Guacamole

1 clove garlicThere is nothing like homemade guacamole!
3 Large Ripe Avocados
1/4 cup minced fresh onion
1/4 cup minced orange pepper
1/4 cup minced fresh tomatillo
1 lime
1/2 jalapeno pepper, finely minced (optional)
1/4 cup fresh, chopped cilantro
1/2 tsp salt or to taste

rub the garlic on the inside of the bowlSplit the garlic clove in half and rub each half into the bottom of the bowl.  Halve avocados, remove pit and skin and mush them into the bowl.  Squeeze the lime and stir to mix.  Add the pepper, tomatillo, jalapeno, cilantro, and Mashing the avocadossalt.  Taste and adjust seasonings if necessary.

recipe notes: I like this recipe because it is very flavorful and light.  Tomatillos look like a green tomato, but they are actually a relative of the gooseberry.  They add a nice citrus flavor to the guacamole.  The Avocados should be slightly soft to the touch, but firm.  Mushy avocados or avocados that feel like there are air pockets inside the skin should not be used.  I good rule of them is 1/2 an avocado per person, but if you have big eaters adjust accordingly.

Tuna and Scallop Ceviche

Tuna and Scallop Ceviche1/2 pound Tuna, diced
1/2 pound scallops, diced
1 Vidalia (or sweet) onion sliced thinly
juice of 3 lemons and 2 limes
1/3 cup cilantro, finely chopped
1 Tbs Olive oil
salt and pepper to taste

2 hours before you are ready to eat combine the above ingredients.  Allow to rest in the refrigerator.  The acid from the lemons and limes will actually "cook" the delicate flesh of the fish.  Serve and enjoy!

Recipe notes: I used Bay scallops, but its certainly ok to use sea scallops.  You could also use snapper, tilapia, anything that looks and smells fresh.  I buy my fish from the fishmonger or Wholefoods.  They don't say it's "sushi-grade," but frankly I don't know what that really means.  I don't think there is a set standard.  I recommend buying your fish from a reputable dealer and smelling it.  If it smells fishy, don't buy it, and you certainly should not use it for sushi.

Summer Rolls with Soy Ginger Dipping Sauce

1 Package Bean Thread (cellophane) Noodles
Rice Spring Roll Wrappers
1 Mango, sliced
1 Cucumber, seeded, pealed and sliced into match sticks
1 avocado, sliced
1/2 Lb cooked shrimp
1/4 cup fresh cilantro

Bring a pot of water to a boil.  Add cellophane noodles and cook for 3 minutes until the noodles are translucent and soft.  Drain and reserve.

Soften 1 spring roll wrapper in water until soft, about 20 seconds.  Put softened wrapper on a plate and add a thin layer of noodles, mango, cucumber, avocado, shrimp, and cilantro.  Roll as though you were rolling a burrito (see below).  Serve with Soy Ginger Dipping Sauce.

Fresh ingredients are the key!Layer ingredients on the wrapperFold up sides, as though you were rolling a burritoRoll!

 Recipe notes:  Don't be afraid of the wrappers.  They look delicate (and they are delicate), but even if they rip you can still roll them and they will still taste delicious.  If you are a vegetarian, omit the shrimp.  You can also experiment with ingredients.

Soy Ginger Dipping Sauce:

1/2 cup rice vinegar
1 Tbs sugar
1/4 cup soy sauce
1 tsp sesame oil
1 1/2 inch piece of fresh ginger, minced

combine and serve!

Recipe notes:  This is the dipping sauce I usually serve with my steamed dumplings, but it is delicious with the summer rolls.  It's tangy and slightly spicy and is a nice complement to the fairly bland summer rolls.  You could also serve them with the more traditional peanut sauce.  I can't eat peanuts so I don't cook with them, but if I were to make one, I would try Alton Brown's recipe for Peanut Sauce.

Curried Crab Linguine

1 Lb Egg Linguine, preferably fresh

1 large sweet onion, diced

2 Tbs olive oil

1 tsp curry powder

1/2 cup white wine

1 pt fresh crab meat

2 cups (1 can) light coconut milk

salt to taste (about 1 tsp)

Cook the pasta until al dente, drain, and reserve.  Heat a skillet over medium heat.  Cook Onions until they look translucentAdd oil and allow to heat for about 2 minutes.  Add the onion and sauté until the onion is translucent, about 7 minutes.  Add 1/2 tsp of the salt and the curry powder, and cook until you can smell it, about 30 seconds.  Add the white wine, and stir to deglaze the bottom of the pan.  Add the crab and the coconut milk and cook Add Crab and Curry Powderuntil the mixture is thick and hot, about 15 minutes.  Don't allow the sauce to go above a simmer (you may need to reduce the heat) and stir every once in a while.  Taste and adjust seasoning (you might have to add more sauce).  Turn off heat and add drained pasta.  Toss until Pasta is coated. Garnish with Cilantro.

Recipe notes: This pasta was pretty spicy.  Experiment with the amount of curry powder you add.  You could also serve the pasta with a dollop of plain yogurt on top.

Pasta!!!!!

4 cups (17 oz) flour, plus more for kneading

6 eggs, slightly beaten

1/2 tsp salt

1 tsp olive oil

mix flour, eggs, oil, and salt in a hand mixer until the dough comes together. Knead the dough, adding more flour as necessary, until you form a smooth ball and wrap the dough in plastic wrap.  If you are in a hurry, allow the dough to rest on the counter for 15 minutes.  If not, allow it to rest in the refrigerator for at least an hour.

Mix Doughready to kneadbe rough! the dough likes itKnead until you form a smooth ball

recipe notes: I usually figure one egg per person.  the traditional way to mix pasta dough is to mound the flour and make a well in the middle.  Pour the egg into the center of the well and add the olive oil and the salt.  mix gradually allowing the flour to fall into the center of the well.  when dough is mixed begin to knead.

My slave laborer, I mean sous chef, rolling out the pastaTo roll out the dough, I use the attachment on my stand mixer or my hand crank.  If you have a roller, using 1/6 of the dough, start with the setting at 1 (the widest setting) and push the dough through.  Repeat three times.  Fold the dough in thirds and place it through the widest setting once more.  lightly dust with flour if the dough feels sticky.  Move the setting to "2" and put the doNoodles Dryingugh through the machine.  Repeat until you get to setting "7."  Alternatively, you can roll the dough out by hand on a well flour surface (the machine makes it so easy though).  I like thick noodles, so I usually cut the dough by hand. Once cut, allow them to dry in individual strands or else you will end up with a pasta log (I learned this the hard way.  If you don't have a pasta drying rack, the back of a chair, a clothes line, or a broom handle works perfectly)!