5 avocados
1 white onion
2 medium tomatoes
2 jalapeno peppers
4 cloves of garlic
1 lime
1 tsp Kosher Salt
1 tsp ground Cumin
1 tsp ground Cayenne pepper
Cut the onion in half. Dice one half and throw in a pan with hot olive oil and saute for 10 minutes or so, until it starts to carmelize. Dice the other half and put in a bowl. Dice the tomatoes and add to the bowl. Cut the jalepenos in half and take out the seeds and membrane and dice - add to the bowl. Smash the hell out of the garlic and add it to the bowl. Finally add the sauteed onions to the bowl, with the oil in the pan, and stir it all up.It was great with chips(of course) but also smeared on the bun with the bratwurst.
Halve the avocados and scoop out in to a bowl. Squeeze the lime over the avocados and toss. Add the salt, cumin and cayenne. Take a fork and mash the avocados up but leave slightly chunky. Add the bowl of veggies and fold in to the avocados. Cover with plastic wrap (right on top of the guac) and sit in the fridge for at least a half hour for the flavors to combine.
As for the drinking, we started out with a few Miller High Lifes (plug) - then moved on to the whiskey. Had a few Maker's & ginger ale - when the Maker's was gone we switched to Jim Beam Rye & ginger ale.
Then we broke out the good stuff - Old Rip Van Winkle 23yr... while drinking this - it gave me an idea - I had a bottle of Goose Island Rare Bourbon County Stout, which was aged in Pappy Van Winkle 23yr barrels - so we opened a regular BCS and tasted that then poured the the Rare BCS and compared. I was actually a fan of the regular - the Rare was a bit more tangy/sour.
We then hit the backyard and had cigars. I had a Cohiba paired with a Tawny Port from Mitchell Katz Winery. Both were fantastic.
Oh... and I won $110 - not a bad night at all!
