Two party stories about Laura's Famous Chunky Guacamole:
PARTY #1 The avocados were perfect and cheap. On the spot, I called Laura with an idea for a party that weekend. "If I buy the avocados, will you make your guacamole?" She laughed and consented. (Laura, she's cool that way.) I bought twenty avocados. My reward? Harumph, that guacamole vanished before I got a single bite. It disappeared in a flash!
PARTY #2 The next year, same story, same perfect avocados, same party, same call. But this time I was smart and made the offer conditional. "But only if you put some aside so I get some." She laughed and consented.
Fast forward a couple of years, many parties and many bowls of Laura's Famous Guacamole. Back in November, Laura arrived early for a small family gathering and made the guacamole right in our kitchen, me taking notes as her capable, confident hands worked quickly, coaching me with all those inside tips that turn a "recipe" into "success". She first makes what's really pico de gallo with poblano, onion, tomato and cilantro, then wets it with lemon juice not the more typical lime juice. "I just think it's brighter," she says.
Now for the record, Laura has taken to calling her guacamole "avocado salsa" because the Texans in the family say it's not "really" guacamole because of the tomato. Good! The more for the rest of us, the more for ME.
FUN PRESENTATION! Have you ever served guacamole right in the skins? I did that with this fun Avocado Dip and it looked cool. And for those of us, ahem, who exercise little restraint when it comes to guacamole, they'd help with portion control too.
RECIPE for LAURA's FAMOUS CHUNKY GUACAMOLE
Time to table: 20 minutes
Makes about 4-1/3 cups
1/2 cup finely diced poblano chili
1/4 cup finely diced onion, preferably red but white works too
1/4 cup finely chopped cilantro
1 tablespoon garlic from a jar (Laura: "otherwise your fingers will stink")
4-1/2 tablespoons fresh lemon juice
2 plum tomatoes, diced or about 2 ounces drained Rotel tomatoes
Tabasco to taste (may not be needed with Rotel tomatoes)
Salt to taste
6 ripe but still firm avocados, cut into cubes
In a large bowl, combine everything except the avocados. Stir in the avocados. Taste and adjust the Tabasco and salt.
ALANNA's TIPS & KITCHEN NOTES
At least here in the Midwest, it's wise to stock up on avocados two or three or even four days before you're making guacamole. And if it's important? Buy some extra avocados because even ones that look fine on the outside can be brown on the inside. Really.Hate.That.
It's also the reason why when I make Laura's Famous Chunky Guacamole (or anything with avocados, frankly) by myself, I always cut the avocados first, just to make sure they're okay before investing time and ingredients. If the avocados are good, then quick-quick, I add the citrus juice so they don't turn brown. If they're a mess, well then, it's just the avocados which go into the Compost Bowl.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
SUPERBOWL-FRIENDLY RECIPES~ Homemade Guacamole with Tomatillos ~
~ Hot Corn Dip ~
~ Tuna & White Bean Dip ~
~ Spinach, Artichoke & Bacon Dip ~
~ more appetizer recipes ~
~ more avocado recipes ~
~ more tomatillo recipes ~
from A Veggie Venture
~ Football Fever! ~
~ Chillin': Favorite Chili, Chowder & Cornbread Recipes ~
(two collections of snacks and game-friendly party fare)
~ Game-Day Pretzels ~
~ Easy Shrimp Bites ~
~ Party Nuts with Fresh Rosemary ~
~ more appetizer recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015