May 4, 2014
Guacamole has always been one of my go-to dishes to bring to a party. I so fresh and yummy (and it’s really easy to make)! With tomorrow being Cinco de Mayo, I thought this might be the perfect time to post the recipe!
You’ll need:
6 large avocados (they should be firm but pliable if you apply pressure – not mushy and not rock hard)
2 roma tomatoes – de-seeded (cut off the end and scoop out the seeds with your thumb or finger) and then diced
1/2 red onion, diced
juice from 1/2 lemon
2-3 T. cilantro, finely chopped
1/2 T. garlic salt, plus more to taste
kosher salt
fresh ground pepper
1/8 t. ground cumin
For the avocado, slice in half lengthwise (around the seed), then diagonally score the inside, in two directions – just slice down close to the skin without going through it. This technique makes it really simple to scoop out the inside – just run a spoon next to the inside of the skin!
Next, gently mash the avocado until broken down but not completely smooth. There will still be a lot of stirring, so if you overdo it in the beginning, your guacamole will be too liquid. I usually use a potato masher, but this time I used a pastry cutter and it worked just as well.
Gradually add the tomatoes and onions, salt, pepper, garlic salt, lemon juice and cumin to your liking – tasting as you go. The advantage of keeping everything in prep bowls is that you can easily adjust the flavor (and consistency) as you go. If you just dump everything into the bowl from the beginning, you may have wished that you had added less onion, or tomato, etc.
Once you have the consistency you desire, fold in the chopped cilantro to taste. If you don’t like cilantro, you can skip this step, but I do think that it enhances the flavor.
Serve with tortilla chips and enjoy!
TIP: If you end up with leftovers, the best way to keep your guacamole is in an air-tight container, with plastic wrap pressed into the mixture. This will keep it from oxidizing and turning brown (which won’t hurt you, it’s just doesn’t look very appetizing).
Sep 7, 2015
To wrap up the summer, I thought it might be fun to throw an End of Summer Fiesta for the entire Barque team. We’ve never had an official “office party” or anything, so this was new – but definitely fun and we will do it again!
A good fiesta has to start with colorful decorations, so I knew paper fans and tissue honeycomb would be an easy option to hang between the dining room and front door.
To start building the tablescape early in the week of the party, I layered a black tablecloth with a white knitted one on top. Once I added a serape runner, it started to take on the festive vibe I was going for. With the addition of a few chile/salsa cans from the grocery store, it really started to take shape.
A few days before the party, I made tissue paper napkin rings and menus. You can see the tutorial for those here.
The day before the party, I emptied the cans and filled them with flowers – spray roses, dahlias, spider mums, stock, Billy balls and such.
For place cards, I printed the guest names on colored cardstock, cut them out, and used a scalloped Martha Stewart punch from Michael’s to create the lace detail at the bottom.
For the Fiesta Menu, I decided to prepare dishes from cookbooks we sell in the store. That way, my entire team could have first hand experience with some of the recipes.
Starters – Tortilla Chips, Salsa, Guacamole and Pico de Gallo
Soup & Salad – Green Chile Corn Chowder (Pioneer Woman) and Orange Cabbage Salad (The Forest Feast)
Main – Beef Tenderloin with Horseradish Sauce (Perini Ranch Cookbook) and Chimichurri, plus a Tomato, Corn and Avocado Salad
Dessert – Dutch Oven Blackberry Cobbler with Buttermilk Lime Ice Cream (Sweet on Texas)
I’m not sure why the only photo I got was of the dessert, but it sure was tasty, so here ya go. And I have to say that the Buttermilk Lime Ice Cream was worth the extra effort. It was delicious!
Of course the bar cart was stocked with Citrus Water (water with lemons and limes), 3-Step Margaritas (they’re SO easy) and Corona.
{The decorative flags on the bar cart were made with my Silhouette Cameo, but that was kind of a disaster. One would cut perfectly and the next would be a train wreck – no reason why – so I’m kind of mad at my machine at the moment.}
As a party favor, guests received tiny bottles of hot sauce with a fun gift tag.
All in all, we had a great time – we had great conversation, enjoyed the food, and had such a good time. Definitely going to do more of this “office party” thing in the future!
{If you want to see the inspiration behind this party, check out the Pinterest board here.}
You’ll need:
For the avocado, slice in half lengthwise (around the seed), then diagonally score the inside, in two directions – just slice down close to the skin without going through it. This technique makes it really simple to scoop out the inside – just run a spoon next to the inside of the skin!
