MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #53: GUACAMOLE with FRIED GARLIC SLIVERS
The avocado or alligator pear is a fruit, rich in Vitamin E and heart-healthy monounsaturated fat, as well as offering a daily dose of soluble fiber and protein. For a tasty, quick and oh-so-healthy hor’doeuvre or snack, topping for enchiladas or just to eat by the spoonful (easy to do!), try this appealing version of “Guac”
Prep time: 20 minutes
Servings: 5-6, dip with chips
♥PANTRY, FRIDGE, MARKET♥♥
3 T. olive oil
1 whole head garlic, cloves peeled and sliced into slivers
4 large ripe avocados
1 t. sea salt
1-2 large limes, juiced
♥PREP
In heavy bottom small skillet, heat olive oil over medium heat. When hot (but not smoking) drop in garlic slivers and stir until they are light brown and crisp. Immediately remove from oil (they will get too dark) with a slotted spoon. Reserve the olive oil.
Peel and slice avocado (reserve the pits) into a bowl. Mash with fork, adding the salt and olive oil from the pan. Stir in juice from one lime and taste. Add more juice if needed.
♥SERVING
Spoon into decorative bowl and sprinkle with all or some of the fried garlic slivers just before serving.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitute lemon juice for lime juice
♥ Helpful Hints♥*extra garlic slivers are excellent to toss in salads —- a carb free “crouton”
*to make 3-4 hours ahead: bury the pit(s) of the avocado in the guar, squeeze a little lime juice over and cover tightly with plastic wrap. Refrigerate until ready to serve.
*purchasing avocados: the hard fruit will ripen in a warm place within 3-5 days
*ripe avocados: refrigerate to stop the ripening process(MIL post)
