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Guacamole

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  • Summer Shrimp Salad, 8/25/14

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    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from The Gastronomer

Preparation time: 15 minutes
Serves 4-8 

3-4 Medium to large Haas avocados (use Haas for best results)
1 Ripe large salad tomato (avoid Roma or plum varieties)
1-2 Cloves of garlic
1-2 Tbs. of lime juice (~½ lime)
1-2 Tbs. chopped cilantro leaves (stems removed)
1/4 Cup of grated white onion pulp (avoid red or yellow onions)
1/4 Tsp. salt
1/8 Tsp. fine grind white pepper
1/8 Tsp. of Crystal hot sauce (or Tabasco)
Pinch of ground cumin (use sparingly)
Pinch of cayenne pepper
Optional: One finely minced green Jalapeño or Serrano chile pepper (Regulate heat by using or discarding the chile's ribs and seeds.)

Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning. Peel half a white onion and grate into the bowl using a fine tooth grater. Peel the tomato, cut in half on equator and squeeze seeds and juice into a separate bowl. Reserve the juice to control the final consistency. Chop the peeled tomato halves well and add to the main bowl. Wash and strip the cilantro leaves, then chop them finely and add. Peel and crush, mash or finely mince the garlic and add to the other ingredients. Add salt, white pepper, ground cumin, hot sauce and cayenne to taste. Halve, peel and seed the avocados then scoop out flesh into mixing bowl. Mix ingredients by mashing with the back of a fork. Avoid over mixing and keep texture a little on the chunky side. Adjust seasonings to taste (remember this will marry up for one hour). Add the juice from the strained tomato seeds if mixture is too thick. Finish the mixing and transfer to a serving dish. Press plastic wrap onto the surface of the mix to avoid oxidation. Chill for one to four hours before serving.

Notes: Decorate with a coiled tomato rose and sprigs of the cilantro leaves. (You can make this from the peel of the tomato used in the recipe.)

DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT. THIS IS AN AUTHENTIC RECIPE AS IT IS WRITTEN, PLEASE TRY IT.

However you make it, serve guacamole with yellow corn tortilla chips. Avoid brands that use corn flour in their chips. Authentic chips will contain only stone ground corn. For best results, deep fry your own yellow corn chips and serve warm. When making your own corn chips, let the yellow corn tortillas sit out in room air to dry slightly before frying. Cut into wedges and use plenty of very hot oil to fry the chips. Be sure to lightly salt them before serving.

Excellent topping for flautas, tostadas and tacos, also good in omelets.

Timesaver Hint:
Omit many steps by using a small can (7 oz.) of Herdez brand "Salsa Casera."

If you are in a hurry, follow the steps below.

Drain the salsa prior to use and add to the avocado and lime juice. Mash with fork to obtain a chunky consistency. Check for flavor and heat while adding the drained salsa. Reserve juice from drained salsa to control the body of the final mix. Add the crushed garlic and spices to taste. Cover as shown above and chill before serving. Be sure to allow ingredients to marry up for at least 1/2 hour. You will have a good measure of heat from the salsa, so beware!

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