I had, hands down, the best guacamole this past weekend. It was the Fourth of July, and my friend was throwing a soiree on his deck in Manhattan Beach. There was really no better way to add pizazz to the ordinary fare of burgers and dogs.

We used a recipe from Alton Brown , who so famously uses science to perfect his dishes and this was a standout!

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

I like the authenticity of using a traditional Molcajete , which is shown in the image above, but we used a regular serving bowl and it still tasted great. We smeared the good stuff on our burgers and hot dogs and scooped up a good amount on our chips, too.

Food Network favorite Paula Deen is partnering with Savannah public schools to develop a new culinary arts school.  Everything I am reading about this has people wondering if the school board has lost their mind.  I don’t get it.  This is the greatest idea I have ever heard!  Granted, Paula Deen makes some ridiculous meals drenched in fat and butter then deep fried and double-battered, only to be chocolate dipped and creme filled, frosted and sprinkled with sugar…ultimately layered and served complete with defibrillators.

There is no question, Paula Deen is not healthy chef (her cookbook was named the most artery-clogging of the past decade) but neither are kids.  Kids want to have fun.  When I was eating school lunch I used to buy ice cream bars and let them melt slightly…then slide the ice cream from the stick onto a chocolate chip cookie …cover with a second cookie…and then make a huge mess.  I can’t remember my history teacher’s name but I can easily recite to you every snack and junk food we had at lunch.

The bottom line: I am sure there is no way the Krispy Kreme Burger will make it to any school’s lunchroom, especially with all the frightened mommies who think Paula is to blame for their chubby kids.  On an optimistic note: maybe Paula’s celebrity, coupled with the blatant fact that children will never make it past the 5th grade eating her food…will foster a new and improved lunch menu and mindset in Savannah schools.

Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
Ice water

Filling:
1/2 to 1 cup all-purpose flour
6 to 7 cups apples
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions:

Preheat oven to 375°.

In a medium mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal.

Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.  Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.  Take care not to over mix.

Divide the dough in half and roll into a ball.  Roll 1 ball into a circle to fit a 9 to 10 inch pie plate . To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.

In a medium bowl, make the filling by combining the apples with the brown and white sugar.  Add flour, cinnamon and continue mixing until they are well coated.

Add the apple filling into the pastry-lined pie plate.  Make sure the apple are lying flat.  Cut the butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle.  Place on top of the filling.  Trim off 1-inch beyond the edge of the pie plate.  Crimp the edges as desired.  Cut slits to allow steam to escape when baking.  Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over-browning.  Bake for 25 minutes.  Remove the foil and bake for another 20 to 25 minutes, or until golden brown.  Serve warm with vanilla ice cream .

Recipe courtesy Food Network .