Chef Bobo wants you to have fun and enjoy planning your dinner party. He offers some tips designed to help you smoothly plan your dinner party.
Chef Bobo’s Simple & Delicious Guacamole (serves 4)
Chef’s Note: To me guacamole is one of the most delicious party foods you can make. It seems everyone loves it. The key is to keep it simple and to make it fresh. If you want it really hot, add chopped habanero peppers instead of jalapenos. Thinly sliced raw vegetables, like carrots, celery, parsnips and daikon radish, are great to scoop the guacamole up with.
4 ripe avocadoes, peeled and pitted (save the pits)
1/4 cup red onion, very finely chopped
1/4 cup fresh cilantro leaves, very finely chopped
2 fresh jalapeno peppers, seeds removed, finely chopped*
juice of 1 fresh lime
salt & pepper to taste
1. Using a fork or a potato masher, mash the avocados leaving them chunky.
2. Stir in the red onion, cilantro leaves and jalapeno peppers.
3. Add the lime juice and Tabasco to taste. Mix it all in well.
4. Taste the mixture to see that there is a good balance of flavors. Then add salt and pepper to taste. It should taste so good that you want to eat it all yourself.
5. If the guacamole has to sit for a few hours, push some of the pits down into it. This will help keep the guacamole from oxidizing and turning brown. Cover with plastic wrap or put in an airtight container and store in the refrigerator.
6. Serve with tortilla chips, or as I mention in my note above with fresh, thinly sliced vegetables.
Nutrition facts per tablespoon: 39 calories, 4 g total fat (1 g saturated fat)
0 mg cholesterol, 8 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein
Daily values: 42% vitamin A, 4% vitamin C, 1% calcium, 2% iron
Mexican Tomato Rice (serves 4)
This flavorful, easy recipe is great because it includes vegetables in the rice and it is all cooked ahead of time.
1-1/2 cups jasmine rice
1 teaspoon turmeric
1 28 oz can plum tomatoes
1 small yellow onion, diced small
2 jalapeño peppers, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 Tablespoon finely minced garlic
1 teaspoon ground cumin
2 Tablespoons olive oil
1-1/2 cups cooked red kidney beans or black beans (canned organic beans are good for this. If you use them be sure to drain the juice from the can)
1 bay leaf
2 Tablespoons cilantro, washed, picked, and minced
Salt and pepper to taste
1. Preheat oven to 350ºF
2. Blend the tomatoes and their juices in a blender until liquified. Add these to enough water to yield 3 cups of liquid. This will be the cooking liquid. Add the bay leaf and bring the liquid to a boil, season with salt and pepper.
3. Sauté the onions in a 2-quart saucepan with the olive oil over medium heat until onions are transparent. Add the chopped peppers and cook until the liquid has evaporated. Add the minced garlic, turmeric and cumin, cook for five minutes. Add rice, stirring frequently, scraping the bottom with a large spatula to prevent burning. Add the tomato liquid and the beans. Stir together and bring to a boil. Taste, add salt if needed. Cover and place in the preheated oven and bake for 20 minutes, until rice is done.
4. Discard bay leaf. Serve
Note: After the rice is cooked you can sprinkle some mild cheese (like Monterey Jack) on top and return to the oven to melt.
Nutritional facts per serving: 323 Calories, 7 g total fat (1 g saturated fat) 0 mg cholesterol, 446 mg sodium, 55 g carbohydrates, 10 g fiber, 11 G PROTEIN
Daily Values: 59% vitamin A, 137% vitamin C, 12% calcium, 22% iron
Chicken Fajitas(serves 4)
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin
1 teaspoon finely ground Sea Salt
1/2 teaspoon ground black pepper
2 teaspoons safflower oil
1 Tablespoon olive oil
1/2 teaspoon fresh lime juice
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 garlic clove, peeled and finely chopped
8 flour tortillas (8” size)
1. Preheat oven to 250ºF
2. Remove flour tortillas from the package, wrap them in aluminum foil which has been sprinkled with water. Place in the oven to heat and keep warm.
3. Wash the chicken thighs and pat them dry with a paper towel. Cut them lengthwise in to thin slices.
4. Rub the chicken thigh slices with the cumin, chili powder, salt, pepper and safflower oil. Make sure they are fully coated with seasonings and oil.
5. In a sauté pan heat the olive oil and when hot add the onions, red pepper and garlic. Sauté until they are soft and just beginning to caramelize. Transfer mixture to a warm plate and keep it in the warm oven.
6. Heat a clean nonstick sauté pan over high heat until hot. Add all the sliced chicken thigh meat and sauté until golden brown and fully cooked. Remove from the heat and toss lightly with the lime juice.
7. Remove the tortillas and onions and peppers from the oven.
8. In a tortilla place a few of the slices of chicken along with some of the onions and peppers and roll up. Do this with as many tortillas as you have chicken to fill them.
Nutritional facts per serving: 382 Calories, 15 g total fat (1 g saturated fat) 90 mg cholesterol, 772 mg sodium, 33 g carbohydrates, 2 g fiber, 27 g protein
Daily Values: 22% vitamin A, 52% vitamin C, 9% calcium, 19% iron
Note: These are even better when served with Chef Bobo’s Simple & Delicious Fresh Guacamole
And for a quick and easy, delicious dessert –
Frozen Banana Sorbet (serves 4)
(Note: the bananas should be peeled and frozen the day before your dinner party)
This recipe is perhaps the simplest of all and it is amazing how much it tastes like rich, delicious ice cream!
4 ripe bananas
1 teaspoon lime juice
1 Tablespoon honey
1. Peel the bananas and cut them in chunks about 1” long. Put them in a plastic bag and seal the top. Freeze them.
2. When you are ready to serve the dessert remove the bananas from the freezer. Put the frozen bananas chunks, lime juice and honey in a food processor and process by pulsing until they are pureed but are still thick.
3. Spoon into individual serving dishes and serve.
Note: A little chocolate sauce and chopped nuts are good on top of each serving.
Nutritional facts per serving: 83 Calories, 0 g total fat (0 g saturated fat) 0 mg cholesterol, 1 mg sodium, 21 g carbohydrates, 2 g fiber, 1 g protein
Daily Values: 1% vitamin A, 12% vitamin C, 1% calcium, 1% iron