Are you ready for another giveaway? Yeah, figured you would be. I think I have made my love for Mexican food and avocados pretty clear on here. If you are a new reader, be sure to search the recipe index. Avocados make an appearance quite often. And there is no shortage of Mexican inspired recipes. So to say I was excited for The New Southwest from Meagan Micozzi from Scarletta Bakes is a little bit of an understatement. If you are not familiar with her, be sure to check out her blog as well.
Meagan and I started our blogs around the same time. So when she asked if I wanted to see a copy of her book, I was super excited! She even sent me a signed copy 🙂 The New Southwest focuses on classic Southwestern flavors with a modern twist. Like this guacamole. I have had garlic in guacamole before, but never roasted garlic. Definitely a fun spin on traditional guacamole. You can adjust the amount of garlic for your tastes, I tend to go more heavy handed. I have quite a few recipes earmarked to try soon. The Navajo tacos with green chile stew, puffy tacos, fried avocado quesadillas, corn cakes and the breakfast tostadas with roasted fingerling potatoes are just a few I can’t wait to try.
Every recipe in this book has a picture. I love that! Meagan took all the pictures herself as well, and they are beautiful! The book starts out with an introduction to some pantry staples in the Southwest. There are great explanations of and details about different kinds of chiles and herbs used. You can feel confident you are not only buying the right thing, but that the flavor will be something you enjoy. Meagan has a great sense of humor that always makes an appearance on her blog, it also makes it fun to read through The New Southwest.
- 4 large avocados , peeled and seeded
- 2 Tbls fresh lime juice
- 1/2 tsp pepper
- 1/4 cup cilantro , minced
- 1 head garlic
- 2 tsp olive oil
- pinch of salt
- Preheat oven to 350 degrees.
- Cut the head of garlic in half. Place on a small sheet of aluminum foil. Pour 2 tsp olive oil over the cut side of the garlic. Sprinkle with salt. Place the garlic halves back together, and wrap tightly with foil. Roast for about 45 minutes, until soft.
- Squeeze roasted garlic from the skins. Using the side of a knife, smooth the roasted garlic into a paste.
- Put seeded avocados on a plate. Using a fork, mash slightly; leaving some chunks. Add lime juice, pepper, cilantro, and roasted garlic. Mix to combine. Season with salt to taste.
Adapted from The New Southwest