"guacamole" news and stories

Avocados are at their peak right now, so take this opportunity to use them in a variety of salads, sandwiches and even baked goods.

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.