Hard Rock Guacguacamole Recipes

HARD ROCK GUAC(GUACAMOLE)

Steps:

• Place the avocados in a large bowl and use a large spoon to break them up.
• Add the remaining ingredients except the chips and raw vegetables.
• Using a spoon, stir everything together, taking care to leave it slightly chunky.
• Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
• Ideas for leftover guacamole:.
• Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
• Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
• Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
• Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.

GUACAMOLE THAT ROCKS

Steps:

• 1. Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste.
• 2. Serve with tortilla chips, if desired.

PIG SANDWICH LIKE HARD ROCK CAFE

Steps:

• Pulled Pork:
• In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
• Pour marinade over pork, cover and refrigerate for at least 12 hours.
• Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
• Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
• Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
• Coleslaw:
• In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
• Add shredded cabbage and mix well. Cover and refrigerate.
• Sauce:
• Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
• When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
• Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
• Cover and refrigerate.
• Assembly:
• Toast hamburger buns.
• Place the bottom of the toasted bun on the serving plate.
• Place a level scoop of pork on the bottom of the toasted bun.
• Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
• Serve the sandwich open-faced with the top part of the bun on the side.
• Serve immediately with a side of onion rings and beans.

CHIPOTLE'S SIGNATURE GUACAMOLE

Steps:

• Using a fork, mash avocados with citrus juice in small bowl.
• Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

HARD ROCK CAFE PULLED PORK (COPYCAT)

Steps:

• preheate oven 450 degree.
• In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
• Remove pork from marinade and place in a baking pan. place in oven until well browned.
• Cover with foil. Pour some marinade over pork,
• lower temperature to 300 F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.