Top 9 of 2009: Memorable eats

Some things are just predictable at the end of a calendar year. Magazines, TV news and entertainment programs and Web sites all roll out their Best of the Year lists, rankings and recaps. Yes, you guessed it. I've got one, too.

Looking back at last year, there are culinary gems I won't forget because, well, they just tasted so darned good. They are, in a word, memorable.

So here's my list, in no particular order, of the top nine unforgettable things I ate in 2009:

1. Ybor Grille's marinated pork sandwich features sour-orange-and-garlic marinated pork served on traditional Cuban bread. It's incredibly moist, tasty and, without a doubt, like no other.

2. As you drive throughout South Shore, keep your eyes peeled for the cocos frios roadside stands. I discovered this utterly refreshing treat made of shards of coconut meat soaked in fresh lime juice and a pinch of chili powder at a small stand on State Road 674 in Wimauma.

3. Last spring, Carmen Chervin, who was born in Arecibo, Puerto Rico, shared her recipe for coconut flan. I'm still, still thinking about the luxuriously creamy, not too sweet dessert. It was so out-of-this-world delicious, I couldn't put my spoon down.
4. Need I say more than the fried mullet from the Fish House in Ruskin?

5. As a woman of good German descent, I have to include my favorite beer experience. The winner goes to Goose Island Bourbon County Stout. I sampled the smooth stout at my brother-in-law Doug's semi-annual beer tasting. Not your average brew, this beer had an intense taste of chocolate, charred oak, vanilla, caramel and smoke that immediately won me over.

6. Peanut butter cookies took on new meaning last year. Tish Boyle's Jumbo Peanut Butter Cookies were crunchy on the edge, chewy in the center and simply divine. I found the recipe in her book, "The Good Cookie."

7. How can something as ugly as a celery root be turned into a light, heavenly soup? I'm still baffled.

8. Della's After Dark got justifiable raves for just about everything on its menu. But I won't forget the simple scoop of cinnamon ice cream sitting next to the sticky date pudding I ordered. A spoonful of the surprising, frozen delight raised this dessert to sublime heights. Herb-encrusted cod surrounded by a tomato bacon broth on top of cheese grits was pretty wonderful, too.

9. I think I finally found the best guacamole on the planet in 2009. When I first tasted Rick Bayless' simple recipe for mashed avocado, cilantro and roasted jalapeno, it was as if I had discovered nirvana.
I can't wait to see what 2010 has in store.

CLASSIC GUACAMOLE

2 serranos or 1 jalapeno, stemmed
1/2 medium white onion, finely chopped, about 1/3 cup, plus a little extra for garnish
1 medium round tomato or 2 plum tomatoes
1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium to large, ripe avocados
Salt
1 to 2 tablespoons fresh lime juice
A few slices of radish for garnish, optional

Lay the chilies in a small un-greased skillet set over medium heat. Turn them every minute or so until they have softened and darkened in spots, 5 to 10 minutes. Mash them into a coarse puree, using a mortar, or finely chop them. Place in a large bowl.

Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with the chilés. Chop the tomatoes into small bits - skin, seeds and all. You should have a scant cup.

Add to the bowl, along with the cilantro.

Cut avocados in half. Remove seeds. Scoop from peel, then add to the bowl. Use an old-fashioned potato masher or the back of a large spoon to mash the avocado flesh into a coarse pulp, mixing in the other ingredients as you go.

Taste the guacamole and season with salt, usually a scant teaspoon, then add some of the lime juice and taste again. Continue seasoning with lime until the guacamole has enough zip for you. Cover directly on the surface with plastic wrap and refrigerate until your ready to serve.

Makes about 2 1/2 cups. Serves 6 as an appetizer.

Source: Adapted from "Mexico One Plate at a Time" by Rick Bayless