You know that moment when you see yourself about to do something that not only you’ll regret, but it’s like you see yourself in slow motion, doing it, yet you do nothing to stop it. It was like I was having an out of body experience when I decided to not just sprinkle, but DUMP chile powder and cumin all over my beautiful green guacamole. As soon as I did it my heart stopped as I watched it turn from a beautiful shade of green to putrid brown. FAIL!
Don’t worry, I didn’t make that mistake while writing this recipe. You can sprinkle in the small amount of spices into your guac with confidence that you will not defile it like I did. Of course I still ate it, and it was quite good, but it was like having a bite of guac with a pound of spices. I will definitely NOT be making that mistake again.
This week I’m cooking up recipes from my culinary inspirations in honor of the top 9 American Idol contestants singing songs from their idols. All year long I’ve been providing tasty (catastrophe aside you can eat this with confidence) treats for Lyndsey Parker and her Reality Rocks blog. Last night i took some inspiration from Mario Batali with my Lasagna Cups with Spicy Ground Turkey. Tonight, I’m taking a cue from my ultimate culinary Idol, Bobby Flay.
Bobby Flay just speaks my language. Peppers – check! Spices – check! Southwest cuisine – my fuel! So for this recipe it was a no brainer. My favorite snack besides chips and salsa combined with some sauteed peppers and crispy romaine. Damn I’m hungry again.
Check out tonight’s feature on Reality Rocks HERE!
- 2 tsp olive oil, divided
- 1 red bell pepper
- 1 green bell pepper
- 2 ripe avocados
- 1 serrano chile, diced (removed seeds for less spice)
- 1 small vine ripe tomato, diced
- 1 large garlic clove, minced
- 2 tbsp red onion, diced
- 2 tbsp cilantro, finely chopped
- 1/2 lime, juiced
- 1/4 tsp cumin
- 1/4 tsp chile powder
- salt and pepper
- 1/2 yellow onion, sliced in half moons
- small head romaine lettuce, chopped
Preheat the boiler to hi.
Brush the bell peppers with a teaspoon of olive oil.
Roast in the oven on a cookie sheet until the skin is charred, turning periodically. Remove and place in a concealed bag to sweat off the skin.
In a large bowl combine the avocados and next 8 ingredients, through the salt and pepper, until well combined.
Season with the salt and pepper to taste. Set aside.
Peel the skin off the bell peppers and slice into strips.
Heat the remaining oil in a large skillet and saute the onions until translucent.
Add the roasted peppers and cook until heated through.
Combine the guacamole and romaine lettuce.
Serve on a small salad plate topped with the onion and pepper mixture.