Day 6

Be sure to check out all our featured recipes in Kara Zuaro's I LIKE FOOD, FOOD TASTES GOOD.

Day 6 of our Christmas count down brings you...

THE BEST GUACAMOLE EVER & HOTT BOILED PEANUTS

courtesy of Viva Voce's Anita and Kevin Robinson

THE BEST GUACAMOLE EVER

INGREDIENTS:

4 avocados

1 teaspoon fresh lemon juice

1 green onion, chopped

10-ounce can Rotel diced tomatoes with chilies

(or whatever brand you can find, drained)

salt and fresh-ground black pepper, to taste

1/4 cup sour cream

tortilla chips

DIRECTIONS:

1. Peel, pit, and mash the avocados with the lemon juice and half the chopped onion.

2. Then add the Rotel tomatoes (completely drained) and mix it all together with a little salt and lots of pepper.

3. Garnish with sour cream and the remaining chopped green onion, and serve with tortilla chips.

Makes about 4 cups.

HOTT BOILED PEANUTS

INGREDIENTS:

24-ounce bag o' raw peanuts (in their shells)

water

salt

two 5-ounce bottles of Tobasco (original flavor)

6-pack of beer (bottled PBR works best)

cayenne pepper

EQUIPMENT:

1 deep soup pot & drainer

2 big spoons

DIRECTIONS:

1. Wash raw peanuts thoroughly in cool water; then soak in water for about 30 minutes before cooking.

2. Put peanuts in a deep, heavy soup pot and cover completely with water. Because the shells of some peanuts absorb more salt than others, it's best to begin with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt to taste later. I prefer them salty as hell, so I usually double this.

2A. Bring water to a boil and add entire 1st bottle of Tobasco with 1/2 a bottle of beer to the water.

2B. Drink rest of beer.

2C. Add a "shot" of cayenne pepper. I usually go for a generous handful, but this is where you can go more or less, to desired spiciness.

3. The cooking time is slightly different for the different varieties of raw peanuts. For instance, the cooking time for a freshly pulled green peanut is shorter than for a bag of packaged raw peanuts. I prefer the bag kind you get at the store, but if you bought them freshly pulled, just keep a closer eye on them.

4. Boil the peanuts for about 35 minutes, then taste one. If they are not salted enough, add more salt. Taste again in 10 minutes, both for the saltiness and to see if the peanuts are fully cooked. When fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean - soft but not mushy. If they're still not ready, continue tasting every 5 minutes until they have a satisfactory texture. Or check that your stove still works.

5. Drain peanuts after cooking or they will continue to absorb salt and become oversalted. Return peanuts to original soup pot and add 2nd entire bottle of Tobasco. With two large spoons, mix up the peanuts and let sit for about 10 minutes. Taste again for spiciness. If you're feeling brave, you can mix in another small shot of cayenne pepper.

So now you've got 5 more beers to have your boiled peanuts with. Enjoy!

P.S. Boiled peanuts are usually served as a snack, but I've had them as a meal many times. It's best to eat them while they're hot out of the pot, but they also can be served at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. It's best to eat them outside, where you can throw the shells on the lawn - preferably the front yard, where this can also serve as a conversation starter.

Serves 8.