I have been dying to use this term in conversation or writing and I have finally found the opportunity to use it in both. As a quick follow up to the Superbowl post I present you with the aforementioned “dips.”


Buffalo Bacon Blue Cheese Guacamole

(Yes, it is as good as it sounds!)

Retrieved from:


4 slices hickory smoked bacon
2 avocados {I used California Avocados}
1/2 lime, juiced
1/2 large garlic clove grated
salt & pepper, to taste
2 tablespoons cilantro, chopped
1/4 cup diced tomato
2 1/2 tablespoons crumbled blue cheese + more for garnish
hot sauce, to taste


Start by cooking bacon in a skillet until edges are crispy. Transfer to paper towel lined plate. Chop into bite-sized pieces and set aside.

Cut open avocados and scoop into large bowl. Mash together with lime juice, garlic, salt and pepper until chunky. Stir in cilantro, tomato, blue cheese, bacon and hot sauce. Stir until combined. Spoon into serving bowl and top with more blue cheese, hot sauce and cilantro. Serve as desired.

*Refrigerate until service plus any leftovers.


If you fry the bacon ahead of time this dip comes together in 30 seconds. I followed the recipe pretty much to a tee, with the hot sauce coming from a habanero hot sauce from Trader Joe’s which may burn your eyes out of their sockets so I used three drops, literally! In my opinion, this was the right amount since it was not overwhelming. This aside, the guacamole was insane! It truly is a completely different experience and, for those that arrived early enough, to the party, were able to enjoy it thoroughly. Let’s just say there was none left half way through our gathering.


Next up:

Gooey and Cheesy Warm Bacon Dip

Retrieved from:


  • 8 ounces cream cheese, softened
  • 2 cups sour cream (I used light)
  • 1½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • ½ cup sliced green onion


  1. Preheat oven to 400 F.
  2. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot


For this recipe I chose to use white and yellow cheddar cheese. I believe the combination added to the taste of the dip. The fact that this dip is baked makes all the difference in the world! You can probably have it room temperature, but it will not be nearly as good. Since this was made for the “Big Game” we skipped the crudité and resorted to scooping with a rosemary pita chip. Again, a fantastic dip, but keep it warm or you miss out on how awesome it really is.




Do I have to pay royalties now?! Anyway, one of the customs my friends I have are to get together on an annual basis to enjoy the “Big Game”…. Generally, one of our friends offers his home as the venue for such the event and there is a significant amount of preparation that is had, usually by the host. My group of friends being who/what they are generally, won’t do the legwork to provide sustenance. So there are many white castle “cases” and Doritos chips provided. However, me, being who I am, make it somewhat of an event. I will be making two different dips (probably reserved for a different post) and what I am presenting to you here which is a dark chocolate and white chocolate chip cookie.

Dark & White Chocolate Chip Cookie

adapted from:

1 c butter, room temperature
1/2 c white sugar
1 3/4 c light brown sugar, packed
2 eggs
2 t vanilla
3 1/2 c all-purpose flour
1 1/2 t baking soda
3/4 t salt
2 c semi-sweet or bitter-sweet chocolate chips
1/2 c sliced almonds (optional – if not using, replace with chocolate chips)
1/2 teaspoon kosher salt or fleur de sel (optional), for sprinkling

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugars until light and fluffy. Add one egg at a time, blending well before adding in the second egg. Add in vanilla and mix until incorporated. Slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and the almonds (if using).

Using a tablespoon, roll into balls and place onto a prepared cookie sheet, about an inch and a half apart (I always line mine with silpat or parchment paper). Slightly flatten out the tops. If desired, sprinkle with a bit of kosher salt or fleur de sel.

Bake at 360F for 12 minutes until lightly golden but still a bit gooey on the inside. Cool on wire racks.


So right off the bat, I need to explain that since I have been out of practice for some time I completely dropped the ball and forgot to include the granulated sugar. No matter because honestly I don’t think the recipe needs it. By the way my cookies finished awesomely and did not need any additional sweetness, maybe my finger in the batter was enough? I see you rolling your eyes, couldn’t resist. Anyway, I clearly opted for the white chocolate instead of the nuts which I think was a great way to go, just wasn’t feeling the nuts today, no pun intended. My goal was to make a straight- forward cookie that didn’t involve being gluten, GMO, vegan, vegetarian, paleo or whatever other new diet there is, proof. My friends are simple and unpretentious and that’s how they like to swoon!




Feature Presentation

I am very proud to announce after much waiting some of Machareimages photos have been chosen to be featured in a major retail store. These images will be placed in a prominent area of the retail store in question for all customers to view. I am so honored and thankful to those responsible for making this possible (Oscar pun intended). In all sincerity I am very happy some of my images were chosen for this honor. While I cannot mention the company’s name here suffice to say it is very well known and the images will have a significant amount of exposure. Please view the selected images below.

Calle Ocho

Recently I had the opportunity to visit and photograph a wonderful venue, the recently relocated Calle Ocho restaurant on the upper west side of manhattan. Calle Ocho has been a fixture of the New York restaurant scene for many years and those who frequent it know about its famous Sangria selection.

Calle Ocho’s new digs are impressive to say the least, still maintaining their overall aesthetic of Cuban/Latino inspiration. The walls are clad in references to Cuba and the Latino culture in general. Due to the inviting staff and welcoming ambience you forget this space is located in the lobby of the prestigious Excelsior Hotel, steps from the Museum of Natural History.

Let’s face it though without the food this would just be a great place to be seen. Let me say that the food is equally as impressive as the new space. Some of my favorites are the bacon wrapped dates with shaved almonds (appetizer), arepa con ropa vieja (appetizer), costillas (entrée), vanilla flan (dessert). This combination of dishes was full of flavor and completely satisfying. Portions are adequate and presentation makes your mouth water. While Calle Ocho is recognized for its sangria selection, I preferred the mojito, which was expertly created.

I will let the images speak for themselves. I hope you enjoy them as much as I enjoyed my fare.