Well, there you have it folks. It finally happened for Leo. As you celebrate his win, we have a few more snack options for you.
5. Furiosa Guacamole
- 4 avocados, halved & pitted. Leave in skin. Reserve one pit.
- 1 lime
- 1 medium sweet yellow or red onion, diced
- 2 tomatoes, seeded & diced
- 2 serrano or jalapeño chiles (red or green,) seeded and minced
- 1 large clove garlic, crushed or minced
Spices are to taste. A good starting point is 1/4 tsp.
- Salt (Consider going easy on this, as chips are usually already salty enough.)
- Ground black pepper
- Ground cumin
- Ground cayenne
- Epazote flakes (1/2 tsp is a good place to start.)
It’s fun to mix up the spiciness and colorfulness of this recipe by using different combinations of the chilis, onions, and cayenne. Serranos are on the mild side, and jalapeños more spicy.
Epazote is usually found in Latino food markets on those spice racks where everything is in a cellophane envelope. It’s usually necessary to process it at home to get all the twigs and stems out, but IMO this “secret” ingredient is worth the effort.
- Drag the tines of a fork lengthwise through each avocado half to “shred” it.
- Scoop out the avocados with a spoon into a large bowl. This will give a uniform consistency, and allow the guacamole to remain chunky. When adding ingredients, try not to over-stir.
- Squeeze the lime onto the avocados to combine. This not only adds flavor, it retards oxidation.
- Add the garlic & chiles to combine.
- Add most of the onion & tomato to combine. Add more according to taste & presentation.
- Add spices to combine. Add more according to taste.
- Add one avocado pit.
- May be chilled for 1 hour before serving, but this is another taste choice.
-recipe courtesy of kbentubo
6. Tom Shanks
These tomato shanks are as good as Mark Rylance’s performance (sorry, Tom Hanks)
- 2 large white onions, chopped
- 4 lamb shanks
- 2 cups dry red wine
- 1 cup balsamic vinegar
- 1/3 cup olive oil
- 4 cloves garlic, pressed
- 2 lemons, quartered
- 2 (14.5 ounce) cans diced tomatoes
- 1 bunch fresh basil, chopped
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
- Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
-recipe courtesy of lebronald
7. The Big Shortbread Cookie
We aren’t gonna lie…we bought these suckers. We did, however, snag the recipe for Tartine Bakery’s delicious shortbread cookies.
- 1 cup + 2 Tbsp soft unsalted butter
- ¼ tsp salt
- 1 ¾ cup +2 Tbsp flour
- ⅓ cup sugar + more for topping
- Preheat oven to 325 degrees
- Cream salt, sugar and butter together. Mix flour in with butter until smooth
- Pat dough into a 6×10 inch pan and bake for 30-40 minutes or until golden
- Remove from oven and sprinkle with extra sugar. Cut into small fingers while warm but let cool completely before removing from pan
8. The Revenant Popsicles
These sangria Popsicles are as cold and bloody as The Revenant.
- 1 bottle red wine
- 1 1/2 cups orange juice
- 1 1/2 cups pureed strawberries
- 1 shot vodka
- juice of 2 limes
- 6 Tbsp Agave
- Puree 1 1/2 cups strawberries in a Cuisinart or blender.
- Mix all ingredients together in a pitcher
- Arrange 15-20 Dixie cups in a glass baking dish
- Fill each Dixie cup with the mixture, leaving room at the top for the Popsicle to expand
- Cover the entire dish with saran wrap and poke wooden sticks through the plastic wrap.
- Freeze for at least 4 hours