February 25, 2012

  • Hot and Bitter Guacamole

    Admittedly this guacamole is not for everyone. It was created, in part, as a counter to all those TV chefs and cooks who routinely discount and turn their wrinkled noses up at bitter, one of the legitimate flavors. Hey, without bitter there would be no Guinness Stout, 60% cacao chocolate or mustard greens; so for those of you who like bitter, this could be the ‘guac’ for you

    2 whole limes
    2 serrano chilies
    2 teaspoons house salt*
    2 cloves garlic, peeled and smashed
    1 medium bunch cilantro, leaves and stems shaved and minced
    4 scallions, green tops only, thinly sliced on the bias
    4 Hass avocados

    Quarter 1 lime and cut each quarter in half. Drop the lime pieces in the bowl of a food processor. Cut the stems off the chilies, sliced in half the long way and cut into thirds. Add them to the food processor with the limes. Add the salt and prepped garlic. Pulse the ingredients 6 times and then let the machine run for 30 seconds. Let the resulting sofrito sit in the food processor while you prep the avocados. If you don’t have a food processor, grind the sofrito together in a mortar with a pestle

    Cut each avocado in half, remove the pit and scoop the flesh into a non-reactive bowl. Mash the flesh of the avocados with a potato masher, two forks, or a pastry blender until smooth with some chunks. Stir in the minced cilantro and sliced scallions. Scrape the sofrito from the food processor into the avocado mixture and fold it in. Taste for salt and lime and, if desired, add more salt and more lime juice from the 2nd lime

    Scrape and mound the guacamole into a serving dish or place plastic wrap directly on the surface and around the bowl and refrigerate up to 2 days. Before service, remove the guacamole from the refrigerator for 30 minutes before uncovering and serving with blue corn chips and your favorite salsa

    House salt
    This is my updated fool-proof and totally delicious version of my house salt that you can use wherever you would use salt when you are cooking. It truly is the ‘secret ingredient’ to my rice, my chicken, my eggs, and my … well, everything. You’ll be amazed by how it transforms every day dishes

    1 3 ounce tub Dell Alpe Italian Seasoning for Spaghetti Sauce
    1 16 ounce box Morton Kosher or Diamond Crystal Salt

    Pour the contents of the Dell Alpe Italian Seasoning tub into the bowl of a food processor. Pulse 4 times then let the machine run for 15 seconds.

    Pour the salt into a one gallon zip-top baggie and add the pulverized seasoning. Seal the bag and shake until the salt and the seasonings are fully incorporated. Pour into a salt pig or box or large jar with a tight-fitting lid and use in place of salt in cooking

Comments (1)

Post a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *