CombatCritic's Favorite Recipes: "Gnarly" Guacamole

4 Ripe (dark and soft, but not too soft, to the touch) Medium  or Large Hass Avocados

1 Teaspoon Diced Garlic (or 1/2 teaspoon garlic powder)

1 Tablespoon Fresh Lime Juice

1 Teaspoon Sea Salt (to taste)

1/2 Teaspoon Ground Black Pepper
1/4 Cup Minced White Onion

1/8 Cup Fresh Chopped Cilantro (or 1 tablespoon dried cilantro)

Remove the avocados from their skin by cutting them in half, removing the seed, and scraping the contents into a large bowl with a tablespoon.  Smash the avocados with a mashed potato masher until all large chunks are well smooshed.  Add the garlic, lime juice, salt, pepper, onion, and cilantro to the bowl and stir well, ensuring all ingredients are thoroughly distributed (the lime will keep the avocado from turning black too quickly from oxidation - lemon juice can be substituted depending on your taste).

Serve with fresh baked chips (cut corn tortillas in half, distribute evenly across a baking sheet, spray with Pam or other cooking spray, coat with salt, and bake at 325 for 25 to 30 minutes - until brown and crispy) and salsa and/or pico de gallo.

HINTS TO QUICKLY RIPEN AVOCADOS: If you cannot find ripe avocados and do not want to wait until ripe, placing them in a brown paper bag at room temperature will hasten ripening in a day or two. If in a huge rush, place unripe avocados in a 200° (F) oven for 10 minutes, moving directly to the refrigerator for 10 minutes. The formerly firm avocados should then be soft and ready to mash for your guac fix.

Buon Appetito!

CombatCritic

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Tabelog - Official Judge (Bronze)

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Title: CombatCritic's "Gnarly" Guacamole Recipe

Key Words: avocado, chips, cilantro, CombatCritic, dip, eat, food, garlic salt, guacamole, lime, Mexican, pepper, recipe, restaurant, salsa, travel, value, TravelValue, Yelp

Eat At Joe's

I haven't been to Joe's for years, but some of my fondest memories are of French dip sandwiches and French fries ... I LOVE FRENCH FOOD ... with my family and friends during regular visits to Santa Barbara from LA.

Joe's has been in the same location on State Street since 1928 and, although redecorated, retains the bones and charm of a 1920's California diner, counter (now bar) and all.

Looking at the recent photos, the French dips have not changed with chunks of prime rib piled high on a French roll (did I tell you I LOVE FRENCH FOOD?) accompanied by crispy French fries, au jus, and a side salad. I can taste the sandwich even though I am 1,500 miles away ... YUM!

I have been to 39 countries since the first time I went to Joe's, INCLUDING FRANCE SEVERAL TIMES, and enjoyed some of the best cuisine the World has to offer, but sometimes it is the simple things in life that stand out as the finest moments. I have never eaten anything EXCEPT the FRENCH DIP at Joe's Cafe and even though I will likely return several more tines before I die, I will go with a smile on my face, having eaten nothing else at this Santa Barbara institution. GO TO JOE'S ... have a French dip and tell them CombatCritic sent you!

CombatCritic Gives Joe's Cafe 10 Out of 10 Bombs ... BOMBS ARE GOOD!