It is a three some of recipes to try for Tyler Florence Fridays this week (and get your mind out of the gutter!) Three recipes that ended up combined on one plate: Pot Roast Taco's, Ultimate Guacamole and San Marzano "Quick" Salsa, all from Dinner at My Place.
Sorry, no Sammy Hagar that night, or Cabo Wabo Margaritas. Or Margaritas period. (I really must remember to get my blender in for repair.)
The main component to this is the pot roast tacos, which sure, take awhile, but it isn't active time. Sear and brown the meat, put it in the pot with some stuff, walk away, bask in the compliments at the smell of your home. Yes, there is a bit of work involved, but not huge amounts. Same with the salsa and the guacamole.
There is just enough chopping involved in all three recipes, and it looks like there is alot more in the finished product, that you can feel justified in saving yourself some work by breaking out the fancy, disposable dishes! Or at least conscript others to do the clean up.
We all really enjoyed this meal, including the company we had that night, but I must admit, my children totally ignored the guacamole. I knew they would. I had only made half a recipe, so we weren't swimming in guacamole, which is good because I love the stuff and would happily have eaten more than what would have been good for me. With chips.
Another happy TFF meal, another to be repeated (though when I next make this, I am going to make my friend BC's salsa recipe instead of Tyler's, which was good, but I like hers just a touch more.)
All the recipes for this can be found on the Food Network site, here, though the book doesn't say anything about cabbage in it.
The Ultimate Guacamole
from Dinner at My Place by Tyler Florence, page 165
This makes enough for 4-6 people, or about 4 cups, but I made a half batch for us and it was plenty for 4 adults and two kids, with a bit left over for snacking later.
6 ripe avocados
3 limes, juice only
1 medium onion, chopped
1 garlic clove, minced
2 serrano chilies, thinly sliced (haven't seen these anywhere, so I used jalapenos)
1/4 bunch fresh cilantro, finely chopped
1/4 cup extra-virgin olive oil
kosher salt and fresh ground black pepper pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.