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Nothing Says Cinco de Mayo Quite Like Homemade Guacamole!!

on May 4, 2012

Cinco de Mayo is tomorrow, but there is no better way to start celebrating a little early than with some guacamole.  Here are 3 great recipes that but a twist on traditional guacamole and are sure to be crowd pleasers.  For those of you who are not fans of avocados, check out the Canyon Ranch Asparagus recipe that is avocado free!  Enjoy!

Basil Guacamole

3 medium ripe avocados, halved, pitted, peeled and chopped
1 clove garlic, minced
1 medium ripe red tomato, seeded and coarsely chopped
1 lime, juiced
1 lemon, juiced
2 green onions, thinly sliced
1/4 cup finely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. In a large mixing bowl, mash 1 of the chopped avocados with a fork.

2. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine.

3. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.

4. If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

Canyon Ranch Asparagus Guacamole

2 cups (approximately 1 pound) asparagus, chopped and lightly steamed*
2 1/4 teaspoons freshly-squeezed lemon juice
3 tablespoons chopped onion
1 large tomato, chopped
3/4 teaspoon salt, optional
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly-ground black pepper
1 clove garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream

Preparation

1. In a blender or food processor, combine asparagus, lemon juice, onion, tomato, salt, chili powder, cumin, pepper, garlic, Tabasco, and sour cream; blend until smooth.

2. Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving for flavors to blend.

Seafood Guacamole

FOR THE SEAFOOD:
4 ounces jumbo lump crabmeat, picked over
3 ounces cooked shrimp or lobster, cut into small pieces (1/2 cup)
3 tablespoons freshly squeezed orange juice
2 tablespoons chopped cilantro
1 tablespoon minced fresh jalapeno or serrano chile, including seeds, or more to taste
1 tablespoon mild olive oil
2 teaspoons minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt

FOR THE GUACAMOLE:
2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

Preparation:

1. Marinate the seafood: Mix the seafood together with the orange juice, cilantro, fresh chile, oil, chipotle, and salt and let the mixture marinate for about 20 minutes.

2. Meanwhile, mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.

3. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.

4. With a slotted spoon, transfer about half of the seafood mixture into the guacamole, and stir.

5. Season to taste with additional salt, then garnish with the remaining seafood mixture and the
reserved cilantro.


Sources:

http://www.foodnetwork.com

http://www.thedailymeal.com

 

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One response to “Nothing Says Cinco de Mayo Quite Like Homemade Guacamole!!

  1. katherineb12 says:

    mmmm i love guacamole. my roommate makes good guacamole, so I’ll have to show him this recipe for our next mexican food night! I’m still trying to work on my avocado selection skills, i’ve been known to pick out the worst avocado at the entire store 😦 can’t wait to try this!

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