Guacamole with Roasted Garlic


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Wolfgang Puck To this day, I still love good, freshly made guacamole. Of course, I've come up with my own version, adding roasted garlic for another rich dimension. And I plan to eat some this coming May 5, the Mexican holiday of Cinco de Mayo. Start with flavorful Haas (sometimes spelled Hass) avocados, recognized by their relatively small size, tapered neck and dark pebbly skin. If you plan to use them the same day, look for perfectly ripe specimens that yield just slightly to thumb pressure, neither rock-hard nor mushy and overripe.

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  • 1 whole head garlic
  • 1 1/2 Tbs. extra-virgin olive oil
  • 3 medium, fully ripe avocados
  • 1/8 C. freshly squeezed lime juice
  • 1/3 C. chopped fresh cilantro
  • 1 to 2 Tbs. Roasted Garlic
  • 1 medium shallot, minced
  • 2 small jalapeno chiles, halved, stemmed, seeded, and minced
  • 1 tsp. salt

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First, prepare the Roasted Garlic. Preheat the oven to 375 degrees. Place the garlic head on a sheet of heavy-duty aluminum foil and rub the garlic all over with the olive oil. Wrap the garlic securely inside the foil, place the packet in the oven and roast until the garlic feels very tender when you squeeze the packet carefully with an oven mitt or heatproof pad, 50 to 60 minutes. Remove the packet from the oven and let it cool to room temperature. Unwrap the garlic. With a sharp, serrated knife, cut the head in half crosswise. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a tiny tsp. or small knife. You'll have 2 to 4 Tbs., depending on the size of the garlic head. Cover the bowl and refrigerate until ready to use. Make the Guacamole shortly before you plan to serve it. With a sharp knife, cut one avocado lengthwise in half, and twist the halves to separate them. With a Tbs., scoop out the pit and discard it. Scoop the flesh into a mixing bowl. Repeat with remaining avocados. Pour the lime juice over the avocado flesh. Using a fork or a potato masher, lightly mash the avocado until it is still slightly chunky. Stir in the cilantro, garlic, shallot, jalapeno and salt. Serve immediately with corn tortilla chips. Makes about 2 C., serves 4 to 6.

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's cookbook, Wolfgang Puck Makes It Easy, is available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)



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