In today’s episode of Homemade is Best, Russ and Helana partake in the great appetizer debate–What appetizers are best made at home? When should they be prepared? Are they as quick as they are delicious? AND, what’s up with that light-green guacamole sold in plastic baggies at the store? Is it really “guacamole?” Not so surprisingly, dishes ranging from Tex Mex-style Black Bean Corn Salsa to the “Perfect” Guacamole are always best at home.  But perhaps we are getting ahead of ourselves…

First, Helana and Russ experience the mad-hatter banter of Hannah Hart and her Youtube sensation My Drunk Kitchen.  We discuss episodes “Brunch” (Helana’s favorite) and “Tacos” (which Russ thinks is pretty funny too).  Not only is Hannah’s parodied drunken banter hilarious, but her technique also reveals the actual frustrations that many home cooks can feel in the kitchen (drunk or not).  We like her…a lot.

Once onto the recipes, Russ and Helana can’t get enough of the fresh summer goods popping up over at Clearly Delicious.  Helana introduces Russ to the cheap to make, but superior taste of homemade Black Bean Corn Salsa that she’s been enjoying in the Louisiana heat.  Later, she wows Russ with the aesthetic combination of red and yellow peppers in her Red and Yellow Bruschetta (pronounced [broo-SKEH-tah, broo-SHEH-tah]), and goes on a bit of a tangent as to what constitutes the “Perfect” Guacamole. Advocating that Guacamole should not, and we repeat, SHOULD NOT, be made with any creamy additives like sour cream or cream cheese, Helana highlights how real guacamole with fresh cilantro and ripe avocados upstage any lime green concoction you can find in the store.  Besides, if you want “Cream-amole” that’s fine, but don’t sully the good name of avocados by calling it “guacamole.”

Finally, where would summer appetizers be without pasta salad? Helana offers a Zucchini Almond Pasta Salad w/Goat Cheese for a new take on an old favorite.  The best part? All of these dishes are relatively easy, quick, and simple to make requiring little less than bowls, spoons, knives, and a few minutes for presentation.

Russ aces his weekly exam and we look forward to picking up with summer beverages next week.

Other Fun Stuff:

Basic Food Prep Term of the Week

bruschetta
[broo-SKEH-tah, broo-SHEH-tah]
From the Italian bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.

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