10
fresh takes on Super Bowl
guacamole
By ALISON LADMAN
Associated Press
Whether or not you like avo-
cados, you really have to admire
the way their marketers have to-
tally owned the Super Bowl.
For no particular reason
other than force of will, avoca-
dos — and the guacamole they
produce — are indelibly linked
with this major American sport-
ing event. A Super Bowl party
without guacamole — and its
trusty sidekick chicken wings
— in many circles is considered
downright unpatriotic.
So to help you better em-
brace the official fruit of the
Super Bowl, we came up with
10 creative ways to make a
Basic Guacamole
Start to fi nish: 10 minutes
Servings: 8
2 avocados
Juice of 1/2 lime
1 teaspoon ground cumin
1/2 cup diced tomato
2 tablespoons chopped fresh cilantro
1/4 cup diced red onion
Kosher salt and ground black pepper
Hot sauce, to taste
Directions
1. Slice the avocados in half lengthwise
around the pits. Twist to separate the halves
AP Photos/Matthew Mead
Consider trying a shrimp
scampi guacamole this year.
better guacamole. We suggest
starting with our basic recipe
— which is pretty darn good
just as is — then adding in
whichever combination of fla-
vors best gets you in the mood
for the big game.
and remove the pits.
2. Spoon the fl esh into a medium bowl.
Use a fork to mash the avocado until as chunky
or smooth as you prefer.
3. Stir in the lime juice, cumin, tomato, ci-
lantro and red onion. Season with salt, pepper
and hot sauce. Serve immediately.
Nutrition information per serv-
ing: 90 calories; 70 calories from
fat (78 percent of total calories);
7 g fat (1 g saturated; 0 g trans
fats); 0 mg cholesterol; 6 g carbo-
hydrate; 4 g fiber; 1 g sugar; 1 g
protein; 80 mg sodium.
10 Ideas for Guacamole
1. Fast and dirty: In
place of the tomato, cilantro and red
onion, stir in 1/2 cup of your favorite
jarred salsa, 1 tablespoon olive brine,
and 2 tablespoons chopped green olives.
2. Mango-balsamic: In place of the
tomato, stir in the diced fl esh of 1 mango. Use scallions
in place of the red onion and 1 tablespoon balsamic vinegar in
place of the lime juice.
3. Chipotle-corn: Stir in 1 minced chipotle and 1
tablespoon adobo sauce from a can of chipotles in adobo. Add
1/2 cup corn kernels.
4. Tzatziki: Use 1 cup fi nely diced seedless cucumber
in place of the tomato and red onion. Use dill in place of the
cilantro. Stir in 2 minced cloves garlic.
5. Roasted garlic and poblano: Roast a
head of garlic wrapped in foil with a little olive oil until tender
and brown, about 30 minutes at 400 F. Roast a poblano pep-
per under the broiler, turning frequently, until the skin chars.
Carefully remove the charred skin from the pepper, then chop
the fl esh. Squeeze the garlic pulp from the skin and mash. Mix
both into the guacamole, omitting the onion.
6. Minted cotija: Follow the basic method for
guacamole, but use 2 avocados, the lime juice, 3 tablespoons
chopped fresh mint, and 2/3 cup crumbled cotija cheese. Sea-
son with salt and black pepper.
7. Maple-bacon: Follow the basic method for
guacamole, but use 3 avocados, 2 tablespoons white wine
vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup,
2 chopped scallions, and 1/2 cup chopped cooked bacon. Sea-
son heavily with black pepper.
8. Ginger-hoisin: Add 2 tablespoons grated fresh
ginger and 2 tablespoons hoisin sauce.
9. Citrus tabbouleh: Replace the tomato and
onion with 3/4 cup purchased tabbouleh and the zests of 1
lemon, 1 lime and 1 orange.
10. Shrimp scampi: Use lemon juice in place of
the lime juice and basil in place of the cilantro. Omit the cum-
in, tomato and onion. Stir in 1 cup chopped cooked shrimp, 2
cloves minced garlic and 1/3 cup shredded Parmesan cheese.
There are multiple ways to serve up guacamole for the Super Bowl, such as this maple bacon guacamole.
12 | January 22, 2015 | coastweekend.com