Amazon.com

'Guac Off: Rules & Recipes for Becoming Guacamole Champion of the World'
by Nathan Myers
Photographs by Jeremiah Webster
Chronicle Books 2009
Buy it on Amazon

Making that beloved standby, guacamole, is a simple enough task when fresh avocados are on hand, relying only on the chef's personal whims and a dash of imagination.

In the case of Nathan Myers' "Guac Off," however, we are reminded of the limitations of imagination when it comes to a classic recipe. A loving ode to the avocado, the book is comprised of three parts: a history of the fruit, guidelines for hosting a "Guac Off" competition and a selection of recipes ranging from the tried-and-true to the dangerously exotic (hard-boiled eggs and cranberries, anyone?).

The background info is fascinating, delineating the dip's roots as what the Aztecs called "testicle sauce," for its purported fertile and aphrodisiac powers. Tips are downright dopey, advising cooks that "Silly hats should be worn on an 'as needed' basis," or that a culinary task should be approached "with the wily ferocity of a cornered tiger."

What we tested and whether the book's worth buying, after the jump.

The snapping claws of a red lobster. Photo: Simon Goldenberg/Flickr

• Did you know that lobster was once a low-class food? As prices for the crustacean drop, the Courant shares history, tasty recipes and a slew of delectable pictures.
• What makes the perfect guacamole? Alfonso Martinez of Hartford's Monte Alban knows, and shares authentic Mexican tips and a recipe.
• Tapioca balls bubble up in Connecticut ice tea.
• Norfolk's Infinity Music Hall adds a bistro that serves everything from mussels to tenderloin.
• Policing the Produce: Sneaky farmers get stopped when they try to slip international goods into the local fare at farmers markets.
• Recipes: Grilled Shrimp with Avocado Salsa, Easy Applesauce Cake and Lemon Chicken Tagine, Grilled Trout with Vegetable Chop and Grilled Sirloins with Gorgonzola, Red Onions and Rosemary.

Now that cookout season has kicked off, my healthy makeovers of traditional summer classics -- like creamy guacamole dip -- are in high demand.

It's true that avocados are high in fat, prompting people to call it the "butter pear." While a medium-sized avocado contains about 30 grams of fat, most of it is mono-unsaturated fat that actually helps to lower cholesterol levels. Diet experts have long steered consumers away from avocados, though the U.S. government revised its official nutrition guidelines a few years ago to encourage Americans to eat more of them.

Some people say it's impossible to mess up a guacamole recipe, but I beg to differ. In my book, there's no place for garlic. Yes, you heard right. Plum tomatoes are a must, with the seeds removed to keep from watering down the dip's velvety texture. I also think lime juice and cilantro are central to kicking up the flavor a notch, adding a nice contrast to the creamy texture of the avocados. I top the whole thing off with a pinch of heat from cayenne or other hot, ground dried chilies.

Get Jennifer's guacamole tips and Creamy Guacamole Dip recipe after the jump.

Nothing says Cinco de Mayo like a margarita and bowl full of fresh guacamole. But with pre-made everything all over the place these days, the thought of creating guacamole by hand might be a little daunting. Who wants to do all that work when you can just buy the stuff? Well, don't believe the hype. This recipe was easy, painless and oh-so-incredibly delicious -- and destroyed the store-bought competition.

A step-by-step in photos and recipe after the jump.

Carl's Jr. continues its eternal variations upon the cheeseburger with the guacamole bacon burger. One of their more successful efforts (I still recall my disappointment with the brilliant-in-concept Teriyaki burger and I continue to vacillate on the matter of the Western Bacon Burger.), it has appeared on the menu before. Now, however, it's being offered in single, double and six-dollar variations, with the size reflected in the price.

I went for the latter (Hey, if you're gonna indluge in the drive-thru, indulge in the drive-thru). and found it to be a darn sight better than the average fast food burger. The patty was thick and juicy, the guacamole was pleasantly spicy and the bacon was actually of a quality and amount to enhance the burger, rather than detract from it, like most fast-food bacon-on-burgers.

The guacamole bacon burger was named the official burger of last month's 2008 California Avocado Festival and it's a pretty solid choice. It also makes me consider what other high-end flavors I'd like to see on my low-end burgers. The grilled pineapple on the aforementioned Teriyaki burger raised my hopes, the the execution was distressingly bland. Mushroom Swiss burgers have been tried with varying degress of success, although the chili burgers are usually not terribly enticing. Toppings like brie, caramaleized red onions, roasted tomatoes or any lettuce beyond iceberg is probably out of range. Still, it'll give you something to mull over next time you're waiting at the window for your extra ketchup.

I'm a huge fan of guacamole. I like it with minced onion, lots of lime juice and a bit of shredded cilantro. However, when I make it at home, I'm forced to serve it in a plain old ceramic bowl. Rachel has a far better vessel for her guac, this fabulous avocado shaped bowl (complete with matching lid to help stave off oxidation).

Rachel made this batch with chopped chipotle peppers in adobo and says that it adds a smoky depth of flavor that goes perfectly with avocados. Thanks for adding your pic to the pool, Rachel!

As we head into the end of August, things are slowly grinding to a halt in my office. Half of my department is out on vacation and the halls are eerily silent most of the day as people wilt from the heat or the desire to be sitting by a pool. However, one office in Philadelphia is beating off the summer doldrums with a little friendly competition. Food competition that is.

Red Tettemer, a Philly-based advertising agency (they're the ones who got so excited about the premiere of Mad Men that half the office dressed up and posed for a vintage-style picture) is having a take-no-prisoners guac off this Friday. They're so excited about the prospect that they've made a short stop-motion film clip of two avocado halves approaching each other, preparing for spoon to spoon combat.

This is not the first guac off I've heard about this summer, I also have a friend who works at a local medical school who planned one for some of her students. So if your workplace is feeling a little sluggish this summer, ask everyone to bring in some guacamole and a bag of chips. You'll have things perked up in no time.

One of my favorite greasy spoons knows how to lather on the greasy, tasty fat. However, it also introduced me to one of my favorite salads -- the normal mix topped with guacamole. In the summer, it's an insanely delicious and easy way to have a big and healthy meal with a good helping of avocado's nutrients and great fresh veggies. The guacamole is also a great replacement for dressing -- completely healthy, thick, and filling.

All you do is bring together your favorite tossed salad ingredients, grind some fresh salt and pepper on top, and then top with as much guacamole as you'd like. The above picture is just a salad of tomato, lettuce, and onion, with a little drizzle of high-quality extra virgin olive oil and the guacamole. But if time is an issue, this meal also works just as well with simple mashed guacamole with seasoning.

Walking home for lunch today, I mentally reviewed the contents of my fridge. I knew that there was a lot of lettuce in there, as well as radishes, garlic scapes, broccoli and a dozen local eggs. However, I wasn't thrilled by the idea of a salad with an egg (or a salad with half a can of tuna fish). When I walked into the apartment, I was feeling discouraged by the options but still went directly to the kitchen and took a full turn (not a long trip in my tiny galley kitchen), trying to find something that would satisfy and still be quick enough that I could prepare it and eat in my remaining 45 minutes.

Opening the refrigerator, I spotted an avocado I had balanced on top of a jar of jam a day or two ago, when it had started to get too soft. My eyes then noticed the bag of baked tortilla chips tucked on top of the radio and they inspired me to search for a can of black beans. Grabbing half an onion out of the fridge, I diced up a tiny amount and started to sauté it in a small pan with a little olive oil. I added a minced clove of garlic and the rinsed beans, smashing them with the back of a wooden spoon as they started to heat up. I mashed half the avocado with a squirt of lemon juice and some salt.

When I was done, I had a plate that had a pile of half-smashed beans (onion, garlic, salt and pepper), a small mound of fresh guacamole and a big pile of torn romaine lettuce. Grabbing the bag of chips, I settled down at the dining room table with a book and ate this quick, special, delicious lunch. It was particularly satisfying because I had initially felt like I was heading towards an apartment devoid of anything good to eat.

What are some of the treasures you've discovered when you thought your larder was bare?

If you peeled your colored Easter eggs and stored them in the refrigerator in cold water, they're probably still good to eat, but how many hard boiled eggs can one eat?!?!

I can eat a lot. I love eggs, particularly hard-boiled ones, which I could pop all day long at my desk. Unfortunately, while eggs aren't bad for me, like everything else, too much of those luscious yolks isn't a good thing. Sunday afternoon, we transformed our hard-boiled eggs into "angelled" eggs, like devilled eggs, but not as, uh, evil. Instead of the usual mayonnaise/yolk filling (double does of fat!) we filled half of them with avocado (basically a guacamole minus the cilantro and chopped onions) and the other half with the usual devilled egg mixture, replacing the mayonnaise with fat-free plain yogurt.

Yes, we probably ate two dozen eggs that way.

Naturally, I'm going to have nachos while watching the Super Bowl, but before the guests arrive, it's a good idea to set out what is basically "nachos light" because it doesn't have to be served hot: tortilla chips, salsa, guacamole and maybe a bean and cheese dip on which to snack all day.

I like to set out two different types of shovels chips: the giant restaurant-style white corn tortilla chips and the thick-cut yellow corn tortilla chips. While I have little issue with store-bought salsas our of a jar or "fresh" from the refrigerated section, there is absolutely no excuse for not making guacamole and a very naughty hot (temperature) and spicy cheese dip made with something that starts with "V," ends with "A," and rhymes with "melmeeta."

In the last few days, we've talked about chicken wings and chili, queso and pizzas. However, our food choices have mostly been directed by our own personal likes and dislikes. Over at Ask.com, they've taken a more scientific approach towards Super Bowl food, tallying their search results in order to create a list of the Ten Most Popular Super Bowl Snacks. According to their study, here are most popular foods.

1. Chili
2. Pizza
3. Meatballs
4. Salsa
5. Ribs
6. Spinach dip
7. Wings
8. Guacamole
9. Quesadillas
10. Artichoke dip

Of these foods, what are you planning on serving at your Super Bowl party? (Personally, I'll take any excuse to eat guacamole, which is why I picked Slashfood Flickr pool member You Can Count on Me's picture of it to illustrate this post).

No, I don't need to give you yet another recipe for guacamole.

Not only are there plenty of them out there, but a recipe for guacamole is like a "recipe" for a bowl of cereal or pasta salad, i.e. it doesn't really require one. It's enough to say that the basics are avocados, garlic, onion, scallions, cilantro, lime juice, salt, and pepper, and sometimes, chopped tomatoes. You mash them together and adjust everything to your taste. I usually leave cilantro out because that vile stuff tastes like dirty soap to me.

Though it tastes and feels like it would be naughty because it's so creamy, guacamole can be considered a "healthy" snack. Guacamole is made of all vegetables, and though people seem to focus on the "fat" part of avocado, the truth is, the fat may be fattening (like any fat), but it's still a "good" fat.

However, I have this thing I do to guacamole that pretty much yanks guacamole off the "healthy" table and hurls it down into the deep fat fryer with things like Buffalo wings with Blue Cheese Dressing and French Onion Dip.

I add a giant -- no, make that enormous -- dollop of sour cream to my guacamole. Not that good, ripe avocados need it, but the full fat sour cream makes guacamole even creamier, and adds a different tang in addition to the lime juice.

If you have a "secret" or interesting addition to guacamole, let us know in the comments!

Really now, when you think of food porn, that last thing you think of is bean dip, right? Okay, maybe a luxurious cannellini bean spread drizzled with extra virgin olive oil, or perhaps even a deep, dark sultry black bean dip, but seven layer dip? That's the stuff made with brown lumpy stuff that's mashed together with pork lard then layered together into a congealed rainbow of Taco Bell flavors most often found pre-made in the grocery store refrigerated section. There is nothing sexy about Seven Layer Dip.

Unless it's the Seven Layer Bean Dip over at Simply Recipes. Unlike all those supermarket dips, Elise demands that the refried beans as the first layer be hot. I agree. Who wants to bite into a lump of cold, hard smashed beans? When the refried beans are hot, then the next layer, shredded cheese, melts itself all over it, creating quite the pornographic seven layer dip pictured above.

You'll never be able to look at Seven Layer Dip the same way again.