Two Cooks, One Kitchen

Some of you may already know that Ormond moved down to our Florida house (with me!) and is working here in Melbourne now. So bye-bye to the Huntsville apartment, yay, and hello to cooking together, not apart.

If this blog continues it will have to take a different form, since we're not posting to show each other what we created in our separate kitchens.

Today's post is an update on what our culinary life is like now that we're together again.

When Ormond first moved here he was looking for work; in other words, he was home all day every day. It was difficult for me to figure out how to fit him into my established Florida routine, especially because he was in "every day's a weekend" mode. The first few lunches and dinners together were weird to me. First, we were on a very tight budget (no income) and second, I had to consider another person's tastes and timing. I tried making dinners the first week or so, having looked forward to doing that for years, and I tried eating a meager little ham sandwich with him when he sat down for his ham sandwich-apple-almonds lunch every day. That didn't work out. I started gaining weight and soon my clothes didn't fit. We ended up eating what we wanted for breakfast and lunch and eating separately, at our own convenience. Dinners were still together but I tried to make lighter meals, letting Ormond fix "big stuff" on the weekends to satisfy his palate.

Fast forward to now. Ormond's working so I'm on my own for breakfast and lunch. I make the occasional supper for him but I'm trying to stick to my food plan (which I'm pretty good at by now, as long as we don't have weekends at Universal, holidays, hurrications or weddings) so he does a lot of his own cooking. It's working out great. We eat dinner together, just not always the same thing.

Last week I thawed a pork loin roast that was intended for an amazing looking recipe from Serious Eats called Tacos Arabes (more on that later). I had printed out the recipe several weeks ago for the accompaniment, Chipotle Salsa, which I made to serve with some pork or steak tacos Ormond was preparing. It turned out to be really, really good! Ormond went through the stuff quickly so I made a double recipe to keep in the fridge in a squirt bottle.

Back to the pork loin roast. It had been sitting in the fridge for awhile but I ended up not having an opportunity to make Tacos Arabes, so I went ahead and roasted the meat in the oven so it wouldn't spoil.

Last night I decided to make a modified Tacos Arabes with the cooked roast. It was really awesome if I do say so myself. I took a bite of the meat, but stuck with my fish tacos for diet purposes.

The link to the original recipe at Serious Eats is here. I'll write out my quickie version below, but first, the wonderful (and simple) Chipotle Salsa.

CHIPOTLE SALSA

Ingredients:

1 7-oz can chipotle chilies in adobo sauce

1 medium clove garlic*

2 teaspoons distilled white vinegar

1 teaspoon ground dried Mexican oregano

1/8 teaspoon ground cumin

water, if needed

Kosher salt to taste

Procedure:

In a blender, combine chipotles and their sauce, garlic, vinegar, oregano, and cumin. Blend at high speed until a smooth puree forms, adding as much water as needed (if any) to reach a thick yet pourable consistency. Season with salt. Can be refrigerated up to 5 days. 

*I always, always add more garlic. For this recipe four cloves of garlic would not be too much.

QUICK TACOS ARABES

Ingredients:

1 2-lb roasted (to 155 degrees) boneless pork loin

1/2 small yellow onion, thinly sliced

2 tablespoons lime juice

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground Mexican oregano

2 teaspoons Kosher salt

8 oz sliced bacon

Procedure:

Refrigerate the roast overnight if possible. When cold, trim off the fat layer and slice very thinly, 1/8 to 1/4 inch.

In large bowl, mix the sliced onion, lime juice, cumin, oregano, and salt. Add the slices of pork and use your hands to toss, coating all slices well with the mixture. Let stand on counter 30 - 60 minutes.

Pre-cook the bacon slices in a skillet set to medium, until soft and greasy. Remove and place on a plate.

Preheat oven to 300 degrees.

Put a layer of sliced pork in the bottom of a rectangular baking dish. Layer some of the bacon on top, then repeat layers until all the pork is used up. Top with a few slices of bacon.

Place the baking dish on a foil-lined baking sheet and cook in the 300 degree oven for 1 hour.

Remove the dish and stir so that some of the bacon from the bottom can be placed on the very top (this helps make crispy bits). Cook another 15 to 20 minutes.

Transfer the meat, bacon and onion mixture in small batches to a cutting board and slice thinly through everything, making little strips. Serve in warmed flour tortillas with the Chipotle Salsa.

Peri's Lime Garlic Prawns

Hi there Ormond! Here's one of our all-time favorite dishes! I've added an ingredient or two to flesh it out more (that means, to make it more veggie-ish so I can feel like I'm eating healthy). But otherwise it's the same simple recipe we know and love. And yet another example of how sometimes the fewer the ingredients, the better the result.

INGREDIENTS

16 oz. raw shrimp, peeled and deveined
2 t. olive oil
1 jalapeno pepper, chopped
1/2 small onion, chopped (about 4 T.)
1/2 carrot, diced
1/2 celery stalk, diced
1 t. lime zest
1/8 t. red pepper flakes
1/4 c. white wine
1/2 t. salt
2 T. lime juice
1/2 c. cilantro leaves for garnish
brown rice

Diced veggies, and wine + lime juice, staged and ready.

Cooking the shrimp.

PROCEDURE

Saute onion, celery, carrot and jalapeno pepper in the olive oil. Add lime zest. Add shrimp. Cook until shrimp are pink. Add the rest of the ingredients and simmer to blend flavors. Serve over brown rice.

Adding the rest of the ingredients.

NOTES

I often cook brown rice in chicken stock, especially when I'm making it to serve people other than me. Some folks don't like the nutty flavor of brown rice and the broth helps with that.

Also, J. Kenji Lopez-Alt of The Food Lab and seriouseats.com suggests cooking brown rice in lots and lots of water to cut cooking time nearly in half. I tried this and it works. Rather than 50 minutes, you can cook brown rice in 25 minutes if you fill the pot with plenty of water instead of the suggested 2 cups.

Ready to serve.

Perfect Rice Every Time

If you want perfect rice or rice box mix every time, don't cook it on the stove, cook it in the oven.

Heat the oven to 375 deg.

Start the rice as normal in a sauce pan, bring it to a boil following the directions on the box or packet.

Instead of simmering for 25 minutes (typically), put a lid on the pan and put it in the oven for 25 minutes.  The rice can also be put into a casserole or covered baking dish if you are making a lot.  I recently used a big baking dish covered with aluminum foil.  It worked great.

Chicken Parmesan (kind of)

Bonnie,  check out this Chicken Parmesan recipe.  It's definitely not gourmet food, but it's fast, simple, and flavorful.

Preheat the oven to 350 deg.

Start with our favorite easy sauce.

    2 Cans 8 oz. tomato sauce
    1 tsp dried basil
    1/2 tsp dried oregano
    2 Tbsp butter

Mix all ingredients and heat slowly until the butter melts and all ingredients are blended.

Get out the bag of frozen chicken patties (doesn't everyone have some in the freezer?).  Fish patties or breaded fish fillets are also very good,

Thaw and brown some chicken patties in a frying pan on medium low heat.

Place the patties in a greased backing dish.  Cover the patties with sauce and add some mozzarella cheese.  I use whole milk mozzarella cheese for it's great flavor.

Put the dish in the oven and bake for 15-20 minutes, until the cheese is sufficiently melted.

When the cheese has melted to your liking, switch the oven to broil and slightly brown the cheese.

Put it on a plate, or in a bun with more sauce and enjoy.

Thai Yellow Curry

Hey there Ormond! Remember that awesome yellow curry I had at the Kojin Noodle Shop in Key West?  Well, after some experimentation I finally devised a worthy replica.

I know that you're a purist -- totally devoted to the Hairy Bikers' Great Curries cookbook -- so you'll scoff at my shortcut of using green curry paste.  The flavor was perfectly balanced though, and the jarred paste makes a great substitute when you don't feel like spending all that prep time. One day I'll make Yellow Curry using the Bikers' green curry paste, just to compare.

My Yellow Curry calls for a nice variety of vegetables.

Thai Yellow Curry

Course: Main Dish
Categories: Curry
Source: Bonnie Doty

Serving size: 4 bowlfuls with no seconds or leftovers

Ingredients
2 boneless, skinless chicken breast fillets
1 tablespoon coconut oil
1 can coconut milk (not crème de cacao)
2 tablespoons green curry paste
1 tablespoon demerara sugar
1 tablespoon fish sauce (nam pla)
1 tablespoon cornstarch + 1/4 cup water [Optional: to thicken soup]
1 carrot, julienned
1/2 yellow or orange bell pepper, julienned
1 stalk celery, julienned
1/2 cup shredded cabbage
1/4 cup red onion, chopped
1 teaspoon minced garlic
4 servings cooked jasmine rice (2 bags Boil-in-Bag)
fresh cilantro leaves, chopped (optional)


Directions
1. Cut up chicken breasts into bite-sized chunks, about 1" square.  Heat a big heavy skillet on medium high; when hot (lick finger and touch surface; if it sizzles and burns, it's ready), add the oil and heat until shimmering.  Add the chicken and turn heat down to medium.  Sauté chicken 10 minutes until no longer pink, stirring frequently and keeping in a single layer.  With a slotted spoon remove the chicken and set heavy pan aside (do not drain).

2. In a small saucepan add coconut milk, green curry paste, sugar and fish sauce.  Slowly heat until simmering.  Reduce heat and let stand, or remove from burner and keep warm. Cut up vegetables while sauce is cooking.

3. After vegetables are prepared, start the rice. To make the rice, follow the package directions.

4.  While the rice is cooking, add prepared carrot, bell pepper, cabbage, onion and garlic to the chicken-cooking pan and sauté  gently about 5 minutes.  When cooked to taste add chicken.

5.  [OPTIONAL] Stir 1 tablespoon cornstarch into 1/4 cup cold water in a small dish until well combined. Ladle a bit of coconut milk mixture into the dish and stir.  Add the contents of the dish to the coconut milk mixture, sitting on the stove, and stir to combine.  Add the mixture to the chicken-vegetable sauté pan.

6. Heat to simmer.  The liquid should not be too runny but should also be thin enough to provide a thick soup when combined with the rice.

7. Ladle 1/4 rice into big bowls; ladle 1/4 curry mixture over the rice.  Top with fresh chopped cilantro.

Notes

Normally curry calls for basmati rice but this jasmine rice made my Yellow Curry sensational.

Can use brown sugar instead of demerara if that's what you have.

If you are really aiming for serving four people you should double the recipe.  I don't know too many people who wouldn't ask for seconds of this!

Mrs. Doty's Pumpkin Cake

Kid-friendly pumpkin cake. Not everyone likes pies!

Hi Ormond!  Remember this cake from Thanksgiving? You probably know I've been making this recipe every Fall since 1996 or so. I've changed it up a bit over time, removing some of the sugar and substituting butter for margarine, and these days it tastes even better!

The "crust" layer is simply cake mix, melted butter and an egg.

Made in a 9 x 13" pan, this cake feeds 12 to 15 people, making it a great dessert for a party. It's moist like a pie but has all the substance of a cake, so people who aren't pastry crust fans will eat every morsel.

Assembled ingredients for the pumpkin layer.

The pumpkin layer is very similar to a pumpkin pie, which is my second favorite pie in the whole world. What's my first favorite pie? Buttermilk pie, of course. As the story goes, when I was a very little girl my grandmother always made two pies for Thanksgiving: one was pumpkin and the other, a buttermilk pie, I called Plain Pie. I'll post the recipe for Plain Pie and the history behind it later.

Combine the sugar and spices with the pumpkin, just like pumpkin pie.

You can make this recipe by hand but be sure to whisk the eggs well.

Back in the late 90s I threw a mother/child Halloween luncheon for all the moms and kids in our neighborhood and this cake was what I served for dessert, along with iced cut-out cookies for the little ones who might not like pumpkin.

Smooth the pumpkin layer to make sure it's distributed evenly.

Since you're not a dessert fan, Ormond, whenever I make this cake and have leftovers, the cake calls to me from the fridge. Did you know pumpkin tastes great for breakfast? I power-snack this cake until it's gone from my sight and mind. I wish you liked dessert so I didn't have to scarf down the leftovers all alone.

Ready for the last layer.

Real butter and demerara sugar make the crumbles layer taste so much better!

Cutting in the softened butter, like you would a pastry dough.

Sprinkle the crumbles all over until the pumpkin layer is covered.

Three layers of yum ready to pop in the oven.

Baking this cake releases the wonderful spicy aromas of cinnamon, ginger, and cloves that we associate with Fall and cooler weather. It's a great "Welcome Home" recipe, especially if you bake it right before guests arrive.

The finished cake, cooling on the table.

Wasting no time, I dig right in to have a taste.

Delicious Pumpkin Cake!

Mrs. Doty's Pumpkin Cake

Ingredients

1 package yellow cake mix (remove 1 cup and reserve)

1/2 cup butter, melted

4 eggs

1 29-ounce can pumpkin

1 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

2/3 cup milk

TOPPING:

1 cup reserved cake mix

1/4 cup demerara sugar

1 teaspoon ground cinnamon

1/4 cup butter, softened

Procedure

1.  Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with Pam.

2.  In a medium bowl mix the cake mix (minus the 1 cup), melted butter and one of the eggs until combined. Press into the bottom of the pan.

3.  In a large bowl combine the pumpkin, sugar, cinnamon, ginger, cloves, three eggs and the milk until well mixed and smooth. Pour evenly over the crust layer.

4.  Combine the topping ingredients loosely and sprinkle crumbles over the top of the pumpkin layer.

5.  Bake 50 minutes or until a knife comes out clean.

Makes about 12 servings.

Mrs. Doty's Pumpkin Cake makes a great dessert for a gathering.

Thai Style Green Curry

Green Chicken Curry

Hiya Ormond!  While you were busy making Stuffed Poblano Peppers -- and boy do they look good -- I was puttering around in cookbooks and recipe files to research an old favorite of mine, Thai green curry.

The first time I tasted a coconut milk-based curry was when our daughter-in-law, Crystal, made something called Basil Chicken in Coconut-Curry Sauce (recipe here). A nice, light curry dish, it's full of all the right flavors and not too overpowering. I loved it so much I begged for the recipe so I could enjoy it again.

Jasmine rice is traditionally served with green curry.

Then you came across The Hairy Bikers' Great Curries cookbook. Their Thai Green Chicken Curry is quite similar to Crystal's recipe. I wanted to try it for comparison, but when I made it the first time, the hack-job I did on the lemongrass (never having worked with it before) caused the dish to have a lot of hairy threads, a texture I despised. Also I overcooked it which sort of separated the coconut milk. Although it tasted fine it just didn't come out right and I was disappointed.

Roasted coriander seeds and lemongrass, key ingredients in green curry.

I like the way the Bikers make a curry paste from the onions and peppers, adding in important ingredients like kaffir lime leaves and nam pla, so I decided to base my own recipe on their basic construction, adding in some bits from Crystal's recipe. In the end I did what I always do: modify it to suit the stuff I have on hand.

Thickening the coconut milk with cornstarch makes a creamy consistency.

I found some cute little lemongrass stalks to work with this time. That greatly improved things for me.  In addition I bought a little container of chopped, partially dried cilantro which saved me having to trim an entire bunch.  I saved some more time with other shortcut ingredients, substituting squirts from the ginger and garlic tubes for the real deal, and using Thai basil leaves out of the jar.

Fluffy jasmine rice cooked to perfection.

From Crystal's recipe I pulled the jalapeno peppers, mainly because I had them on hand, and a very important finishing detail which, in my opinion, made the curry better than the Bikers' version. Whisking in cornstarch to the coconut milk before adding it to the pot created a thick, creamy sauce that clung to the chicken and rice.  The Bikers' recipe comes out way too soupy for my taste. I used Success brand Boil-in-Bag Jasmine Rice and it came out perfect.

Each fleck is a different exotic flavor.

So here's my recipe!

Thai Style Green Curry

Serves 3 - 4

Ingredients

6 boneless, skinless chicken thighs, fat removed and cut up into 1" pieces

1 Tablespoon canola oil

1 14-oz. can light coconut milk

1 Tablespoon cornstarch

For curry paste:

2 teaspoons coriander seeds

2 large jalapeno peppers, halved and seeded

1 teaspoon minced chunky garlic, squeezed from tube

3 little lemongrass stalks, outer leaves removed and tender center roughly chopped

5 green onions, trimmed and sliced into short lengths

1 teaspoon minced ginger, squeezed from tube
1 teaspoon Thai basil leaves

6 kaffir lime leaves (fresh or dried; I used dried)

large bunch of fresh cilantro, trimmed (I used 1 container chopped, lightly dried cilantro)

1 Tablespoon nam pla (Thai fish sauce)

1 Tablespoon demerara sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Procedure

Cut up the chicken and set aside.

Make the curry paste: Put the coriander seeds in a small pan and place over high heat. Shaking the pan from time to time, cook for 1-2 minutes until they give off a nice aroma. Crush them into a rough powder using a mortar and pestle.

Transfer the crushed coriander to a food processor and add the jalapenos, garlic, lemon grass, green onions, ginger, Thai basil leaves, lime leaves, cilantro, fish sauce and sugar.  Blitz until all ingredients are combined into a thick paste, pushing the mixture down the sides of the bowl if needed.  Add the salt and pepper and blitz once more.

In a large frying pan, heat the oil and stir-fry the chicken over medium-high heat until it is no longer pink.  Add the curry paste and let it simmer with the chicken about 3 minutes.

Pour the coconut milk into a large measuring cup and add 1 Tablespoon cornstarch, whisking to combine.  Pour over the chicken curry mixture and simmer gently about 4 minutes, being sure not to overcook it.

Ladle the curry into bowls and serve with jasmine rice.  You can sprinkle some fresh basil and cilantro leaves over the top as an optional garnish.

Thai Green Curry with Jasmine Rice

Stuffed Poblano Peppers

Hi Bonnie, I haven't posted in a while, but I have a great new dish.  Stuffed Poblano Peppers.  It is a very easy dish, but it is not quick.

Here are the ingredients.

Less than six ingredients for Stuffed Poblano Peppers.

One lb. ground beef
Four poblano peppers
Zatarain's Dirty Rice Mix
Pace Original picante sauce (I like medium)
Monterrey jack cheese

The first step is to make the Dirty Rice with the ground beef according to the instructions on the box.  When it is almost done, steam the peppers for four minutes.  Longer makes the peppers mushy.  I use a steamer basket in a sauce pan, putting in the peppers with a lid on when the water is boiling.  Here are the steamed peppers and Dirty Rice.

Dirty Rice and steamed poblano peppers.

The peppers are sliced in half with seeds and stems removed.

Chunks of Monterrey jack cheese are placed on each pepper half.

Then fill each of the peppers with a heaping mound of Dirty Rice and spoon some picante sauce on top.

Stuffed poblano peppers ready to bake.

Cover the dish with foil and bake for 30 minutes in a 350 degree oven.

Cover peppers with foil before baking.

When it's done, take out of the oven and serve.

Baked and ready to eat!

Stuffed Poblano Peppers are great fresh from the oven and even better the next day.

This recipe can be made with bell peppers as well.

Bell Peppers also work well with this recipe, but steam them longer since they are larger.

Recipe Revisited: Chopstick Chicken

Fresh ingredients and nuts give this hot chicken salad a satisfying crunch

Hello there Beaver!  I was going through my cookbook the other day looking for Carol Vant's Quiche recipe (more on that later) when I came across this old casserole recipe you and I used to make a lot when we were younger, i.e. before the children decided they didn't like casseroles. Basically Chopstick Chicken is a hot chicken salad, but instead of mayonnaise it uses cream of mushroom soup, which is good because you can use regular, fat-free, low sodium, or heart healthy versions. Another thing this casserole has going for it is that it uses very few ingredients and therefore it's very simple.

Fresh out of the oven this recipe's a real winner. I love the crunch of the chow mein noodles and cashews. The goodness stops there, however. I had completely forgotten that this dish does not reheat well! The noodles turn to mush and the nuts get softish, even if you heat the leftovers in the oven rather than the microwave. For this reason I don't recommend making this recipe unless you know you'll eat it all.

A quick stir and you're done.

Chopstick Chicken

Serves 3

Ingredients

1 can cream of mushroom soup
1/4 cup water
3 oz. can crispy chow mein or rice noodles
2 chicken breasts halves, cooked and diced
1 cup celery (about 3 hearts)
1/4 cup chopped onion (about 1/3 onion)
1/2 cup cashews
dash pepper

Procedure

Combine soup and water. Add 1 cup of the noodles, chicken, celery, nuts, onion and pepper. Mix together and place in a round baking dish. Sprinkle remaining noodles on top and bake uncovered at 350 degrees for 30 minutes or until bubbling.

Time to pop this casserole in the oven!

Great Guacamole

Every avocado-loving family has their own
version of guacamole

Hiya Beaver!  We seem to be on a Tex-Mex kick here lately. No surprise considering how much you and I both love spicy food. Today I'm thinking about our family's great guacamole recipe, the one that was handed down to me by my mother. This one is different than most guacamole recipes in that it's meant to be a salad, not a dip. Years ago, in our family at least, guacamole salad was served on a salad plate atop a leaf of lettuce and you ate it with a fork. Here's the basic recipe Mom wrote down for me when you and I were newlyweds:

Mom's Great Guacamole

Cut avocados in half, scoop out and mash.  Add one or two spoonfuls of mayonnaise, chopped tomato, onion, celery (optional), a shake of Worcestershire sauce, dab of picante, and cumin to taste.

Now, if you're a novice, this doesn't give you very much to go on, does it? I wasn't much of a salad eater so I tweaked this basic recipe to make it more of a dip to be eaten with tortilla chips. It's been a big hit at parties and tailgates and I don't mind sharing my version. I can't call it Mom's any more since I took out the diced veggies and kicked up the picante.

Great Guacamole

Ingredients

3 or 4 ripe avocados
2 - 3 tablespoons mayonnaise
2 - 3 tablespoons picante sauce
1 teaspoon Worcestershire sauce
4-5 drops Tabasco sauce
1/2 teaspoon cumin
pinch salt or to taste
pinch pepper or to taste

Procedure

Cut the avocados in half; remove pits and discard all but one. Scoop the fruit out of the skins, dump it in a bowl, and mash lightly with a fork.  Add the rest of the ingredients and mash or stir until desired consistency. My guacamole comes out fairly smooth due to the mayo, but I make sure to leave a few lumps of avocado goodness. Finally, grab a chip and have a taste. The salt from the chips might be enough flavor enhancement but I usually end up adding salt in the end. Place the guacamole in an airtight container with the reserved pit on top of the mixture (keeps it from turning brown) and refrigerate a few hours before serving.


A dear friend of mine in Fort Wayne asked for this recipe back in 2005 and says she still makes it today, but her family likes a little bit more Tabasco. She writes, "Our favorite little Mexican restaurant does squeeze a lime in theirs when they make it so that might add a nice touch to yours."

The lime really does add a great flavor to guacamole. Good friend Harley makes a divine guacamole that calls for lime. It's the only sour cream-based guacamole I've tasted that I wholeheartedly approve of so I begged him to share it with me, and he did.

Harley's Great Guacamole

Ingredients

3 avocados
1 small tomato, cut into chunks
1 small, sweet onion, finely chopped
3 jalapeno peppers, sliced, seeded, chopped fine
1/2 garlic clove chopped fine
2 small limes, juiced
1/2 cup sour cream

Procedure

Peel the avocados and mash into a bowl.  Add all ingredients and mix well.  

Harley writes, "The sour cream is added last.  I add the amount of sour cream that gives the guacamole the consistency that I want.  Sometimes a little more, sometimes a little less."

Finally, previous guest editor Oliver Axtell sent me his own version of Mom's recipe. Though not included in the list of ingredients, he has lime juice in the photo (top) so I assume he adds lime juice. Also, he substituted salad dressing (in the form of Miracle Whip) for the mayo. Oliver writes, "During my 88 years, I have eaten guacamole salad in Dallas, San Antonio, Corpus Christi, Reynosa, Guadalajara and Mexico City. In none of those places have I found the guacamole salad any better than that made by this recipe. It is my wife's recipe and is so good that one would think she had Latino blood in her, but such is not the case."

Guacamole Salad serves two.

Great Guacamole Salad

Ingredients

3 large avocados, scooped out into a bowl and lightly mashed

1/2 tablespoon onion, finely chopped (approx. 1/4 onion)

2 tablespoons tomato, chopped (approx. 1/4 tomato)

2 tablespoons celery, finely chopped (approx. 2 stalks)

3 or 4 dashes Tabasco sauce

1/2 tablespoon Worcestershire sauce

2 tablespoons mayonnaise 

Procedure

Mix all ingredients.  Leave the mixture a bit lumpy.  Refrigerate.

Note:  To chop anything fine, you can't beat the Ulu knife, with its blade curved to fit the concave surface of the thick cutting board.  The Ulu has been used for centuries by the Alaskan Eskimos as an all-purpose cutting tool. -- Oliver

Ulu knife

To our readers: Is your guacamole similar to ours or very different?  We'd love to discuss guacamole with you!  Feel free to comment!