Guacamole With Rosated Garlic Recipes

Steps:

• Directions Preheat oven to 350°F. Cut top of head off of garlic to expose tops of cloves. Rub all over with olive oil and place on a foil-lined rimmed baking sheet. Roast until garlic is completely soft and well browned, about 45 minutes. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Squeeze roasted garlic cloves out of head and mash into a paste with the back of a fork. Fold into guacamole. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

Steps:

• In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
• Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

Steps:

• The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
• Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
• To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

Steps:

• For the garlic: heat the oven to 375°. Place the garlic head on a sheet of heavy-duty aluminum foil; rub with the olive oil. Wrap the garlic securely in the foil; roast until tender, about 50-60 minutes. Remove from the oven; set aside to cool at room temperature.
• Unwrap the garlic; halve crosswise with a serrated knife. Squeeze out the softened garlic pulp into a small glass bowl, or scoop it out with a teaspoon or small knife. Cover the bowl; refrigerate until ready to use.
• Scoop the avocado flesh into a mixing bowl; pour the lime juice over. Lightly mash until still slightly chunky; stir in the cilantro, 1-2 T. of the roasted garlic, shallot, jalapeno pepper and salt. Serve immediately with corn tortilla chips.