Tag Archives: guacamole

Select Show 607, December 14, 2024: Aebleskiver with Author Pim Pauline Overgaard

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Cookbook Author Pim Pauline Overgaard

If you’ve been to Solvang, USA (the Danish Capital of America) you’ve no doubt tasted the sweet version of the delightful Aebleskivers. Author Pim Pauline Overgaard’s first cookbook, Aebleskiver – A New Take on Traditional Danish Pancakes “reimagines the traditional Danish pancake with new flavors (both sweet and savory) and creative spins, making it a must-have for any kitchen. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.”

“Discover the world of Aebleskiver, the beloved, sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Perfect for any meal, Aebleskiver can be enjoyed in both the classic sweet variations and in innovative savory forms.”

“Aebleskiver pans are a versatile addition to every kitchen. Home cooks will love the variety of dishes they inspire – from the simple jam-filled and drizzled with syrup to the guest-worthy Cheesy Chorizo Aebleskiver with Heirloom Tomato Salad. With gluten-free and vegan options, plus accompanying sauces, jams, glazes and mustards, the humble Aebleskiver rises to the heights of sophistication.

Pam graciously shares her recipes for Cornbread Aebleskiver with Guacamole and Black Bean Salad, and Chocolate Lava Aebleskiver with Whipped Cream and Gold Leaf.

Pim Pauline Overgaard is our guide to all things Aebleskiver and joins us with Aebleskiver pan at the ready.

Cornbread Aebleskiver with Guacamole and Black Bean Salad

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Cornbread Aebleskiver with Guacamole and Black Bean Salad

Recipe excerpt from:
Aebleskiver – A New Take on Traditional Danish Pancakes
by Pim Pauline Overgaard

Each recipe makes about 14 æbleskiver

Classic Cornbread Aebleskiver | NF | VG

  • 1 cup (140 g) all-purpose flour
  • ½ cup (70 g) medium-grind
  • cornmeal
  • ¾ cup (150 g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk
  • 2 large eggs
  • 1 cup (160 g) fresh corn
  • ½ cup (30 g) finely chopped fresh chives
  • 3 tablespoons melted butter + more for the pan

Gluten-Free Cornbread Aebleskiver GF | NF | VG

  • ½ cup (70 g) sweet rice flour
  • ¼ cup (35 g) brown rice flour
  • ¼ cup (45 g) potato starch
  • ½ cup (70 g) medium-grind
  • cornmeal
  • ¾ cup (150 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon guar gum
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk
  • 2 large eggs
  • 1 cup (160 g) fresh corn
  • ½ cup (30 g) finely chopped fresh chives
  • 3 tablespoons melted butter + more for the pan

Vegan Cornbread Aebleskiver | NF | V

  • 1 cup (140 g) all-purpose flour
  • ½ cup (70 g) medium-grind cornmeal
  • ¾ cup (150 g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) plant milk + 2 tablespoons fresh lemon juice, stirred together
  • ½ cup (125 g) applesauce
  • 1 cup (160 g) fresh corn
  • ½ cup (30 g) finely chopped fresh chives
  • 3 tablespoons oil + more for the pan

Guacamole, for serving
Black Bean Salad, for serving

TO MAKE EACH ÆBLESKIVER RECIPE: Mix together the dry ingredients in a large bowl and set aside.

In a separate bowl, lightly mix together the wet ingredients with a fork. Pour over the dry ingredients and whisk quickly until just combined. Try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with ½ to 1 teaspoon of butter or oil in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.

Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.

Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven.

TO SERVE: Serve the æbleskiver warm with the guacamole and black bean salad.

Show 586, July 20, 2024: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

Show 563, February 3, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

“The Big Game” with the 49ers and the Chiefs is coming up on Sunday, February 11th. Chef Andrew will share his salivating ideas for the tastiest in worthy “Big Game Edibles.” Think enhanced Chicken Wings and a purist’s guacamole.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

Loaded Guacamole Dip

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Loaded Guacamole Dip by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

TURN THAT FAMOUS seven-layer dip on its head! You know the one; I’ve got a gorgeous
version on my blog. Here, I’ve loaded a tasty layer of guacamole with so much good stuff (and some new additions). I wanted a dip that could serve as a centerpiece, so I’ve composed the platter to look impressive. It’s a showstopper that’s perfect for dipping your chips into, scooping onto enchiladas, or dolloping on a taco salad. Your taste buds will know what to expect—amazingness!

I suggest making your own simple guacamole with my quick-cheat tomatillo salsa recipe provided here. But in a pinch, you can buy the guac. I won’t tell.

Taco Crema

  • 1 ¼  cups sour cream
  • 3 tablespoons taco seasoning

Guacamole

  • 5 ripe avocados
  • 1 teaspoon kosher salt
  • ½ cup green tomatillo salsa
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Green Salsa

  • ¾ cup chopped cilantro
  • 1/3 cup finely chopped scallions
  • 2 tablespoons finely diced jalapeño

Toppings

  • 1 ¼ to 1 ½ cups finely diced tomatoes,
  • seeds removed and drained of juice
  • 1 to 1 ¼  cups crumbled cotija cheese
  • Half a can (15-ounce) black beans,
  • drained and rinsed
  • ¾ cup roasted corn kernels
  • Chips for serving

Instructions

  1. For the taco crema: In a medium bowl, whisk together sour cream and taco seasoning.
    Set aside in the fridge while you prepare the remaining elements.
  2. For the guacamole: In a large bowl, smash all guacamole ingredients until you
    achieve a slightly chunky consistency. Cover and set aside.
  3. For the green salsa: Mix together all green salsa ingredients. Set aside.
  4. Prepare remaining toppings.
  5. On a large platter (I used an oval platter 12-by-14- or 12-by-16-inches), spread
    guacamole in a .1/4- to .1/2 -inch-thick layer. Gently spread taco crema on guacamole
    in a single layer, leaving a border of guacamole. Carefully create a ring
    of chopped tomatoes near the edge of the sour cream, then do the same with a
    smaller ring of cotija cheese. Continue making rings with the green salsa and
    the black beans, finishing with the corn in the center. Make sure to create very
    skinny rings so there is room for each ingredient.
  6. Serve immediately with chips, or cover and refrigerate for up to an hour.

Tara’s Tip: In order to create this look, you need enough dip ingredients for a large crowd. For smaller groups, halve the recipe. “Load” your dip however you wish on your platter or layer it in a glass dish. It’s tricky to get perfect rings of toppings on your first try. You can start in the middle with the corn and work outward if that is easier for you!

Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One

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Lynne Davidson of Tito's Tacos

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage.”

“As part of the event, attendees will be able to enjoy delicious award-winning tacos and Tito’s Handmade Vodka specialty cocktails, along with seven hours of nonstop Mexican entertainment by traditional mariachi artists including Grammy Award-nominated Mariachi Sol De Mexico De Jose Hernandez, all-female favorites Mariachi Reyna De Los Angeles, and Trio Chapala; folklorico dancers DanzArts / Sabor a Mexico Dance Company, and a special appearance by standup comic Jesus Trejo.”

“In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.”

“Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.”

3rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part Two

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Lynne Davidson of Tito's Tacos

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage.”

“In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.”

“Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.”

“Founded in 1959 by Benjamin Davidson and now run by his granddaughter Lynne Davidson, Tito’s Tacos is an iconic Mexican fast casual restaurant in Culver City, CA. Known for its “folded” hard shell tacos and burritos beloved by celebrities, locals and visitors, Tito’s menu features crispy beef tacos, tamales, burritos, enchiladas, tostadas and guacamole, among other dishes. The cuisine is made from scratch daily using original recipes and served to thousands of loyal fans daily, often by employees who have been with Tito’s for decades.”

3rd Generation Proprietor Lynne Davidson continues with us with cheese tacos, chips and fresh house salsa at the ready.

Show 460, February 5, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The “Big Game” is at SoFi in Inglewood on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Pizza and wings are in the mix, too. Be creative with veggies (raw and pickled) to accompany the dips, too….

Show 443, September 18, 2021: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One

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Jenni Sklar of El Granjero Cantina

“El Granjero Cantina under the culinary direction of Chef Jenni Sklar, (ex-Lucques and Son of a Gun) celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.”

“El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave based spirits of Mexico with frozen margaritas and cocktails on tap.”

El Granjero serves Lunch (weekdays) and Dinner nightly and a newly introduced Weekend Brunch. Also Happy Hour on Weekdays from 3 to 6:00 p.m. with food and libations priced at $9.00.

Chef Jenni Sklar is our guest with fresh guacamole in hand.

Show 411, February 6, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Last week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going so far? We’ll “Ask the Chef.”

Sunday afternoon is the annual celebration of the “Big Game” being hosted in Tampa. “Big Game” snacks worthy of the occasion (this year probably celebrated at home) are a must. Chef Andrew shares a few inspired ideas beyond the expected guacamole. He enjoys dips for the Big Game food table. Chef Andrew suggests using his hot crab dip as the base (not necessarily using the crab) as the jumping off point for other variations. To accompany the creative dips Chef Andrew recommends seasoned, house-made potato chips.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $330,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruel’s. The need continues…