Tag Archives: guacamole

Inside-Out Guacamole

16 Jan

I invented this recipe for my beloved Single Mothers by Choice support group; we meet up once a month at someone’s home and our kids go mental playing, while we bring snacks — often home-made — drink tea and coffee, and discuss — among other momentous questions — whether a date for Valentine’s Day is possible, do-able or desirable (Some women have married out, so the answer might just be yes).

I joined the group when considering embarking on single parenthood and started going to the local meetings when I got pregnant(!), so it’s been about five years, and let me tell you, there is nothing better than a supportive and understanding peer group to help you navigate your ups, downs, and angst. Leandro considers some of the kids among his best friends and we share times with them outside regular meetings, so it is really important to us.

So thus inside-out guacamole – a speedier way to the same great flavor.

And this guac without the mashing is not just for single chicks…It’s got NFL cred…try it on Sunday when Big Blue shows that team from San Francisco where they can put that candlestick….

Inside-Out Guacamole (can be doubled or tripled)

2 ripe Haas avocados (unpeeled flesh should give a bit when pressed with a finger), peeled and chunked

Juice of half a lime

½ Cup grape tomatoes, sliced in half

¼ red onion, sliced very thin

1 clove garlic, minced or pressed

¼-1/2 tsp ground cumin

1/8-1/4 tsp salt (to taste)

Place avocado chunks in a bowl and sprinkle with lime (for flavor and to prevent browning)

Add the rest of the ingredients, mix gently and serve with large tortilla chips or tortilla scoops.


Super Bowl: My Guacamole Kicks Your Guacamole’s …

29 Jan

An integral part of any Super Bowl strategy

The Super Bowl is only a game.

Super Bowl food, however, is serious business.

Guacamole is the bottom line of that business.

Guacamole (an appropriate linguistic blend of  the Spanish word for avocado: “aguacate” and “mole” or “milled/mashed”) is an integral part of the strategy of any self-respecting Super Bowl party, with avocado forming the base. I borrow this from Steve Inskeep on NPR’s Morning Edition to give you an idea:

Avocado consumption during the Super Bowl has become the stuff of urban legend. Most of the statistics are probably exaggerated, but that’s not going to stop us from repeating them. Because one says Americans will consume about 50 million pounds of the fruit as they sit on their couches watching the game. A more graphic claim comes from the California Avocado Commission (which)… has been quoted saying the amount of guacamole that Americans will eat this Sunday is enough to cover a football field – end-zone to end-zone, waist deep.

And when it comes to guacamole, I am the one who should have several big, fat Super Bowl rings studding my stumpy-sturdy, more-useful-than-beautiful, hands. Any time I serve it, I win.

I do not care what is traditional, what is correct, what should be, how anyone else does it. My guacamole has always and will always rock. I am proud of it and everyone loves it.

So now that we have dispensed with any pretense at humility, I will give you my recipe, which is a more-or-less one that you should taste while making, because that is what I do. It never tastes exactly the same, but it always tastes good.

Natalia de Cuba Romero’s Legendary Guacamole

2-3-4 Hass (small black pebbly) avocadoes, purchased relatively hard, 3-4 days before the game and scrupulously monitored for a gentle give before cutting open*

3-4 generous and fragrant cloves garlic, peeled (minced superfine if you don’t have a garlic press. If you do have a garlic press, wait for instructions)

1 tsp ground cumin (at least)

¼ cup fresh-squeezed lime juice (Key limes are the best, but not crucial; pre-squeezed from those plastic lime shaped containers is not an acceptable option)

¼ tsp salt

1 Cup nonfat plain yogurt

1-2 hard-boiled eggs, chopped

Handful grape tomatoes, halved, insides squeezed out haphazardly, then chopped

1 Tbs cilantro, finely chopped (unless you have some aversion to cilantro, which many people, remarkably enough, do)

Black pepper to sprinkle

Note: You really should have a garlic press for this.

Have a big bowl ready. Cut the avocado in half, remove pit and peel. Place in bowl. Press  (or add minced) garlic. Add cumin, salt, and some of the lime juice. Mash it to your liking (smooth or chunky). Add a couple of generous tablespoons of yogurt to taste (this is a stretching measure so you need to play with it and add as needed). Play with the spices a quarter tsp at a time and the lime a tsp at a time. When you like the flavor you have achieved, stir in the eggs and tomato. Et voila! The best guacamole ever. Serve with good tortilla chips (I like the blue corn ones, myself)

 *Do NOT wait till game day to buy your avocadoes because only the hard, unripe ones will be left. Buy several days ahead, let soften outside the fridge and if they give a LOT when you press, put them in the fridge immediately. The yogurt will save you if you don’t have enough soft or if you have too much brown flesh.

If using the Florida/Caribbean large, smooth-skinned variety, you may not need much yogurt, because they are more watery, not as dense.


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