Many of you have emailed me asking questions about how I made each course last night.  I am happy to explain:

Guacamole:  >>

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2 ripe avocados

1 medium sized tomato

½ a jalapeno pepper (whole if you like it spicy)

1 lime (zest and juice)

1/3 cup minced cilantro

1 clove finely minced garlic

Course sea salt

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The art to a correct guacamole is in your knife skills.  First, I make a brunoise (really tiny and uniform) cut of the tomato, garlich and the pepper (it is critical for the pepper because no one wants to bite into a big piece of pepper).

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I put them inside the bottom of a bowl (the best way to do it is in a porous mortar and pestle dedicated to guacamole – as they do in LACE w:st="on">MexicoLACE>.  Then I add the minced cilantro and the lime zest.  I cut the avocado in half, remove the pit, and then slice the avocado into cubes inside the shell.  Once diced, I take a spoon and scoop out the dice into the bowl.  Add the salt and the limejuice and mash the mixture with the back of a spoon into the side of the bowl until combined.  Serve with corn chips.

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Lydie's Curried Carrot Soup>>

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1 lb of carrots cut into ¼-inch discs

1 large onion, minced

4 tablespoons butter

½-teaspoon curry powder

2 teaspoons salt

Pepper

5 cups chicken stock

1-cup heavy cream

1 strip of lemon peel

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Melt the butter in a soup pot, add the onions and carrots, and stir occasionally for 10 minutes.  Add, ½ the salt, pepper, curry powder, and lemon peel.  Cook for another 5 minutes.

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Add chicken stock and remaining salt and bring to a boil, then reduce heat to a simmer and cover. Cook for about 40 minutes (Carrots should be soft).  Remove from heat and puree with the cream (either in a blender or with an emersion blender — not a food processor because it won't come out right).

Can be served hot or cold. 

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Steamed mussels>>

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Clean and de-beard 2 dozen mussels

½ cup of smoked sweet Italian sausage, cut into small dice

4 cloves of garlic, crushed

2 sprigs rosemary

1-teaspoon Pepperoncini flakes (or red pepper flakes)

1 cup white wine

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In a large round pot, sauté the sausage and the garlic for a few moments, when the sausage begins to show signs of browning, add all remaining ingredients – except for the mussels.  Reduce the liquid down to half.  Then add the mussels to the pot and cover it.  Shake well on the heat (keep on medium heat).  Then remove the lid and with a pair of tongs, take out the mussels as they open (prevents overcooking).  

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Once you remove all the mussels – reduce liquid to a semi-thick sauce and pour back over the mussels – serve. 

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I will post the braised short rib (flanken) and the cherry pie recipes separately