I love the smell of sautéed garlic and onions, and it’s pretty much the only way I will eat them. For example, I like to put onions on my pizza so I get the scent and flavor, but I pick off all the onions before I eat my pizza… Pathetic, I know… But if I sautéed them, it makes them crunchy and edible.
It is definitely getting hotter here in paradise, but still low humidity so it makes it doable without AC. So instead of eating a normal lunch today, I decided to make two appetizers that are cool and refreshing: bruschetta and guacamole dip. They share similar ingredients so the preparation was simple, and the key ingredient that gives them both an extra layer of flavor is garlic.
For both dishes, I used about 4 cloves of garlic. Loosely chopped them up, sautéed them in a little bit of olive oil, then chopped them up even more in the food processor.
Half of the garlic went to my bruschetta. I cut up a medium sized tomato into small bite size pieces (set aside about 2 tablespoons for the guacamole dip), then sprinkled a bit of balsamic vinegar, a dash of salt and pepper, a little bit of fresh basil, and mixed it together with the sautéed garlic. “Fried” about 8 pieces of French baguette in some butter, and served with the mixture.
As for the other half of the chopped garlic, I left them in the food processor while it processed the 2 avocados so the flavors are incorporated throughout. I think the key to making good guacamole is in the texture. Similar to decorating, one dimension or one type of fabric pattern is boring. So when you make guacamole, add other textured and flavored foods to make it pop. Let’s face it, chopped up avocados are pretty blah, so by adding some roasted corn (I used frozen corn, cooked as directed, then sautéed in the same oil I used for the garlic), tomatoes, and sautéed garlic, some salt and pepper, you can give the dip some sweet smokiness, acidity, and crunch. Oh and don’t forget some lime juice to help retain the color and freshness!