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Wednesday, January 19, 2011

Guacamole, for Ryan, my Kinder pilot

Really Good Guac

I was out on tour (flying) for the last two weeks with one of my favorite pilots, Ryan. I call him "my kinder pilot" because he's about 20 years old, or something crazy like that, and he's flying Lear jets. When I first met him, I thought he was barely old enough to drive car, let alone fly me around the world. Anyway, I told him I would make him some guacamole this last tour, but didn't get a chance. So, Ryan, here's how it's done:
Get yourself a few avocados. Figure 1 per person. You're looking for flesh that's firm, but indents slightly when squeezed. Rock hard avocados will not work. Old squishy avocados will be black inside. Not delish. 
1 tomato
1 shallot
1- 2 cloves garlic
2 tsp fresh lime or lemon juice
2 Tbls chopped cilantro
Olive oil
Kosher salt, pepper

Slice the avocados in half vertically.
Like so.
Take your knife and whack the blade into the pit. Twist slightly and remove the pit.
Slice the avocados, skin side down, both vertically and horizontally, making a diamond pattern No need to get finicky here, we're going to smash them up anyway.
Scoop out the flesh with a spoon. Mash the avocados with a fork.
Now for the tomato. Cut it in half.
Then scoop out the seeds with your finger, then chop into small dice.
For the garlic, smash the clove with the blade of your knife. Take the paper off, and mince finely. If you don't like the flavor of raw garlic, add a few shakes of garlic salt or garlic powder instead.
Throw it in the bowl with the tomato and avocado.
This is a shallot. It's like an onion, only smaller and more mild. If you don't have a shallot, mince up about 2 tablespoons red onion and use that.
Cut off the top of the shallot, then peel the skin off. Slice through horizontally.
Then make a few cuts vertically.
Then slice from front to back, making very small dice.
Put that in the ingredient bowl.
 Squeeze the juice of about 1/4 of a lemon or lime on top.
Drizzle in 1 tablespoon olive oil.
Sprinkle on some Kosher salt and fresh cracked pepper. If you used garlic salt, go easy on the salt.
Finely chop a couple tablespoons of cilantro.
And mix it all together with a fork.
Guacamole is done! If you like some heat, seed and finely mince 1/2 to 1 jalapeno pepper and add that.
Taste and re-season to your liking.
Serve with your favorite tortilla chips.
Here's a super speed demon way to make guac: Smash up the avocados, as above. Add a few tablespoons of your favorite salsa. stir.

Tip: If you happen to have any guac left in the bowl, which I doubt will happen, but if it does, drizzle a very thin layer of olive oil on top, then cover with plastic wrap, making sure the plastic is directly on top of the oil.

1 comment:

  1. Ur so awesome Charyl!!! Ps...I like to throw in some fresh lime juice as well!! I miss you!!!!! Heidi



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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.