Day: November 14, 2025

November 14 — National Spicy Guacamole Day

Celebrate bright, creamy guacamole with a chile kick — a perfect snack, party dip, or topping.

Quick background
- Guacamole originates from Mexico (avocado + lime base). Spicy versions add fresh chiles, hot sauces, or spices to lift the richness.

Basic spicy guacamole (serves 4)
- 3 ripe avocados
- 1 small lime (juice), 1/2 tsp kosher salt (to taste)
- 1/3 cup finely chopped red onion or shallot
- 1–2 serrano or jalapeño chiles, finely chopped (remove seeds for milder heat)
- 1 medium tomato, seeded and diced (optional)
- 2 tbsp chopped cilantro
- 1 clove garlic, minced (optional)
Method:
1. Halve and pit avocados; scoop flesh into a bowl. Mash to desired texture (chunky or smooth).
2. Stir in lime juice and salt. Add onion, chile, tomato, cilantro, and garlic. Taste and adjust salt/heat/lime.
3. Serve immediately with tortilla chips or cover surface with plastic wrap to limit browning and refrigerate up to 24 hours.

Tips
- Use ripe but firm avocados (yield slightly to pressure). Too‑ripe avocados can be brown inside.
- Lime both seasons and slows browning; add more lime if storing briefly.
- To keep guacamole green longer: press a layer of plastic directly on the surface, or leave the avocado pit in the bowl (helps marginally).
- Adjust chiles by testing a small piece first — heat varies widely by pepper.

Allergies & safety
- Avocado allergy is uncommon but possible; serve alternatives (bean dip, hummus) if needed.
- Watch for cross‑contact with allergens in mix‑ins (dairy, nuts, etc.).

Pairings
- Tortilla chips, vegetable sticks, tacos, grilled meats, eggs, or tostadas. Beer, margaritas, or a crisp white wine work well.

Enjoy National Spicy Guacamole Day by dialing in your favorite heat level and sharing a fresh bowl. #PrivateChefAtlanta #Alpharetta #JohnsCreek #ElegantDining #bestinatlanta #PrivateChefcorporateretreats #AtlantaCatering #ChefRob #CulinaryCollectiveATL ...

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November 13 — National Sea Salt Caramel Day

Celebrate the sweet–salty magic of sea salt caramel: caramelized sugar and butter/cream lifted by a sprinkle of flaky sea salt for contrast.

Quick background
- Sea salt caramel became widely popular in the late 20th century as chefs paired flaky sea salt with caramel to balance sweetness and amplify flavor.

Quick sea salt caramel sauce (makes ~1 cup)
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream, warmed
- 1/2–1 tsp flaky sea salt (to taste)
Method:
1. In a dry heavy saucepan over medium heat, melt sugar, stirring/tilting until it liquefies and becomes amber (watch closely to avoid burning).
2. Remove from heat, stir in butter until melted (careful—mixture will bubble). Slowly add warm cream while stirring until smooth.
3. Stir in sea salt, cool slightly, then refrigerate in a jar. Reheat gently before using.

Uses & ideas
- Drizzle on ice cream, pancakes, or waffles; swirl into brownies or cheesecakes.
- Fill chocolates, layer in parfaits, or brush onto apples before roasting.
- Make salted‑caramel latte or fold into whipped cream for cakes.

Tips & safety
- Use flaky sea salt as a finishing salt rather than cooking‑salt; add at end to preserve texture.
- Warm cream prevents seizing; caramel is extremely hot—use caution.
- For a firmer candy, reduce cream; for a softer sauce, increase cream slightly.
- Store refrigerated up to 2 weeks; reheat gently. Refrigerated sauce will thicken—microwave briefly or warm in a pan.

Allergy/diet notes
- Contains dairy; substitute coconut cream and dairy‑free butter for a vegan version (texture/flavor will vary).

Enjoy National Sea Salt Caramel Day by making a batch and trying a new salted‑sweet pairing. #CulinaryCollectiveATL #CulinaryExperience #PrivateChefAtlanta #ChefRob #PersonalChef #AtlantaCatering ...