Wednesday, 20 April 2011

Sssssmoked Guacamole!

As some of you know, I have taken up smoking. Only outdoors of course, and only on my deck. Last year I smoked chicken and ribs. Almost exclusively. This year I am broadening my horizons.

The smoker looks much like a mini-fridge, and there is plenty of room in it. So when I am smoking something in particular.. I can also throw in some extra things. You know, just to see how they would taste.

In this case I smoked up a bunch of veggies. Some of them earmarked for a smoked guacamole.
I know, awesome right?

I have a heat-smoker, which is what most home smokers will have. It smokes and steams and cooks on a low heat for a long time. Sort of like a slow cooker, but smokier. There are four racks and you place the foods right on the racks. You can even choose what kind of wood chips you would like to use that day. In this case I used hickory.

I had a mission: I was going to make smoked guacamole for the Canadian food blogger Cinco de Mayo guacamole party. I chose not to smoke the avocados - I like them deliciously buttery, so I smoked the other veggies and tossed them with the perfectly ripe Mexican Avocados. Seasoned lightly to preserve the smoky goodness, and voila - insanely delicious guac!

Smoked Guacamole
a kitchenpuppy recipe

Salad
2 heat-smoked* tomatoes, diced
2 heat-smoked* jalapenos, ribs and seeds removed, chopped fine
½ heat-smoked* onion, diced
3 Mexican avocados, large dice

Seasonings
1 clove garlic, minced
juice of ½ lime
1 tsp minced cilantro
kosher salt and fresh ground black pepper

Toss your salad and seasonings into a bowl, taste and adjust seasonings to your own palate. In this case, you don't want the seasonings to overwhelm the smoked flavour.

Some people like a smoother guac, and that is fine. We love it chunky. You can certainly chop the ingredients smaller if you desire.

*heat-smoke at about 200 degrees F, for about 2 hours. Until soft but still intact.

MEXICO’S AVOCADO AMBASSADOR MISS AVA CADO URGES CANADIANS TO JOIN HER IN HER MISSION TO MAKE CINCO DE MAYO A NATIONAL HOLIDAY
Miss Ava Cado, Mexico’s sultry avocado ambassador, is launching a vote to make Cinco de Mayo – which literally means May 5th – a national holiday across Canada. Celebrated extensively throughout the world, this day of festivities commemorates the Mexican army’s victory over the French forces during the battle of Puebla in 1862. “Cinco de Mayo is a fabulous day where friends and family gather to indulge in Mexico’s festive music, dancing, culture and of course delicious food. I have made it my mission to tell everyone about the celebration and do everything in my power to make it a national holiday for all to enjoy!” Miss Ava Cado urges anyone who wishes to make Cinco de Mayo a national holiday to cast their vote at www.missavacado.com.
How to throw an unforgettable Cinco de Mayo party
Planning a fabulous Cinco de Mayo party is easy – Miss Ava Cado suggests following these simple steps:
  • Décor; vibrant colours are key in planning décor. If the weather is nice, the party can be taken outdoors with picnic tables dressed in vibrant tablecloths or traditional Mexican blankets. If multicoloured holiday lights are available, they can add sparkle to backyard trees or banisters, while guests can be encouraged to wear festive sombreros. As the sun sets, tea light candles can be inserted into small mosaic bowls for a touch of glamour.
  • Music; Mexican music is a must for any Cinco de Mayo party. Simply download some favourites from an online source or purchase inexpensive themed cds from a music store. Remember to capture your memories by taking plenty of pictures as your guests dance the night away.
  • Food and drinks; fresh and flavourful Mexican dishes can be set-up as a buffet to ensure the host can enjoy time with guests. As part of the spread, Chef Juan Salinas recommends preparing an abundance of Canada’s most popular avocado dish – Classic Guacamole. Simply combine 1 cup of diced sweet onion, ¼ cup of minced seeded jalapeno peppers, 3 ripe avocados from Mexico, ¼ cup of chopped fresh cilantro (optional), 3 tbsp fresh lime juice, 2 tsp of minced garlic, 1 tsp of coarse salt and ½ tsp fresh cracker pepper. Serve with multicoloured tortilla chips and extra lime wedges.
How did we serve our smoked guacamole? On Mexican sausages for a great backyard feast. What a wonderful way to celebrate! Don't forget the margaritas and cervezas!

Avocados are delicious, nutritious and versatile. Learn more about Mexican avocados by following Miss Ava Cado on facebook, twitter or on her web page!