SORE Wk 3 - Jenn S. - Pico de Gallo and Guacamole

Pico de Gallo and Guacamole

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• 
  
• FOR THE GUACAMOLE:
• 3 whole Avocados
• Pico De Gallo
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter Pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Week 2 - Dan G. - White Bean Chilli with all the fixings!

Dan brought his A-game to the table this week with some delicious White Bean Chili. He brought a wide range of toppings including diced chicken, cilantro, avocado, sour cream, and cheese. Pictures will be added later as well as everyone's reviews! Great job Dan!!
Update: Pictures have been added!

The reveal!

Here is the final product: Pulled pork, potato salad, pasta salad, chips, pickles and sandwich condiment.

Week 1 - Kristen K. - Pulled Pork (Prep photos!)

The roasts are in the crockpot! In 8 long hours, we will have two perfectly seasoned and slow cooked roasts. Here are some pics I snapped earlier:



The second shot is all of the things that went into the crockpot along with the meat. Not pictured: Chopped onion and garlic and a dash of cumin.

S.O.R.E Guidelines and Rotation Schedule

Welcome everyone to the newly founded Special Ops Recreational Eating club. This blog has been set up to chronicle our culinary adventures!

The guidelines of the club are pretty loosey goosey and are subject to change;

Everyone will be required to bring in an item to share with the group on their designated week.

The group will meet each Wednesday starting 5/25 at lunchtime(actual time can vary)

The item may be anything the member chooses to share and does not have to be an entire meal. It may consist of a side or an app

The member whose week it is to share must notify the rest of the club what it is that will be shared by the Monday of that week.

At that time, the recipe must also be submitted for posting on the SORE blog.

After lunch on Wednesdays, the members must submit a critique of that days offering. This is not meant to be judgmental, just informative.

This club may or may not be open to additional members. That can be addressed when need be.

The rotation is as follows:

• 5/25 Kristen
• 6/1 Dan
• 6/8 Shannon
• 6/15 Joe H.
• 6/22 Sarah
• 6/29 Jenn
• 7/6 Chef

Bon Appétit!