See Also: Classic Guacamole(recipes)
yellow bone marrow(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
guacamole(dictionary)
Guacamole(recipes)
guacamole(dictionary)
Tex-Mex Guacamole Platter(recipes)
Real guacamole(recipes)
Guacamole Ghoul Eyes(recipes)
Fast Guacamole and "Chips"(recipes)

yellow bone marrow (medicine) and Classic Guacamole (recipes)


yellow bone marrow (medicine)


yellow bone marrow
Bone marrow in which the meshes of the reticular network are filled with fat.

Synonym: medulla ossium flava.


Classic Guacamole (recipes)


Classic Guacamole

Yield: Makes about 2 cups



Ingredients:



4tablespoons finely chopped white onion, divided

1or 2 fresh serrano or jalapeño peppers,* seeded and finely chopped

1tablespoon plus 1-1/2 teaspoons coarsely chopped fresh cilantro, divided

1/4teaspoon chopped garlic (optional)

2large ripe avocados

1medium tomato, peeled and chopped

1to 2 teaspoons fresh lime juice

1/4teaspoon salt

Corn Tortilla Chips (recipe follows) or packaged corn tortilla chips









Preparation:





1.Combine 2 tablespoons onion, peppers, 1 tablespoon cilantro and garlic, if desired, in large mortar. Grind with pestle until almost smooth. (Mixture can be processed in blender, if necessary, but it may become more watery than desired.)2.Cut avocados lengthwise into halves; remove and discard pits. Scoop out avocado flesh; place in bowl. Add pepper mixture. Mash roughly, leaving avocado slightly chunky.3.Add tomato, lime juice, salt and remaining 2 tablespoons onion and 1-1/2 teaspoons cilantro to avocado mixture; mix well. Serve immediately or cover and refrigerate up to 4 hours. Serve with Corn Tortilla Chips.







Corn Tortilla Chips

Yield: Makes 6 dozen chips



Ingredients:



12corn tortillas (6-inch diameter), day-old**

Vegetable oil

1/2to 1 teaspoon salt









Preparation:





1.Stack 6 tortillas. Cutting through stack, cut into 6 equal wedges. Repeat with remaining tortillas.2.Heat 1/2 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature.3.Fry tortilla wedges in single layer 1 minute or until crisp, turning occasionally. Remove and drain on paper towels. Repeat until all chips have been fried. Sprinkle chips with salt.







Tip:

Tortilla chips are served with salsa, used as the base for nachos and used as scoops for guacamole, refried beans or Other dips. They are best eaten fresh, but can be stored, tightly covered, in cool place 2 to 3 days. Reheat in 350°F oven a few minutes before serving.