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5A Wednesday, September 18, 2013 – Daily News County Fare & tasty fresh Recipe: Smoky Guacamole By Jim Shahin Special to The Washington Post Here you'll find the component parts of guacamole, chunkier and with crunchy bits of smoked, fried tortilla. It makes for a great appetizer or side dish; try it with scrambled eggs. If desired, skip the tortilla frying step. You'll need to soak a half-cup of hardwood chips (apple, hickory, cherry; any of them work well) in water for an hour. SMOKY GUACAMOLE Makes about 1 1/2 cups (2 or 3 servings). MAKE AHEAD: The tortilla can be prepared up to 3 days in advance. Store in a dry place in a zip-top bag. 1 (6-inch) fresh corn tortilla 1 firm Hass avocado (unpeeled), cut in half and pitted 1 tablespoon vegetable oil, plus more for brushing the avocado 1/3 cup coarsely chopped (unpeeled) fresh tomatoes 1 heaping teaspoon minced red onion 1 tablespoon fresh lime juice, plus more as needed 1 tablespoon finely chopped cilantro 1 clove garlic, minced 1/2 teaspoon minced fresh jalapeno, or more to taste Kosher salt Freshly ground black pepper Prepare a charcoal or gas grill for direct and indirect heat: If using a gas grill, preheat to medium-high (450 degrees) for 10 minutes, leaving one of the burners unlit. If using a charcoal grill, light the charcoal; when the coals are ready, distribute them on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. When the coals are medium-hot, drain the wood chips and scatter them on the coals. If using gas, place the chips in a smoker box or a foil packet poked with a few fork holes to let the smoke escape and place it over the gas fire. Once smoke appears, place the tortilla on the cool side of the grill. Close the lid and smoke it for 3 minutes, then transfer the tortilla to a plate. Lightly brush the cut sides of the avocado halves with a little oil. Cook them on the grill over direct heat, cut sides down, for about 3 minutes, until blackened. Cool, peel, coarsely chop and transfer to a serving bowl, along with the tomatoes, onion, lime juice, cilantro, garlic and jalapeno. Season with salt and pepper to taste and toss lightly to incorporate; add more jalapeno as needed. Line a plate with a few layers of paper towels. Heat the tablespoon of oil in a medium skillet over medium heat. When a flick of water makes the oil sizzle slightly, add the tortilla; fry for 1 to 2 minutes or until golden but not brown, using the tongs to turn over the tortilla. Transfer to the paper-towel-lined plate to drain, then break into bite-size pieces. Just before serving, add the tortilla pieces to the guacamole and toss lightly to incorporate. If you add the chips too early or toss too much, they'll turn mushy. Serve right away. Grilled Steak and Portobello Mushrooms By Bonnie S. Benwick The Washington Post Chevy Chase, Md., resident Aviva Goldfarb, founder of the Six O'Clock Scramble, an online meal-planning service, has a solid game plan for September, when school activities really kick in. She has compiled research that shows kids and teens who share family dinners at least three nights a week are better off in lots of ways. You can find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com. We're offering you a head start this month. These sandwiches pack a meaty mouthful, with a combination of quickly marinated steak and mushrooms; you can easily adapt to an all-portobello option for the vegetarians at your table. Serve with potato salad; you can find a quick version on the Six O'Clock Scramble site as well. GRILLED STEAK AND PORTOBELLO MUSHROOM SANDWICHES 4 servings This is one in a series of dinners that are part of the Six O'Clock Scramble's Family Dinner Challenge. 2 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon smoked Washington Post photo by Marge Ely Grilled Steak and Portobello Mushroom Sandwiches. meat). Cut the portobellos into thin slices while the meat rests. Meanwhile, toast the whole-wheat buns, if desired. Spread their inside surfaces with the goat cheese. Arrange a bun on each plate. Thinly slice the meat against the grain on a slight diagonal. Place equal amounts of portobello and steak slices on the bottom buns, drizzling with any accumulated juices from the cutting board. Serve warm. NUTRITION Per serving (with buns): 370 calories, 33 g protein, 25 g carbohydrates, 17 g fat, 5 g saturated fat, 55 mg cholesterol, 340 mg sodium, 6 g dietary fiber, 3 g sugar size zip-top bag. Mince the garlic (to taste) and add to the bag. Use a vegetable brush to clean the portobellos; or rinse, then pat dry thoroughly. Place them and the steak in the bag, pressing as much air out as possible before sealing. Massage to coat evenly. Marinate at room temperature for 10 minutes, turning as needed; take the goat cheese out of the refrigerator. Arrange the steak and the portobellos, gill sides up, in the grill pan, discarding any excess marinade; you may need to use a second pan to cook them all simultaneously. Cook them for 4 to 6 minutes per side (for medium-rare Spanish paprika (pimenton), or more as needed 1/4 teaspoon kosher salt 2 or 3 cloves garlic 2 to 4 portobello mushroom caps (6 to 8 ounces total) 1 pound boneless steak, such as flank steak (less than 1 inch thick) 3 tablespoons herbed or plain soft goat cheese 4 whole-wheat buns, such as Arnold Sandwich Thin Rolls Preheat one or two large grill pans on the stove over high heat, or position an oven rack 4 to 6 inches from the broiler element. Combine the vinegar, oil, smoked paprika (to taste) and salt in a gallon- Roast Beef, Asiago, Tomato, Watercress Panini By Bonnie S. Benwick The Washington Post By late summer, almost any sandwich can be improved with rounds from a glorious tomato. This recipe simply, successfully marries the fruit with watercress in a stack that tastes especially great straight from the warmth of a panini maker. Of course, you could achieve similar results with a cast-iron skillet and a weight on top of the sandwiches. But you might miss those panini ridges. If you want to skip the heat — and, judging by the un-pressed version, activate your hinged jaw — the sandwich still "eats good." Serve with apple slices. Makes 4 servings One 12-ounce ciabatta loaf or 4 ciabatta rolls 1/3 cup low-fat mayonnaise 2 tablespoons homemade or store-bought pesto 2 firm plum or Roma tomatoes 8 ounces thinly sliced roast beef 4 ounces watercress 4 ounces thinly sliced Asiago cheese (may substitute Swiss) Preheat the panini press to medium-high heat. Cut the ciabatta loaf or rolls in half horizontally. (Cut the loaf into 4 equal quarters.) Whisk together the mayonnaise and pesto in a small bowl until well blended. Spread the mixture on all inside surfaces of the ciabatta. 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Build the first sandwich by layering on a bottom half, spread side up, in order: one-quarter of the roast beef, one quarter of the watercress, one-quarter of the tomato slices and onequarter of the cheese. Cover with a ciabatta top, spread side down, pressing gently and making sure the watercress is tucked in. Place in the panini press and close the lid. Cook for about 5 minutes or until the cheese has melted and the bread is toasted. Meanwhile, build the three remaining sandwiches in the same manner, using the remaining bread, roast beef, watercress, tomato slices and cheese. 4 99¢ $ 99 ea. ea. Washington grown Washington grown new crop lb. 99¢ ea. 2 $ 39 lb. lb. Grocery Specials COUPON COUPON General Mills Cheerios 8.9-13.1 oz. Boxes, Select Varieties 2 for 10-19 oz Pkg. 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