Have you heard of Chef Ludo Lefebvre? We first discovered his awesome-ness when he was on Top Chef Masters......and now have completely fallen in love with both him and his wife Krissy after watching Ludo Bites America. This guy is an absolute rockstar in the kitchen! Yes he is slightly crazy in the kitchen, but after watching Ludo Bites America you know that it is just because he is totally passionate about food.
Ludo has had a series of "pop-up" restaurants in LA over the last couple of years. The restaurants are usually only around for about 6 weeks or so.....and getting reservations to them is ridiculously difficult. For this last incarnation, LudoBites 007, I was logged into OpenTable and ready to make the reservation the minute that reservations opened. Unfortunately, the day I selected to make a reservation, the restaurant was closed for a private event, and by the time I made it back to choose another date, the 6 weeks of reservations were completely sold out! I think it took all of 2 minutes or so. Maybe next time........
So since we weren't able to make it to LudoBites, I was so excited to see a spread about Ludo in the latest issue of Sunset Magazine.....complete with recipes!! Woo-hoo!
The first one I tried was a pretty simple one to put together.....it's Ludo's twist on guacamole...Broccamole!! Much more calorie-friendly than guacamole, with all of the same flavors. The texture is definitely different than guacamole (you don't get that creaminess), but the hubby really loved it! Even my sister-in-law, who isn't one to necessarily rave about veggie dishes, really really liked this.
Thanks Ludo......you rock!
Broccamole
from Ludo Lefebvre via Sunset Magazine
1 lb. broccoli florets (from about 2 small heads)
1/2 cup extra virgin olive oil
1/3 cup lime juice
1/3 cup chopped cilantro
1/3 cup diced red onion
1/3 cup diced and seeded tomato
2 serrano chiles, minced (seed if very hot)
3/4 teaspoon fine sea salt
Bring a large pot of water to a boil. Cook florets until crisp-tender, 5 minutes, then scoop into a large bowl of water to cool. Drain florets, then squeeze out as much water as possible with your hands.
Pulse broccoli in a food processor until finely chopped, then turn into a strainer and drain any liquid. Put in a medium bowl and stir in remaining ingredients. Season with more salt to taste.
Enjoy!!
This post has been linked to:
These Chicks Cooked -
Cast Party Wednesday -
Turning the Table Thursday -
Full Plate Thursday -
Show Off Your Stuff -
Friday Favorites -
Fusion Friday -
Friday Food -
I'm Lovin' It -
Fat Camp Friday -
Mingle Monday -
Tuesday Talent Show -
Tasty Tuesday
