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Posted by on Nov 3, 2012 | 0 comments

Blue Cheese Guacamole. Approved by My Friends.

Blue Cheese Guacamole. Approved by My Friends.

 

 

Here is a secret revealed, which will help you impress anyone at a potluck party or add some fresh new twist to your regular home cooking routine.

I saw this recipe in a Sweetbay supermarket, changed it a bit and here we go! Every time my friends come visit me, they tell me the same thing: ‘Lena, please do not cook anything, we just come to have a good time. It will be sufficient if you just make your signature dish, blue cheese guacamole.’

For this recipe you need to follow my recommendations, otherwise you would not get the final result as I get.

Ingredients:

– 2 soft ripe Mexican Hass avocados, better organic (Test one by cutting it lengthwise, it should look like the one in the photo 2).

– 1/4 cup chopped cilantro, organic, if available.

– 2 tbsp finely chopped scallions, organic, if available. It can be white onion or red onion, but scallions give great smell and freshness.

– 1 tbsp red hot chile pepper, including seeds for spicier version. You can substitute dried ground red pepper for it. Or use jalapeno.

– 1/4 cup coarsely chopped smoked almonds or raw sliced almonds.

– 3 tbsp soft blue cheese. I tried with hard crumbled one, did not go. I recommend using Blue soft-ripened cheese. It can be found in most supermarkets or here. I’d like to try one day its milder version. According to the description, it might fit, too. The milder, the better.

– 1 tbsp freshly squeezed lime juice.

– 1 small tomato or half big tomato, chopped.

– Salt & ground black pepper to taste. I use sea salt.

Preparation:

Scoop avocado flesh into the bowl, add chopped cilantro, scallions, red chile pepper, blue cheese, sprinkle lemon juice and mix until desired consistency. I prefer the chunks to be seen, so I do not mash it to death. Then add chopped tomato and smoked almonds, stir carefully, add salt and pepper and taste it. If you are satisfied with the result, you have done everything right!

Enjoy!

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Tips:

– Avocado quality is the key to this recipe. Make sure it is ripe (soft). If there are brown spots, remove them, but if it is all kind of brownish, discard it. It will not taste good. If avocado is too hard, it will not be good either. To make it ripe faster, place it next to oranges, apples or bananas (outside of the fridge). If avocado is ripening before you are ready to use it, place it in a fridge.

– Do not make this dish in advance, as the nuts will soak in and will become marshy and lose its crunchiness. Avocado may turn brownish as well. The dish is best consumed immediately. You may however put it in the fridge to chill for couple minutes.

– Tomatoes should be ripe (soft, sweet and juicy), too. Best candidates are ugly ripe tomatoes, sweet grape tomatoes, cherry tomatoes, etc. They can be purchased at many supermarkets (Sam’s club, Publix, Sweetbay) and of course, farmer’s markets in your area. If available, use organic tomatoes.

I will be happy to hear your feedback on this dish. How do you make your signature guacamole?

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