The Too Hot Tamales. Have you heard of them? This spicy duo is comprised of Border Grill’s co-chef/owners Mary Sue Milliken and Susan Feniger. Maybe you recognize them from a little show called Top Chef Masters.
I recently attended a demo featuring this dynamic duo and California Avocados. These ladies KILLED it. I mean really. They slaughtered it. Seared it. Made a homemade stock out of it. They were phenomenal. I’m a little in love.
First of all, they successfully pulled off the entire event in the middle of a power outage (pros). Second of all, they were pure entertainment, playing off one another, finishing each other’s sentences, and dropping knowledge all over the place, all the while cooking up some seriously delicious food (bad ass).
It all started with a ride to dinner…on a ski lift.
Upon arrival, we were greeted by Pickled Cucumber Jalapeno Margaritas. This may or may not have been a ploy to distract us from the blackout. It kind of worked. Yum.
And then best of all, we got to see Mary Sue and Susan in action.
Here are some simple and easy tips I came away with:
Mary Sue and Susan made a dish that knocked my socks off. To be accurate, they made many dishes that knocked my socks off, but this one in particular, I swooned over. Even more impressive — it’s a relatively healthy salad…in a loose sense of the term “salad”. Ok, so it has bacon in it, and it’s served on a fried tortilla, but it has enough greens in it for me to consider this a salad, mmkay?
These Bacon, Bean and Avocado Salad Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying.
The avocados in this dish play a big role in that satisfaction.
By the way, did you know that Hass avocados are pronounced the way they’re spelled? Hass not hoss. Like sassy molassy. I digress…
The avocados are marinated in a mixture of lime juice, EVOO, scallions and cilantro. They bring the decadence to this dish.
I’ve already made these tostadas twice since the Too Hot Tamales brought them into my life. They’re a game changer.
These Bacon, Bean and Avocado Salad Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying. They’re a game changer. (Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Copyright Â© 2008, Mary Sue Milliken and Susan Feniger.)
Variation: Serve bean and bacon salad and Marinated California Avocados layered in a chilled martini glass. Garnish with tortilla chips.
Recipe Source: LickMySpoon.com.
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This post was published on KQED’s Bay Area Bites on July 31, 2012.