Wednesday, June 8, 2011

Wholly Guacamole

I must admit: I am probably more likely to buy guacamole than I am to make it. I don't know why. It's not that hard or time consuming to make.

When we were at Jill's & Eric's over Mother's Day weekend, she served us homemade guacamole with panini sandwiches. It was delicious (and it wasn't just because I wasn't cooking.)

The hardest part of making guacamole is selecting the right avocados. Other than that, it's a breeze. For the record, the experts say the best way to tell if an avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

That's all great in theory, but sometimes I get fooled. Selecting an avocado sometimes mimics selecting the perfect watermelon or cantaloupe. Easier said than done.

The guacamole is a great accompaniment to the Chicken Enchilada recipe from yesterday's County Line or any Mexican meal.

Jill served the guacamole with paninis made on their George Foreman grill. It's an assemble-your-own meal. She usually has several varieties of breads. She buys unsliced specialty breads, then slices them fairly thick since they are smashed down in the grill.

Then she supplies a variety of sandwich meats, grilled chicken cut into strips, different cheeses, thinly sliced peppers and thinly sliced onions. (You can even caramelize the peppers and onions a bit in a saute pan.) Then she has mustards, spaghetti sauce and flavored mayonnaise you can add before or after putting the panini on the grill. A little guacamole could also go on the inside of the sandwich before grilling.

Put a little butter on the bread before you pack your selections between the two pieces. Add your fillings of choice, smash between the grill. There's usually room for two sandwiches at a time on the grill.

Cook until browned and enjoy!

Wholly Guacamole
Jill got the recipe from the Joylicious website
(serves 4-5)
  • 3 ripe avocados, pitted and skin removed
  • 2 ripe roma tomatoes, small diced
  • a handful of cilantro, cleaned and finely chopped (omit if you do not like cilantro)
  • 1/2 medium purple onion, peeled and finely chopped (Jill used green onion)
  • 1/2 lime, juice only
  • 1 tsp salt

Place all ingredients in a mortar and pestle or large bowl. If you do not own a mortar and pestle you can mash the avocados with a fork or potato masher. Thoroughly mix the ingredients — if it needs more acid, add more lime, a little at a time. Same goes for salt. Place in large bowl and serve with tortilla chips. If not serving immediately, cover and refrigerate.

You can also use guacamole on sandwiches, salads, meats and use it for dips for pita wedges, pretzels, crackers, etc.


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