Recipes: Mango guacamole and more

mango guacamole

Last update: November 21, 2007 - 4:42 PM

mango guacamole

Serves 6.

Note: "Guacamole likes to be cold," writes coauthor Rick Bayless, "so serve it in a nice dish over a bowl of crushed ice." Bayless also offers this avocado buying tip: "Buy them at a Mexican grocery store. They'll be ripe and ready to use." From "Great Gatherings" (Book Kitchen, $29.95).

• 3 large, ripe avocados

• 1/4 c. diced red onion

• 1/2 to 1 serrano chile to taste, seeded and finely chopped

• 2 tbsp. chopped fresh cilantro, plus a few sprigs for garnish

• 1 tbsp. freshly squeezed lime juice

• 1 large, ripe mango, peeled, flesh cut from pit, diced and divided

• Salt

• Cucumber and jicama slices or tortilla chips for serving

Directions

Remove avocado stems. Cut avocados in half, running knife around pit from stem to blossom end and back up again. Twist halves in opposite directions to free pit, and pull halves apart. Dislodge pit, then scoop avocado flesh into a large bowl.

Coarsely mash avocado with a large fork or potato masher. Gently stir in onion, chile, chopped cilantro, lime juice and 2/3 of mango. Taste and season with salt.

If not using immediately, cover with plastic wrap pressed directly on surface of guacamole and refrigerate, preferably no more than a few hours. When ready to serve, scoop guacamole into a serving bowl. Garnish with remaining diced mango and cilantro sprigs. Serve with cucumber and jicama slices or tortilla chips.

Nutrition information per serving:

Calories 140 Fat 11 g Sodium 7 mg

Carbohydrates 13 g Saturated fat 1 g Calcium 14 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, 2 fat.

deviled pecans

Makes about 4 cups.

Note: "We use these spicy nuts as an hors d'oeuvre at all of our bars at Neiman Marcus," writes author Kevin Garvin, "and they work well crumbled and sprinkled over salads and even pasta." Garvin also suggests making a large batch, putting them into attractive packages and giving them as holiday gifts. From "Neiman Marcus Taste" by Kevin Garvin with John Harrisson (Clarkson Potter, $45).

• 1 tbsp. kosher salt

• 2 tsp. celery salt

• 1 tsp. garlic salt

• 1/4 tsp. cayenne pepper

• 2 tbsp. vegetable oil

• 1 lb. shelled pecan halves (or walnuts or almonds)

Directions

In a large bowl, mix together salt, celery salt, garlic salt and cayenne and reserve. Heat vegetable oil in a heavy bottomed saucepan over medium heat. When oil is hot, add nuts and cook for about 2 minutes, or until they begin to brown.; it is important to keep shaking pan while nuts are cooking to avoid burning them. Remove from heat and, using a slotted spoon, transfer nuts to a paper towel and drain.

While nuts are still hot, transfer to a large bowl and sprinkle with salt mixture. Mix thoroughly until nuts are evenly coated and cool to room temperature before serving.

Nutrition information per serving:

Calories 212 Fat 22 g Sodium 543 mg

Carbohydrates 4 g Saturated fat 2 g Calcium 23 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ medium-fat meat, 4 fat.