Monday, September 8, 2014

Holy guacamole! National #Guacamole Day is September 16th!! #Recipes

National Guacamole Day is September 16th and I'm excited! I absolutely LOVE Guacamole and I don't mean the store bought, pre-made stuff...I mean real Guacamole from fresh avocados!



Now, don't get me wrong...I have tasted a few pre-made versions of this yummy treat that could actually compete with my homemade Guacamole and here is one that is a definite competitor...Dom Caminos is awesome and gives a fun twist with variations like Lobster Guacamole, Chipotle-Goat Cheese Guacamole and Artichoke Guacamole with Toasted Pine Nuts.


So, this year I've decided to rock the guac' and celebrate with these guacamole and margarita ideas! 

The sweet and fruity flavors of the Marvelous Mango Margarita provide the perfect compliment to the smoky heat of the Chipotle-Goat Cheese Guacamole.


Marvelous Mango Margarita
  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 1/2 part JDK & Sons O3 Premium Orange Liqueur
  • 1/2 large ripe mango
  • 2 parts fresh orange juice
  • 1/2 part simple syrup
  • 4 parts ice
Preparation: Peel, seed and chop the mango. If you have time you can freeze your prepared mango at this point. Otherwise, put all ingredients except for the ice into your blender and blend until smooth. Add the ice. Pour margarita into a glass and enjoy!

Chipotle-Goat Cheese Guacamole
  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (optional: remove seeds and membranes)
  • 1/2 tsp Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 4 oz. cumbled goat cheese
  • 2 tbsp. chopped canned chipotle chilies
Preparation: 
  • In a medium size bowl, use the back of a spoon to mash 1 tbsp of the cilantro, 1 tsp onion, 1 tsp minced chilies and 1/2 tsp salt together against the bottom of the bowl.
  • Add the avocado and gently mash them with a fork until chucky-smooth
  • Add 4 oz. crumbled goat-cheese and 2 tbsp of chopped canned chipotle chilies
  • Fold the remaining cilantro, onion, and chile into the mixture
  • Stir in tomatoes and lime juice, taste to adjust the seasonings
  • Serve with warm corn tortilla chips
  • Makes 4 servings
Turn your cocktail up a notch this National Guacamole Day with the Spicy Sauza-Rita. This spicy cocktail brings the heat with red and chili pepper flavors and pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.


Spicy Sauza-Rita
  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 2 parts beer
  • 1 part frozen limeade concentrate
  • 1 part water
  • A dash of hot sauce
  • Sugar (for garnish)
  • Salt (for garnish)
  • Red pepper (for garnish)
  • Chili Pepper (for garnish)
Preparation: In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili. Enjoy!

Artichoke Guacamole with Toasted Pine Nuts
  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (optional: remove seeds and membranes)
  • 1/2 tsp. Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 cup marinated artichoke hearts, chopped
  • 1/4 cup toasted pine nuts
Preparation:
  • In a medium bowl, use the back of a spoon to mash 1 tbs cilantro, 1 tsp onion, 1 tsp minced chili and 1/2 tsp salt together against the back of the bowl. 
  • Add avocados and gently mash them with a fork until chunky-smooth
  • Add 1 cup of marinated artichoke hearts, chopped, with 1/4 cup toasted pine nuts. Stir.
  • Fold remaining cilantro, onion and chile into the mixture
  • Stir in tomato and lime juice, taste to adjust the seasonings
  • Serve with warm corn tortilla chips
  • Makes 4 servings
Try the Strawberry Sparkler with the Lobster Guacamole for a fresh take on the traditional lobster/champagne pairing!


Strawberry Sparkler
  • 1 part Sauza Blue Silver 100% Agave Tequila
  • 1/2 part DeKuyper Strawberry Liqueur
  • 1/2 part (chilled) rose champagne
  • 1/2 part limeade
  • 1 tbsp. sugar
  • 1 lime wedge
Preparation: Wash, stem, quarter and freeze strawberries for at least 1 hour. Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute. Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

Lobster Guacamole
  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeno or Serrano chilies (optional: remove seeds and membranes)
  • 1/2 tsp Kosher salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
  • Japanese pickled ginger for garnish (optional)
Preparation: 
  • In a medium bowl, use the back of a spoon to mash 1 tbsp of cilantro, 1 tsp onion, 1 tsp minced chili and 1/2 tsp salt together against the bottom of the bowl.
  • Steam, cool and pick meat from lobster and rough chop. Add to bowl
  • Add the avocados and gently mash them with a fork until chunky-smooth
  • Fold the remaining cilantro, onion, and chili into the mixture
  • Stir in tomatoes and lime juice, taste to adjust seasonings
  • Add Japanese pickled ginger for garnish
  • Serve with warm tortilla chips
  • Makes 4 servings

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