TBO.com - TBO is Tampa Bay Online

Food And The City Go For Mexican

File photo

What's the key to good guacamole? Just keep it simple.

ADVERTISEMENT

By GREG and MICHELLE BAKER

The Tampa Tribune

Published: June 10, 2008

Updated: 06/10/2008 07:11 pm

I waited four years. Four very long, stomach-wrenching years.

What happened between Carrie and Mr. Big after he rushed to Paris to pronounce his love? Did Samantha give in to monogamy with Smith after her chemo bout? Did Charlotte live happily ever after? How IS Brooklyn, Miranda?

I was heartbroken, angry and disgusted that HBO would allow one of the greatest TV series of all time (in my opinion) to slip away after only a short six seasons. With seven Emmys and eight Golden Globes, including best actress in a TV series for three consecutive years, how could they let it all fade into the cable starlight?

Greg: Really? Are we talking about "Sex and the City"?

Michelle: Well, yes, Greg. It's only one of the most important things going on in my life right now.

Greg: You mean the movie?

Michelle: Sometimes I just don't think you understand me, Greg.

Greg: I'm outta here; I have absolutely nothing to contribute to this conversation.

I've probably watched every episode of "Sex and the City" at least twice. In fact, the only reason I even had cable TV was for my Sunday night addiction.

I would study the clothing and adjust my wardrobe accordingly. I would examine the details of relationships (cough ... sex ... cough) and attempt the acrobatic test sessions.

And then there was the food. Most people didn't notice that even the food in "Sex and the City" was trend-setting. Remember the little Thai restaurant Big took Carrie to because it was the best in town? Suddenly, Thai became the rage. Remember where Samantha met Smith? I do, at RAW, where she beat out the balance of cougars sucking down wheat germ shots and zucchini "papardelle." And, of course, during Miranda's "dry spell," there was the $45 chocolate cake habit.

I'll not even touch on the cocktails. Cosmos, anyone?

I was at the movie premiere with bells - or, rather, Manolo Blahniks - on, and it was FANTASTIC. I know it's now a couple of weeks past, but just in case there are a few stragglers out there who have not yet paid the movie theater premiums, I'll save the major stuff for your personal viewing pleasure.

As for the food, Mexican cuisine is the new Thai. Thanks to Samantha, guacamole is now and forever will be so much more than just a chip dip.

Fresh avocados with lime juice, cilantro and a little garlic go a long (no pun intended) way, and it is amazingly easy. Most people overthink their guacamole, which was a heavy theme in the movie (overthinking, not guacamole). Whether it be life, fashion or food, keep it simple.

Greg: OK, I'm back. I'll just stick to the food. Michelle was right; more often than not, simplicity yields great results.

Leave the sour cream, tequila, chilies, red onions, tomatoes or anything else that crosses your mind out. They will only serve to complicate and muddle the clean flavors that stand perfectly well on their own.

FRESH GUACAMOLE

3 avocados, pitted and diced

4 cloves garlic, minced

1 teaspoon fresh cilantro, chopped fine

1 lime, juiced

Kosher salt and freshly ground black pepper

Put these in a bowl, mash until smooth, and eat.

Greg Baker is a classically trained executive chef with more than 20 years of trend-setting restaurant experience. Greg and Michelle are co-owners of Cooks & Company Personal Chef and Catering. Go to www.cooksncompany.com or www.culinarysherpas.com.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT