GUACAMOLE
Steps:
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
GRILLED GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 to 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
- In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
- Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.
GRILLED GUACAMOLE
If you're a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. Cool vegetables completely., Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.
Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GUACAMOLE - BLUE MESA GRILL STYLE
Had this dish at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...they prepare it right at your table.
Provided by Terri Juwan
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Score avocado pulp while in shell and scoop pulp into bowl.
- Using two forks, mash the pulp into chunky consistency.
- Add remaining ingredients (increase amount of serrano pepper for a spicer guacamole) and mix until fully incorporated.
- Transfer guacamole to a serving bowl and serve with yellow and blue corn tortilla chips.
Nutrition Facts : Calories 345.4, Fat 29.6, SaturatedFat 4.3, Sodium 375.2, Carbohydrate 22.8, Fiber 14.8, Sugar 4.1, Protein 5
BLUE MESA GRILL SWEET CORN CAKE
This is a recipe I submitted in response to a request. I have not tried it. "This dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket." I found this recipe through Recipe Goldmine. It comes from The Blue Mesa Grill in Dallas, TX.
Provided by Bev I Am
Categories Breads
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
- Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
- It is the basic ingredient used in making tamale dough (also called masa).
- Soak corn husks in hot water for 30 minutes until pliable.
- Drain.
- Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
- Add masa and mix on low speed for about 2 minutes.
- Add water and mix well on medium speed.
- Grind the corn coarsely in a food processor.
- In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
- Add the masa mixture and the ground corn and mix well.
- To steam the corn cake, line the steamer basket with the softened corn husks.
- Fill with corn cake batter.
- Cover with more corn husks and a tea towel to absorb moisture.
- Steam on the stove for about 2 1/2 hours.
- Batter should not stick to husks when corn cake is done.
- If it does, it needs to steam longer.
- **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.
Nutrition Facts : Calories 460.8, Fat 28.9, SaturatedFat 14.7, Cholesterol 54.3, Sodium 247.1, Carbohydrate 52.2, Fiber 2.9, Sugar 27.5, Protein 3.7
GUACAMOLE WITH BACON, GRILLED RAMPS (OR GREEN ONIONS) AND ROASTED TOMATILLOS
Provided by Rick Bayless
Categories Condiment/Spread Appetizer Side Cocktail Party Picnic Super Bowl Cinco de Mayo Backyard BBQ Bacon Avocado Winter Tailgating Tomatillo Party Green Onion/Scallion Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned-the ramps will take 4 to 5 minutes, the chile about 10.
- Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.
- While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
- Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.
- When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.
GRILLSIDE GUACAMOLE
This summery guacamole takes the "tableside" trend to a whole new place - the grill! Fresh avocados, sweet onions and other tasty veggies take on flavor from grilling, while a sprinkling of Mexican Cotija cheese gives this dish an even more delicious twist.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Spray 18x14-inch piece of heavy-duty foil or grill pan with cooking spray. Place onion and chiles on foil or pan. Place on grill over medium heat.
- Cover grill; cook 5 to 8 minutes or until onion and chiles are crisp-tender and just beginning to brown. Add avocados and tomatoes to the onion and chiles. Cover grill; cook about 5 minutes longer or until avocados and tomatoes are hot, turning once halfway through grilling.
- Remove vegetables from grill to cutting board. Finely chop chiles and coarsely chop remaining vegetables. In medium bowl, place vegetables, cilantro, lime juice, garlic salt and cumin; mix gently until combined. Stir in the cheese. Serve warm. If desired, serve with tortilla chips.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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