Guacamole (Obscene Cuisine, Recipe No. 9)

Feliz Cinco de Mayo! For the celebration of Mexico’s triumph over the French troops at the Battle of Puebla (don’t worry, the poor frogs weren’t really stampeded by cattle, haha!) I have decided to make a delicious, all American food: Guacamole!

Two days ago, at a rather absurd and expensive party on the NorthSide, I was talking with catering chef Greg ’bout guac. I’ve always had it in my little head that avocados require beaucoup fric ($$$) to acquire, which is why I don’t buy them. In most cases this holds true: the devil Whole Foods, the wonderful but misguided East End Food Co-op, the pedestrian Giant Eagle, etc. are all about swindling - à la Rumpelstiltskin - the everyday shopper. According to Greg, the ever-pragmatic ShurSave - a local supermarket chain with a location within spitting distance of my humble abode - has them for cheap. He was right! On 4 May 2008 I got four for less than four dollars… holler!

This here recipe is “adapted” from Heidi Swanson’s Indian Curry & Cumin Guacamole. I say adapted in quotes because, in reality, Swanson is very clear that what I’m making is her default guacamole recipe, and that the variant she provides is an embellishment. (Be sure to read her guacamole recipe for tips on recognizing ripe v. overripe avocados. I found it very useful, and was delighted by the condition of my purchase.)

:: Dee-lish Guac ::

1 small white onion
1 clove garlic, minced (I used pre-minced, jar garlic. Lazy!)
4 avocados
1/2 lime
salt to taste (no more than 1/2 teaspoon)

1. Chop the onion. Scoop out the avocado flesh, trying to keep it as intact as possible. Throw them, with the garlic, in a bowl.
2. Squeeze the half of lime, either by hand or using some sort of juicing apparatus, and splash the ingredients with its juice. Sprinkle a bit of salt on top.
3. Stir, but be sure not to purée the mixture (unless you prefer it that way).
4. Give it a taste. If it needs more lime juice or salt, add it in now and finish it off with a final stir.
5. Serve, at room temperature or chilled, with tortilla chips.

The resulting guacamole was stellar–easily some of the freshest and best I’ve had. I whipped up another batch for a photo shoot, and used a red instead of white onion and lemon juice instead of lime. (I’d stick with the original recipe, in terms of taste.) The next time I make this recipe, I think I’ll add chopped tomatoes and some cilantro just to see how it fares. So much guac; what to do with it all?!

:: Bibliography ::

• Swanson, Heidi. A Twist on Guacamole Recipe. 101 Cookbooks. http://www.101cookbooks.com/archives/a-twist-on-guacamole-recipe.html (5 May 2008).

~ by Librari[d]an on 5 May 2008.