Guacamole With Basil And Shallots Recipes

QUICK AND EASY GUACAMOLE

Steps:

• Combine avocado, green onion, cilantro, seasoned salt, black pepper, garlic, and lime juice in a bowl; mash with a spoon or potato masher until mostly smooth with small chunks.

SPICY BASIL GUACAMOLE

Steps:

• In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
• If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

GUACAMOLE WITH BASIL AND SHALLOTS

Steps:

• 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.
• What to drink:
• 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.

BASIL GUACAMOLE

Steps:

• In a bowl mash avocado with a fork.
• Stir in basil, tomato, green onion, lime juice, salt, and red pepper.
• Serve immediately with tortilla chips.
• Makes about 2 cups.

FABULOUS AND EASY GUACAMOLE

Steps:

• In a medium bowl, mix the avocados, shallots, garlic and taco sauce. Allow the mixture to sit at least 15 minutes before serving.

GNOCCHI ALLA VODKA WITH GROUND BEEF

Steps:

• Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
• Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
• Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
• Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
• Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

PINE NUT AND BASIL GUACAMOLE

Steps:

• In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with fresh basil and pine nuts.