wife and I went to dinner with some friends, all of whom were either cooks, bakers or restaurant managers. They raved about the guacamole at that restaurant, but I was still hesitant. That is until our waiter came back and prepared the guacamole at our table. He cut the avacadoes, tomatoes, onions cilantro, garlic, and squeezed the lime right there. It looked fresh. good and inviting, and my reservations about prepackaged and mass produced guacamole didn't apply, so I tried a little. I ordered another serving for the table because my wife and I were eating so much of it. We are now guacamole experts.
When we have friends over for dinner that haven't had our guacamole, we like to use the same approach. We will wait until most everyone is there and then make the guacamole right in front of them. We have converted a few non-guacamole friends to the green side. We live in GA so we like to use Vidalia onions.
We like to eat it with steak. For some reason it is a perfect pairing.
3 Has avocados, diced
1 medium tomato, diced
½ onion, diced (sweet, Vidalia, or red)
½ lime or 3 Tbsp lime juice
2 Tbs cilantro, chopped
1 clove garlic, chopped (optional)
Combine all ingredients in a medium bowl and stir.
Serve immediately or refrigerate for 1-2 hours for flavors to combine.