Who's Bringing the Guac?

The other night, Emily had some of the Houston peeps over to her place for tortilla soup.  We had a whole lotta' fun.  We drank some good wine, ate yummy food, and talked for hours at Emily's kitchen counter.  I was in charge of bringing the guacamole, so I thought I'd take a few pictures and show you guys how it's done :-)

I'm a big fan of guacamole.  This recipe is really easy and turns out great every time.  I usually make it when I have people over because it is good, quick, and easy...and those are three essential elements to any party food :-)  (I know...not the same is true for my Homemade Pizzas, but they are totally worth the extra hassle!)

Head's up - you can absolutely positively do this in a food processor, but as I've mentioned before...I don't have a good one.  Believe me, I have suffered enough frustration after thinking to myself, "My food processor isn't that small, I bet I can try to use it again."  Result = a really big mess, some choice words, and mushy guacamole.  Until the day comes when I buy a new one, I'm sticking with the old fashioned method. :-)

Here's how I do it:

You will need ripe avocados, garlic, limes, a serrano pepper, salt, and pepper.

Thank you again to the lovely Katie Lee for this recipe.

Your cookbooks tell all of your secrets...the more wrinkles and food stains, the better the recipe :-)

You'll need 4 garlic cloves (or two huge ones).

Give 'em a good smash with the side of your knife.

Then chop 'em extra fine (no one wants to bite into a huge chunk of garlic).

1.  Slice off the tip of the pepper.

2.  Cut it in half lengthwise.

3.  Remove the seeds and the ribs (aka white things) if you want the guacamole to be a little on the mild side.  I like it real spicy, so I'm leaving them in.

4.  Slice the halves into thin strips.

5.  Then turn the strips horizontally and slice through them.

6.  Run your knife back and forth until you get a fine dice like this.

Because of the big seed in the middle, you must cut around it.  Cut into it with your knife and spin the avocado around your blade.

*Note about picking ripe avocados:  Unripe avocados will ruin your guac (and make you say a few choice words if you're a sinner like me), so be sure to pick a ripe-enough one.  When selecting your avocado, you want to be able to press an indentation in the skin with your thumb pretty easily.  You don't want the avocado to smoosh when you press, but you also don't want it to have too much resistance to where you can't make an indentation (apparently smoosh is not a word, but you know what I mean, right?)  

Make any sense??  It will when you go 'a pressin'.  :-)

Now back to that avocado...

It's hard to show you without a video...but basically roll the avocado backwards while keeping your knife in the same place.  As clear as mud, I know :-)

Then twist the top half in the opposite direction of the bottom half and pull apart.  Ta da!

Smack your knife into the pit (please be careful to aim at the pit and not your fingers).  Then twist the avocado half in the opposite direction of your knife.

Pull out.  To get the avocado out of the shell, run a spoon in-between the flesh and the skin.  This will separate them from one another.  

Next, roll your lime so that you get the juices movin' on the inside.  Are y'all annoyed with my ' marks yet?? :-)

Slice them in half.

Put your chopped garlic and serrano pepper, avocado, and lime juice into a big bowl.  Add in your salt and pepper.  (Don't be shy with the pepper and don't decrease the amount of salt in the recipe - I mean, you CAN, but it won't taste as good).

Mix it all up with a fork (or a potato masher).  This is when you'll be glad you listened to me and picked ripe avocados at the grocery store.  Mash until it reaches your desired consistency.  I like mine a little chunky but well mixed.  Be sure to taste for seasoning!  All avocados are different sizes, so you may have to adjust your seasoning accordingly.

Not spicy enough?  Add more chopped serrano peppers.

Not enough zing?  Add more lime.

Missing something, but you don't know what?  Add a little more salt and freshly cracked black pepper.

If none of that works, I can't help you.  :-)

Spoon it into a pretty bowl.

And cover it with plastic wrap.  Here's the trick to making your guacamole stay that pretty bright green color:  Don't just put plastic wrap over the top of the bowl.  You must cover ever inch of your guacamole with the plastic wrap.  If the plastic wrap is actually touching the top of the guacamole, it won't turn brown.  

Air = oxidation = brown guacamole.  

No air = no oxidation = pretty green guacamole at the party.  

Get it?

I was a few minutes later than I planned because of all the shots I snapped, but I was still the first one there...so I had a chance to take a few pics before the guys got there and made fun of me.  Emily has a really cool shelf that her dad made her, and she had it all decked out for fall.

Dinner...yum!!

From left to right:  Emily, Megan, Mary Michael, and me.

We had so much fun!  I love that I live in a city with so many of my friends.  It definitely makes a big city feel smaller and makes Houston feel a little closer to home.  Thanks for having us, Em!!

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In other news, I've stayed true to my goal so far!  It's only been two days, but two days is better than none!  :-)  I jumped right back into a study I have been doing for a while (remember, I have trouble completing them).  Beth Moore is such an amazing teacher of the Word.  If you have never done one of her studies, you MUST go out and get yourself one!!  This one (Esther) is sooooo good.  Beth Moore brings the Bible to life in her studies.  I cannot say enough good things about her!  The Lord has gifted her with wisdom, knowledge, wonderful penmanship, and humility...all of which are apparent in her lessons.

GO BUY SOMETHING OF HER'S!!  You will not be disappointed!

I'm off to do this...

First the Bible study, then clean up all of that stuff in the background :-)

I HOPE YOU HAVE A GREAT MONDAY!!!!!

Guacamole:

Yield:  3 cups

4 garlic cloves

1/2 to 1 serrano pepper, stemmed and seeds removed (depending on how spicy you like it)

4 Haas avocados, halved, pitted, and peeled

Juice of 1 lime

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup chopped fresh cilantro (**I don't like cilantro, so I don't add this.  If you do...by all means)

1 tomato, diced (**I don't do this either, but it'll add pretty color)

In a food processor, pulse the garlic and serrano pepper until finely chopped.  Add the avocados, lime juice, salt, and pepper and blend to the desired consistency.  Add cilantro and pulse until combined.  Transfer to a serving bowl.  Stir in the tomato by hand.  Serve with tortilla chips.

Remember, you can also chop the garlic and pepper by hand, scoop out the avocado, add it all into a bowl, season with s/p, add in lime juice, and mash it all together.  

Enjoy!!!!