MissKises Guacamole multiple recipes

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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.
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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.

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Oven-Baked Potato Wedges with Guacamole

3 pounds medium Russet potatoes
½pound butter
2 teaspoons garlic powder
1 ½ teaspoon seasoned salt
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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.

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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.

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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.

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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.

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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.

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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.