Introduction: Bacon Guacamole On~the~half~shell
arguably the world's most perfect fruit. Some people believe it's impossible to improve the miracle food known as Guacamole. I say bacon ( the world's most perfect meat) makes everything taste better. I think you'll agree.
Bacon Guacamole on-the-half-shell comes to you directly from the voice in my recipe box. ;-) We used all fresh and natural ingredients. No bagged, boxed, canned, powdered, jarred, dehydrated or genetically modified ingredients were harmed in this recipe... unless you count the black olive garnish... because I don't have an olive tree... yet. ;-)
This most-perfect snack food patiently awaits... are your taste buds ready?
Step 1: Food Essentials:
- 2-3 large, ripe Hass avocados
- 6-8 slices of crispy fried bacon- crumbled
- 3/4 cup diced Roma Tomatoes
- 1/2 cup sliced green onions
- 2-3 Tablespoons chopped cilantro
- 1 teaspoon minced garlic
- 1-2 teaspoons minced jalapenos
- 1 lime
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- Minced chipotle chilis
- Chopped black olives
- Finely shredded Blue cheese or Goat cheese
- Cilantro sprigs
Step 2: Preparation:
Before even thinking about cutting those gorgeous avocados in half, have all of the other ingredients prepped, ready and waiting.
OK... so everything's chopped, minced and diced, right?
Cut the avocados in half with a small sharp knife. Twist them apart. Quickly (and carefully) rap the blade into the seed. Twist the knife and remove it.
Flip the knife over and use the dull side to score the fleshy inner fruit. (It's safer and also helps prevent damage to the shell, which you'll clean and use as a serving dish later. See Step 4.)
Scoop out the flesh into a large bowl and smash it with a fork. (If you like a chunky-style guacamole (I do) reserve 1 avocado and fold those diced chunks in at the very end.)
Add the jalapeno, garlic, vinegar, olive oil and salt. Squeeze the quartered lime over the mixture and stir. If you're wondering "why the vinegar?", it's because lime juice has a strong, distinctive flavor and it's easy to over-do it. The vinegar brightens the flavor without overpowering it. (See Step 4)
Next, fold in the tomatoes, green onions, cilantro and most of the bacon crumbles. Reserve a couple tablespoons of bacon for garnish.
Use a spatula to mound the guacamole into a clean glass bowl. Cover the entire surface of the guacamole with cling wrap and refrigerate it for an hour or so. This gives the flavors a chance to mingle and develop.
Step 3: Garnish and Serve!
Here are garnishes I thought worked beautifully with guacamole:
- Minced chipoltle chilis
- chopped black olives
- shredded blue cheese
Before serving, stir the guacamole and give it a taste. It may need another dash of salt... or maybe not. ;-)
Spoon the guacamole into the avocado half~shells, sprinkle with the remaining bacon.
Serve with gargantuan piles of crispy tortilla or pita chips and Enjoy!
Step 4: Author's Notes:
2. You can make guacamole a day or 2 in advance! ;Really!!! The lime juice and vinegar used in this recipe don't just liven up the flavor of the guacamole. They also help combat oxidation. Also:Don't forget to seal the entire surface of the guacamole (as pictured below) with plastic cling wrap before you tuck it in the fridge. The surface may turn a little dull, but a quick stir before serving will revive it's vibrant green color.
3. Avocado Shells make great mini-serving bowls.; As evidenced in this Ible, they're the perfect vessel for single servings of guacamole. Just wash and scrub the inside of the shell with cold water until it feels like sandpaper. Stack;the clean shells in the freezer until you need 'em. Avocado shells can be used for other dips and appetizers, too. No more worries about double-dipping and no extra dishes to wash. I call that a win-win situation! ;-)
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