This best guacamole ever recipe will definitely change the way you look at that mixture they call guacamole at the market. I find most of the brands out there both watery and mysterious. Why chance quality. The simple fact is, when my best guacamole recipe is so simple to make why settle for second rate! Even the amounts of finely chopped sweet onion, tomato, jalapeño and cilantro in this recipe are minimal so there’s not a whole lot of prep going on either. These amounts are just enough to add hints of lovely flavors and not take away from the sweet creamy California avocado’s.
Avocado’s are on sale just about every other week at the market so take advantage of this and load up. You can never buy too many and they don’t all have to be perfectly ripened right at that moment. They will ripen on your counter in a matter of days.
If I am not serving this best guacamole ever right away I put one of the avocado pits back into the middle of the guacamole, cover it with saran wrap and put it into the refrigerator until I’m ready. The saran wrap should go directly onto the surface of the guacamole so as not to let the dip oxidize and turn brown. If part of it does oxidize just skim that part off with a spoon and there will be a fresh green surface underneath. And, when making guacamole it’s best when it’s eaten the same day, or definitely by the next.
These gourmet salmon B.L.T. sliders are like no other you have ever had before. It’s a genius sandwich offering up a sweetness with the tenderly seared Sockeye salmon fillets to the salty in the roasted pancetta and lets not forget the scrumptious homemade aioli with lemon zest and garlic. Then there is the peppery baby arugula and juicy tomato slices all captured on a soft potato bun. WOW! This sandwich slider just melts in your mouth giving you a variety of flavors that compliment each other so well you try to remember each one as it passes over you tongue. Chef Marco, from the charming B & B in Norwich, Connecticut Historic District called Lathrop Manor has these salmon B.L.T. sliders down to perfection so well that it seems everyone in the neighborhood has had one! Make sure to take notice of the homemade lemon aioli recipe which is really lovely and goes with so many foods as shown below on grilled vegetables.
Marco and his wife Sheryl bought this 5500 sq. ft. B & B back in 2005 coming from a 700 sq. ft. apartment in Manhattan. Talk about a culture shock. They then put their heart and soul into the Lathrop Manor making it what it is today and filling the empty building with beautiful period pieces bringing it all together. You couldn’t ask for more gracious hosts then Marco and Sheryl with their warmth and compassion making your visit here a very special place to be.
Lathrop Manor as been written up in Yankee Magazine as well by a Kim Beckius who has written several books about New England B & B’s. You shouldn’t miss the opportunity to stay here and meet Marco and Sheryl, and experience their gourmet fare. Chef Marco can cook up a storm like nobody’s business which is evident their in B & B’s five course breakfast! Hope you enjoy the show and don’t forget to let me know how much you love these gourmet salmon B.L.T. sliders! You might just get inspired and make Pavlovafor dessert!
Ingredients for Marco’s Salmon B.L.T. Sliders – makes approx. 20 sliders:
1 1/2 -2 lb. fresh Sockeye Salmon, have fishmonger fillet (remove skin) and de-bone
1/2 lb sliced Pancetta (you’ll need as many slices as sliders that you are making)
Compari tomatoes sliced
s & p
Marco’s homemade lemon aioli
Directions For Marco’s Salmon B.L.T. Sliders :
Make homemade lemon aioli recipe below
Pre-heat the oven to 400º
Place piece of parchment onto cookie sheet and place pancetta slices onto parchment
Bake pancetta slices for approx. 12 minutes (you can leave slices on the tray when done cooking until you make the sandwich sliders)
Slice salmon fillets in approx. 2 1/2 ” pieces
Season salon with s & p on both sides
Heat lg fry pan on med/high heat
Add 3 tbsp to pan and begin to add salmon squares 4-6 at a time
Sear on first side approx 1 1/2 minutes and flip (it will release when it ready)
Sear 2nd side 30 seconds and remove to platter
Dress arugula with 1 tbsp olive oil and 1 tbsp lemon juice and a sprinkle of s & p and toss (light dressing)
On a large platter line up top and bottoms of potato rolls
Smear a tsp of aioli on each side of the bun halves
Begin to build gourmet salmon B.L.T. sliders
Layer potato bun, aioli, pancetta, salmon, tomato slice, small mound of arugula and top with bun that has a smear of aioli
Ingredients for Marco’s Homemade Lemon Aioli:
1 egg yolk
1 tbsp fresh lemon Juice
Zest from 1 lemon
1 heaping tbsp finely chopped shallots
1 tsp fresh garlic finely chopped or through garlic press
1/4 tsp salt
sprinkle fresh pepper
1 heaping tbsp Dijon mustard
1/3 cup olive oil
2-3 tbsp grape seed oil (or Olive oil)
Directions for Homemade Lemon Aioli:
Add egg yolk to large glass bowl
Add in Dijon, lemon zest, lemon juice, shallots, garlic
Whisk to mix
Begin to drizzle in olive oil, then switch to grape seed oil all awhile whisking constantly to emulsify ingredients into thick texture
This truly is the most amazing salsa ever! In fact I found salsa difficult to photograph so I took many pictures of the finished salsa worried that you won’t be able to tell how delicious it is just by looking at the pictures. Gotta love those sweet and hot flavors together and just knowing that it is all so good for you makes it even better, if that’s possible. I make this for friends when they come over it’s the first thing gone. There really is nothing like refreshing mango-avocado salsa in the hot summer months but why should we have to wait until then when we can enjoy ripe mangoes in the winter too! When I go to the market to buy mangoes this time of year they are usually not quite ripe enough to eat right away. It’s one of those things where you need to plan a few days ahead so you have time to leave them on your counter to fully ripen. It’s definitely worth the 2-3 day wait for the mango to soften slightly and the juicy flesh to turn a deep golden color and taste as sweet as honey. Be sure not to let them get too soft….better to be slightly soft then mushy because that lovely golden flesh starts to turn brown.
2 lg mangoes chopped 1/4″ cubed
1 avocado chopped 1/4″ cubed
2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed
1/2 vidalia onion (or yellow) FINELY chopped
1 FINELY chopped jalapeno
juice from 1 lime
2 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 cup coarsely chopped cilantro
a dash of Siracha (optional)
S & P
Add all of the ingredients to a large bowl and mix thoroughly.
We really love to eats this salsa with blue chips.
I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
I must warn you this salsa is highly addictive……consume at your own risk! LOL
TIP: There is an easy way to get the pit out of a avocado which I have displayed in the pictures above. After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out. Then knock the pit off onto the board away from your hands. This can be a little tricky the first time so I would advise that this would be for an adult to try. Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.