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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Guacamole (from The Barefoot Contessa)

A customer once asked us, "How do you get the guacamole green?" Of course we wondered what color it should be, but I think she wanted to know how we got it so green. We keep it green by storing it with plastic wrap pressed directly on top. Air will turn it brown, so the less air contact, the better. I believe it's only a myth that an avocado pit will keep the guacamole green. Lemon juice does the best job.

We use a knife to chop the avocados, which makes a chunky dip. It is very important to use Haas avocados from California. They're not the pretty green ones you see in the market, but the earthy brown ones. They are ripe when they just give to the touch. Serve at room temperature with yellow or blue corn chips.

4 ripe Haas avocados
3 TABLESPOONS freshly squeezed lemon juice (1 lemon)
8 DASHES Tabasco sauce
1/2 CUP small-diced red onion (1 small onion)
1 large garlic clove, minced
1 TEASPOON kosher salt
1 TEASPOON freshly ground black pepper
1 medium tomato, seeded, and small-diced
¼ cup cilantro, chopped

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl (I use my hands). Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and cilantro. Mix well and taste for salt and pepper.

MAKES 3 CUPS

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