Guacamole recipe?

Epicurean Exploits - Food and Recipes
21

For reasons that are beyond my understanding, if you put the avacado pit in the bowl with the finished guac, it will turn that ugly grey color much more slowly.

22

True, and the lime juice helps, too.

23

[rofl.gif]

24

Didn’t know that about the pit.

But the bigger question is, who has leftover guacamole?

25

Josh, it’s not a question of leftover, it’s the time between being made and being eaten - which I realize is usually measured in milliseconds, but some people have parties. [wow.gif]

26

Try some pimentos if the tomato isn’t up to your liking.

27

One of my co-workers adds a splash of freshly squeezed OJ to it too. Interesting stuff. I love guac.

28

Arrrrggghhhh…

Pimentos are a crime. Not even worth stuffing into a Lindsey olive.

29

For a new twist on Guac, try David Tanis’s (A Platter of Figs) take on avocado salad:

4 - 6 avos
1 bunch scallions
Juice of 1 -2 limes
Salt

Slice radishes to use for dipping

I grew up on an avocado farm and have been eating any/all varieties if guac forever and I have yet to have a bad one, except for the pre-packaged vile you get in the grocery store. But this is a nice change of pace. You can leave the scallions out and it is still very good.

30

I’m a fan of Jonathan Waxman’s very clean, precise recipe.

Half a minced onion, two serranos (seed one maybe), a cup of cilantro, and a teaspoon or so of kosher salt. Grind that in a morter and pestle or small food processor to a smooth paste.

Four avocados, mashed gently with a fork.

Mix all the above, add meyer lemon and/or lime juice. MMMMMMMMM. Just had some for lunch.

31

Wonderful book. To cook from, to read, or just to look at.

32

Cheese 'n Rice!!! You guys are KILLING me.

Guacamole recipes get bastardized almost as much as Margarita recipes and yet the easiest and simplest one is the traditional.

Onion
Serranos
Cilantro
Sea Salt

Grind to a paste in a molcajete

Avocado
Finely diced onion
Seeded and diced tomato
Chopped (or preferably chiffenade) Cilantro

Mash avocado. Fold in remaining ingredients. Done.

Taken from Diana Kennedy’s “Cuisines of Mexico”.

Adding a little lime juice helps reduce the oxidation/discoloration, but garlic??? WTF???
Only if I’m drinking Skinny Girl Margaritas.

Don’t understand that either.

Margaritas= 1 part good tequila + 1 part Cointreau + 1 part fresh lime juice ~ shake, strain, done.

Pardon me while I go listen to Taylor Swift’s cover of Buffalo Soldier…

[snort.gif]

33

egads that’s a lot of cointreau in that non-bastardized margarita of yours!

There’s nothing wrong with any of the recipes in here, save maybe the pimentos (kidding… put sriracha in there too if you want. What’s it gonna hurt – hot, sweet, vinegary – you’re mostly gonna be adding heat. Enjoy.)

But they’re all gonna fail if the onion is too hot or just too strong, the lime is too bitter, the cilantro is too bitter, the jalapeno isn’t hot and tastes green and bitter, and most of all if the avocado isn’t exactly the kind of avocado you yourself want guack to be about. The range even among one variety of avocado is broad – even apart from it being ripe or not. (Florida type is unquestionably wrong though.)

You gotta work with what you got. Same with the margarita. Those limes will get cha. You get a crappy lime, you might need some sugar syrup. Or you might just be plain ole outta luck. (Read : Open Beer.)