One of the most popular Mexican foods, guacamole is easy to make and very nutritious, that is unless you eat an entire bowl of it almost single handed. What's this about moderation?
Sprouts had Haas avocados on sale this week three for a buck - I mean, how can you pass that one up? As this bug's been fighting a bug the past couple of days, the energy level was a tad low last night, so I thought we'd do something very simple for dinner. Hey - I have to be half dead before being sick has any affect on my appetite and of course the big guy's feeling fine, so we split the kitchen duties. I made the guacamole, he made the sandwiches and we each made each other's beverage of choice. Before you know it, the feast was on!
As you're all likely aware, guacamole is one of those things you have to make just before serving, because as soon as the avocados hit the air, they start to change color. The good thing though it that it doesn't take but a minute to whip up a batch. This particular recipe is one that was developed to suit personal taste and makes use of all that good citrus we have at the moment; however, if you're going to eat all of it right away, adding lemon and lime juice is entirely up to you. Just don't forget the chiles, because whimpy guac is not allowed! Download Guacamole
There's a family connection to the sandwich that accompanied the guacamole. This particular feast on a bun is called a Southern Illinois BBQ Sandwich and is fashioned after one available at Pulley's Restaurant in Marion, Illinois. Unfortunately closed in 2007, the restaurant was originally opened in 1923 by Jim Boles, a man famous for his barbecue. Purchased by Edgar Pulley, a retired coal miner a few years later this family run restaurant was open 24 hours a day. Customers could eat in or carry out - in fact, Pulley's is credited with having one of the first drive in windows in the country - it was actually a drive up door at the back of the restaurant. The big guy's Mom and Dad were born and raised in the area and the big guy remembers going to Pulleys as a youngin' whenever they were back east visiting relatives.
The sandwich makes use of left over pork roast which is sliced very thin and fried until crisp. Placed on a grilled hamburger bun along with some chow (mustard and mayo slaw) and extra barbecue sauce, this sandwich is simply delicious, suitably sloppy to eat, tasty, crunchy and totally addictive! Just so you know, traditionally the bun must be small, soft and very plain. No sesame seeds allowed or the big guy'll haunt you!
That guacamole looks so good but you know how I have to take out a second mortgage on the house if I want to buy an avocado here in Indiana.
And that sandwich? I think I'd like to sink my teeth into that right about now.
Posted by: Mags | 10/22/2009 at 02:03 PM
I know that was kind of rubbing it in wasn't it Mags. Sorry 'bout that! Wish I could send you a crate, but who knows next week they'll likely be a buck a piece.
Posted by: June | 10/22/2009 at 02:08 PM