Cooking for Your Man

Appetizers and Nibbles Perfect Spicy Guacamole Who doesn't love guacamole? Me, for one. But that was a long time ago. I used to hate it, because the avocados were always too ripe and mushy. I had been making it for my man for years and then finally something clicked--use ripe but firm avocados, which mash up into small chunks but don't turn into a runny puree. I like to use a molcajete, a Mexican mortar and pestle, to keep it really authentic. It may seem like you're adding a lot of salt, but avocados need plenty to bring out their flavor. I like guacamole on the spicy side, so I leave the seeds in the jalapeno. If you prefer it mild, seed the pepper before chopping it.Makes 4 servings 1 garlic clove, minced 1/4 cup chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons chopped jalapeno pepper 1 teaspoon kosher salt 3 tablespoons chopped fresh tomato 1 tablespoon freshly squeezed lime juice 2 Hass avocados, pitted and chopped 1. In a small bowl using the back of a wooden spoon, or in a molcajete, mash together the garlic, 1 tablespoon of the red onion, 1 teaspoon of the cilantro, 1 teaspoon of the jalapeno, and the salt until the mixture forms a wet paste. 2. Add the remaining onion, cilantro, and jalapeno, and the tomato, lime juice, and avocados, and mix well. Taste and adjust the seasoning if necessary. Serve with tortilla chips. Hot Artichoke Spinach Dip My take on this classic hot dip has more verve than most recipes, since I've dressed it up with Fontina and Parmigiano-Reggiano cheeses. I always try to serve it with homemade chips, which I make from assorted tortillas--corn, sun-dried tomato, and cilantro. It really kicks up the flavor.Makes 8 servings For the baked tortilla chips: Olive oil spray 4 (6- to 8-inch) corn tortillas 4 (6- to 8-inch) sun-dried-tomato tortillas 4 (6- to 8-inch) cilantro-flavored tortillas Kosher salt 1/4 cup (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1/2 cup finely chopped shallots 1 tablespoon minced garlic 2 cups whole milk 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Fontina cheese 1/4 cup grated Parmigiano-Reggiano cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 2 (14-ounce) cans artichoke hearts, drained and chopped 1. To make the tortilla chips, preheat the oven to 350F. Spray both sides of the tortillas with the olive oil spray. Stack the tortillas and cut them into sixths to make the chips. Spread the chips in a single layer on 2 large baking sheets and season them generously with salt. Bake 10 to 15 minutes, until crisp. The chips can be made up to 2 days ahead, cooled, and stored in an airtight container. 2. Preheat the oven to 400F. In a medium saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly, until the roux is light brown, about 5 minutes. Add the shallot and garlic and saute until soft, about 2 minutes. 3. Whisk in the milk and bring to a boil. Season with the nutmeg, salt, and pepper. Simmer, uncovered, until the sauce coats the back of a spoon, about 5 minutes. Remove from the heat and stir in both cheeses. 4. Using a clean kitchen towel, squeeze the excess water from the spinach, then add it to the cheese mixture along with the artichoke hearts, stirring to combine. Taste and adjust the seasoning if necessary. 5. Place the cheese mixture in a baking pan or gratin dish and bake 10 to 15 minutes, until golden brown. Serve it with the baked tortilla chips. Jamaican Jerk Chicken Wings Whenever I vacation in Jamaica, I always make sure to eat jerk chicken. It's one of my favorite dishes. This recipe takes me right back to the Jamaican beaBanks, Yolanda is the author of 'Cooking for Your Man', published 2006 under ISBN 9780767921923 and ISBN 0767921925.