It’s odd to think of a day when the avocado’s utensil of choice wasn’t the tortilla chip. But how many times have you ventured to the produce section with guac on the brain, only to find that the avocados would work better as baseballs? Don’t fret — now that avocados are in season, all of your guacamole plans can come to scoopable fruition. And with all of these ripe avocados on hand, FN Dish expands upon the Purist’s Guacamole with all kinds of inventive add-ins. We know: If it ain’t broke, don’t fix it. But these renditions will awe and inspire guests with the very first scoop.
1. Papaya: Add the diced tropical fruit for unexpected texture and sweetness. Food Network Magazine’s Spicy Papaya Guacamole cuts sweet with spicy using mashed habanero peppers.
2. Corn: Roasted Corn Guacamole and Food Network Magazine’s Southwest Corn Guacamole are literally popping with Southwestern goodness. Broil or roast your corn before sliding the kernels into the guacamole.
Get more avocado recipes from friends and family
It’s that time of the year again when eating massive amounts of guacamole and enjoying a margarita is 100 percent acceptable. Yes, that’s right: Cinco de Mayo is right around the corner.
This year’s Cinco festival is even more exciting than usual because my first cookbook, Absolutely Avocados, is out and about, and being sold all across the country. It has a little bit of everything from breakfast to dessert — and it’s all about avocados.
If you’re set to make the ultimate guacamole this upcoming weekend, keep my five rules, or guidelines, in mind:
1. Avocados: There’s nothing worse than spending a few bucks on avocados at the market and then getting home only to realize they are overripe and brown on the inside, right? The trick to buying perfect avocados each and every time is looking for an avocado that is just the slightest bit tender. It shouldn’t be mushy, and it shouldn’t be rock hard. Rather, give it a gentle squeeze; if it gives the slightest bit, then you’re good to go.
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Americans buy a shocking amount of avocados in January. About 145 million pounds flew off the shelves this time last year, a 15 percent increase over 2011, and we’re guessing almost all of them got mashed and turned into guacamole. While there’s no shame in that, we figured you might want to try something new: Halve an avocado and remove the pit and peel, then press into the rounded side seeds, spices or finely chopped bacon. Slice and serve on crostini or salad.
Image from left to right: Poppy seeds and salt, bacon and smoked paprika, Old Bay Seasoning and salt
(Photograph by Sam Kaplan)
The Food Network staff Guac Off ’09 stretched across two states and in the end, two were left standing. Without further fanfare, we want to announce our two winners and share some photos.
Get the results here.
As I walked in this morning, I noticed a sign on the mailroom door announcing the All-Staff Guacamole Cook Off this Friday! I decided to postpone a few other blog ideas to next week and share some fun facts about the delicious green dip.
Did you know that guacamole dates back to the Aztecs? The Aztecs were particularly fond of ahuaca-mulli, or avocado-sauce, because of the high fat content of the fruit (apparently, an avocado is a fruit!). But don’t be alarmed! Read more »