Suzi's Blog

Spicy Chunky Guacamole

by Brian on June 3rd, 2010 in Recipes 2 Comments

Guacamole has become a year round food that many of us eat several times a week. The “standard” restaurant or store guacamole can be okay, but nothing beats fresh and homemade.

Which recipe? You can find a zillion recipes for guacamole. Your basic preparation options come down to these:

• Do you mush up the avocado or leave it in chunks
• How much onion should you use
• Garlic or not?
• Tomato or not?
• Lime or lemon juice?
• What is the source of the heat: pepper, pickles, or powders? [Yes, pickles!]

With all those options, no wonder there are so many recipes. My recipe below is for a Spicy Chunky Guac which I promise you people will enjoy. And ask you for the recipe.

Let’s talk about the options.

Usually, I do put my avocados in a bowl and then use a pastry cutter to reduce them to a puree. But recently, I find myself enjoying the chunky version. There really isn’t any food experience like biting through a soft succulent piece of avocado. The taste and texture are so distinctive, so delicious, that you treasure it. If your guac is destined for the inside of a taco, then maybe you do want a smooth guac. But otherwise, go with the chunks.

As with potato salad, I have tended to over onion. By finely dicing just a small amount of onion, you get the flavor you need without competing with the avocado. And I do suggest using Spanish onions so that traces of that bright purple color can contrast with the green of the avocado.

If you look at enough guac recipes, you reach this conclusion: recipes for “basic” guac do not include garlic. If you wish, using one mashed clove for 2 avocados will shift the flavor and contribute to the heat.

I gave up on tomato in guac for one good reason: if you have any leftover guac, the tomato “weeps” and gives you a pool of liquid the next day. Still, I do like a little tomato flavor and certainly the bright color it adds. So, the solution is to use a small, meaty plum tomato. Dice it finely and use only the meat, no juice. This compromise seems to work well.

Classic recipes call for lime juice, and I’m torn here. I love the lime tang, but I often use lemon juice for a subtler guac, one where the avocado flavor has less competition.

Lastly, the heat. Again, a standard recipe will call for using 1 or 2 serrano or jalapeno chilies finely diced. That certainly is a path you can follow to classic flavor. I would never use a powder for heat, say powdered chiles or cumin. But I do enjoy the complex flavor of pickled jalapenos or, yes, hot pickles. [I’ll pass along some of these flavor options in future posts on this blog. I’ve already, in an earlier post, given a good recipe for your own pickled jalapenos.]

For this recipe, I love the Spicy O’s from Terra Verde Farms in Arizona. It’s a tall jar packed with jalapeno rings in the a form you’ve never had. You can find this product, and others, at their website: www.terraverdefarms.com. These Spicy O’s are made with cane sugar, apple juice, and vinegar. They are simultaneously hot, sweet, and sour resulting in very complex taste. Adding a couple of tablespoons or two as your heat source to your guac will produce a distinctive dish. This weekend, I got multiple requests for this recipe and the secret ingredient is the Spicy O’s. And the juice from the jar. Using that juice with the lemon juice is, I believe, a better flavor booster than pure lime juice.

Spicy Chunky Guacamole

Yield: 2 cups, serves 4 to 6

Ingredients:

2 large avocadoes, halved and pitted
½ sweet onion, finely chopped
1 small plum tomato finely dices
½ cup chopped fresh cilantro [yes, you can chop the stems]
2+ tablespoons of Spicy O’s from Terra Verde Farms
1-2 tablespoons of juice from the Spicy O’s jar
1 ½ tablespoons freshly squeezed lemon juice
Kosher salt

Preparation:

Using a tablespoon, scoop out the avocado pulp into a small bowl. For each avocado half, make slices lengthwise and crosswise to produce chunks about ¼” on a side.

Add the onion, tomato, cilantro, chiles, and lemon juice.  Mix well and season with salt. Taste and adjust with more lemon juice, or juice from the Spicy O’s, as necessary.

Source: Brian O’Rourke

Garlic Shallot Cilantro Butter

by Brian on March 21st, 2010 in Recipes No Comments

Flavored butters are an interesting method for adding pointed flavor to dishes. Used during the cooking process, a flavored butter will sharpen the taste of meats, poultry and vegetables.

This flavor combination, garlic and shallot and onion, is recommended by Bobby Flay in his very descriptive new book Bobby Flay’s Burgers, Fries & Shakes. I have adopted Flay’s recipe here by doubling the shallot and cilantro. The resulting butter has a beautiful mixed yellow-green color with the cilantro streaking through the butter after a tour in the food processor.

I used this butter on double duty to cook a burger. I melted some of the butter in a cast iron skillet to cook the burger, and, while cooking, I topped each side of the burger with a dab so that the cold butter could melt and penetrate the meat. One taste of the burger and I immediately sensed the wonderful flavor added by the butter.

Flavored butters are easily made and have enormous flavor impact. Give this combination a try or feel free to improvise with your own ideas. Herbs, chili powders, seeds, and onion varieties can all be part of your experiment.

Garlic Shallot Cilantro Butter

Yield: ¾ cup; yield will vary proportionally with lemon sizeIngredients:

12 tablespoons (1 ½ sticks) unsalted butter, slightly softened
4 cloves garlic
1 shallot, skinned and chopped
6 tablespoons chopped cilantro

Preparation:

Place all the ingredients in a food processor and process until smooth. The butter will start to clump into a ball.

Scrape the butter from the processor bowl into a glass bowl, cover with plastic wrap, and refrigerate. Allow the flavors to mesh for an hour before using. Refrigerated, the butter will keep for a day.

Source: Brian O’Rourke adapted from Garlic Butter in Bobby Flay’s Burgers, Fries & Shakes