Your email address is safe with us. View our Privacy policy.
Guacamole
The Great Guac-off...
Guacamole seems to be a universal favorite in the dip category.
What’s not to like? Avocado with some kick. That’s all I need.
That, and one good chip.
There are so many ways to make guacamole and everyone has their
favorite. Many a non-professional chef will put their signature items
in their guacamole. It’s amazing how different they all can
actually be.
And what you dip with and how you dip can be an important part of the
equation.
In a famous episode of Seinfeld (the TV show) the George Kastanza
character is caught at a party double dipping his chip in a dip.
Watch this. Hold onto your seat. It’s pretty funny.
http://www.youtube.com/watch?v=1J3w4cS2MvM
So what’s wrong with double dipping? 1000’s of germs, that’s
what. The guy in the episode is correct. It IS like putting your
whole mouth in the bowl.
So why don’t people get sick at parties when there’s a
double-dipper on the guest list? Reason is, most of those 1000’s of
germs are the good kind that prevent illness, not pass it out, but I
think you’d all agree it’s still gross.
At The Zola Diet our theory is it’s okay to double dip. We just
don’t think a communal bowl of guacamole is a great idea. We’d
like to see you make little ramekins of guacamole so each partier can
have their own. Or just spoon a portion onto your plate and eat it so
you are not sharing the germ population as you dip.
We feel it’s actually important to double dip. When you don’t
double dip, do you have any idea how many chips you consume before you
and your mate have polished off a bowl of guacamole? Me neither,
except my husband and I have been known to wipe out a whole basket of
chips eating one bowl of guacamole. And that’s bad.
On the ZReboot portion of The Zola Diet the guacamole is fine.
That’s good fat. It’s the chips that kill the whole deal.
Kimberly, our VP of Entertainment at The Zola Diet came up with a
brilliant idea. She uses Melba toast rounds with her guacamole.
They’ve got some stability. More than a regular chip. She then
dishes up her individual portion of guacamole and she can use her chip
to dip, scoop off the guacamole with her tongue and re-cycle the chip
right back into the guacamole. You could conceivably devour a whole
bowl of guacamole with one chip. I think Kimberly usually goes
through 3 chips and that’s about my average too.
So think about double dipping. In this case a double dip could help
your waistline.
Guacamole
Here at The Zola Diet we have more than one
recipe for guacamole. I’m going to share Kimberly’s version with
you and well as a guacamole recipe developed by our Director of
Electronic Initiatives, Efrem Jasso.
St. Patrick’s Day is
the day to bring out your green. So why not dish up some green
guacamole?
This is a main food source at the Branch house! We eat this almost
every day and love it. It fills you with "good fats" and adds
something to almost any other main dish. We love it on the side of
fish, burgers and salad. Often it is an appetizer when I'm feeling
festive. Lap it up with Melba toast or any raw vegetable.
Serving: 2 to 4
Ingredients:
2 avocados (ripe!)
1Tbs lime juice
1Tbs organic hot sauce
1 tsp Braggs Aminos (soy sauce)
1/2 tsp Himalayan salt or grated sea salt
1/2 tsp of garlic powder
1Tbls minced garlic
2 Tbls minced onion
1/8 cup minced cilantro
2 Tbs tomatoes diced (optional) - better in summer.
Instructions:
Mash the insides of two ripe avocados with a fork. Depending on your
preference, mash until it's mush or leave some chunks. Mix everything
that is liquid and powder, then add onions, garlic and cilantro and
stir.
Serving suggestions:
During winter, you might have to plan ahead with the avocados. Look in
the grocery store for signs that say, RIPE. If you never see this
sign, buy them about 3 days before your Mexican feast. Let them sit in
a basket until you can squeeze them. Place in fridge if you need to
stop them from getting too ripe. If they are getting very black and
develop mold and craters, you waited too long.
If you can't eat this on the spot, then put the avocado pit in the
bowl and squeeze lemon on top and cover. Not recommended unless you
have to.
Melba toast for dipping (NO TACO CHIPS!)
Vegetabes for dipping
Eat it with a spoon.
This makes a fancy omelette topping too! And of course add it to
Mexican meals! Just don't put it in the oven, that turns out weird.
Efrem’s Rockin’ Guac(amole)
Here is the recipe
contributed by Efrem Jasso.
Efrem says, "This is a really easy
to make, great tasting guacamole to accompany any Mexican dish. The
key to a really good guacamole is to keep it simple and keep it fresh.
Good, fresh veggies are essential."
Servings:
Serves 6 to 8
Ingredients:
1 large, ripe avocado
1/2 small onion, chopped very finely (but not minced)
1/2 small tomato, diced in 1/4-inch cubes
1 small clove of garlic, minced
1 tsp. fresh squeezed lemon juice
1/2 tsp. Cumin
lime wedge (optional as a garnish)
Instructions:
Add all ingredients in a bowl and smash the avocado with a fork until
you reach the desired consistency. Some people like their guacamole
chunky, I like mine a bit more smooth.
Serving Suggestions:
Serve on Melba toast rounds or on whole wheat crackers. Zola
recommends scooping out a portion of the guacamole on your plate so
you can re-use your crackers (and consume less of them!). You can
squeeze some fresh lime on your guacamole if you want a little more of
a citrus punch to it.
Enjoy!
Cheers,
Zola
Send email to Zola at zolacooks@gmail.com.
For more information on Zola and to see more of her recipes, visit her
Web site at
www.dinnerwithzola.com.
Send feedback to Zola at this address:
dinnerwithzola@hotmail.com
 |
 |
View Recipes by Zola ezine stories by date or visit the complete archive |
The ArcaMax Politics channel is one of 70 content categories offered by ArcaMax Publishing on this ... |
FIND JOBS
