Last Sunday I gave what I have decided was my BEST EVER DINNER PARTY. Heather and Nathan, Ptolemy and Keith came over for a Mexican extravaganza. Oh my. What a delicious combination of Mexican inspired loveliness.
Ptolemy wore a suitably Mexican flouncy frock and made the Vincent Price Guacamole for me as I’d bitten off a bit more than I could chew with my complicated menu… Here she is hard at work with my brand new MAGIMIX in the background.
Oh how I love that thing… And it matches my kitchen record player too! It’s the first food processor I have ever owned. Until now, any recipe that mentioned a food processor has been beyond me. But now I am invincible.
It came in very handy for the Mexican extravaganza. For example, the Sweetheart Beans from:
would not have been possible without my Magimix…
They were DELICIOUS.
I bought this cookbook immediately after reading this review of it on Eatdrinkfilms. I just had to have it. It seemed only fitting that when planning a menu from this book, that I mix it up with some recipes from Mary and Vincent’s Treasury of Great Recipes, because they are about the same size… MASSIVE…
I forgot to take a photo of Ptolemy’s guac, so here’s some I made earlier…
And here is the Guacamole recipe – which you could, of course, make for the Treasury Cookalong! Two weeks left to cook!
Mary and Vincent Price’s Guacamole from A Treasury of Great Recipes (1965)
2 avocado pears
3 tablespoons lemon juice
1 small onion, chopped fine
1 small green chili, chopped fine
⅛ tsp ground coriander
½ clove garlic, minced
Salt to taste
3 tbs mayonnaise
Chopped, seeded and peeled tomato
1 teaspoon Worcestershire sauce
Dash of cayenne or Tabasco
Peel and seed the avocados. Save the seeds. Mash avocados with a fork. Add all other ingredients. Leave the avocado seeds in mixture until ready to serve, and they will prevent discoloration. If you like a very smooth guacamole, remove the seeds and put mixture into blender container and blend on high speed for about 8 seconds before you are ready to serve it.
PRESENTATION
Serve in a small bowl – Mexican if you have one – with crackers or corn chips or raw vegetables.
4 responses
Oh What a Night! Fabulous Mexican extravaganza! the Pork with Chorizo was especially fab! XXX Ptolemy
MMMmmm – and I have a few slices of that in my freezer!!!
Oh What a Night! Fabulous Mexican extravaganza! the Pork with Chorizo was especially fab! XXX Ptolemy
MMMmmm – and I have a few slices of that in my freezer!!!