April 23, 2006

THERE'S NEVER A BAD TIME FOR GUACAMOLE:

Take a Moment: Take a dip into spring avocados (Virginia Linn, April 23, 2006, Pittsburgh Post-Gazette)

Avocados, the perfect fresh fruit for spring dips, get a bad rap because of their reputed high-fat content. A half of a medium avocado has 160 calories and 15 grams of fat, but two-thirds of that fat is monounsaturated -- the best kind for your diet.

Avocados also are high in fiber and folate and a good source of vitamins C and E and potassium, with some vitamin B3 and magnesium.


Guacamole (Recipe courtesy Alton Brown, See this recipe on air Monday May. 22 at 7:00 PM ET/PT, Good Eats: Food Network)
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Posted by Orrin Judd at April 23, 2006 8:56 AM
Comments

I've recently discovered an excellent addition to guacamole: the garlic-chili sauce ubiquitous to SE Asia.

A couple of teaspoons of that, depending on how fiery you like your guac, plus some salt, a squeeze or two of lime, some chopped cillantro, some green onion, and maybe tomato if it's in season.

Posted by: Jim in Chicago at April 23, 2006 11:04 AM

Substitute garlic salt for the salt and garlic, tabasco for the cayenne and don't bother with seeding the tomatoes and you have my recipe borrowed from some second generation Mexican friends over 25 years ago. Another great side dish is

Pico de Gallo
3 Anaheim chilis seeded and chopped
2 fresh jalapenos seeded and diced (more or less to taste)
1 medium onion chopped
4 medium tomatoes chopped
1/8 to 1/4 cup cilantro chopped
Juice from 2 limes
garlic salt to taste

Shake it all up in a tupperware container. Best if eaten an hour later but keeps for 2 days in the refrigerator.

Posted by: Patrick H at April 23, 2006 1:02 PM
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