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Guacamole with Basil and Shallots

Guacamole with Basil and Shallots


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Ingredients

  • 6 medium avocados, halved, pitted, peeled, diced
  • 3 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh basil plus leaves for garnish
  • 1/2 cup finely chopped shallots
  • Ciabatta bread slices, toasted
  • Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Recipe Preparation

  • Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD Can be made 1 hour ahead. Cover and chill.

  • Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.

  • With the appetizers, put out a couple of options. Prosecco (Italy's answer to Champagne) is always a good choice. For this party, Kate and Scott poured Botter NV Verduzzo Prosecco Frizzante ($17), a light-bodied sparkler from the Veneto region. They also offered Peroni Nastro Azzurro ($9 for a six-pack), a dry Italian lager with hoppy aromas.

Recipe by Kate Thorman, Scott Fogarty,

Nutritional Content

One serving contains the following: (Analysis includes 3 crudités and 2 thin slices of ciabatta per serving.) Calories (kcal) 196.5 %Calories from Fat 54.1 Fat (g) 11.8 Saturated Fat (g) 2.1 Cholesterol (mg) 0 Carbohydrates (g) 22.0 Dietary Fiber (g) 7.0 Total Sugars (g) 3.5 Net Carbs (g) 14.9 Protein (g) 4.3Reviews Section

As I look back, I have many vivid and wonderful memories of family and friends gathering around the table to celebrate holidays, special events, and just the companionship of one another.

Meals were always a special event whether eaten at a table with cloth napkins, holiday decorations and the good china, or on a picnic table with a red checkered tablecloth on a balmy summer day.

Throughout history, meals have always occupied a special place in the world's great religions. As we gather for sustenance and companionship, we are in our most vulnerable human condition, and that's where the Divine enters. This is precisely why mealtime is sacred and shouldn't be subservient to television, texting, or other interruptions. We need each other's companionship and the opportunity to be fully human so much that we can't let distractions overwhelm us.

My wife, Natalie, and I have always enjoyed cooking. As our sons, Jared, Jeff, and Kevin got older they all became good cooks. For several years I had worked on putting together a book of both traditional family recipes and favorite newer recipes, but how do you ever say such a thing is done? So, I decided that the best solution would be to put the recipes online where they would be available to friends and family and now, of course, to anyone else who is interested. Now we have added Izabella, Amie, and Katy, three wonderful daughters-in-law, and grandchildren Evan, Annabelle, and Nicholas. With their extended families, I'm sure they will be contributing some wonderful recipes.

So! Make some great food, gather around the table with your loved ones and strangers as well, give thanks to God, share your stories, and celebrate life.


14 avocado basil guacamole Recipes

Guacamole With Basil And Shallots

Guacamole With Basil And Shallots

Joan's Guacamole With Mayonnaise

Joan's Guacamole With Mayonnaise

Roasted Chile Guacamole with Baked Tortilla Chips (Sandra Lee)

Roasted Chile Guacamole with Baked Tortilla Chips (Sandra Lee)

Holy Guacamole. the Low Calorie 'genius Recipe'. according to

Holy Guacamole. the Low Calorie 'genius Recipe'. according to

Sneaky Chef Guacamole

Sneaky Chef Guacamole

Seared Tuna With Guacamole and Basil

Seared Tuna With Guacamole and Basil

Pesto Guacamole (Pestomole)

Pesto Guacamole (Pestomole)

Baked Stuffed Shrimp with Salsa and Guacamole (Herb Mesa)

8 Genius New Ways To Eat Avocado, Straight From A Top Chef

Seamus Mullen is an award-winning chef, restaurateur, and long-standing member of the mbg family. In his book Real Food Heals, he details the approach to eating that helped him heal from autoimmune disease, with tons of five-star-restaurant worthy recipes that are simple enough for any home cook to prepare. He also loves avocados as much as we do—here, he shares the eight ways he incorporates the super-fruit into his daily life.

Avocados are experiencing an unprecedented moment of glory. Once upon a time, we mistakenly thought they were artery-clogging fatty fruit that should be avoided. Turns out, they’re one of the healthiest foods we can eat. I couldn’t be happier about their newfound celebrity. I am, after all, a chef who also happens to be a health and fitness advocate and an avocado freak.

There are literally hundreds of varieties of avocado, but the Hass, which is most commonly grown in Southern California, represents the lion’s share of avocados on the American market.

So the obvious question is, how can there be hundreds of varieties of avocado and only one popular dish made with them? I’m here to show you there’s so much more to avocados than guacamole. Here are a few of my favorite ways to use them:


Guacamole with Basil and Shallots - Recipes


[2] How about chunky guacamole? Make different textures and let guests decide (photo © Calvo Growers).


[3] Chunky guacamole (photo © Calvo Growers).


[4] Guacamole “bites” in cherry tomatoes (photo © FronteraFiesta.com).

So many guacamole recipes, so little time!

The solution: Make guacamole trios, three different recipes at a time. Here are some favorites of ours:


And then, there’s Crocamole, a crocodile-shaped presentation for kids.


A DIY GUACAMOLE PARTY BAR

You can also go for the Do-It-Yourself option: a Guacamole Party Bar. With the mashed avocado, lime juice and salt, provide some of the following:


Serve a trio of chips, too: perhaps yellow tortilla chips, blue tortilla chips and pita chips.

There are 21 pages of guacamole recipes on the website, including a Cranberry Guacamole recipe for the holidays.


THE HISTORY OF GUACAMOLE

Mesoamericans cultivated the wild avocado, a tree fruit that had grown in the region for millions of years.

Dating back to Mayan times (pre-Aztec), guacamole was made from avocado, onion, chiles, fresh tomato, and salt, a recipe that is still made today.

The conquering Aztecs called the avocado ahuacatl. The “tl” is pronounced “tay” in Nahuatl, the Aztec language, hence, ah-hwa-CAH-tay.

AhuacamOlli (ah-waka-MOLE-ee) is a compound of ahuacatl [avocado] + mOlli [sauce]. The chocolate-based mole sauce comes from that same word, mOlli.

When the Spanish conquistadors under Hernán Cortés arrived in 1519, they heard ah-hwah-cah-tay as “aguacate,” the spelling and pronunciation they used. In Spanish, ahuacamOlli became guacamole (huac-ah-MOE-lay).

Guacamole ingredients were mashed in a molcajete (mol-cah-HET-tay), a Mexican pestle carved from volcanic stone (today granite is an easier-to-clean option). Over time, different regions of Mexico mixed in local ingredients, creating countless variations.

Ahuacatl, avocado, first meant “testicle” in Nahuatl. The Aztecs saw the avocado hanging from the tree branches as resembling testicles, and ate them as a sex stimulant.

According to Linda Stradley on the website WhatsCookingInAmerica.com, for centuries after Europeans came into contact with the avocado, it carried its reputation for inducing sexual prowess.

It wasn’t purchased or consumed by any genteel person concerned with his or her reputation.

American avocado growers had to sponsor a public relations campaign to dispel the myth before avocados could become popular. After then, their dark green, pebbly flesh also earned avocados the polite name, “alligator pear.”


Recipe: Memorial Day: Chickpea Spätzele with Shallots and Collard Greens + Blasts from the Past

I think this recipe would be a great addition to your Holiday. I considered the standard macaroni salad, but then I saw this. If you don’t have a fancy pasta machine, but still want a good, homemade hearty dish…spätzele is a fab choice. It’s so simple and quick, and again, another dish children will have fun participating in. Holidays are the perfect opportunity to get kids into the kitchen (if they haven’t been coaxed already). As I’ve said before, my family loves greens of all types, and they’ve always been one of our household staples. So, this recipe leaped into my heart when I saw it. Utilizing a nutty, nutritious chickpea flour base, this recipe is also perfect for those requiring a wheat-free pasta.

I’m on to a busy rest of the weekend, but I thought I would post links from a gaggle of previously blogged about recipes. Many, many wonderful selections and blogs to choose from! Please search through their entire blog, though, for an even more comprehensive list.

One easy non-recipe recipe idea from me for the Holiday is frozen chocolate-covered bananas, or I made these Chocolate-Covered Coconut Ice Cream Pops:

Just homemade coconut ice cream dipped in melted dark chocolate (I used store-bought chocolate to save time, but you could certainly make your own): fresh coconut milk/cream, maple syrup, and organic coconut extract (my mom happened to have some, so I pinched a bit from her…not absolutely required. You could add any flavoring you like, or none at all). If you use an ice cream machine, I would just follow the manufacturer’s instructions. And, you could skip the chocolate altogether and just make coconut ice cream or ice milk pops.

I know I just posted this, but to consolidate:

If you want to whip up your own mascarpone for those cupcakes (it’s SO simple), or if you want recipes for other quick cheeses, check out this post:

All of these links can be found under the category of Recipes, Food, and Drink on my blog menu. Also, do please check ‘featured’ My Way recipes for more inspiration.


Avocado Garlic Aioli Ingredients

The ingredients are simple to make an aioli. This avocado garlic aioli is so easy to make and is so full of flavor. The ingredients you will need to make this sandwich spread or fry dip are:

  • Sour cream
  • Mayonnaise
  • Avocado
  • Garlic
  • Basil
  • Banana peppers
  • Shallots
  • Lemon juice
  • Salt and pepper

Guacamole with Basil and Shallots - Recipes

How to make the most incredible homemade Guacamole! Packed with flavour from punchy garlic and onion, spicy jalapenos, fresh tomato, and zesty lime juice. This guacamole is insanely delicious and super easy to make (under 10 minutes), serve it with tortilla chips for an easy party dip or load it on top of nachos or tacos to take your dinners to the next level!

Did you know that along with alsa, Guacamole is the most popular dip in America? It’s not hard to see why, this Mexican inspired dip is loaded with flavour, it’s fresh, easy to make, and healthy too! The thing is that stuff you buy in jars at the supermarket just doesn’t compare, it doesn’t taste nearly as delicious and is full of unnecessary added ingredients. Seriously homemade guacamole is on a whole other level!

Serve it up with some tortilla chips and a margarita and you’ve got yourself the best Mexican appetizer you could ask for. My recipe is super simple, uses fresh ingredients, and can be whipped up in about 5 minutes. See my step by step recipe below including my favourite ways to use it and how to adapt the flavour!

WHAT YOU NEED TO MAKE THIS RECIPE

Avocados – they must be ripe for the best flavour and texture. Lightly press the top of the avocados and if they are soft they are ready, firm and they aren’t ripe enough.

Red onion – I like to use red onion because it’s milder and not as strong as white or brown onions but feel free you use what you prefer. You can also use shallots.

Garlic – this is an essential ingredient for me, it adds so much flavour! Make sure you use fresh garlic cloves, ground garlic or garlic powder won’t give you the same results here.

Tomatoes – tomatoes are added to traditional and authentic guacamole recipes they add freshness and sweetness plus I love that pop of colour. Make sure to buy Roma, plum, or San Marzano tomatoes (I use Roma) because they have less juice and seeds.

Cilantro – cilantro or coriander is used in a lot of Mexican recipes and guacamole is no exception, if you don’t like it then you can skip it. Make sure to use fresh cilantro!

Jalapenos – you can easily adjust the amount of chilli to taste, it should have a mellow heat level and not be overly hot.

Limes – fresh lime juice is a must it brightens up the flavours, don’t use bottled stuff!

Salt – use sea salt to enhance all the flavours.

Finely chop the cilantro, jalapeno and tomato and set aside.

Finely chop the onion and mince the garlic, add them to a bowl with the lime juice.

Halve the avocados and carefully remove the stones. Use a knife to cut into the stone, twist, and remove. Scoop out the avocado and add to the bowl with the onions and garlic.

Mash the mixture together. I used a potato masher but a fork will work too. Leave larger chunks if you enjoy some more texture in your guacamole.

Add the jalapeño, cilantro, tomato, and sea salt to the mixture. Mix until the combined, taste and add more ingredients to taste if needed (jalapeno, lime juice etc). Serve.

Fresh and good quality ingredients will make the best-tasting guacamole, make sure your avocados and tomatoes are ripe and all other ingredients are good quality.

To cut an avocado safely, cut it in half then remove the stone by gently tapping a sharp knife on top of the stone so it's embedded, twist the knife to dislodge the stone, and remove it from the flesh. The avocado should be ripe enough to scoop the flesh out with a spoon into a bowl.

You can use a fork or potato masher to mash the avocados to the consistency you like (chunky or smooth).

Make sure to finely mince the garlic you don't want to come across any big chunks.

Taste your guacamole as you go, add salt, extra lime garlic jalapeño, etc at the end if needed.

If your avocados are on the small side and you don't seem to have enough you can add a little sour cream to bulk it out.

Marinating the onions and garlic with the lime juice as you work on the rest of the recipe takes the bite out and imparts a great more mellow flavour. You can reserve some of the marinated onion and add it back in at the end to taste if you're not the biggest fan.

You can use this guacamole to fill deviled eggs, it's so delicious!

Additions - you can mix up the flavours by adding in creamy hummus or spices such as cayenne pepper, cumin, or paprika.

You can easily double or even triple this recipe to serve more people.

Storage - sprinkle over more lime juice and place plastic wrap directly on top of the guacamole. Store in the fridge for 3-4 days.


Guacamole Recipe

If pressed, I could tell you how to make good guacamole in one sentence. It goes something like this. Mash ripe avocados with finely chopped white onions, a minced garlic clove, a squeeze of lime juice, then salt to taste. But to make great guacamole, it's the little decisions going between those commas that make all the difference. If you were standing next to me throughout the process, you'd pick up on the dozens of choices and considerations that actually matter. So, I thought I might try to go longer-form with you on this one - walk you through my thought process, step-by-step here, related to one of my favorite things to eat.

Good Shopping is Key to Great Guacamole

Like most things that end up on the table, your success or failure depends on how you do at the market. The most important step in this entire process is procuring the perfect avocados. Ripe. But not too ripe. Beautiful, buttery, green-fleshed decadence - that's what you're after. Sometimes easier said than done.

Choosing the Right Avocados

I spend more time choosing the avocados for guacamole than actually preparing it. You want avocados that are ripe and the only way to figure out whether they're at their peak is to evaluate them one at a time. To decipher whether or not an avocado is ripe enough, hold it in your palm, and give it a gentle squeeze with the pads of your fingers. There should be some give, like butter that has been out of the refrigerator for an hour in an average-temp kitchen. The give should be uniform across the surface of the fruit. Try to imagine whether that amount of give would translate to good mash-ability. Avocados tend to be more ripe toward the surface, less ripe toward the seed. Keep that in mind as you're evaluating them.

Look at the color as well. Over-ripe avocados (depending on the varietal) tend to be black with pockets of unstructured softness. I don't typically use the trick where you wiggle the stem button - if it's loose, the avocado is ripe (but possible too ripe!), but that is another tactic to decipher whether an avocado is in the zone.

If you buy under-ripe avocados and have a few days before using them they'll continue to ripen over time. If you're in a rush - avocados ripen more quickly sealed in a paper bag. To slow down the ripening process, place them in the refrigerator (but bring back to room-temperature before using).

The Right Temperature is Key

Temperature matters here, and you're going to want to use room-temperature avocados. Because avocados have such a high percentage of fat, imagine trying to mash cold butter versus room temperature. Once is going to be much creamier than the other. So, don't try to make guacamole with cold avocados. Also, serve at room temperature, not chilled.

The Concept of Guacamole "Stretching"

Avocados can be pricey, so a lot of restaurants will "stretch" or bulk out their guacamole with things like chopped tomatoes. I'm not a fan of this. The tomato addition in particular. I don't love the way watery tomatoes bump up against fatty avocado - it's literally oil and water. I like guacamole to be about the avocado, and unless I'm throwing some wildcards in the mix (like the one in my last book), I typically keep it as clean and simple as possible.

Variations

Beyond this - trust your taste buds to balance things out. If you like a bit of spicy kick, add some minced serrano pepper. Use salt and lime juice, adjusting little by little, until things taste just right.

If you want to take your guacamole up another notch, try this favorite Indian-spiced guacamole, and inspired by a Julie Sahni recipe. I also love to use this guacamole on these Vegan Nachos and this taco salad or on homemade tortillas - so good!

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Eating alone can still feel luxe, especially when you've got lamb chops.

"When I cook for myself, I cook with intention," Ryan Ratino, the owner and chef of Bresca in Washington, DC, told Insider. "And I tend to go for easy but flavor-rich dishes like lamb chops, which cook quite quickly."

Ratino recommends throwing your lamb chops on the stove and panfrying them "for a few minutes on each side."

"First, I tenderize the meat with a simple marinade made with fresh herbs, and maybe a bit of spice," he said. "Then I heat a nonstick pan or skillet, cook the lamb chops, and add a cup of vegetables that can be cooked with the residual fat — giving them an extra kick of flavor. It's the perfect dinner for one."


Watch the video: How to Make Fresh Homemade Guacamole - Easy Guacamole Recipe (June 2022).