l.a.a.a.cuisine

with love from miami

i brought back some avocados from the tree that grows in josh's parents' yard in miami beach. the last time i did this, i made guacamole that was other-worldly. this time, for some reason i thought it was just 'pretty good'. i hope i'm not losing my touch.

from 7/2002 cook's illustrated

Fresh Guacamole
Makes about 1 1/2 cups

INGREDIENTS
2 small avocados , ripe, (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic , minced or pressed through garlic press
1/2 small jalapeño chile , minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
Table salt
1 tablespoon lime juice from 1 lime

DIRECITONS
1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.
2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin, (see illustrations below). Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

posted by sarah (SHU) @ 3:29 AM