Chef Rick Bayless: How to Make Guacamole

Rick Bayless shares his tips on making guacamole. Courtesy of QVCR.

Rick Bayless shares his tips on making guacamole. Courtesy of QVCR.

Read the transcript of this video
Hi everyone, I'm Meredith Laurence, the Blue Jean Chef. I'm here in Aspen, Colorado at the 28th annual Food & Wine Classic. And I'm here with none other than Rick Bayless, Chef Rick Bayless, how are you? I'm doing just great, I'm really happy to be here in Aspen, Colorado. I'll tell you the weather is so beautiful. You've couldn't have ordered a better weekend. It's fabulous, just absolutely fabulous. What does it mean to come to the Classic actually? Well everybody's here, that's the really cool thing about coming here because you see all the great wine makers, all the great chefs, people are teaching things, they're sharing their passion for things, it's really cool. Rick has three restaurants now n Chicago with Mexican love to them. Yes, right. You not only love Mexican food you love Mexican. In culture and of course, Mexican culture. When I think Mexican culture, I think guacamole, margarita. I think party. And chef Rick Bayless' last book that he got out is called Fiesta at Rick's and it's all about party food. It is because Mexican food, it lends itself so beautifully to sharing sharing food with your friends, with your family. They're super simple things that you could Whip up, to put out, and you know it'll be memorable for everybody. Definitely that. It's certainly guacamole it's one of those things that everybody associates with Mexican food and parties. You know, I don't think anybody ever goes to a restaurant without ordering guacamole. A Mexican restaurant. That's very true. Or, you probably don't ever go to a party without having somebody bring some guacamole. Definitely, and you Actually have, and this one of those head slapper things, like why didn't we think of this? But you have [INAUDIBLE], because you add things to it. Why not? Yeah, guacamole- Why haven't we done this before? It's more like a concept, actually, than an actual recipe. And it actually welcomes all kinds of other flavors added to it. So I say this is a way to customize your guacamole, and that's what I'm gonna show you how to do. Well, customize one right now. Now [Forest/g]- Okay. What are you going to make? Well, first of all you got to start with avocados, because that's the essential part of guacamole. Mm-hm. And you have to make sure that the avocado is completely ripe so that your guacamole is really buttery. It should give when you press it. Ooh, look at that. It really does give. Okay. And they're always on the big, bulbous end. Then you turn it around and you always want to buy ones that have this little button in it. Because if that has bene taken out before you buy it, it's gonna be brown up at the top. And you want to take it out. And then, cut around the pit with your knife, twist the two sides apart like that. Beautiful. Beautiful avocado. And then, you dislodge the pit. I do that by lightly tapping it with the knife, like that. And it comes out really easily. Now I'm going to put into this bowl, that avocado flesh, but I'm going to scrape it right out from the skin because these are Hass avocados and they have a tough skin so you can do that really easily. Scrape all of that out of there, and then mash it all up. I'm using the back of a fork here, you can use a spoon, you can actually use an old fashioned potato masher. Yeah, I was wondering about that. It works really good. You know for me, I like guacamole to be chunky, cuz I like the texture of the avocado itself, so it doesn't take>>I'm not guacamole more interesting too, cuz>>I think so>>every once in a while you get a, chunk of avocado.>> [LAUGH] Avocadoo.>>Yeah, yeah.>>Now, and flavors, let's start with the kind of classic things. A lot of people like to put a little bit of tomato>>Mm-hm>> into their guacamole, so we have some diced tomato there A little onion for crunch and this is white onion and it's really beautiful, juicy, crispy, clean flavor. And then cilantro is certainly one of those flavors that people really love when it comes to guacamole or any kind of Mexican. Now, here's what we're gonna move in to a different direction. I've got a little bit of beautiful cooked crispy bacon. It doesn't look like Who doesn't? And avocado and bacon is a match made in heaven. Now this is an ingredient that some of our viewers may not know very well. This is Chipotle chiles. They're smoke-dried jalapenos. You can buy them in a can in most grocery stores these days. So you can make it as spicy and smokey as you like or leave it out. Now would you get that in Adobo sauce? Yes. Or was it just Get the dry. No, no, this was the one that came in adobo. Take it out of the adobo sauce, that kind of maybe canning liquid. Chop it all up, take the seeds out if you want to. And then I'm gonna scoop some of that in there. I like spicy food so I'm gonna put a little bit extra in there. Or you could leave the seeds in for extra spice as well. Extra spice. Again, you can customize it to suit your own taste. Now we've got this bacon and tomato guacamole basically finished except for the final seasonings that are gonna go into it. And of course, we gotta put a little bit of salt in it. Mm-hm. And then the last seasoning Will be lime. And I'm gonna use one of the Mexican style lime juicers where- I love that juicer. I do too, it's one of my favorite pieces of cooking equipment. Put the lime in what you would think is upside down, cuz you're literally gonna turn it inside out. Look how much juice you get out. And you crush the skin, releasing all those beautiful oils, all that great flavor. So look at what it looks like when you crushed it like that. Yep. Perfect. Take that out. And we've got our seasoned guacamole all ready to go here. And that was no time at all. No time at all, absolutely no time at all. Now can you leave that, or is it gonna turn brown on us? Well, what I suggest that everybody does is to put plastic wrap right on the surface of your guacamole, put it in the refrigerator. Guacamole likes to be kept cold. Okay. Even in your party, I always suggest to people put it on ice because it will last longer. It will last for several hours. That is great. That's delicious looking. Can I taste it? Absolutely you can taste it. Thank goodness because I don't know what I'd do if you said no. I think I'm going to have a little taste of it as well. You know, it's when you start combining those kinds of flavors, bacon, avocado, tomato, with smoky Chipotle chili. It's that just great? That is It's fantastic. A great guacamole recipe. You know, if you want more great guacamole recipes check out Rick's book here. You can get it from QVC.com. An advance order price right now, so take a look at it. But it's going to be there for a while. Fiesta at Rick's. Great book. You can also check out qvc.com for great kitchen tools as well. Look at YouTube for some great videos we have coming up as well. Everything's great. Have a great weekend.>>You too. I don't think we have any possibilities other than to have a great guarantees/g.>>That's true. It's nice to have that guarantee.>>Yes. Absolutely.>>Thanks for stopping by.>>My Pleasure. [MUSIC]
Sponsored Stories
Chef Rick Bayless: How to Make Guacamole


Advertisement