Paleo Diet and Paleolithic Diet Questions & Answers

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I am a huge guacamole fan, and I want to make some some bacon and just sandwich it between to slices but I need a better recipe. I usually mash up avacodos, diced onions and tomatoes, a little cilantro, and squeeze in some lime or lemon. This just comes out a little bland to me and I wanted to see what my fellow hackers recommened to make a damn good guac.

flag	asked Sep 4 2011 at 0:53 Hurricane 506●1●4●13

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Where's the salt in your recipe? – Olivia Sep 4 2011 at 0:56

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Yes, salt is an important flavour enhancer. – Olivia Sep 4 2011 at 1:00

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a small jalapeno and some garlic may add some zing – JayJay Sep 4 2011 at 1:15

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I'm going to third on the salt. Everything needs a little salt. It doesn't even need to be much, just enough to open the flavor. Also, garlic and cumin. Yes. I'm not big on spicy (or, I am, but my mouth isn't.) so I add flavor without spice. But if you like spicy, add a bit of jalapeno. Although, one time, I added some chipotle to my guac, and OMG sooooo good.. – paleo a-gogo Sep 4 2011 at 1:45

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My recipe is a smashed avocado, chopped onion, garlic, jalapeño, and tomato, fresh lime juice and fresh cilantro. For spices add sea salt, red pepper flakes, white paper and sometimes chive. Also if you have any leftover veggies left, try adding a bit of those. I used some leftover corn fresh off the cob and it was delicious in the guacamole. – Doctorsh Sep 4 2011 at 17:41

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jesuisjuba - paleorepublic.com · Accepted Answer · 2011-09-04 01:02:19Z UTC

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I'm fairly notorious for my love of guacamole using bacon as the vehicle to take the deliciousness from bowl to mouth.. so.. how I make it:

Avocado. Lime juice. Finely chopped scallion. Jalapeno finely chopped with seeds. Garlic ran over my microplane. Finely diced tomato that I de-seed. Salt. Pepper. Cilantro finely chopped. Smash. Thick cut applewood smoked bacon roasted until super crisp in the oven. Crack black pepper all over before putting in. Remove. Pat dry. Place guac in the middle of a plate. Surround with bacon. Dip. Slowly bring to mouth. Eat. Repeat.

Tastycakes!

answered Sep 4 2011 at 1:02

jesuisjuba - paleorepublic.com
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Scallions sound like another good idea as well as the japapenos... :) I could use a little more spice in my life. – Hurricane Sep 4 2011 at 1:07

i think my beef guac wld be great with jalapenos :) – MMACAVEMAN Sep 4 2011 at 1:16

Add cumin = Tastycakesorgasm! Beautiful. – Scrubjay Sep 4 2011 at 2:08

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Dear sweet mother. I just had some for breakfast and if i could upvote you a thousand times i would i loved the.japs... Though i may have overdone them. And the cracked black pepper roast was utterly unbelievable its like a whole new level of bacon. Super saiyan bacon. I have died and been reincarnated a class higher. I am jacks happy taste bud. – Hurricane Sep 4 2011 at 13:17

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Heyyyyy - that's awesome! So happy that you liked it :) The bacon trick is pretty amazing, right? Thick cut, thin cut, duck, beef, piggy.. so good on all varieties. For the jalapeno use the handle of a spoon and you can scrape half the seeds out easily, will help with the heat. Also run it on a microplane for finer texture. So.. when are you going to make an omelet and fill with said guac and top with crumbled bacon with a side salad of arugula, lime juice, garlic, cumin, radish? and a little queso fresco if you're eating dairy? :) – jesuisjuba - paleorepublic.com Sep 4 2011 at 14:20

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MMACAVEMAN · Answer 2 · 2011-09-04 00:57:39Z UTC

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http://www.sonofgrok.com/2009/08/recipe-sog-guacamole-beef/ best guacamole ive ever stuffed in my face!

answered Sep 4 2011 at 0:57

MMACAVEMAN
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	That is fantastic I never thought to mix meat into the guac, it's so often just a veggie type dip. Do you usually drain the beef and let it cool before mixing in the guac? – Hurricane Sep 4 2011 at 1:02
	ive done this with chicken too u dont even have to let it cool. It makes a great hot meal that sticks to your ribs its a staple for me. – MMACAVEMAN Sep 4 2011 at 1:05
	sonofgrok.com is down right now. But I found what seems to be a copy of the recipe for you here: evernote.com/shard/s1/note/… – redberry Mar 1 2012 at 22:09

themommybug · Answer 3 · 2011-09-04 01:40:32Z UTC

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I use a recipe similar to yours, but add some Chipotle chili in Adobo sauce. Adds a spicy, smoky flavor. Yum!

answered Sep 4 2011 at 1:40

themommybug
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Definitely yum! Also, salsa moreno: Grilled tomatillos, chipotles en adobo, onion, garlic, cumin, cilantro in the food processor. A bit of lime or sweet lime, mix. Tasty stuff. – Scrubjay Sep 4 2011 at 2:07

Jeff · Answer 4 · 2011-09-04 01:04:07Z UTC

I like to add fresh coconut flesh...

Coconut & miso guacamole

Mash 3 small or 2 large avocados by hand.

Dilute 1 tsp miso in same amount of water until makes a thin paste. Should be more on the watery side.

Process diluted miso w/juice of 1 lime, ¼ cup flesh from 1 young Thai coconut, ¼ diced onion, handful of cilantro, 1-2 cloves garlic, 1 tsp cumin powder, pinch of Himalayan rock salt.

Option: for a smoky flavor, add a pinch of dried chipotle pepper (the seeds vs. the actual whole peppers)

Option: Add 5-6 diced heirloom cherry tomatoes or 1 small heirloom tomato after processing for texture & added flavor.

Doctorsh · Answer 5 · 2011-09-04 17:44:04Z UTC

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Better yet, guacamole is a great accompaniment to leftover meat or chicken dishes. When I have leftover chicken, I usually reheat it and then put the guacamole on top. It adds tremendous flavor and moistness.

answered Sep 4 2011 at 17:44

Doctorsh
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Elle · Answer 6 · 2012-03-01 21:21:02Z UTC

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A serrano pepper instead of a jalapeno adds a great flavor.. Not too spicy (1 pepper/3 avocados)

answered Mar 1 2012 at 21:21

Elle
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air_hadoken · Answer 7 · 2012-03-01 21:32:19Z UTC

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Salt and pepper both, shallots, and making sure you get enough lime juice. I go 1/2 lime for each avocado.

answered Mar 1 2012 at 21:32

air_hadoken
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The End All Be All of Guacamole?

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