avocado crema

I have been making fish tacos at home.  The one thing that seems to be gone missing though is the sauces that you can find out.  This last batch of fish tacos I decided to try a avocado crema.  Mellow the guacomole flavor since I really do not like that.  Add a bit of a kick.  This was so good on the tacos.  My tummy was in heaven!

So, I really am writing this down here so I do not forget.  And when I get asked for the recipe I can point here.  I usually get asked for the recipe when I am asking for help in my own kitchen.  It is so funny!

This can also be modified by adding a bit of cumin or garlic or scotch bonnet pepper hot sauce or just use your imagination.

avocado crema

1 avocado

juice from one citrus:  lemon, lime, orange, grapefruit

heavy pinch of salt

heavy pinch of pepper

1/16 teaspoon ground ancho chili

1/16 teaspoon ground chipolte chili

1/2 to 1 cup of dairy case sour cream (the thick stuff, the more used, the smoother the consistency)

Blend everything together in a food processor or a blender.

Drizzly on fish tacos!

but the question is. . . where did all the rum go?

So . . . We actually went out for the first time in a month when we were at the MotoGP weekend.  We found a lovely taco place.  They had margaritas, which I do enjoy, but I would have to say their mojitos were better.  The berry mojito was yummy.

We also went to the handmade motorcycle show.  We met up with my Beloved's sister after the show and had dinner.  Again, an excellent mojito.  This one was also not the classic recipe because a grapefruit soda was used.  Quite yummy.

I decided to reproduce that one at home.  After my Monday, it was needed.  Yes, I know it is Tuesday night but it feels like it should be Friday night for how much work I have gotten done so far this week.  Last night was mojitos.  Tonight, my belly is full of fish tacos and tea.  I am feeling so completely spoiled because this is all home food.  A luxury. 

grapefruit mojito

Note:  This is based on the mojito from the Buenos Aires restaurant in Austin.  If you do not use homemade grapefruit soda, make sure to use a good one like Q grapefruit soda, in a glass bottle.  Grapefruit soda has a metallic taste when in cans.

2 ounce rum

1 ounce mint simple syrup

1 ounce grapefruit simple syrup

soda water

ice

In a shaker or mason jar, mix the rum, mint syrup, and grapefruit syrup together.  Put ice in a glass.  I like small 8 ounce glasses.  Pour about 1/3 to 1/2 full with the rum mixture.  Top with soda water.  Stir.

You can replace the grapefruit syrup and soda water with a nice grapefruit soda.

Enjoy!

pina colada

I had gone to a wedding recently where the drink of the night was a pina colada.  I actually liked it which was a surprise.  I decided to try making it this weekend.  Now, I will say that I like my rum better in a mojito but this was tasty!

And I am still loving my Christmas glasses!

pina colada

2 parts pineapple juice

2 parts coco cream (I used Goya)

1 part dark rum

Mix all together well or shake well.  Pour over ice.

Just a nice change.

peanut butter sauce

In our travels across country, I have always liked stopping at Braum's.  They have small sundaes and for a time, they had a peanut butter chocolate sundae I really liked.  The last time we stopped, they no longer were making it.  Also, the closest Braum's is about two hundred miles away.  This weekend I decided I needed one.

Vanilla ice cream.  Check.  Chocolate sauce.  Check.  Peanut butter sauce.  Wait a minute!  The recipe is not on my blog.  What?  Did not I make this already?   I must remedy!  So I am writing it down for next time.  Because I am silly like that and use my own blog for recipes.  Why not?

peanut butter sauce

Note:  I cut this in recipe in quarters because it is a very sometimes thing.  It is based on Martha Stewart's recipe but I tweaked.

1 cup peanut butter

3/4 cup whole milk

1/3 cup brown sugar

Put everything in a pan.  Heat over low heat until the sugar is dissolved.  Do not heat too long because it will thicken.

chocolate brioche

I was craving chocolate croissants this week.  Most of my chocolate bread type things are not as simple as a chocolate croissant.  I admit that I have tried chocolate croissant recipes.  Tasty but not quite right.  This time I decided to go with a chocolate brioche.  But I wanted it simpler then my brioche au chocolat.  No pastry cream added. 

I decided to play.

A simple sugar chocolate brioche.  Small so not to overwhelming.  Because I have come across brioche and croissants now that are as big as your face.  Not good.

I also played with rising times.

They turned out decadent.  I will have to make these again.

chocolate sugar brioche

sourdough starter

3/4 cup water

1 cup flour

4 tablespoons sugar

2 teaspoons salt

3 eggs

11 tablespoons butter at room temperature

about 3 cups flour (I used all purpose)

1 cup chocolate chips, mini one

sugar for topping, about 1/2 cup

The night before (or at least eight hours), put the sourdough, 3/4 cup water, and 1 cup flour in a large bowl.  Mix well, cover, and leave over night or until bubbly.  Pull out a couple of tablespoons of starter and put in the refrigerator for next time.

Into the sponge, add the sugar, eggs, butter, and 2 cups of  flour.  Mix well.  Cover and let sit until bubbly.  It should be about an hour or two.

Mix in the salt and 1 cup of flour.  It should be a stiff dough.  Knead it until smooth.  Sometimes this takes a tad extra flour, but try not to add too much.

Cover and let rise until double.  Punch down and let rise until double again.  Gather up into a ball, put in a ziploc, and let rise at least twelve hours if not twenty four.  I seemed to get a better end product doing this.

A half hour to an hour before shaping, pull the dough out of the refrigerator so you do not break your hands.  That is how stiff the dough will be.

Butter eighteen mini muffin pans.  Mine are the cast iron ones.  Take a golf ball size lump of dough.  Flatten.  Place 1 teaspoon of chocolate chips in the middle.  Bring the dough up over the chocolate and make sealed ball.  Roll in sugar.  Place in the muffin cup.  Continue until all the dough is gone.  Cover and let rise until puffy.

Bake at 425 degrees Fahrenheit for about 20 minutes or golden.  I just popped them in without preheating.

Add tea.  Yum.