We had Olympic fever tonight, so instead of a big dinner, the chef made snacks. While munching on naan bread, hummus and guacamole, we watched the opening ceremonies, and had a very enjoyable evening.
Here’s the old family favourite recipe for guacamole, adapted from New York Times Cookbook, by Craig Claiborne. I usually make this in a small wooden salad bowl.
- 1 clove garlic, cut
- 1 large ripe avocado, pitted
- 1/2 tsp chili powder
- 1 ripe tomato, diced, flesh only
- 1 tsp lemon juice
- 1/2 tsp onion powder
- 1 tbsp mayonnaise
- Sprinkle a bowl with a little salt and rub with the garlic.
- Mash the avocado in the bowl and season with 1/4 tsp salt, the chili powder and lemon juice.
- Stir in the onion powder and diced tomato. Mix well.
- Cover with a thin layer of mayonnaise, to keep guacamole from darkening.
- Refrigerate, and just before serving, stir well.