The Guacamole Secret...My Recipe

admin — Fri, 09 May 2008 01:10:00 GMT

5/08/08-by Sally de la Puerta

In the last few years, perhaps because I had a lot
more time to be surfing on the net, I’ve noticed that
every Cinco de Mayo, many websites and main pages,
have available a special Guacamole recipe. I always
thought because they wanted to match the fact that it
is avocado season, and Mexicans celebrate an important
day.

So, this year I did a little bit of searching and
found out that Cinco de Mayo, a typical holiday
related to Mexican Heritage, is basically celebrated
in the United States, because in Mexico, is just a
local holiday, celebrating the victory of the Mexican
army in the Battle of Puebla against the French army.
I am happy that at least there’s a day where everybody
coming from Mexico or of Mexican descent have a
special day to celebrate. Here in New York, there
were even some little parties and parades, and in most
restaurants there were specials on Mexican beer and
special dishes. And then, there is the Guacamole.
I have to admit, I love Guacamole! Once I found a
recipe and made it while I was in Germany, and it was
a total success! Everybody was asking me how to make
it. I felt very proud of finding that recipe.

But then one day I went to a Mexican restaurant here
in Manhattan, where they made Guacamole right in front
of you, and actually I was very disappointed! It was
bland, no much of a flavor whatsoever! What happened?
Did I find the wrong recipe?

The Hispanics in this country are the biggest minority
to this date. Most of us are coming from Mexico and
Puerto Rico, but there are so many more nationalities
involved that I am sure there is a special Guacamole
recipe from every single person that knows how to make
it. I was born in Venezuela, so my Guacamole might be
slightly different from others, even though I got my
recipe on the Internet.

The Recipe: Here’s what I make:
For 1 avocado, I put one tomato, 1 small onion, 1
garlic clove, all together cut very small. As
seasoning, I use salt, a little bit of pepper,cilantro,
cumin, and lemon juice. And the SECRET?I let it rest
for at least one hour before serving it. Of course I
make more or less depending on the avocados, which
have to be very ripe.

Am I wrong? It tastes delicious, really! But now I
have my doubts if it is made “the right way”. So,
this is my quest for the perfect Guacamole recipe! If
you know how to make it, or have a better one, please
let me know!

-Sally de la Puerta

Wow! Avocado & Tequila Ice Cream

admin — Mon, 21 Apr 2008 21:40:00 GMT

Avocado Ice Cream

Sounds crazy but this is in fact delicious. I whipped up a test batch yesterday and just fell in love. Smooth, silky, with jut a hint of Tequila...Bailey's flavored ice cream ain't got nothing on this!

Ingredients
2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla

Instructions
Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth. Refrigerate for 2 hours. Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.

Yield: 8 servings.

Credits
From: Judy Gorman's Vegetable Cookbook

El Connoisseur : avocado

The Guacamole Secret...My Recipe

Wow! Avocado & Tequila Ice Cream