Written by Chris -
Father’s Day falls on the third Sunday of June, which also coincides with the U.S. Open. It’s been a standing tradition in my family to celebrate Dad while watching this major golf championship together. My husband actually dabbled in professional golf early on, but once the triplets arrived, he put his golf aspirations on hold (he has his eye on the Champions Tour!). Our kids are now in a Junior Golf League, so golf is just part of our life. As is good food!
We usually keep it simple (as in little time spent in the kitchen) when it comes to food. So in the spirit of keeping it simple, I wanted to share a new Guacamole recipe with you! Whether you are entertaining or lounging, this appetizer is sure to please!
A few weeks ago I tested Natalie’s guacamole recipe – Natalie is a culinary professional in our test kitchen. If you haven’t met her, you can check her out here. She’s awesome, trust me! I noticed the guacamole used Maggi Seasoning Sauce. I’ve been splashing Maggi Seasoning over my avocado and scrambled eggs for years – it’s full of umami-rich flavor and adds depth to stir-fries, gravies, soups, stews and such. A little goes a long way, so go easy! This guacamole uses classic ingredients like avocado, tomato, peppers, cilantro and lemon, then adds a little cream for a smooth and creamy texture. The cream is really optional.
Here’s a few avocado and guacamole tips…
Avocados are best ripened at room temperature. You will know they are ripe if they give to gentle pressure. You can speed the ripening process by putting the avocado in a paper bag in a warm place (like on top of the refrigerator) or in a bowl with other fruit; the ethylene gas they emit will ripen the avocados. It’s best to not refrigerate avocados after they are ripe as this weakens their flavor.
To dice the avocado, I find it easiest to make cross-hatch incisions in flesh with a knife, cutting down to but not through skin. With a spoon, scoop out the cubes.
You really can’t keep guacamole from turning brown, but you can slow down the process. Use Hass avocados and add citrus (lemon or lime) to your guacamole, cover with plastic directly on its surface, and keep it cold. That’s the best advice I can give.
Ok, here’s Natalie’s delicious recipe…
Ingredients for 3 ½ to 4 cups of guacamole:
- 1/4 cup NESTLÉ Media Crema Ligera Lite Table Cream or light sour cream
- 1 teaspoon MAGGI Seasoning Sauce
- 4 medium ripe avocados, peeled, pitted and diced
- 2 medium tomatoes, diced (about 1 cup)
- 1 jalapeño, deveined and seeded, finely chopped
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lemon or lime juice
- Baked tortilla chips
MIX media crema, seasoning sauce and avocados gently in a medium bowl. Add tomatoes, jalapeño, cilantro and lemon juice; mix until incorporated. Serve with tortilla chips.
It’s best to serve guacamole right after it’s made. If you want to make it in advance, place plastic wrap directly over the surface of the guacamole and place in the refrigerator until ready to serve.
Happy Father’s Day!
|Avocado and Tomato Salad
with Confetti Vinaigrette