Candlelight Inn Guacamole A Work In Progress Recipes
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
- Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
- Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.
CANDLELIGHT INN GUACAMOLE (A WORK IN PROGRESS)
This is my holy grail of recipes. I have tried for 12 years to sneak this out of this hole in the wall restaurant a stones throw from Cowboy Stadium. I have paid 2 cooks to sneak it out...both of which got fired before the recipe made it to me, and have spent 10's of dollars getting waitresses, hostesses and anyone else affiliated with the place tipsy for information. Well finally one night when I was spending quality time with Bampa at a bar named Studer's I sang his favorite patsy cline song and who should walk up, correction... stumble up, run into the jukebox, and then throw her arms around me but the head waitress. I quickly turned the conversation to the guacamole and she stopped me and said.."Sarah! I know you been lookin' for that thing for a longtime, and I dunno the recipe but I see em' make it everday so I'll tell you the secret! The use avocados, oil, and vinegar....thats all. No magical ingredients like you've gotten into your head. Now where's your momma and your auntie, baby?" AND IT MAKES SO MUCH SENSE NOW! So here is yesterday's batch, and I'm going to keep trying every Sunday until I get it right. Next week I'm trying Tarragon Vinegar. But Dereck loved this recipe too.
Provided by Grimms Restaurant T
Categories Sauces
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Mush all ingredients with a fork until silky smooth.
- Write me an email if you know the real recipe :).
Nutrition Facts : Calories 257.1, Fat 24.2, SaturatedFat 3.4, Sodium 10, Carbohydrate 11.6, Fiber 9, Sugar 0.9, Protein 2.7
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- If the tomatillos still have the papery husky remove it and wash them well. Roughly chop them and put them in a food processor or blender.
- Process the 3 tomatillos until they are a puree. Measure out enough puree to 1 c. Discard the rest. It should be very close to 1 cup.
- Remove the avocados from their skins and place them in the bowl of the food processor or blender. Pulse just until smooth along with the tomatillo puree, salt, garlic powder, onion powder, 1 T plain white vinegar, 1 T fresh lemon juice, 2 T. water, and 1 T. oil. Make sure not to pulse it too long or it will become mousse-like from whipping so much air into the avocados!
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