Posts Tagged ‘guacamole’

GUAC AND ROLL

Posted: July 31, 2018 in Food, Recipes
Tags: , , ,

Hey! It’s National Avocado Day!

People are passionate about their guacamole, and there are thousands of recipes out there. If the avocados are nice and ripe, I think a good guac recipe needs to be simple. Grapefruit is my go-to citrus to add a spark of bright flavor.

image

4 ripe avocados
1 grapefruit
1/2 small Vidalia onion, finely chopped
Tony Chachere’s Creole Seasoning

 

Slice the avocados lengthwise down the middle and all the way around, twist to get 2 halves, remove the seeds, and scoop out the flesh into a glass bowl. Mash it up a bit with a fork.

I always wash fruit before zesting. Using a microplane zester, zest a bit of the grapefruit skin and add to the bowl before cutting it into quarters. Squeeze the juice out of one of the quarters and add to the bowl.

The art of removing the flesh out of citrus without any of that nasty fibrous skin is called supreming.  Supreme as much of the flesh as you like, roughly chopping it, and add it to the bowl.

Add the chopped onion.

Tony Chachere’s (pronounced sak-a-rees) Creole Seasoning has some kick, some salt, and some spices. Add it to taste.

Mix the contents of the bowl well with a fork. Cover the bowl tightly to prevent oxidation, and like all guacamole, store it in the fridge and serve it as soon as possible.

GUAC AND ROLL

Posted: June 5, 2015 in Food, Recipes
Tags: , , ,

People are passionate about their guacamole, and there are thousands of recipes out there. If the avocados are nice and ripe, I think a good guac recipe needs to be simple. Grapefruit is my go-to citrus to add a spark of bright flavor.

image

4 ripe avocados
1 grapefruit
Tony Chachere’s Creole Seasoning

Slice the avocados lengthwise down the middle and all the way around, twist to get 2 halves, remove the seeds, and scoop out the flesh into a glass bowl. Mash it up a bit with a fork.

I always wash fruit before zesting. Using a microplane zester, zest a bit of the grapefruit skin and add to the bowl before cutting it into quarters. Squeeze the juice out of one of the quarters and add to the bowl.

The art of removing the flesh out of citrus without any of that nasty fibrous skin is called supreming.  Supreme as much of the flesh as you like, roughly chopping it, and add it to the bowl.

Tony Chachere’s (pronounced sak-a-rees) Creole Seasoning has some kick, some salt, and some spices. Add it to taste.

Mix the contents of the bowl well with a fork. Cover the bowl tightly to prevent oxidation, and like all guacamole, store it in the fridge and serve it as soon as possible.