A Dash of Les Guacamole Recipe Round-up for National Guacamole Day
Guacamole. It's like a chunky green nectar of the gods. Extra for guac? Yeah, load me up. I'll pay the price. Quite frankly, I'd sooner give up eating meat before giving up guac. I'd bathe in the stuff if ever given the opportunity. I'd even consider a 3-day guac challenge...where all...I eat...is guac. Okay, I'm only kinda serious. But you get the point. You know about my infatuation. It's a borderline metal illness.
Today is National Guacamole Day, and while I've left all the food holidays up to my foodie friend and food holiday challenge warrior, Jen of The Foodie Patootie, I just couldn't help but pay special salute to my favorite taco, burger, and egg condiment today.
Here are 3 of my favorite (and Dash of Les original) recipes for the stuff I deem divine. A traditional variety that's often requested at parties, an Asian-inspired version that recently won me 1st place in the California Avocado Commission's annual contest, and a tropical crab and mango concoction that will seriously blow your mind.
Make one or make them all. You're welcome ;)
Ultimate (Traditional) Guacamole
3 ripe Hass avocados
1 small vine-ripened tomato, seeded and chopped (juices discarded too)
1/3 cup red onion, finely chopped
1/3 cup cilantro, rinsed and finely chopped
2 cloves fresh garlic, minced
2 teaspoons minced jalapeno (with some seeds if you like it spicy)
2 tablespoons lime juice
1/2 tablespoon EVOO
salt and pepper to season
1) With a sharp, large knife, cut your avocado in half length-wise (using a circular motion)
2) One halved, “grab” the seed by carefully “stabbing” the seed with the middle of the knife’s blade (it should come right out when you pull it away from the avocado).
3) With a spoon, scoop out avocado into a bowl.
4) Mix all other ingredients (onion, tomatoes, cilantro, garlic, lime juice, s&p) and add to the avocado, breaking it up with a spoon. I like mine chunky, so I simply break up the avocado and “fold in” the veggies-no stirring required.
Crab, Mango, and Cotija Cheese Guacamole
3 ripe avocados
¼ pound fresh crab meat (I used Dungeness crab. Just make sure it’s good quality)
1/3 cup mangos, diced (I used frozen but a ripe fresh mango works great if you have one)
3 tablespoons red onion, diced
3 tablespoons red bell pepper, minced
2 tablespoons lime juice
2 tablespoons cilantro, finely chopped
2 tablespoons Cotija or Queso Fresco cheese, crumbled
1 tablespoon olive oil
2 cloves garlic, minced
1) Combine all of the ingredients in a medium to large mixing bowl except for the crab, mango, and cotija cheese. Using a large fork or sturdy spoon, mash the avocado while mixing in the various ingredients. Stop mashing and mixing once it has reached your desired consistency. I like a chunky guacamole but some people prefer a smoother, creamier version.
2) Fold in the crab, mango, and ½ of the cotija. Leave a small bit of crab on the side for garnish.
3) Spoon the guac into a small serving bowl and sprinkle the rest of the cotija and a bit of crab on top. Serve with tortilla chips.
East Meets West Guacamole (1st Place Winner in California Avocado Commission's Annual 4th of July Recipe Contest)
2-3 ripe California avocados (depending on size)
1/4 cup jicama, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup mix of red onion and scallion, finely chopped
Juice from one lime
3 tablespoons cilantro, chopped
1 large garlic clove, minced
2 teaspoons freshly grated ginger
2 teaspoons fresh lemongrass, peeled and minced (feel free to use the lemongrass paste found in the produce section)
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1-2 teaspoons sriracha or sambal (red chili paste)
2 teaspoons black sesame seeds, divided
1) Combine all of the ingredients except for the avocados in a medium-sized mixing bowl. Stir and let sit for 5-10 minutes.
2) Cut open the avocados, remove seeds, and with a large spoon, scoop out all of avocado into the bowl.
3) Break the avocado into smaller chunks with a spoon, combining it with the other ingredients. Continue breaking it up and "mashing" it with a spoon until it's reached your desired consistency. I like a chunky guacamole so I don't mash it down too much.
4) Spoon the guacamole into a serving bowl and sprinkle with 1 teaspoon black sesame seeds and a pinch of scallions. Top off with Sririacha if you'd like. Serve with tortilla chips or wonton chips.