Oaxaca Kitchen's Guacamole - For Cinco de Mayo

Just in time for Cinco de Mayo we have a great recipe for you to make at home!

It's Guacamole, with a recipe courtesy of Oaxaca Kitchen, New Haven! That's right! Chef Prasad Chirnomula is sharing his recipe for this hearty and delicious guacamole, that's easy for you to create at home!

And we all love an easy to prepare recipe - that's good for you too!

Photo Courtesy Oaxaca Kitchen and SplashPR

Guacamole Recipe by:

Executive Chef:  Prasad Chirnomula
Assistant to Chef:  Balu Sagadevan

Ingredients

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 Jalapeno chiles, stems and seeds removed, chopped to small dices
• 2 tablespoons cilantro leaves, finely chopped
• 1/2 to 1 whole fresh lime juice (Based on personal taste and size of limes)
• 1/2 teaspoon coarse salt
• 1/2 ripe tomato, seeds and pulp removed, chopped
• Thin slices of red radishes for garnish. Serve with tortilla chips or sliced cucumbers.
• 1/2 teaspoon of finely minced garlic and roasted (Optional)

Method

• Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
• Using a wooden ladle, mash the avocado. (Remember to leave it a bit chunky and fully mashed)
• Add the chopped onion, cilantro, lime or lemon, salt  and mash some more. Chili peppers vary in their hotness. So, start with a half of one chili pepper, and taste and add as you go.
• Before serving, add the chopped tomato to the guacamole and mix and garnish with radishes and some more chopped tomatoes and cilantro.

Serve with crispy corn tortilla chips and enjoy!

Want the real deal? Head on down to Oaxaca Kitchen and let them do the Cinco de Mayo cooking for you!

Oaxaca Kitchen

228 College Street
New Haven, CT 06510
(203) 859-5774
http://oaxacakitchen.com/

Macy's Culinary Council - Chef Ming Tsai in Natick, MA - Back to School Healthy Snacks

It's time for some healthy school snacks!  

And Chef Ming Tsai and Macy's wants to show you how!

Don't you want to learn to put something healthy in that lunchbox? 

And aren't you already out of ideas for after school meals? 

Well, class is in session and Chef Ming Tsai wants to show you how to make quick, easy kid friendly lunches & meals!

Join Macy's Culinary Council Chef Ming Tsai for a Back to School Cooking Demonstration!

Thursday, Sept. 12, 2013 at 6:00 PM

Macy's Natick Collection

1245 Worcester Road

Natick, MA 01760

And it only gets better!!!

With your purchase of $35 or more* in the Home department, receive a $10 Macy's Gift Card, and a Macy's Culinary Council backpack filled with gourmet goodies, which Chef Tsai will sign following the demonstration.

Reservations are required as space is limited. To save your spot today visit www.chefmingtsainatick.eventbrite.com 

*One per customer, while supplies last, while time permits. Seating is first come, first served. Macy's gift card valid September 12th - 19th. Purchase must be made September12th, 2013 at Macy's Natick. Chef Tsai will sign after the demo only. Event subject to cancellation or change.

To learn more about the Macy's Culinary Council and upcoming events, log on to macys.com/culinarycouncil

Follow Macy's Culinary Council on Twitter @culinarycouncil

Chef Ming Tsai is the James Beard Award-winning chef/owner of two restaurants - Blue Ginger and Blue Dragon. Also an Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its tenth season. Ming is the author of five cookbooks, including his latest Simply Ming In Your Kitchen.

Ming is a national spokesperson for the national Food Allergy Research & Education (FARE) organization. Ming also worked with Massachusetts Legislature to help write Bill S. 2701 that requires local restaurants to comply with food allergy awareness guidelines.

A member of the Harvard School of Public Health's Nutrition Round Table, Ming also supports many charities including Big Brothers Big Sisters, Cam Neely Foundation, Family Reach Foundation and Greater Boston Food Bank.

Disclosure:  I am a member of the Everywhere Society and received compensation for this post.  However, all opinions expressed herein are my own.