If you’re lucky, you’ve stumbled upon my recipe for Homemade Guacamole and not some other “plain Jane” Witch’s brew. Even the most popular sites have a very mediocre version of what they think the recipe should be and they are missing the very thing that makes Homemade Guacamole exciting; FLAVOR! You know the saying that sometimes less is more? Well, in this case, more is more. That being said, you’re going to want to make sure you’ve got all of the ingredients in the list below before you venture off to the kitchen to make this pot of gold.
Mix all the ingredients together and add salt to taste. If you like more of a kick, add some Cayenne or Paprika. If you can control yourself, over night it in the refrigerator so that the Guacamole can marinate and it will really brings out a ton of flavor. Just make sure that you cover your Homemade Guacamole so it doesn’t turn brown.
This is what The Poor Man’s Gourmet Kitchen is all about! Eating well and not paying out the A-R-S doing it! I always get comments about the photo’s my wife and I post on all the top sharing sites. It seems that some think my recipes contradict the very idea I preach about; gourmet meals at a low budget wonder. But, I’m telling you folks it can be done very easily, and you don’t have to store up all of your coupons like all of those super moms that Groupon all the time.
Take these crab legs for example. These are called Santolla Reds, and most days they’re cheaper than Jumbo Shrimp. Here’s the really crazy thing… they are the size of King Crab legs! And, they look and taste just like them. To be completely honest, just a little bit saltier is all. So what… use unsalted butter and they are fantastic. I usually buy 4 to 5 lbs of these Santolla Red Crab Legs for under $40 bucks and it feeds my whole family, with left over’s. Try getting ½ a pound of King Crab Legs and a Baked Potato at any restaurant for under $26 dollars!
Budget those Threats
How about these Crawfish? Do you see the Budget price listed on the front of the carts in the pic above? It even got down to 99 cents a lbs shortly after I took this photo. Ironically, some guy on my Crawfish video freaked out on me, the other day, about it. He called me a liar and proclaimed in his well educated text, “no where is america its sold for 99 Cent per pound”. Shortly there after he threatened to come after me and get me evicted from my house when I proved to him they are. See for your self in the comment thread.
Budget and Save
Anyway, if you don’t budget and you’re paying top dollar for everything you are trying to cook at home, then you are either stuck on the wrong website or you are severely trying to learn. So if you haven’t closed out this blog yet and your still reading, and you truly want to know the trade secret to paying less, then whip out your note pad app and write this down: start talking to the chefs, start talking to the butchers, start talking to anybody and everyone that handles the service behind the refrigerated counters, AND(wait for it), MAKE NICE! Get in good with them; shit, flirt a little. It’s not going to hurt you. I’m telling you from experience and matter of factually, if you get in good with them, you’ll get in good with the prices and you will Budget and Save big!
What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!
My Crawfish Boil
I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.
Crawfish Boil Seasoning
I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!
Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!
