Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Thursday, July 26, 2007


Guacamole is a wonderful accompaniment to many Mexican dishes and a delicious and healthy chip dip. (Not that the chips themselves are all that healthy, but, if I've been working up a good sweat, and the chips are of a low-salt-as-far-as-chips-go variety, then I allow them under my Most things in moderation policy.)

Don't be shy with the hot peppers in this recipe. Avocados are known to have several important health benefits but they are a mild-tasting fruit and can really take the sting out of the jalepeños' heat.

  • 2 ripe avocados, peeled & pitted
  • freshly squeezed juice from one lime
  • 2 plum tomatoes, diced
  • 1 bunch spring onions, sliced
  • 2 jalepeños, diced
  • fresh cilantro leaves, chopped


Mash avocados with a fork.
Incorporate lime juice thoroughly.
Add remaining ingredients and mix well.
Cover and chill approximately one hour to allow flavours to blend.
Serve immediately.

Guacamole is best served fresh. I have personally eaten leftovers stored for 1-2 days in full, air-tight containers in the refrigerator -- but I don't serve this recipe to guests once it's more than a few hours old.

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