Prom is over, Graduations have started, people are taking vacations and kids are finishing up school for the year which can only mean one thing, summer is here!
The best part of summer other than being outdoors and enjoying the sun is getting to cook just about anything you want with the availability of wonderful produce. Most folks prefer to eat lighter in the summer due to the heat. There are so many things you can do in terms of a light meal during the next few months that will keep you happy. I have been spending the little bit of free time I have after work cultivating recipes that would be great to enjoy this summer.
The most important thing about summer especially if your outdoors being active is to stay hydrated. This Agua Fresca or fruit water that a friend of mine gave me is an excellent thirst quencher. If your looking for something cold that isn’t heavy like ice cream frozen Greek yogurt cake pops are one of my favorites. My most recent and seasonal Rhubarb Sorbet is easy to make and a great way to rejuvenate from a long day being in the sun.
One of my favorite fruits this time of year is avocados. While they aren’t very arousing to eat plain they are the key ingredient for guacamole. Who doesn’t enjoy a great guacamole? I’m very picky when it comes to this dip. It has to have the perfect balance between acidity and seasoning. If it doesn’t have enough lime juice I ask for more, not enough cumin I add more, etc. Brandon has always been a master at making guacamole and I asked him to show me step by step on how to go about making this properly. His method is a little bit longer than most but the finished product is astonishing. If you follow this recipe and make it according to my ingredients, your welcome.
I love using Xochitl blue corn tortilla chips for this recipe. They are gluten free and kosher. The no salt added are my favorite!
Ingredients for a quality Guacamole:
-4 Each Avocados
-1 Each 5×6 Tomato, small dice
-1 Each Garlic clove, minced
-1 Each shallot (or red onion), minced
-3 Each Limes
-Zest from 1 Lemon (No juice)
-3 Tablespoons Cumin
-1 Teaspoon Black pepper
– Teaspoon Red pepper flakes
-1/2 Bunch Cilantro, chopped
Method of Prep:
-Begin by mincing your aromatics (garlic and shallots).
-Place in a bowl and using the back of a spoon grind against sides of the bowl as if you were using a mortar and pestle. Add about a tablespoon of salt to help with the mashing.
–Next, slice all of the avocados and using a spoon, scoop them from their skin into the bowl of aromatics.
-Using a whisk, start mashing up avocado. It’s okay to leave some chunks.
-Add the diced tomato, season with a little salt and fold into the avocado mix.
-Zest the lemon and one of the limes into the dip.
-Slice limes and squeeze as much juice out of them possible into the guacamole and stir.
-Shake a thin layer of cumin over the top and add 2 pinches of pepper flakes, and black pepper, mix.
-Taste and add more cumin if needed. You will taste a lot of acidity from the lime juice making if harder to nail the flavor of cumin. Just keep adding a little bit at a time until you feel its enough. It took me 3 layers to get it right.
-Finish with folding in the cilantro.