Slam = dunk. Now we are talking!
In all fairness, I knew I was going to like this. How could I not? But honestly, Mother of God, this is good guacamole. Even without the Liberace angle, it’s good. You need this.
|Pretend the bowl is sequined.|
3 large ripe avocados (do you know the sure-fire avocado ripeness test?)Review: If I had this guacamole a year ago, I would have said it’s the best guacamole of all time. However, since embarking on an epic quest for the ultimate guacamole since last spring, I would conclude that this is an excellent, world class guacamole…but perhaps not yet *the* best. Deserving of praise just the same!
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon Worcestershire sauce
¼ teaspoon cayenne pepper
2 teaspoons grated onion (he does not specific but I would suggest red onion not white)
1 glove garlic, crushed
Dash Tabasco sauce
Crisp minced bacon (optional) (Full disclosure, I made it minus the bacon, so I can only imagine it would add a special touch).
This is what I like: the avocado-to-acid ratio is just right, and that is key indeed. And the Worcestershire sauce lends a nice depth I had not expected. Gives it a little bit of an old-fashioned Mid-Western supper club sort of flavor. Very 70’s. The salt was just about perfect too, but I suspect it might be much with the addition of something as salty as bacon, or consumed on something like a salty tortilla chip. Your call. Dudes tend to like things saltier than the ladies, I think. Or maybe it’s because salty food makes a better foil to drinking (and people drank a lot in the 70’s, hayo!) Either way, this guac is damn good. You gotta try it!
Hat tip to Brain Pickings for sharing it, along with some of his other crazy recipes. I knew Liberace was no slouch in the kitchen, but this takes him up another notch. Well done!