Tuesday, June 8, 2010

Sequins with a side of beans

I'm a little behind in emails and just got to last week's Goop:

And I would just like to point out that from now on, I'll be cooking all Mexican Fiestas in a black, sequined ensemble a la Gwen.


As stylish as she may look doing it, I think her guacamole recipe is seriously lacking. Here's my interpretation:

Gwen's Guacamole-Abby Style

A lesson in simplicity—the best guacamole is a showcase for ripe avocadoes (and beer...I'm not kidding). I season mine with a little salt, lime and cilantro (I personally hate cilantro-but add it if you like. To each their own).

SERVES: 4
TIME: 10 minutes

  • 2 ripe avocadoes, cut in half (but save the pits)
Chop avocadoes into chunks. Reserve 1/2 chunks in a side bowl. Mash remaining until pureed.
  • 2 tablespoons minced white onion
  • 3 tablespoons cilantro leaves, roughly chopped-ewwww :/ I sub mine with 2 cloves garlic, minced
  • 1 lime
  • coarse salt
  • 1 tomato-chopped however finely you like it
  • Ready for the secret...............
  • 1/2 bottle Corona beer!

Score the avocadoes, scoop them into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Add in reserved avocado chunks and you'll have the perfect balance of smooth and chunky. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

The acidity in the beer helps keep the Guac from browning, adds flavor, and you can drink the rest while cooking!

See, all I need are the sequins


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