Guacamole Mess Platter

2016-05-19 19.03.02RECIPE #246, DAY #333

FOUR STARS

ORIGINAL RECIPE: “Guacamole Platter” from Jamie Oliver’s Meals in Minutes*

TIMING: 15 minutes

DIFFICULTY: Easy. It helps if you have some background in breaking down veggies

TOOLS: You do need a large cutting board of sorts which you can transport to the table. Wood would be best.

COOK TYPE: None

HEALTH: Besides the fry on the (whole grain) chips, this is great for you. Good fats. Veggies. Herbs. And more veggies.

EXPERIENCE: Despite the fact that this did not go over well, I am giving it 4 stars and will be using it again. In its amended form. Because what was wrong with it, I have changed. First of all, Oliver–a Brit so very far away from Mexico–paired the guacamole with grissini breadsticks, fennel, carrots, and cucumber, and I thought, “Well, this might be cool.” It was not. The fennel was interesting while everything else was a mistake. The Mexicans have it right paired with tortilla chips.

Secondly, I added way too much cilantro because I love cilantro and I didn’t want it to go to waste. This was a stupid, rookie mistake. More is not always more. Less is sometimes more.

So, follow the recipe below and you will have a yummy conversation piece that others will want to emulate. Also, this would be a great recipe for the kids to jump in on.

NOTES: Guacamole does not keep. Make it to order and only make as much as you will eat right away. Or, be stubborn and store it in a small, air-tight bowl with a film of cellophane pressed right into the dip.

Some other dippers to try on your platter: multi-grain chips, beet chips, bacon strips, hard boiled eggs, cooked shrimp, mango slices, or pineapple slices.

***

  1. On a large but transportable cutting board, smash 1/2 cup cherry tomatoes with your bare hands. Add 1 sliced jalapeno and 2-3 tablespoons cilantro and run your knife through all of it until minced.
  2. Add the flesh of 2 avocados, a pinch of salt, and the juice of 1 lime. Smash everything together and taste for salt, cilantro, and lime.
  3. Around the pile of guacamole, arrange corn tortilla chips, sliced radish, slices of bell pepper, and scallions.

Serve as a transient appetizer or even as a dinner component: side or centerpiece (with the bacon, egg, shrimp and/or chicken, beef, or pork skewers).

*Recipe has been changed from the original.

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