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MissKises Guacamole multiple recipes

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  • MissKises Guacamole multiple recipes

    MissKise Posted February 04, 2006 08:38 AM
    For Super Bowl and parties.....

    The California Avocado Commission offers the following goof-proof recipes. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

    Guacamole Autentico
    4 ripe avocados, peeled, seeded
    1 teaspoon ground cumin
    1 ripe, medium Roma tomato, seeded, diced
    ½ cup minced sweet white onion
    2 Serrano chiles, seeded, minced
    ¼ cup chopped cilantro leaves
    4 tablespoon fresh lime juice
    Hot pepper sauce, sea salt, white pepper to taste

    Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently -- leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
    ********************************************

    The most romantic of the guacamoles.

    French Kiss Guacamole
    2 California avocados, halved and pitted
    ½ tablespoon fresh lemon juice
    2 tablespoons finely chopped shallot
    1 ½ tablespoon dry vermouth
    1 tablespoon chopped, fresh tarragon or ½ the amount dried
    ½ teaspoon salt

    Coarsely mash (DO NOT PUREE) avocados. Stir in lemon juice. Fold in remaining ingredients.

    *************************************************

    Oven-Baked Potato Wedges with Guacamole

    3 pounds medium Russet potatoes
    ½pound butter
    2 teaspoons garlic powder
    1 ½ teaspoon seasoned salt
    ********************************************
    Guacamole:
    7 ripe medium California avocados, seeded and peeled
    3 tablespoons lime or lemon juice
    1 tablespoon seasoned salt
    2 teaspoons garlic powder

    Thoroughly wash unpeeled potatoes and cut into small wedges. Lay wedges on large baking sheet. In a saucepan melt butter and stir in seasonings. Generously brush wedges with butter mixture. Place in a 425 degree F oven for 25-30 minutes.

    Serve with guacamole for dipping. Coarsely mash avocado leaving some chunks. Add remaining ingredients and mix to blend.

    ***********************************************
    This spicy guacamole features herbs, red peppers and cayenne.

    Cajun Guacamole

    1 pound avocados
    1 tablespoon fresh lemon juice
    ½ cup finely diced red bell pepper
    ½ cup small cherry tomatoes (cut in halves or quarters, if large)
    ¼ cup thinly sliced green onion
    3 cloves garlic, finely chopped
    ½ teaspoon chopped, fresh thyme leaves or ¼ rounded teaspoon dried
    ½ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    1/8 teaspoon cayenne pepper

    Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients.

    **************************************
    Stir in some regional ingredients and you've got guacamole with a California attitude.

    California Guacamole

    1 pound avocados
    ½ cup finely crumbled, chilled, fresh white goat cheese
    ¼ cup chopped, fresh cilantro
    2 tablespoons chopped, toasted pistachio nuts
    ¼ teaspoon (or to taste) crushed, red pepper flakes
    2 large cloves garlic, finely chopped.
    Coarsely mash (DO NOT PUREE) avocados. Fold in remaining ingredients.

  • #2
    Miss Kises Guacamole multiple recipes pg 2

    If you're torn between salsa and guacamole, have it both ways.

    AvoSalsa

    2 ripe medium California avocados, peeled, pitted and diced
    1 large ripe tomato, diced
    ¼ cup finely chopped red onion
    2 cloves garlic, minced
    2 tablespoons chopped fresh cilantro
    Juice of 1 large lime
    ½ teaspoon ground cumin
    ¼ teaspoon freshly ground black pepper
    ¼ teaspoon salt

    In medium bowl, combine all ingredients. Toss well and maintain chunky consistency.

    *************************************

    This layered, classic favorite is a winner.

    Party Dip

    1 can (16 ounces) refried beans
    1 can (4 ounces) chopped green chiles, drained
    1 envelope (1 ½ ounces) taco seasoning mix
    2 California avocados, seeded and peeled
    1 tablespoon lemon juice
    Taco sauce to taste
    1 cup sour cream
    Shredded lettuce
    1 tomato, chopped
    Ripe olives, sliced
    Shredded Cheddar cheese

    Tortilla chips

    In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsely mash together avocados, lemon juice, and taco sauce; spread over bean mixture. Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all. Serve with tortilla chips.

    ****************************************

    A recipe for guacamole purists with a bit of heat from spicy Serrano peppers.

    South of the Border Guacamole

    ½ cup chopped white onion
    4 (or to taste) Serrano chiles, chopped
    ¼ cup chopped cilantro
    1 teaspoon salt
    4 California avocados
    2 tablespoons fresh lime juice
    ¾ cup tomato, seeded and well drained

    In a food processor, combine onion, chiles, cilantro and salt. Coarsely mash (DO NOT PUREE) California avocados. Fold in onion mixture, lime juice, then tomato. Serve with tortilla chips.

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