Archive for ‘Benjamin Stanley’

May 16, 2012

The BEST guacamole

Benjamin Stanley

Serves: 6

  • 6 avocados
  • 1/2 yellow onion
  • 1/2 red bell pepper
  • Southwestern Chipotle Ms. Dash
  • Salt and pepper
  • LIME and/or lemon
  • Olive oil

Serves: 6-10

(If you wanna go “nutritional serving size,” figure about half – to a quarter an avocado per person. If you wanna go “this shit is delicious and we’re having a party”, go with full avo per person or more. That being said, it doesnt keep real well, so take that into consideration.)

Start with your avocados. Kinda squishy and just the right color green. Cut out any ugly spots.

Next are the onions and peppers. Now, if I’m making guac with 6 avocados, I’ll use about half a red bell pepper and half an onion. give or take.

Dice the onion and pepper up, and sautee them in a pan with a little olive oil. I add in a little Southwestern Chipotle Ms Dash ( I forget the exact name, I always just call it “Senorita Dash”). I’ve thought about adding corn into this medley, but have yet to act on it.

While all that is sautee-ing, get to mashing. Just take a fork (or adequate mashing tool) and just smush it all up together. Once pretty well mashed, i like to add a good bit of sea salt and a lilttle bit of cracked pepper, and lately I’ve been adding Season-All to the mix. Even more important is Lime. Squeeze a lime in there, maybe a little lemon if you like, but lime is the superior flavor. Then I pour in the sauteed veggies and mix them into the guac. From here on out it’s basically just taste and adjust, taste and adjust. Its better too be too salty rather than too pepper-y. Maybe more lime, maybe not, just kinda tweak it to how you’re feeling about it.

It is best served warm – but if you must wait to consume, put it all in your bowl/serving dish/whatever, and squeeze more lemon/lime all over the top of it. this will help prevent it from browning – which i dont think effects the taste, it just starts to look gnarly and inedible. I also like to make a little like 1/4 indent in the top of the guac bowl and pour a little salsa in it.

*Chef’s note: This is by far my favorite guacamole. And no, I am not biased because it is my brother’s recipe. He just happens to be a guac god. This is very easy to make, and I don’t feel the least bit guilty about eating it. I hope you enjoyed his instruction as much as I did :) Also, my favorite way to peel the avocado is not to peel it. Just slide your knife around the whole avocado until it splits into two, then remove the pit, and the green flesh will slide out like butta with a spoon. Also, notice how there’s no nasty cilantro in this guac? I love my brother.

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