I don’t want to admit that summer’s almost over, but alas, it is. It went supper fast for me I dont’ know about anyone else. Technically summer’s over in September 21st which is a little bit more than a month away. Yikes is all I have to say. As I reflect upon this summer, I can gratefully say that I had wonderful times with the things that I made, ate, saw and did. We traveled to great cities and places that included, San Francisco, Denver, Boulder, NYC, Red Lodge Montana, and home.
We visited family, friends in all of these places and enjoyed some of the best food of my life in these places as well. The four things that are so important to me in this life. This summer taught me lots, gave me plenty of time to relax and lots of other very delicious things. To say the least I am very grateful for the summer I’ve had and will be sad when it leaves.
One of those great things that I did was visit my other home, Colorado. I consider it my other home as I lived there on and off for almost 8 years! I can’t believe that either. Summer in Colorado is one of my favorite seasons. The sun is always shining, there’s lots to do, the heat is dry and the days are long. Which of course means lot’s of time for play, food and drink. One of my favorite places to visit was the West End Tavern right on Pearl St. Their rooftop patio faced west and has an outstanding view of the flatirons. Great views, mojitos and my favorite, plantain chips with guacamole. My last visit there, friends told me that management changed and they might not have it on the menu, but I sure did appreciate sipping rooftop with my mojito and snack while I could.
However I did check and they are now offering yam chips and guacamole, that I must try. Yum. Next time I am in Boulder I will have to go and rehash my old mojito and rooftop days. Until then, these will do. This dish might have been the the easiest and most satisfying thing I whipped up all summer. I swear. In a pinch, these could be perfect to serve to your hungry guests at your next shindig; not to mention they are tasty, and just beautiful to look at.
Recipe for Guacamole and Plantain Chips
I fried these in low oil and I used olive oil, next time I will have to try coconut oil.
In a medium saucepan add oil and heat on medium until nice and hot ( a way to test is to throw a little water in the oil, your aiming for a little pop). Slice plantains to desired thickness. I made mine a little on the thicker side, but you can experiment.
Fry plantains till golden brown or darker, depending on preference. I like mine well cooked on the outside so that the inside is nice and gooey.
For the guacamole:
1 large organic avocado
1 medium organic on the vine tomato
juice of one lemon
1 clove garlic
1 small handful cilantro
salt and pepper to taste
Guacamole, I believe is the one of those foods that is totally preference based. Some people prefer it smooth to chunky, salty to sour, spicy to mild. It is all up to you, and as I like to say; “the world is your oyster”.
I of course know how I like my guacamole. Chunky, mild and flavorful. This recipe is for a guacamole that fits that bill. Please feel free to try or to totally change it. You too can discover what kind of guacamole is your perfect fit.
Peel and scoop avocados and add cilantro, lemon juice, tomato and garlic. Lightly mash and then at the end add your salt and pepper.
Serve chips and guacamole together, enjoy, and bon appetit.