Roquamole Recipes

Steps:

• Preheat a grill or grill pan.
• Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice (to prevent oxidation), and sprinkle with a good amount of grey salt and black pepper. To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil, then swipe it across the grill pan so you have just enough olive oil so the avocados won't stick (they will supply their own fat). Place avocados on the grill, cut side down. Grill for 1 full minute.
• Meanwhile, preheat a 10-inch saute pan. Add 1/2 cup of olive oil to the pan, add minced garlic and saute until it gets light brown. Add julienned basil and saute until wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add to the bowl. With a fork, mash the avocado/basil mixture well. Add sour cream and stir. Add Parmesan and stir. Serve immediately.

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Steps:

• Crumble or mash the blue cheese with the sour cream in a bowl.
• Mash in the avocados. If they are ripe, a fork should be all you need.
• Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
• Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive inches.