(h/t to poor Joan Jett for what i have done to her song. Ms. Jett - i apologize...but just can't help myself!)
(sung to the tune of "i love rock 'n roll" - by the great Joan Jett)
"i love gwak-a-mole
so put another dime in the jukebox baby
i love gwak-a-mole
so come and take your time and dance with me - YA!"
i love pronouncing words in english phonetically! i know that "guacamole" is properly pronounced "gwa-ka-mol-ee", but i just can't help myself...being a trained linguist and all.
you can serve guacamole on a fancy platter with salsa, toasted greek pita chips, some mango and additional lemon and limes for added punch....or you can drop dollops of the stuff on your loaded nachos!
with fresh-made guacamole you can dip chips in, crackers, all kinds of veg - the possibilities are endless. and if you aren't making your own guacamole...well, all i can say is shame on you. and i mean it. shame on you.
here's some awesome-kick-you-into-next-week guacamole. give it a try!
2 nicely-ripened avocados (they should be firm, but a little softish to the touch)
8 million garlic cloves (ok - maybe 4-6 for normal people, but we loooove garlic)
2 or 3 big, heaping spoons of greek yoghurt
the juice of half of a lime
a big dash of cumin
a big dash of cayenne (or lay off it you don't like it too spicy!)
a big dash of turmeric
sea salt and fresh-cracked black pepper
1. Cut your avocados in half and scoop out the pits. BIG SECRET: suck the avocado off of the pits - it will be messy! then rinse them nice and clean! and set them aside!
2. Scoop the 2 sides of the avocados into a bowl. Mash the avocado with a fork - i like mine chunky so i don't mash it too much. if you like a smoother guacamole - mash it up quite a bit. you can use a potatoe masher if you like.
3. Crush the garlic cloves into the avocado mash.
4. Add the lime and all of the spices.
5. Splooch in how much greek yoghurt that you would like.
6. Stir and mash all of this together and now here's another BIG SECRET: once you are satisfied with the taste - drop the avocado pits into the centre of the bowl/container. having the pits in the bowl/container helps keep the guacamole from going brown too fast.
7. Refrigerate for at least one half hour before serving to let all of the flavours mingle.
Yes, i know that some tried and true Mexican and/or other recipes call for adding tomatoes, onions, chives - you name it. But, i always serve guacamole WITH home-made salsa, so tomatoes, onions and chives are already covered by the salsa. It's up to you to add or subtract to this recipe. Like all recipes - it's all about tweaking until it's right for you.
i hope that you enjoy. but anyway...
"i love gwak-a-mole
so put another dime in the jukebox baby...."
(try getting that song out of your head for the next, say, day, day and a half - bahahahahah! your welcome!)
I can honestly say I've never tasted guacamole.... Maybe I'll wait until we visit sometime. :-)ReplyDelete
Mike - i guess you better get up here then! i promise i'll make you some delicious guacamole!ReplyDelete
hmmm...now you got me thinking? does anyone make freeze-dried avocado??? and if, so does it rehydrate well enough to make a good guacamole??? i'll have to do some searching! your hot sauce recipes are up next!)
I like anything with avacado. We can't get them here very often. When we do, I like to chill them , slice them up, and eat them with a little garlic salt.ReplyDelete
Harry - we love avocados too! and the surprising thing is we can get them here, on the island, and for pretty cheap! strange eh? i like mine cut in half, then i score each half and then squeeze lime all over them and add a ton of sea salt and pepper. i never even thought about garlic salt??? gonna have to try that on the next one - woohoo! much love buddy!Delete
I used diced jalapenos in mine, yummyReplyDelete
Thank you for sharing valuable information nice post,I enjoyed reading this post.ReplyDelete