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Tag: guacamole

  • A Follow-Up on Our Pickled Red Onion Post

    Follow-up on our Post: It's Great to Have Pickled Red Onion on Hand. My Two-Ingredient Method and Tips for Enjoying Your Treasure

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    Those left over bits of chopped red onion that were pickled add zip to a simple plate of roast chicken with tomato and avocado. If we inspired you to pickle a red onion, consider putting this condiment on the table when you are serving a quick supper and try it with a bunch of food.

    Penny also made a very quick guacamole for our lunch on another day adding a bit of lime and a spoonful of these few pickled onions. 

    What's on your Food Lover's Shopping List?

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2016 Penny & Ed Cherubino 

    Related articles
    It's Great to Have Pickled Red Onion on Hand. My Two-Ingredient Method and Tips for Enjoying Your Treasure – BostonZest

  • The Seafood Grille at The Waterford Inn, Provincetown

    Sometimes, we don't feel like leaving the East End of Provincetown, where we usually stay– even for a meal. Then, we're happy to have a place like the Seafood Grille at the Waterford Inn open for lunch. 

    DSC_3856 - Version 22012-04-16-waterford-sea-grill-provincetown-fish-tacos-© 2011 Penny Cherubino

    We had the fish tacos and loved them.

    They have tables inside, in the courtyard, and on a small sidewalk patio out front. There is also a second floor, covered deck that will often have live music. This is also a quieter part of town if you want to take a break from the busy center of town.

    DSC_3866 - Version 22012-04-16-waterford-sea-grill-provincetown-scallops© 2011 Penny Cherubino

    They do a good job with fried scallops too!

    These photos are from our spring vacation. By now, both the town and the restaurant will be bustling and the perfect spot for people watching as you dine. We couldn't find a website for the restaurant, so we linked to the reviews over on Trip Advisor. As you'll see, we are not the only ones who like the newest menu options in this spot. 

    Related Posts: Here's a link to the rest of our Provincetown posts.

    The Seafood Grille at The Waterford Inn

    ‪386 Commercial Street, Provincetown, MA 02657-2319‬ (map)

    508-487-6400

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    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

  • Guacamole, Hand Made: Keep It Simple in the Kitchen

    Do you buy packaged guacamole because making it is too hard and messy?

    DSC_0264 - Version 22012-01-04-guacamole-simple-few-tools-knife-granite-mortar-pestle-© 2011 Penny Cherubino

    Well, it can be– if you pull out a food processor, avocado pitter/slicer, a couple of knives, cutting board, lime juicer, herb chopper, garlic press, mixing bowl, and chip & dip set.

    A small kitchen can be a blessing because you quickly learn you don't need all that stuff to whip up something fresh and delicious. To make a batch of guacamole I use a cutting board, my granite mortar & pestle, a fork for mixing, spoon for tasting, and a favorite knife. When it's ready, I bring it to the table in that beautiful hunk of granite! 

    DSC_0252 - Version 22012-01-04-guacamole-simple-few-tools-knife-granite-mortar-pestle-© 2011 Penny Cherubino

    Sometimes, I even short cut the shopping by picking up a "guacamole kit" at Trader Joe's. 

    Here's a raft of guacamole recipes.

    Tips:

    • If you don't like cilantro, substitute parsley. That's what I do!
    • Start by grinding the garlic with some salt then add the lime juice. 
    • Let your lime come to room temperature or zap it in the microwave to make it juicier. 
    • Roll the lime with a firm hand on your cutting board before you cut it, to break up the pulp a bit.
    • Use the fork to help you juice the lime.
    • Next, mash in the avacados with the pestle and fork.
    • Smooth or chunky style are both delicious.
    • Finally, add your chopped accents of pepper, tomato, onion, and herb.

    Related Posts:

    Here are two more "Keep it Simple in the Kitchen Posts."

    Cabbage & Kielbasa Stir-Fry: Keep it Simple in the Kitchen

    Use Your Lid: Keep it Simple in the Kitchen

    And click here for more Tips & How To. 

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    Details:
    Words: Penny Cherubino
    Photography: © 2012 Penny Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.