Holy Guacamole!

The college football season is winding down. This past Monday we watched the Nebraska Huskers get pummeled by the South Carolina Gamecocks in the Capital One Bowl. (Not exactly the outcome we wanted but....)

I can't keep track of all the college Bowls that take place nowadays. The Tostitos Bowl, the Rose Bowl, the Chick-Fil-A Bowl, the Gator Bowl, the Music City Bowl, the Armed Forces Bowl, the Pinstripe Bowl.... There is literally a Bowl now for every company and occasion. I remember the days of perhaps four or five Bowls, when only the best teams of that year were worthy of competing. As someone remarked to me the other day, they've arranged it now so that not one college football team will be left out of playing a Bowl. Wouldn't want to make anyone feel bad.

 

However, the biggest football Bowl and party of the year has yet to arrive. NFL is still in full swing, and Superbowl Sunday is only one month away. I wonder who will go head-to-head this year?? In any case, it's high-time we begin getting ready for those tailgating parties. My interest, in truth, really is in the preparation of a feast for the outdoor picnic....

This guacamole dip is a solid addition to the spread of Game Day appetizers. It is fantastic for dippin' chips or to wrap up in your favorite burrito or taco. What really makes it is the lime and cilantro combination. Don't skimp on the juice!

Zesty Guacamole

2 avocados

juice of one lime

1/4 c. chopped cilantro

1/4 c. chunky salsa (I use Pace Picante Medium)

Choose avocados on the softer side. It is easier to make this guacamole with ones that will easily mash. Cut your avocados into sections. This will help with the mashing process too. Pop sections into a bowl and mash with a fork. Add lime juice and continue until completely mashed.

Sprinkle in cilantro and mix well into the avocado mixture. Do the same with the salsa. You can add a little more or a little less depending on your taste and tolerance of spiciness.

Grab a bag of your favorite tortilla chips and enjoy! (The Tostitos Lime are a great choice.)

Fire Roasted Chile Chevre

Many Americans are afraid of cheese with bold flavor.

Not this American.

I prefer my cheese to bite back. I like a cheese with some pizazz. A cheese with the ability to make your tastebuds dance.

One of my favorite types of cheese is chevre (or goat). Although its flavor is rather audacious, it pairs well with a variety of fruits and vegetables. A personal favorite is pineapple. I once purchased a small round rolled in tiny pieces at a cheese stall in a Parisian market, and made it my lunch alongside a rustic baguette from the local boulangerie. It is my top pick in a quiche, nestled among the asparagus spears.

As an added bonus, goat cheese is healthier for you than that made from cow's milk. It is lower in calories, cholesterol, and fat and easier on the human digestive tract.

At a food conference I attended a few weeks ago, I was introduced to this chevre cheese with fire roasted chiles by Redwood Hill Farm. I was so in love I nearly felt compelled to grab an entire container off the tasting table for later. Rather, I picked it from a miniature fridge beside the freshly baked bread (they just go together) at the market the following day and threw it into my basket. It was consumed quickly as dinner cooked. The only complaint we had was that the container was too small. We're thinking a Costco upgrade would be an excellent idea.

Perfect as a pre-Thanksgiving appetizer on crackers or bread.