Bacon Guacamole

By lorik

Ingredients

• Alton Brown's Guacamole:
• 3 large ripe Hass avocados, halved, pitted, and scooped out
• 3 strips bacon, cooked crisp and cut into 1/2 inch pieces
• 1/4 medium red onion, minced
• 1 teaspoon fresh lime juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle
• 1/4 teaspoon Kosher or sea salt
• Fresh cracked black pepper, to taste
• 1 medium tomato, seeded and diced
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 Tablespoon chopped cilantro
• 1 clove garlic, minced
• Guacamole with Charred Corn:
• 4 ears of corn
• Kosher salt
• 1/4 cup canola oil
• Freshly ground pepper
• 3 ripe avocados, peeled, pitted and diced
• 2 serrano chile peppers, seeded and finely diced
• 1 small red onion, finely diced
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro
• Variation from Tasting Table:
• Roasted Poblano and Pecan Guacamole:
• 1 poblano chile
• 4 ripe Hass avocados, halved and pitted
• 1 tablespoon fresh lime juice
• 1/2 cup diced sweet onion
• 1/4 cup chopped cilantro leaves
• 1 medium tomato, seeded and diced (optional)
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon ground cumin seeds, toasted
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup pecans, lightly toasted, chopped

Preparation

Step 1

In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the bacon, red onion, lime juice, paprika, chipotle, salt, and pepper.

Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.

Alton Brown Variation:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Guacamole with corn:
Heat a grill to medium. Pull down the husks of the corn and remove the silk from each ear. Fold the husks back into place and tie the ends together with kitchen string. Soak in a large bowl of cold water with 1 tablespoon salt, 10 minutes.

Remove the corn from the water and shake off the excess. Place on the grill, close the cover and grill, turning, until the kernels are tender, about 12 minutes. Remove from the grill and let cool slightly, then remove the husks; brush the corn with 2 tablespoons canola oil and season with salt and pepper. Increase the grill heat to high; return the corn to the grill and cook, turning, until charred, about 5 minutes. Let cool slightly, then cut off the kernels: Stand the corn upright on its stem end and cut down the side of the cob with a sharp paring knife.

Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano chiles, red onion, lime juice, the remaining 2 tablespoons canola oil, the cilantro, and salt and pepper to taste; gently stir to combine.

To keep guacamole from browning, press plastic wrap directly onto the surface and refrigerate until serving.

Variation:
1. Heat broiler. On a foil-lined baking sheet, broil the poblano, turning occasionally, until blistered all over, 4 to 6 minutes. Transfer to a small bowl and cover with plastic wrap to let the steam loosen the skin.

2. When the poblano is cool, peel, seed and finely dice it. Set aside.

3. Using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the onion, cilantro, tomato, olive oil, cumin and season with salt and pepper. Add the pecans and the poblano and lightly mash using the tines of a fork. Serve immediately.