This week, this season's top 9 Idols performed songs by their own personal idols. For last night's recipe, Sarah was inspired by her own cooking idol, Mario Batali, and for tonight's results show viewing snack, she looks to another one of her favorite chefs, Bobby Flay, for culinary inspiration. "I'm absolutely obsessed with Southwestern cuisine, and in my opinion, Bobby does it best," says Sarah. All of the peppers, spices...right up my alley!"
▪ 2 tsp olive oil, divided
▪ 1 red bell pepper
▪ 1 green bell pepper
▪ 2 ripe avocados
▪ 1 Serrano chile, diced (remove seeds for less spice)
▪ 1 small vine ripe tomato, diced
▪ 1 large garlic clove, minced
▪ 2 tbsp red onion, diced
▪ 2 tbsp cilantro, finely chopped
▪ 1/2 lime, juiced
▪ 1/4 tsp cumin
▪ 1/4 tsp chile powder
▪ salt and pepper
▪ 1/2 yellow onion, sliced in half-moons
▪ small head romaine lettuce, chopped
Preheat the boiler to high.
Brush the bell peppers with a teaspoon of olive oil and roast in the oven on a cookie sheet until the skin is charred, turning periodically. Remove and place in a concealed bag to sweat off the skin.
In a large bowl, combine the avocados and next 8 ingredients, through the salt and pepper, until well-combined. Season with the salt and pepper to taste. Set aside.
Peel the skin off the bell peppers and slice into strips. Heat the remaining oil in a large skillet and sauté the onions until translucent. Add the roasted peppers and cook until heated through.
Combine the guacamole and romaine lettuce. Serve on a small salad plate topped with the onion and pepper mixture.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- American Idol