Thread Number: 87102  /  Tag: Recipes, Cooking Accessories
guacamole
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Post# 1116598   5/7/2021 at 19:18 (1,055 days old) by reactor (Oak Ridge, Tennessee-- )        

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Any of the AW.org cooks out there have a really good recipe for guacamole?

Thanks,
Barry





Post# 1116601 , Reply# 1   5/7/2021 at 19:46 (1,055 days old) by RP2813 (Sannazay)        

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It's just smashed avocado.  Add salt and (white) pepper to taste.  If you like, you can add some chunky salsa to it, but go easy so you don't thin it out too much.  A little lime juice (or lemon is OK) will keep it looking fresh, or if you're making a big batch, save the the pits and mix in with the guacamole and it won't turn brown.

 

Also, sometimes the prepackaged already smashed stuff works out to be cheaper than whole avocados (particularly when you factor in that you're paying for pits).  I have some of that in the freezer right now.  Just check the packaging for ingredients.  The brands I've seen have no additives or just a couple of natural/organic ones.


Post# 1116607 , Reply# 2   5/7/2021 at 20:16 (1,055 days old) by westtexman (Lubbock, Texas)        
Like Any Good Texan . . .

I do mine to taste. The basic ingredients are avocados, salt, black pepper, garlic powder, a little chile powder and either lemon or lime juice (freshly squeezed, please).

If you want to get a little fancy, you can add some diced tomatoes, diced onions (I like green onions, yellow onions or red), some diced fresh jalapenos with the seeds and membranes removed, and some chopped cilantro.

Add/adjust your seasonings to taste and you’ll have yourself an excellent guacamole!

Good luck, and let us know how it goes!

Bryan


Post# 1116608 , Reply# 3   5/7/2021 at 20:26 (1,055 days old) by reactor (Oak Ridge, Tennessee-- )        
quacamole

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Thanks Ralph and Bryan. Do you recommend making it in a blender?

Post# 1116609 , Reply# 4   5/7/2021 at 20:35 (1,055 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)        

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no no no no, Far too much pureeing. Mash with fork/potato masher,

Post# 1116611 , Reply# 5   5/7/2021 at 20:50 (1,055 days old) by ea56 (Cotati, Calif.)        

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I make mine by memory.  For each avocado, peel it, mash it with a fork(it doesn’t need to be pureed some small chunks are desirable) add 1 tbs. salsa, 1 scant tbs sour cream, a dash of salt, dash of garlic powder, and a couple of shakes  Tabasco sauce.  If I’m going to serve it right away with no leftovers I don’t add lemon or lime juice.  But if its gonna sit out as a dip, or kept as left overs for a day or 2 add juice of 1/2 a lemon or lime.  I prefer the flavor of guacamole without lemon or lime so I usually only make as much as will be eaten right away.

 

Just up the amounts for more.  Using 1 avocado you’ll end up with about 3/4 cup.  And of course use or omit flavoring as desired.  The real star of guacamole is the avocado anyway.

 

Eddie


Post# 1116613 , Reply# 6   5/7/2021 at 21:02 (1,055 days old) by RP2813 (Sannazay)        

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Ditto x2 on the mashing instead of blending or processing.  You want it chunky, not puree smooth.


Post# 1116781 , Reply# 7   5/9/2021 at 18:26 (1,053 days old) by westtexman (Lubbock, Texas)        

I concur with the others. Make sure you use ripe avocados and just mash them with a fork.

Bryan


Post# 1116795 , Reply# 8   5/9/2021 at 19:39 (1,053 days old) by gizmo (Victoria, Australia)        

Garlic powder is the work of the devil. Use fresh garlic.


Post# 1116957 , Reply# 9   5/11/2021 at 11:40 (1,052 days old) by mikael3 (Atlanta)        

Long ago, I made some guacamole in a molcajete (a Mexican mortar and pestle made of lava stone), and now no one will let me make it any other way!!

In the molcajete, pound the following ingredients with a little salt into a rough paste. I add each ingredient in the following order, mashing each before adding the next.

1 small clove of garlic
4 serrano chiles, diced
¼ onion, diced

Some chopped cilantro

 

The end result looks like watery pesto.  You can just as easily grind everything up in a blender—I still do, when no one is watching, with a pint jar and my 1950s Oster—but the texture is not the same. 

 

A lot of people just finely chop all the ingredients, which is also very good—basically mashed-up avocados with pico de gallo.  We’re in Mexico right now, and that’s what we get at the taquerías about half the time.

 

Add:

A little lime juice

3 very ripe avocados

 

Pound the avocados to break them up a bit, but not too much.  The guacamole should be chunky.

 

You can put some diced tomato on top or fold it into the guacamole.  Call me crazy, but I don’t like tomatoes with mine.

 

Diana Kennedy INSISTS on no garlic and no lime juice, but 1) all the Mexicans I know use both, and 2) I like it that way!!


Post# 1116958 , Reply# 10   5/11/2021 at 12:00 (1,052 days old) by kevin313 (Detroit, Michigan)        

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Hi Barry,

So many great variations already mentioned here. Like others, I do mine to taste but always just use a shallow bowl and a dinner fork to mash the avocado and combine the seasonings. Mine is generally:

Avocado
Salt
Pepper
Garlic powder
Chili powder
Lime juice (just a little - in addition to giving it a touch of acidity it will also prevent it from oxidizing and turning dark, although it usually doesn't last that long!)
Optional - a little finely diced onion (I like to use a red onion if I have one on hand)

Sorry I can't give you exact measurements as it's all to taste, so use a small amount of seasonings to start, and increase to suit your own taste.

Get out those tortilla chips and enjoy!! I also love this spread on toasted sourdough bread!



Post# 1116961 , Reply# 11   5/11/2021 at 12:28 (1,052 days old) by ea56 (Cotati, Calif.)        

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When I stated in my post about making Guacamole that I make it by memory, its because I started making it this way in ‘82 when we went on our first vacation in Santa Barbara, Calif.  

 

We’d gone on a drive and stopped at a grocery store in Montecito, where  we bought some avocados, chips and other items to make guacamole.  Back at the hotel I made the guac in a small plastic bowl from our picnic hamper.  Since I only had garlic powder, thats what I used.  We both liked the flavor of this impromptu vacation guacamole so much that I’ve made it the same way every since them.  

 

I’m a firm believer in the adage, if it ain’t broke, don’t fix it.  Personally, I prefer the garlic powder in this treat better than fresh garlic because its more subtle and doesn’t overpower the star of the show, the avocados. 

 

That was a wonderful vacation and a wonderful memory.

 

BTW, on the way to that grocery store we saw Burl Ives driving a silver AMC Pacer, an ugly car in my opinion.

 

Eddie




This post was last edited 05/11/2021 at 12:47
Post# 1116964 , Reply# 12   5/11/2021 at 12:30 (1,052 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land)        
Leave the pit in!

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As others have said: Fork only, NO blender or food processor!

Slightly chunky = Good!

With or W/O lime/lemon juice, put the pit(s) back in the guacamole after mixing, surprisingly it prevents it from turning brown!



Post# 1116965 , Reply# 13   5/11/2021 at 12:46 (1,052 days old) by ea56 (Cotati, Calif.)        

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Yes Ralph and both Kevin’s,  leaving the pits in the bowl does prevent browning of the guac.  It never lasts long enough in our home to get brown, but if you’re making a large amount of guac that you plan to hold, always leave the pits in the bowl, its does make a difference in keeping it fresh tasting and looking.

 

 I learned this about 30 years ago when our Dept. Director, a Latino women brought a huge bowl of guacamole to a dept. potluck with several pits in the bowl.  Several of us asked why she did this and she gave use the 411 about the pits preventing browning.  Ya learn something new everyday.

 

BTW, I always use that little dollop of sour cream in guacamole because it complements the avocados nicely and it stretches the guacamole a bit giving you more bang for your buck.  Plus the slight acidity of the sour cream also helps to prevent browning.

 

Eddie




This post was last edited 05/11/2021 at 13:44
Post# 1116967 , Reply# 14   5/11/2021 at 14:28 (1,051 days old) by RP2813 (Sannazay)        

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Back in the late '70s I knew a guy who married into a family that grew avocados for Calavo.  He and his wife had divorced, but he retained the section of avocado orchard in Carpinteria that the family had given to them, and the modern '70s home with natural wood exterior and a big deck with a hot tub. 

 

Another friend of mine was a pilot, and we would fly down to Santa Barbara and then hang out at this guy's house amid the avocados.  The rule was, don't pick any of them, as any fruit on the trees "belonged" to Calavo.  Any fruit that had fallen was fair game, and generally speaking, avocados aren't ripe until they fall anyway, so we'd go out and gather them up and make big batches of guacamole, more or less subsisting on guacamole and margaritas the whole time we were there.  That never got old!


Post# 1116968 , Reply# 15   5/11/2021 at 15:24 (1,051 days old) by ea56 (Cotati, Calif.)        
Speaking of Avocados

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the California Haas variety of avocados are without doubt the very best avocados, period.  Sorry, Florida, but your avocados can’t hold a candle to  California’s Haas avocados.  The flesh of Haas avocados is rich and buttery in texture and flavor.  The avocados from the Southeast of the USA are not as rich in flavor, and sometimes even a little watery.

 

Several years ago there was some sort of blight that hit the California Haas crop and for a year almost we couldn’t buy a Haas avocado for love or money.  The only avocados to be had were the variety from Florida, that are larger, with lighter, smoother skin and very large pits, sometimes more pit than flesh  and a very bland flavor, due to their lower fat content.

 

 I even noticed that the flesh was at times almost rubbery.  I tried to mash one with a fork, and it was ripe, but you could have fooled me, it just wouldn’t mash.  I bought a few and then just stopped buying avocados altogether until the Haas avocados were back in the store.  And this was very hard to do!  We have avocados everyday, either on our salads or in sandwiches.  We both love them and they are also a very healthy fruit to eat besides being delicious.

 

Eddie




This post was last edited 05/11/2021 at 18:35
Post# 1116989 , Reply# 16   5/11/2021 at 19:49 (1,051 days old) by reactor (Oak Ridge, Tennessee-- )        
Thanks

reactor's profile picture
Wow!

Thanks for all the good information and tips everyone. Can't wait to try making it!

Barry


Post# 1117003 , Reply# 17   5/12/2021 at 03:07 (1,051 days old) by RP2813 (Sannazay)        

rp2813's profile picture

Eddie, there is one variety other than Hass that I can appreciate, which is the Bacon.  It has smooth green skin, but the texture is so creamy that it almost makes up for it being somewhat less flavorful than a Hass. 

 

A local friend of mine had a tree that was prolific with Bacons.  They were big and they were easy to mash, and I did enjoy them.  She had the tree removed a few years ago because it was in a weird spot between the driveway and the house. 

 

Here's a picture of some of the last ones she had given to me, with a dime placed for scale.  They should not be confused with the green Fuerte variety, which is not even worth buying.


  View Full Size
Post# 1117024 , Reply# 18   5/12/2021 at 09:27 (1,051 days old) by ea56 (Cotati, Calif.)        

ea56's profile picture

Thanks Ralph for the info.  At first glance I thought they were those terrible Fuerte’s!  Anyone that buys Fuerte’s should be paid for recycling waste, because thats all they are.

 

I’ve not seen the Bacon variety before, but if I do and they are clearly identified I’ll buy one and give them a try.

 

Eddie


Post# 1117039 , Reply# 19   5/12/2021 at 12:00 (1,051 days old) by SudsMaster (SF Bay Area, California)        

sudsmaster's profile picture
I have two mature avocado trees here in my back yard. One is a Haas, the other a Bacon. I planted these about 20 years ago and have been enjoying their produce ever since.

Periodically I "top" one of the trees. It helps to keep their height down and encourages them to spread horizontally. I understand it's standard practice in commercial avocado groves, where they top every other tree periodically. I went a bit too far on the Bacon last year, but it will recover. The Haas is currently loaded with fruit; it will start yielding a bountiful crop around December.

Oh, and for the best pre-made salsa, look for the Herdez in the shops. Might have to go to a Mexican grocery for it. But it beats the Costco store brand hands down, as far as spicy flavor goes.


Post# 1117057 , Reply# 20   5/12/2021 at 14:53 (1,050 days old) by mikael3 (Atlanta)        

The avocados we get in Atlanta are largely or entirely from Mexico, if memory serves me right.  I don’t think I’ve ever seen an avocado from California, but I could be mistaken.


Post# 1117063 , Reply# 21   5/12/2021 at 16:05 (1,050 days old) by Iheartmaytag (Wichita, Kansas)        
Another alternative

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Not how I do it. Rachel Ray uses a cooling rack, places it over a bowl, and smashes the Avocado through the rack.

I split my Avocados in half, remove the pit then take my paring knife and do cross hatch cuts through the flesh all the way to the peel. Then I take a teaspoon and scrape it out into a bowl. I then cut Onion, and Roma tomatoes in the same diced configuration, mix with one smashed or minced garlic clove, salt and pepper to taste, then--I learned this from Rachel. White vinegar, just a tablespoon or so.



Post# 1117067 , Reply# 22   5/12/2021 at 17:23 (1,050 days old) by Maytagbear (N.E. Ohio)        
Just a technique suggestion..........

I do not currently cook, here at the retirement home, but when I did, I would prepare everything else first, onions, tomato(es) herbs...and THEN prepare the avocadoes.


Lawrence/Maytagbear



Post# 1117068 , Reply# 23   5/12/2021 at 17:50 (1,050 days old) by ea56 (Cotati, Calif.)        

ea56's profile picture

Personally I think that avocados are very easy to peel.  I just cut them in half, pull the halves apart and then cut each half in half making 4 quarters.  Then I simply take a paring knife and carefully pull the skin off each quarter.  This is if I’m going to use the entire avocado that day.

 

If I’m only using 1/2 of the avocado I leave the peel on the half I’m saving and also leave the pit in it and wrap it with plastic wrap.  I’ve been doing this for 50 years and its easy peasy, especially with the Haas variety.  This is also the way my Mom did it so thats how I learned to peel avocados.

 

The thinner skinned avocados can sometimes take a little more care to remove the skin by pulling it off, but it can be done.  Pulling the skin off results in no waste.  I’ve seen people on TV scooping the flesh out with a spoon and leaving lots of good avocado behind, this is no bueno.

 

Vaste not, vant not!

 

Eddie


Post# 1117125 , Reply# 24   5/13/2021 at 09:59 (1,050 days old) by SudsMaster (SF Bay Area, California)        

sudsmaster's profile picture
When one of my avocados, Hass or Bacon, is perfectly ripe, usually I can cut it in half, remove the pit, cut the halves into quarters, and then just peel the skin off. Then slice or smash as desired. Often I'll cut it up and add the pieces to a salad.


Post# 1117126 , Reply# 25   5/13/2021 at 10:05 (1,050 days old) by vacbear58 (Sutton In Ashfield, East Midlands, UK)        
Speaking of bacon ....

vacbear58's profile picture
Guacamole or thinly sliced avocado is REALLY good in a sandwich with some crispy fried or broiled bacon

Post# 1117131 , Reply# 26   5/13/2021 at 11:37 (1,050 days old) by ea56 (Cotati, Calif.)        
Avocado on a Sandwich!

ea56's profile picture

Yes siree Alistair!  

 

Whip yourself up a BLAT, a Bacon, Lettuce, Tomato and Avocado on toast with mayonnaise.  Just about my most favorite of all sandwiches, and I love just about any kind of sandwich.  About once a month I make these for our dinner on a weekend night as a special treat.

 

I personally don’t care for guacamole on a sandwich though, too messy to eat.  I prefer slices of avocado that are lightly mashed on to the bread slice with a fork.  Yum!

 

Hint, for extra crispy bacon, with perfectly flat slices, bake it in the oven at 400F on a baking sheet for about 10-15 mins.  No grease splattered all over the stove and no bacon odor lingering on the house.

 

Eddie


Post# 1117133 , Reply# 27   5/13/2021 at 11:54 (1,050 days old) by Iheartmaytag (Wichita, Kansas)        
Since I am not a Mayo person (HATE IT)

iheartmaytag's profile picture
I use sliced Avocado on sandwiches, it gives you that creaminess without the rancid oil flavor.

I used to make just a plain Avocado salad, chunked Avocado, salt pepper and Lemon juice, or white vinegar. This was before they were so dern expensive. Back when I could get them five for a dollar, we had them all the time. Now that we are seeing $1.00 to $1.49 each. They are rather precious so only have on special occasions that I know none will go to waste.


Post# 1117146 , Reply# 28   5/13/2021 at 14:43 (1,049 days old) by RP2813 (Sannazay)        
Peeiing

rp2813's profile picture

I almost always cut the avocado in half, slice across lengthwise and again widthwise to make cubes, then scoop out with a spoon.  I can't remember the last time I found it necessary to actually peel an avocado, but if I'm making slices for appearances' sake, I use a combo slicer/peeler like this one:

 

Stainless Steel Avocado Slicer Review — Eatwell101


Post# 1117151 , Reply# 29   5/13/2021 at 15:17 (1,049 days old) by ea56 (Cotati, Calif.)        

ea56's profile picture

Too much waste for me Ralph.  

 

Look at all the avocado left in the shell.  But to each his own.  Also, just another gadget to clutter my kitchen drawers.  Peeling an avocado by pulling off the skin is as easy or easier than peeling a cooled boiled potato.

 

Eddie


Post# 1117165 , Reply# 30   5/13/2021 at 16:27 (1,049 days old) by RP2813 (Sannazay)        

rp2813's profile picture

Yeah, that's not a good example.  Not that much waste on those occasions when I use mine, but when you're goal is appearances, some waste is usually part of the deal.


Post# 1117192 , Reply# 31   5/13/2021 at 22:35 (1,049 days old) by CircleW (NE Cincinnati OH area)        

I don't care for avocados much at all, and therefore rarely have guacamole. My sister likes it however, and always makes a big pan of it when they have one of their wing-dings.

 

McAlister's Deli has a new sandwich - Chicken Avocado BLT. It has grilled chicken, avocado, bacon, tomato, spring mix, with avocado ranch dressing on toasted country white bread.

 

I saw the avocado ranch dressing when I was there a couple days ago, and it didn't look appetizing. A few weeks ago I bought a packaged salad at Kroger that had that dressing, and I wasn't too fond of it.


Post# 1117195 , Reply# 32   5/13/2021 at 23:37 (1,049 days old) by MattL (Flushing, MI)        

Since we are talking avocados one recipe I make occasionally is mac and avocado.  While the macaroni is cooking I mash an avocado or two up using a fork with a bit of salt and pepper. In a small pan I put a good amount of olive oil and 3 or 4 cloves of garlic sliced and simmer till golden.  Remove the garlic and toss in a handful of pine nuts and toast those. drain the pasta and while hot mix in the avocado, garlic, pine nuts and oil.  Top with a shredded chicken breast if desired, and a squeeze of fresh lemmon.

 

Some may be turned off by warm avocados but I like this better than mac and cheese.


Post# 1117198 , Reply# 33   5/14/2021 at 00:14 (1,049 days old) by oldtech (US)        

We have an avocado tree in our front yard (abt.30 ft. tall), in Hawaii.
It drops avocados on the porch tin roof, sounds like a bomb went off!

It produces Haas which are easily twice as big as mainland ones.
I'm not a real fan of guac, but the neighbors forage for them regularly.


Post# 1117228 , Reply# 34   5/14/2021 at 11:59 (1,049 days old) by mikael3 (Atlanta)        

Speaking of other avocado preparations, “avocado toast” is particularly tasty.  It’s one of those things that is somehow much more than the sum of its parts.  There’s always a bit of salt in the mix and often a tiny squeeze of lime juice, and some people grind a little pepper on top.  But there’s nothing more to it.

 

It made the rounds a few years ago on trendy menus.  Since it is literally mashed avocado on toast, I would never pay for it at a restaurant, but I suppose some people in this world would be baffled by the recipe and have no choice but to buy it from a chef!


Post# 1117232 , Reply# 35   5/14/2021 at 12:59 (1,049 days old) by RP2813 (Sannazay)        

rp2813's profile picture

John, if the millennials who seem to have a thing for avocado toast knew how to do anything that didn't involve a cell phone, maybe they wouldn't be paying for it.  Avocado toast has been around for many years and is easy to make at home, but it became a favorite of the helpless youngsters a few years ago and has got to be about as wildly profitable as soft drinks are for the restaurant business.


Post# 1117282 , Reply# 36   5/15/2021 at 02:40 (1,048 days old) by SudsMaster (SF Bay Area, California)        

sudsmaster's profile picture
Might just be my opinion, but avocados are food of the gods.


Post# 1117302 , Reply# 37   5/15/2021 at 09:17 (1,048 days old) by gizmo (Victoria, Australia)        
but avocados are food of the gods.

I don't believe in god but I love to eat avocadoes. wink

I use avocado instead of butter or cheese in sandwiches most days.

 

I believe the current craze for avocado on toast originated in Australia (so I have read.)

It is on the menu for breakfast at pretty much any restaurant here, we call it "Smashed Avo." Smashed Avo is always on toast. Often served with some goats or sheeps feta cheese mashed in with it, and a poached egg  on top. (I hate poached egg.)



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