FOOTBALL IN HIGH HEELS: WOLFGANG PUCK’S SUPER BOWL GUACAMOLE
[credit: recipe courtesy of WolfgangPuckCookingSchool.com]
Wolfgang Puck’s California Guacamole with Roasted Garlic
Serves 4 to 6
I like my guacamole simple, keeping the ingredients to a minimum. For the best avocado flavor, start with the pear-shaped, pebbly-skinned Hass variety, and use fresh lime juice, cilantro, and jalapeño chile. What makes my version California-style? I add mellow roasted garlic, which I show you how to make at home in another lesson here in my Cooking School; or you can buy it in many supermarkets. Serve with tortilla chips or vegetables for dipping, or use as a condiment on sandwiches, in tacos, or with quesadillas
Ingredients:
1 or 2 garlic heads
kosher salt
extra-virgin olive oil
3 medium ripe Hass-style avocados
2 fresh limes, halved and juiced
12 cherry tomatoes, stemmed, quartered, and seeded
1/2 small red onions, finely chopped
1 to 2 small jalapeño chiles, halved, stemmed, seeded, and minced
1/3 cup chopped fresh cilantro, plus extra sprigs for garnish
corn tortilla chips or vegetable crudités, for serving
Directions:
1. Roasting the garlic
Preheat the oven to 375°F. With a sharp knife, cut off about 1/2 inch from the stem end of each garlic head to expose the cloves. Place in the center of a sheet of aluminum foil. Sprinkle with salt and drizzle with olive oil. Wrap the foil around the garlic. Roast until tender when squeezed with a kitchen towel, 45 minutes to 1 hour.
2. Halving & pitting the avocados
Halve an avocado lengthwise, cutting down to the pit. To remove the pit, carefully but firmly tap it with the edge of a sharp knife blade, then twist to dislodge. Discard the pit. Scoop the avocado flesh into a mixing bowl. Repeat with the remaining avocados. Pour the lime juice over the avocado flesh.
3. Scooping out the avocados
With a large kitchen spoon, scoop the avocado flesh into a mixing bowl. Repeat with the remaining avocados. Squeeze the lime juice over the avocado flesh, discarding any seeds.
4. Mashing & mixing the guacamole
Add the tomatoes, red onion, jalapeño, chopped cilantro, and salt to taste. With a fork or a potato masher, lightly mash the avocado while mixing it with the other ingredients, leaving the avocado still slightly chunky.
5. Adding the roasted garlic
Squeeze the roasted garlic cloves from their skins into the bowl. With the fork or masher, mash and stir in thoroughly. Taste and adjust the seasonings.
6. Serving the guacamole
Spoon the guacamole into a serving bowl and place it at the center of a platter. Surround with tortilla chips or fresh vegetables for dipping. Garnish with cilantro sprigs.
