My comfort food for football season is guacamole. A great Margarita provides further assuagement.
Here are my recipes for both. The guac is my variation on a theme from a restaurant near Santa Fe and the margarita recipe was found somewhere in Alabama. Yep, Alabama.
Randy’s Guac Recipe
Ingredients:
3 avocados (make sure they are soft)
1 or 2 limes
2 cloves garlic minced (be careful not to overdo)
3 Roma tomatoes diced (not mush)
5 or 6 green onions diced
2 or 3 oz. cilantro chopped fine
6 oz. sour cream
1. Peel, remove core and mash the avocados into a smooth mush in a medium mixing bowl. Cut and squeeze the fresh lime juice all over the avocados. Add the minced garlic and stir thoroughly.
2. Cut the Roma Tomatoes into a medium dice and stir in.
3. Cut the green onions into a fine dice and stir in.
4. Add the chopped cilantro and sour cream and stir in.
5. Cover with saran wrap and refrigerate for 30-60 minutes.
6. Enjoy. I like it with Tostitos scoop chips.
Randy’s Signature Margarita Recipe
Ingredients:
4 lemons
12 limes
48 oz. water
1/2 cup Splenda or sugar (or to taste)
Harlequin Orange Liqueur
Your favorite Tequila
1. Squeeze lemons and limes into a large jar. Add water.
2. Stir in Splenda or sugar and mix well. That gives you the margarita mix.
3. For each drink, add 4.5 oz. margarita mix in a separate mixing container.
4. Add 1.5 oz. Tequila.
5. Add .5 oz. Orange Liqueur ( I prefer Harlequin, but Grand Marnier or in a pinch, even Triple Sec will do)
6. Stir well and add to a margarita glass with ice and salted rims if preferred.
7. Enjoy responsibly.
Question: What is your favorite comfort food and/or drink for autumn?
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11 responses to “How To Make My Signature Guacamole & Margaritas For Football Season”
So much for being satisfied with my Greek yogurt and peaches lunch!
I’ve had your margaritas and they are the best ever!
I make Pumpkin Chocolate Chip Muffins – Got the Recipe from Teresa Logan
Chocolate Chip Pumpkin Muffins
The Melville House, Newport, Rhode Island
1 2/3 c. all-purpose flour
¾ c. sugar
1 T. pumpkin pie spice
1 t. baking soda
¼ t. baking powder
¼ t. salt
1 c. canned pumpkin
2 large eggs
½ c. butter or margarine, melted
1 c. semisweet chocolate chips
Preheat oven to 350. Line fourteen or fifteen 2 ½ inch muffin-pan cups with paper liners, or grease the cups.
Combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in large mixing bowl.
In a separate bowl, mix pumpkin , eggs, and butter until blended.
Stir in chocolate chips. Pour over flour mixture and stir just until dry ingredients are moistened. Spoon batter into paper liners, filling about ¾ full.
Bake 20 to 25 minutes* or until puffed and springy to the touch. Remove muffins from pan. Serve warm.
Makes 14 or 15
*21 minutes at sea level
*25-27 minutes in Denver (mile-high)
Yum!! Thanks, Deana!! Sounds delicious!!!
Oh man. Pumpkin and chocolate together. I WILL make these!
There never seems to be enough guacamole, does there? This recipe looks great! I’ve never considered adding sour cream, but I’m going to try this out.
We have (at least) 3 things that we absolutely must make every autumn. One is smothered pork chops (pork chops slowly braised in a rich onion gravy until they’re fork tender) with mashed sweet potatoes. A second is Pork Porchetta – Pork loin roasted on a bed of carmelized onions, rosemary, fennel, and balsamic vinegar. The third is short ribs in a pressure cooker.
Can’t wait!
Oh my! Chris, you’ve made me hungry. Those pork chops sound unbelievable!!
It’s in the Nov/Dec 2002 issue of Cook’s Illustrated if you want to get it, and there’s a variation that uses cider and apples….mmmmmm…..
I LOVE Cook’s Illustrated!!!
I should have never looked at the picture. Wow…Chick-Fil-A isn’t going to be the same today. :)
Ha!!! Thanks, Adam!
No better tailgate food!! I’ve never put sour cream in mine but will try. I use Rotel in mine and half of the packaged Guac seasoning. Problem is, I love the avocados and eat too many before I finish the recipe. Thanks for sharing!
Thanks, Lisa!! Sounds yummy!