Guacamole: The Basic Plus 14 Fresh Ways

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GUAC: JUST IN TIME FOR THE SUPERBOWL –The Basic Plus 14 Fresh Ways

Skiing on Big Game Day in Sun Valley is usually superb because you mostly have the mountain and trails to yourself. The rest of the folk are prepping the chicken wings, guacamole and wondering about “flat footballs”.

 

You’re on your own for the chicken wings but here’s a little help for the Guac and believe me that will NOT be flat. Frankly, I like a good tasty strong Bloody Mary to go with any one of these recipes—but if beer, wine or a margarita is your preference, go for it.

 

And just in case you’ve bought too many avocados, next week I’ll have a nice little breakfast oven baked avocado/egg recipe just so those extra avocados won’t go to waste. It’s easy, delicious, healthy and not flat either.

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The Basic GUAC’ for 8 (Way # 1)

Ingredients:

  • 2 to 3 ripe avocados
  • Juice of 1/2 to 1 whole lime (taste as you add)
  • 1/2 to 1 Tsp. ground cumin (taste as you add)
  • 1/2 C. diced tomato (fresh and drained canned)
  • 2 Tblsp. chopped/minced fresh cilantro
  • 1/4 C. diced/minced red onion
  • S & P, to taste (can be as much as 1/2 to 3/4 Tsp. salt)
  • Hot sauce, to taste or 1/2 to 2/4 Tsp. red pepper flakes (taste as you add)
  • 2 cloves minced garlic

Directions:

  • Slice avocados in 1/2; remove the seed; spoon flesh into a medium sized bowl.
  • Using a fork, mash the avocados until the consistency of your desire has been reached. If you wish a rougher chop, use a knife to slice through the avocado flesh and then a fork. And you might add the lime juice to the pulp to start with so that the avocado doesn’t brown.
  • Stir in the rest of the ingredients.
  • Serve immediately.
  • medium up

14 Fresh Ideas For A Switch On The Ole’ Basic GUAC’

  • Fast and Dirty: In place of the tomato, cilantro and red onion, stir in 1/2 C. of your favorite jarred salsa, 1 Tblsp. olive brine and 2 Tblsp. chopped green olives.
  • Mango-Balsamic: In place of the tomato, stir in the diced flesh of 1 mango. Use scallions in place of the red onion and 1 Tblsp. balsamic vinegar in place of the lime juice.
  • Chipotle-Corn: Stir in 1 minced chipotle and 1 Tblsp. adobo sauce from a can of chipotles in adobo. Add 1/2 C. corn kernels (fresh, defrosted frozen or drained canned)
  • Tzatziki: Use 1 C. finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced garlic cloves.
  • Roasted Garlic and Poblano: Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 F. Roast a poblano pepper under the broiler, turning frequently, until the skin is charred. Carefully remove the charred skin from the pepper (with gloves maybe), then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.
  • Minted Cotija: Follow the basic recipe but add 3 Tblsp. chopped fresh mint instead of the cilantro and add 2/3 C. crumbled cotija cheese. Season with S&P.
  • Maple-Bacon: Follow the basic recipe but use 3 avocados, 2 Tblsp. white wine vinegar, 2 Tblsp. soy sauce, 2 Tblsp. maple syrup, 2 chopped scallions and 1/2 C. chopped cooked bacon. Season heavily with black pepper.
  • Ginger-Hoisin: Add 2 Tblsp. grated fresh ginger and 2 Tblsp. hoisin sauce to the basic recipe.
  • Citrus Tabbouleh: Replace the tomato and onion with 3/4 C. purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange. You can also add 1/3 C. pomegranate seeds. You’ll love the color of this version.
  • Shrimp Scampi: Use lemon juice in place of the lime juice and basil in place of the cilantro. Omit the cumin, tomato and onion. Stir in 1 C. chopped cooked shrimp, 2 cloves minced garlic and 1/3 C. shredded Parmesan cheese.
  • Pico de Gallo Guac: add 1/2 C. of chunky tomatoes, 2 Tsp. of minced jalapenos and 2 Tbsp. of chopped green peppers to the basic recipe. Don’t like green pepper, choose the milder red, yellow or orange one.
  • Calorie Conscious Guac: Delete one of the avocados and add 1/2 C. of LIGHT sour cream or LIGHT plain yogurt. Here you’ll have a creamy and fluffy guac minus some calories. You may like to do this even with 2 or 3 avocados because it’ll be a bit different.
  • Greek Guac: Add 1/4 C. of chopped Kalamata olives and red peppers and instead of the cilantro and lime, add basil and lemon juice.
  • Guac in those little peppers: Yes, you know those cute little peppers in all colors, all ready in a package. Serve a tray of those, cut in half and filled with your favorite Guac. Fun, easy and colorful. And you still can have chips and drinks on the side.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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