Holy guacamole, this is a super easy recipe!  Yeah, okay.  That was pretty lame.  But you know what’s NOT lame? Fresh guacamole!

I like to cook whatever is on sale, especially vegetables.  At the peak of the season you will get the best tasting and the best deal for produce.  If you can score avocados for less than $1, then that’s a heck of a deal!

Another great place to get produce are international or Asian markets, but buyer beware!  I’ve found that produce I’ve purchased there is usually already ripe so be prepared to start using it immediately!

The Basics

• 2 ripe avocados – They should be firm but have a slightly soft when given a tight squeeze.
• 1 lime – You can use lime juice if you have it.
• Garlic – 1 or 2 cloves should do the trick.  Finely minced or ground into a paste with a mortar and pestle.
• 1 small tomato; diced – I prefer Roma tomatoes.
• Coarse salt – Kosher, sea salt or the like

The Rundown

Half the avocado length-wise and running your knife against the pit.  When you remove the top half, you will have one half with the pit in tact.  To remove it, take a sharp knife and cleave it into the pit.  Hold the avocado and twist the knife and the pit should pop out.

Gently carve a grid into each half of the avocado.  Basically you will run your knife through, with the knife point scraping the inside of the avocado shell.  Once your done, you can take a spoon to scoop out the fruit.

Put the avocado in a large bowl.  Mash with a fork.  Add the garlic and tomatoes.  Add just a pinch of salt and a squeeze of lime.  Mix the guacamole.  Add a little bit of salt at a time until it tastes right.

Although the lime juice will slow the browning (oxidation) of the avocado, I would recommend searching this the day of preparation or put in a air-tight container and serve the next day.  Enjoy!

Spam musubi is a popular Hawaiian snack, which is basically Spam with rice in a seaweed wrapper.  Even though my family lived in Hawaii, I never had this before.  Actually, I was introduced to this delicious treat a few weeks ago the day of my close friends’ wedding by a fellow bridesmaid, Mary.  Mary told me that one piece sells for $1-2 at 7-Elevens in Hawaii!

Being Filipino, I’m no stranger to Spam (usually I eat it with an over easy egg on top of rice).  If you love Spam or sushi, you should try this!  It is a great combo of salty and sweet.

The Basics

• 1 can of spam
• Soy sauce – I used able 2-3 tbs
• Sugar – 2 tbsp
• Cooked sticky rice – I used about 3-4 cups
• Seaweed wrappers
• Seaweed rice seasoning – It’s a shaker with bits of sugar, seaweed and sesame seeds.  I think I’ve seen it in Food Lion, but you can find it at an Asian grocery store.

The Rundown

1. Remove Spam from its can. Slice to the desired thickness.  I sliced the spam in length-wise.
2. Put Spam in a non-stick pan pan under medium heat.
3. Mix the soy sauce and sugar in a small bowl.
4. Add soy sauce mixture to the pan.
5. Flip Spam occasionally until sugar caramelizes and most of the liquid is soaked up by the Spam. Set spam aside on a plate.
6. Cut seaweed in half.
7. Evenly spread rice, leaving about a 1/2 inch without rice.  It makes it easier to close.
8. Generously sprinkle the rice seasoning on the rice.
9. Add a strip of Spam the side that has rice.  Firmly roll the seaweed over until you reach the other side.  Repeat!

Additional Notes

You can wrap each piece in plastic wrap to help maintain it’s shape.  Try to eat immediately; if you refrigerate it, the rice can become hard.

Another way of assembly involves using a musubi rice mold, which I hear is pretty available in Hawaii.  If you don’t have one (shocker! =P), you can cut the other end of the Spam can.  Here’s how you do it:

• DO NOT cut Spam in half length-wise.  You will need it in whole slices.
• Lay the seaweed half down.
• Put the container in the middle.  Add rice and pack it down.
• Sprinkle rice seasoning.
• Add cooked Spam slice.
• Sprinkle rice seasoning.
• Add rice and pack it down.
• Remove mold and fold around the seaweed. Repeat!

You can also add a piece of egg (scrambled and cooked into a single sheet of omelet) if you want to!