One of my favorite websites, Brain Pickings, highlighted a cookbook from my favorite person, Liberace, including his recipe for my favorite food, guacamole.
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?)
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).
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!
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!
This comment has been removed by the author.
I thought I was queen of guac but it seems I’ve been trumped by Liberace! My recipe is really really simple (have a look on my blog) but never ever thought to use tabasco (duh – one of my favourite things ever!) or Worcester sauce (double duh)!
Oh darn. I was half expecting there to be some edible glitter or something in it.
Liberace has a recipe for sweet cheese pierogies? COOL. Our church makes them in huge batches, but sadly without the golden raisins. Maybe if I use the Liberace angle, I can change their minds on that one.
Wonder if it was consumed in the hot tub. My guess is, not on those “special”nights. Bad breath is not sparkly after al!
roast the garlic (mmmmm)
I sooooo want that bar in the blue room!
I don’t know if this is standard in Chicago, but in TexMex restaurants in Texas most guacamole is made table side. The waiter cuts, slices and mashes the avocado in a molcajete and you choose from an array of condiments what to put in it. These usually include chopped onions, garlic, tomatoes, jalapenos, cilantro, Cholula hot sauce, and pecans. They always use oranges for the citrus. I asked why they used oranges instead of limes and the answer was that it didn’t turn the guacamole that grey color from too much acid. I like the little touch of sweetness it adds to the savory ingredients. The pecans can be an acquired taste, but they are good to add from time to time.
Interesting! I never thought about adding pecans — I’ll have to try. Using orange as the citris is a cool idea too. I always have a clementine around (as opposed to a lime) so I’ll have to give it a go. I can tell you know your stuff if you appreciate Cholula. 🙂
Oh, I have to make this! If only for whose recipe it is (but no, it actually sounds delicious! have never made guacamole with worcestershiresauce before). The whole family loves guacamole, and it will be fun to try a different recipe for once!
By the way, my fingers are itching to paint some of my walls black after seeing your living room! I have to look away, I can’t repaint now that I’m finally finished with almost the whole house…! And I have a suspicion that I wouldn’t want to live with black walls for that long either, but they just look so great with all that artwork and your carpets and everything… You temptress, you!
If I had your carpet I would definitely paint the walls, but my old carpets are far from that beautiful thing! I’ve btw finished my craft room (or almost, one door is missing) and now I get to do the fun part – details. I’ve admired your lamps and your way of disguising the ugly lamp thingy at the ceiling, and will try and do something similar to mine! Plus I feel I need flamingos – I only have a pig…
Lots of love, Ninette in Finland