party guacamole.

my favorite thing.

PartyGuacamole_QuinnsPlace-9.jpg

i had posted a super lame-o, vague recipe for my signature guacamole several years ago, but i realized it was not very helpful at at all!

so even though i don’t usually measure the ingredients when i make guacamole, i got out all the measuring tools this time and wrote it all down - for the sake of consistency and for the sake of the folks whom are strict recipe followers. 😉

PartyGuacamole_QuinnsPlace-5.jpg

these avocados were seriously the creamiest and most perfect ones of my life. i do not take primo avo texture or ripeness perfection for granted! bless the avo gods for this most excellent batch.

PartyGuacamole_QuinnsPlace-8.jpg

i say that when you mince your red onion and jalapeño for this purpose or for fresh salsas - if you think you’re done chopping, chop it up again. and then one more time. you just want these components to be like flavor crystals within the creamy guacamole nebula, not distinct chunks to chomp into.

i do like to leave some chunkier bits of avocado left behind, however. more texture, please!

PartyGuacamole_QuinnsPlace-14.jpg

i used to add a scoop of fresh salsa to my guacamole. sometimes i will if it seems like it needs a flavor boost. but the goal is to keep it avo pure. i know cumin is a key ingredient in traditional guacamole, but i don’t really enjoy that flavor. add some to yours if you want!

i’ve made this guac zillions of times for zillions of parties or bbqs and it is always a hit. i know its a pretty straightforward recipe with no surprises, but this is just how i always do it, and the people of my life have spoken. they want to eat it on all the things - and i’ve seen it first hand…. nacho cheese doritos, cheetos, fritos, burgers, sliders, hot dogs, tacos, with breakfast, with vegetables, with cheese, with the strangest of crackers or chips…..

it is a surefire crowd-pleaser.

PartyGuacamole_QuinnsPlace-1.jpg

Quinn’s Party Guacamole

Serves 6-10

Total Time: 20 minutes

Ingredients:

  • 6 extra large ripe avocados

  • 1 3/4 - 2 tsp. kosher salt

  • 1 cup finely minced red onion

  • 2 medium jalapeños, seeded and finely minced

  • 2 large limes (juiced + some pulp)

  • 1/2 cup finely chopped cilantro, plus extra sprigs for garnish

  • 1/2 tsp. fresh ground black pepper

Instructions-

Wash and dry all fresh ingredients. On a large cutting board, halve the avocados and score the flesh carefully with a knife. Use a spoon to scoop out all the avocado from the peel into a large bowl. Pour the juice of 1 lime over the avocado with a good pinch of salt and mash well with a fork (or even a potato masher if you’re making a large batch of guacamole).

Super finely mince the red onion and jalapeño. Add them to the large bowl and mash everything together well. Add the salt and pepper and fold in with a spatula. Add the juice of the other lime as well. Continue to mash the avocado mixture until it becomes quite smooth, leaving some chunkier bits as you desire.

Chop the cilantro. Gently fold the cilantro into the guacamole. Add larger sprigs on top if you wish.

Add salt, pepper, and lime juice to taste!

Serve immediately. Store in the fridge in a sealed container with extra lime juice squeezed on top if you’ll be serving it later. Be sure to give it a good stir if any browning occurs on the top before serving. Enjoy within 1-2 days.

PartyGuacamole_QuinnsPlace-15.jpg

qp

best ever tuna melt.

boy do i love a good tuna melt.

AvocadoTunaMelt_QuinnsPlace-7.jpg

i remember the first time i had tuna melts with my neighbor growing up (hi katy!)…except i thought she called them “tuna boats.” maybe she did. i thought they were called tuna boats for a long time. her family would make them open-face on bagels with tuna and cheddar.

i think this might have been some of my first experiences using a big oven, besides chocolate chip cookies. i think we attempted making tuna melts in the microwave and we quickly learned that that was disgusting.

we’d make a lot of other microwaved delicacies like tortillas with refried beans and cheese, marshmallows on graham crackers, hot pockets…all the classics. then we’d do weird stuff like set the microwave for 30 seconds and see how many times we could run around the living room and back down the hall to the kitchen before it beeped. this is what pre-internet 90’s kids did for fun!

i’m sure once our tuna boats made it safely out of the oven, we’d plop down to watch full house or one of the other greats of our childhood. gooooooood times.

AvocadoTunaMelt_QuinnsPlace-1.jpg

my grown up tuna melt is so very delicious.

adding the right mixture of ingredients to the tuna is key. plain tuna with mayo is fine, but i highly encourage you to make your tuna with mayo, black pepper and a pinch of salt, pepperoncini juice and sliced green onions.

i don’t know how to spell pepperoncini and i don’t think the internet does either. it either has 1 P or 2 P’s and an N in the middle or no N, and nobody seems to know what’s right. the jar says “peperoncini.” anyhoo…

AvocadoTunaMelt_QuinnsPlace-8.jpg

the green onion and pepperoncini juice and black pepper really do it for me on a tuna melt.

if i’m making plain tuna sandwiches, peter likes chopped up dill pickles and a splash of pickle juice, but on a tuna melt i personally just want the flavor of the green onion instead. and the pepperoncini juice gives it that acidic kick. pete and i have strong, strong opinions against sweet pickles in tuna sandwiches and/or fried chicken sandwiches orrrr anywhere, lol. we’ve come across so many restaurants that use sweet pickles in these items and we are plum confused by it. dill pickles or nothing! in this case, pepperoncini juice.

pepperoncinis remind me of quizno’s. another throwback delicacy of my late youth. it’s not so great anymore, but in the early 2000’s quizno’s was the jam. that honey bacon clubbbbbb of 2001…mmmmm. “they got a peppa barrrrrr!”

AvocadoTunaMelt_QuinnsPlace-13.jpg

this particular size of tuna melt could be cut in two and shared - buuut if you’re really really hungry you could eat the whole thing :)

it’s my favorite combo of all the things and it’s tuna melt perfection in my eyes. i hope you try it!

Best Ever Tuna Melt

Serves 1-2, Easily Multiplied

Total Time: 15 minutes

Ingredients:

  • (1) 7-ounce can tuna fish, drained well (I use Albacore in water)

  • 2 TB mayonnaise

  • 1/2 tsp. black pepper

  • big pinch of salt

  • 1-2 TB pepperoncini juice, or dill pickle juice

  • 3 green onion shoots

  • 2-3 slices sharp cheddar cheese

  • 1/2 a large avocado

  • handful of fresh arugula

  • (1) 1” thick slice of good sourdough bread

Instructions-

Slice the sourdough bread and toast it in a pan on medium heat with a tablespoon of olive oil until golden. Preheat the oven to 500 degrees F, or use the broiler.

Drain the tuna fish in the can and add the tuna to a bowl with the mayonnaise, salt & pepper, green onions and pepperoncini or dill pickle juice. Mash everything with a fork until well combined. If too dry, add extra pepperoncini juice or mayo.

With the grilled bread on a baking sheet, top it with the tuna mixture. Place the slices of sharp cheddar cheese on top. Place the baking sheet in the oven or broiler for about 3-5 minutes, until the cheese is super melty.

Remove from oven and top with sliced avocado, extra chopped green onion, and fresh arugula.

Enjoy immediately!

AvocadoTunaMelt_QuinnsPlace-11.jpg

qp