Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Bar Amá Guacamole



Posts : 16545
Thanked : 805
Join date : 2013-01-12

Bar Amá Guacamole

Post by Lobo on Tue Feb 09, 2016 12:07 am

Bar Amá Guacamole

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: n/a minutes
Servings: 3
There are almost as many ways to make guacamole as there are cooks who enjoy making it. At the Los Angeles restaurant Bar Amá, celery puree is the secret ingredient. No one will be able to guess what’s in the guacamole, but everyone will agree it’s delicious.

  • Printer Friendly Version

  • 297


  • 2 celery stalks, trimmed
  • 1/2 tsp. chopped garlic
  • 2 Tbs. water
  • Kosher salt, to taste
  • 4 ripe Hass avocados, pitted
  • 1/4 cup (2 fl. oz./60 ml) fresh lime juice, or more as needed
  • 2 tsp. minced serrano chile
  • 2 Tbs. minced fresh cilantro


In a blender, combine the celery, garlic, water, and 1/2 tsp. salt. Puree until smooth.

Measure out 1/4 cup (2 fl. oz./60 ml) of the celery puree; discard the remaining celery puree or reserve for another use. It will keep in the refrigerator for up to 2 days.

Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the 1/4 cup celery puree, the lime juice, chile, cilantro and 2 tsp. salt. Using a large fork or potato masher, mash the ingredients until they are thoroughly combined but the mixture is not completely smooth. Taste and adjust the seasoning with more salt and lime juice. Serve immediately. Makes about 3 1/2 cups.

Bar Amá, Los Angeles, CA

    Current date/time is Mon Oct 24, 2016 4:48 am