Dr Bbqs Roasted Garlic Guacamole Food

GRILLED GUACAMOLE

Steps:

• Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
• In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
• Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.

GARLIC GUACAMOLE

Steps:

• Mash avocado and tofu in a bowl.
• Squeeze garlic through garlic press and add to avocado.
• Finely chop bell pepper and green onion and stir.
• Add herbs and spices.
• Mix well.
• Add hot sauce, stir in lime juice.
• This can be refrigerated as leftovers but don't make more the a few hours in advance of serving.

GUACAMOLE WITH ROASTED GARLIC

Steps:

• For the garlic: heat the oven to 375°. Place the garlic head on a sheet of heavy-duty aluminum foil; rub with the olive oil. Wrap the garlic securely in the foil; roast until tender, about 50-60 minutes. Remove from the oven; set aside to cool at room temperature.
• Unwrap the garlic; halve crosswise with a serrated knife. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a teaspoon or small knife. Cover the bowl; refrigerate until ready to use.
• Scoop the avocado flesh into a mixing bowl; pour the lime juice over. Lightly mash until still slightly chunky; stir in the cilantro, 1-2 T. of the roasted garlic, shallot, jalapeno pepper and salt. Serve immediately with corn tortilla chips.

ROASTED GARLIC GUACAMOLE

Steps:

• In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
• Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

GARLIC GUACAMOLE

Steps:

• Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
• Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
• Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
• Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.

ROASTED TOMATILLO GUACAMOLE

Steps:

• In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
• In a blender, whirl the vegetables with water until blended but still chunky.
• Add avocado and lime juice; pulse until blended.
• Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.