Dueling Guacamole
Super Summer Guacamole Guacamole is one of those remarkable foods that has appeal across cultures and generations. There are many different variations out there, and more than once I’ve been snacking at the hors d’oeuvres table with fellow party-goers when curiosity about the contents of the host’s “guac” has turned to lively debate among guests and outright defense of a tried-and-true recipe. Red onions go head-to-head with garlic; limes duke it out with lemons. Cilantro? Tomatoes? Hot sauce? Mayonnaise??? A really good guacamole takes a little more planning than most dips. Very rarely am I able to find the perfect avocado in the store or at the market, so great guacamole is a perfect way to practice the under-appreciated art of postponing gratification. A rock hard avocado usually takes about a week to soften, while a medium hard avocado takes about three days. The soft avocados on the shelf are usually too ripe and won’t have the flavor of the perfect avocado. Organic avocados are readily available, even in the winter when other fruits and vegetables are out of season and you’re craving a taste of summer. My daughter, Sela, is a chef. She is an amazing cook. Almost everything she makes is perfect. We happen to have different guacamole recipes. People ask which one I prefer, and I always say, “I prefer anything she cooks for me.” That said, I make my guacamole differently! Sela’s Ingredients: 3 “perfect” organic avocados 2 cloves organic garlic, pressed or micro-planed 1 tbsp fresh squeezed lime juice Salt to taste My Ingredients: 3 “perfect” organic avocados 1/4 cup diced yellow or white onion 1-2 tbsp fresh squeezed lemon juice Salt to taste With both recipes, mash the avocados with a fork or a pastry cutter until they are creamy. Add other ingredients and salt to taste. On occasion, when I need to stretch the guacamole (more guests come than are expected or the kids are starving), I add tomato to the guacamole. This can be done with...
read more
