The Champions of Guactacular Recipes

12 May 2010 by Lee Frank Category: guactacular, recipes
Tagged: , ,   10 Comments

We still have so many things to cover. To start, the delicious recipes from our winners. Enjoy them at will!

The Winners!

Marcia Bunda (#20) took home two prizes. She won the People’s Champion, rewarding her with $100 cash. And the Judge’s 3rd prize: Viva Hot Sauce gift pack that included 6 bottles and a beautiful Lucha Libre mask.

Cumin At Ya Guacamole

Party size, not competition size

3 avocados
Roasted garlic from 1 large bulb of garlic (recipe below)

1 cup diced sweet onion
1 cup diced red bell pepper
3-5 jalapenos, minced (if you don’t want that much spice, remove the ribs and the seeds, or lower the number of peppers)
the juice of 4 limes
1 Tablespoon salt
1 -2 teaspoon cumin

Slice and dice the avocados (I am anti-mash), immediately add the lime juice to prevent browning, add mix together all other ingredients, combine gently with the avocado, adjust jalapeno, salt, lime, and cumin to taste, let flavors meld for 2-3 hours before serving. Cover tightly with saran wrap touching the surface of the guac to preserve the color and present oxidation.

To roast garlic:

Take a full bulb of garlic, and cut the top off so that all the cloves are exposed. Place on a sheet of tin foil, splash with olive oil and salt. Wrap up the tin foil into a bulb-shape, so that all the moisture escapes out of the twist in the top. Put in a 400 oven for 30-45 minutes. Wait until cool, unwrap, and squeeze the explosed cloves out of the bulb. Mash together with a fork.


Photo courtesy of Metromix / Sam Horine

Peter Borenstein (#1) took home the judge’s gold. Here’s his recipe. He also joined the competition on the Monday of due to a crazy injury wholly unrelated to guacamole.

Tuguac Shakur

3 avocados
1 tomato
half a red onion
3 cloves of garlic
1 jalapeno
cilantro
2 limes
salt + pepper to taste

and

a big spoonful of ricotta cheese…

The way I do it is get the avos, slice them in half and get the seeds out and then cut the meat into a grid. This makes it easier for the meat to come out of the skin. Put the meat in the bowl then grate the garlic cloves with a cheese grater on top of them. Salt and pepper. Then cut the tomato, onion, jalapeno, put them all in there. Salt and pepper.

(The order you add ingredients and what you do to said ingredients is important!)

Now, quarter the limes and put them in the microwave for 30 seconds. This yields the most juice. Squeeze the juice on top of everything. Then the dollop of ricotta. Salt only the ricotta now. Then smush. Smush everything! Once it’s creamy, taste it again and see if it could use more spice, salt or whatever you want.


Photo courtesy of Metromix / Sam Horine

Chris Willets (#8) is one heck of a guacist, but you might know him from his work at theskint.com. He took home the Judge’s 2nd prize.

JOHNNY 5 GUAC

This isn’t science, so feel free to add more or less of the key ingredients to your liking.

Guacamole:
2 avocados (peeled and diced)
1 tomato (diced)
1 white onions (chopped, minced, whatever)
1 lime (juiced, get some pulp in there)
1 serrano or jalapeño pepper (seeded, minced)
1 rounded tablespoon ginger (minced, grate some to get juicy if you’re feeling extra ambitious)
salt + pepper (to taste)

Spicy mayo sauce:
1 cup vegan mayonnaise (chilled)
2 or 3 green onion stalks (chopped)
sriracha chili sauce (add as much as you want… but at least enough so the mayo turns a good shade of orange. I’m not a big spicy fan, but I made this very spicy and was quite happy.)
salt (to taste- optional)

garnish:
5 radishes (sliced in 1/8″ to 1/4″ pieces)
2 carrots (jullienned)
cilantro
coconut milk

Mix the spicy mayo sauce ingredients in a bowl. If your mayo wasn’t already chilled, refrigerate for an hour.

Fold all of the guacamole ingredients in a large bowl, getting a chunky yet creamy consistency.

Put a generous spoonful of the guac on a tortilla chip, top with 1 radish slice, a sprinkling of carrot, and a leaf or two of cilantro. Drizzle on some of the spicy mayo sauce, and finally 1/2 teaspoon of coconut milk. Eat and don’t look back!


Photo courtesy of Metromix / Sam Horine

Did you make some of these guacs? Have a recipe of your own? Tell us in the comments or email lee@nachosny.com.


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