Award Winning Cinco De Mayo Guacamole With Blue Cheese And Sage Recipes

AWARD WINNING CINCO DE MAYO GUACAMOLE WITH BLUE CHEESE AND SAGE

Award Winning Cinco De Mayo Guacamole With Blue Cheese and Sage image

I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/

Provided by Sharon123

Categories Avocado

Time 20m

Yield 2-3 cups, about

Number Of Ingredients 15

Ingredients

3 avocados
2 slices vegetarian bacon, crumbled (I use Bacon with a Vegan)
1/4 cup blue cheese, crumbled, room temperature (or gorgonzola cheese)
1/4 red onion, finely chopped
1 roma tomato, seeded, finely chopped
1/2 jalapeno pepper, finely chopped
1/4-1/2 teaspoon cumin powder (to taste)
1/4 teaspoon kosher salt
1 teaspoon minced garlic
1/2 fresh lime, juiced
2 tablespoons fresh cilantro, finely chopped
Tabasco sauce, garlic flavor (to taste)
chipolte chili powder, to taste
1/2 teaspoon dried sage (or 1 tsp. fresh chopped sage)
pepper, blend to taste (recommended-Durkee 6 Pepper Blend)

Steps:

Combine onion, tomato, jalapeno, cilantro,cumin powder, kosher salt and garlic in a bowl. Mix well, cover, and sit in refrigerator for at least 60 minutes.
Chop 1 avocado into small chunks. Add to bowl with other ingredients.
Mush remaining 2 avocados and add to bowl. Fold into mixture.
Add blue cheese and bacon crumbles. Fold again, try not to stir the guacamole up too much, as you want to maintain the firmness of the avocados as much as possible.
Add Tabasco, chipolte powder, sage and Six Pepper Blend to taste. Fold in as necessary.
Squeeze 1/2 lime over mixture. Fold in again.
Serve with chips and enjoy!

CINCO DE MAYO GUACAMOLE

Cinco De Mayo Guacamole image

It's Cinco de Mayo, and I'm CRAVING guacamole... I totally threw this together on a whim, and I think it was one of the BEST I've ever made. Please note that I used my Penzey's Smokey Flavored Salt for the salt listed in the recipe. Plain old salt is ok too!

Provided by Kozmic Blues

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

3 avocados, ripe
4 scallions, chopped fine
2 garlic cloves, minced
16 grape tomatoes, quartered
1 jalapeno, seeded and minced
1 teaspoon salt (to taste)
1 lime, juice of

Steps:

Slice avacados in half, remove the pit, and scoop out the flesh with a spoon.
Add lime juice and mash.
Add remaining ingredients and stir to combine, chunks are more than acceptable!
Check for seasoning, and add more salt of needed.
Cover bowl with saran wrap, pressed down to the very top of the guacamole to prevent from browning. Chill until ready to serve.
Serve over tacos or burritos, or with tortilla chips!

Nutrition Facts : Calories 106.4, Fat 9, SaturatedFat 1.3, Sodium 240.4, Carbohydrate 7.5, Fiber 4.6, Sugar 0.7, Protein 1.6

AWARD WINNING GUACAMOLE

Award Winning Guacamole image

This recipe comes from The Best of Mexico cookbook. It won first place at my work site last year during our annual Cinco Day Mayo salsa and guacamole competition. Wear gloves when you chop the Serrano chilies. There is not a lot of lime juice in this recipe so prepare it as close to serving time as possible to avoid browning.

Provided by Slatts

Categories Mexican

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 Hass avocadoes
1/2 cup white onion, diced
1/2 cup plum tomato, diced
2 tablespoons serrano chilies, seeded and finely chopped
1/3 cup fresh cilantro, coarsely chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons coarse salt (to taste)

Steps:

Cut avocados in half and remove pits.
Scoop the avocado into a bowl and coarsely mash.
Add the onions, tomatoes, Serrano chili, lime juice, and salt.
Stir to combine.
Press plastic wrap down tightly on top of the guacamole until ready to serve to prevent the avocado from turning brown.

Nutrition Facts : Calories 106.1, Fat 8.9, SaturatedFat 1.2, Sodium 587.8, Carbohydrate 7.3, Fiber 4.4, Sugar 1.3, Protein 1.4

AWARD WINNING GUACAMOLE

Award Winning Guacamole image

I got this recipe from the California Avocado website. It is delicious...a very nice style guacamole!

Provided by Charmie777

Categories Fruit

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

15 medium ripe avocados, seeded and peeled
1 large onion, chopped
3 garlic cloves, crushed
2 tomatoes, diced
1 lb monterey jack cheese, grated
5 green chilies, diced
1 cup fresh cilantro, chopped
1/2 cup fresh lime juice
1 tablespoon seasoning salt

Steps:

In a large mixing bowl, coarsely mash avocados, leaving some chunks.
Add remaining ingredients and mix to blend.
Serve with tortilla chips.

Nutrition Facts : Calories 563.8, Fat 48.4, SaturatedFat 12.6, Cholesterol 33.8, Sodium 225, Carbohydrate 26.6, Fiber 17.7, Sugar 4.1, Protein 15.1

STRIP LOIN STEAK WITH BLUE CHEESE AND SAGE

Strip Loin Steak With Blue Cheese and Sage image

If you are searching for an awesome recipe for grilled strip loin this is one to try! These steaks will melt in your mouth.

Provided by Kittencalrecipezazz

Categories Steak

Time 20m

Yield 4 steaks

Number Of Ingredients 7

Ingredients

1 tablespoon minced fresh garlic
2 tablespoons chopped fresh sage (only fresh should be used)
1/4 cup olive oil (can use more oil)
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
salt and pepper
4 striploin steaks
1/2 cup crumbled blue cheese (or to taste) or 1/2 cup gorgonzola (or to taste)

Steps:

In a bowl, whisk together the minced garlic, 1 tbsp chopped sage, 1/4 cup olive oil, vinegar and salt and pepper (I use about 1/4 teaspoon salt).
Add steaks, turn well to coat.
Cover, and refrigerate for 4 hours or up to 8 hours.
Place steaks on grill, season with more pepper if desired and cook to desired doneness.
Transfer steaks to a platter.
Sprinkle with crumbled blue cheese and remaining sage.

Nutrition Facts : Calories 370.4, Fat 24.3, SaturatedFat 7.3, Cholesterol 91.7, Sodium 299, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 33.3

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