First, a guacamole update...
Although I think the guacamole recipe I posted not too long ago is pretty much unassailable, I made a tomatillo-poblano guacamole the other day that was fairly successful. Although it was not an improvement upon the original recipe, the roasted poblanos were fantastic.
The poblano’s flavor is richer and smokier than a jalapeno. It doesn’t have the same kick, which may make it a more attractive option to those who, for reasons I cannot possibly fathom, “don’t like spicy food.”
So if a poblano sounds appealing, here’s what you do. Proceed with the recipe sans jalapeno. Turn your gas burner on med-high and, using tongs, hold the poblano over the flame until all sides have a nice black char on them.
Then wrap the poblano in some cling wrap for about five minutes. Remove from the wrap and, using a knife, scrape off the black coating. Cut off the top of the pepper and throw out the big clump of seeds. Dice the poblano and add it to the mixture after you’ve mashed up the avocado a little and are ready to put in the lime juice.
If you don’t have a gas burner, put the oven on broil and roast the poblano for about 3 or 4 minutes to get the outside charred.
Second, a seasonal beer recommendation...
If you have a beer distributor/store near you that carries a hefty assortment of microbrews, keep your eyes out for Dogfish Head Punkin Ale.
We were fortunate enough to catch some of the first pours of this fine seasonal at the Dogfish Head Brewpub in
Generally speaking, you can’t go wrong with any Dogfish Head offering. It is now a staple in our house.
Speaking of beer, probably in the first week of November, I’ll provide some recommendations on the best holiday beers. I hate to sound sacrilegious, but nothing says Christmas like a good holiday brew.
Finally, for the tree-huggers...
I came across this the other day via another food blog (I’d offer a “hatip,” but I can’t remember which blog it was. My apologies. Bad blogging etiquette!) and thought I’d pass it along.
It’s a resource offered by the Monterey Bay Aquarium to help make more environmentally conscious seafood choices. Overfishing is a huge problem, so I’m all for doing what it takes to keep good seafood available and affordable.UPDATE: Since this post, I have made a trip to 3 Sons and they did have some Punkin Ale in stock. I picked up several 4-packs of Punkin Ale. It is fantastic!