While classics never go out of style, traditional guacamole can stand up to some inventive twists. Chef Ivy Stark takes the classic and created some out of the box creations. Options like Lobster Guacamole, Chipotle Goat Cheese Guacamole and Artichoke Guacamole might make your next party even more interesting.
While snacking, don’t forget the margaritas. Below are a few guacamole and margarita pairings with all the recipes to make your favorites. When is the party starting?
Pairing 1
The sweet and fruity flavors of the Marvelous Mango Margarita provide the perfect complement to the smoky heat of the Chipotle-Goat Cheese Guacamole.
Pairing 2
Turn your cocktail up a notch this National Guacamole Day with the Spicy Sauza®-Rita. This spicy cocktail brings the heat with red and chili pepper flavors and pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.
Pairing 3
Try the Strawberry Sparkler with the Lobster Guacamole for a fresh take on the traditional lobster/champagne pairing.
Recipes:
Pairing 1
Marvelous Mango Margarita
- 1 part Sauza® Blue Silver 100% Agave Tequila
- ½ part JDK & Sons™ O3 Premium Orange Liqueur
- ½ large ripe mango
- 2 parts fresh orange juice
- ⅔ part lime juice
- ½ part simple syrup
- 4 parts ice
Chipotle-Goat Cheese Guacamole
- 2 tbsp. finely chopped cilantro leaves
- 2 tsp. finely chopped white onion
- 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
- ½ tsp. teaspoon Kosher salt
- 2 large ripe avocados, peeled and seeded
- 1 small plum tomato, cored, seeded, and finely chopped
- 2 tsp. freshly squeezed lime juice
- 4 oz. crumbled goat cheese
- 2 tbsp. chopped canned chipotle chilies
- In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
- Add the avocados and gently mash them with a fork until chunky-smooth.
- Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
- Fold the remaining cilantro, onion, and chile into the mixture.
- Stir in tomatoes and lime juice, taste to adjust the seasonings.
- Serve with warm corn tortilla chips.
Pairing 2
Spicy Sauza-Rita
- 1 part Sauza® Blue Silver 100% Agave Tequila
- 2 parts beer
- 1 part frozen limeade concentrate
- 1 part water
- A dash of hot sauce
- Sugar (for garnish)
- Salt (for garnish)
- Red pepper (for garnish)
- Chili pepper (for garnish)
Artichoke Guacamole with Toasted Pine Nuts
- 2 tbsp. finely chopped cilantro leaves
- 2 tsp. finely chopped white onion
- 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
- ½ tsp. teaspoon Kosher salt
- 2 large ripe avocados, peeled and seeded
- 1 small plum tomato, cored, seeded, and finely chopped
- 2 tsp. freshly squeezed lime juice
- 1 cup marinated artichoke hearts, chopped
- ¼ cup toasted pine nuts
- In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
- Add the avocados and gently mash them with a fork until chunky-smooth.
- Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.
- Fold the remaining cilantro, onion, and chile into the mixture.
- Stir in tomatoes and lime juice, taste to adjust the seasonings.
- Serve with warm corn tortilla chips.
Pairing 3
Strawberry Sparkler
- 1 part Sauza® Blue Silver 100% Agave Tequila
- ½ part DeKuyper® Strawberry Liqueur
- ½ part (chilled) rose champagne
- ½ part limeade
- 3 strawberries
- 1 tbsp. sugar
- 1 lime wedge
Lobster Guacamole
- 2 tbsp. finely chopped cilantro leaves
- 2 tsp. finely chopped white onion
- 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
- ½ tsp. teaspoon Kosher salt
- 2 large ripe avocados, peeled and seeded
- 1 small plum tomato, cored, seeded, and finely chopped
- 2 tsp. freshly squeezed lime juice
- 1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
- Japanese pickled ginger for garnish (Optional)
- In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
- Steam, cool and pick meat from lobster and rough chop. Then add to bowl.
- Add the avocados and gently mash them with a fork until chunky-smooth.
- Fold the remaining cilantro, onion, and chile into the mixture.
- Stir in tomatoes and lime juice, taste to adjust the seasonings.
- Add Japanese pickled ginger for garnish (optional).
- Serve with warm corn tortilla chips.
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