Happy Friday! Last night, Tim and I had dinner at El Carnicero in Lakewood and I swear, it might be my 2nd favorite restaurant (nothing holds a candle to Bobby Flay's MESA). The drinks are phenomenal, the food is insane, and I think I'm mildly obsessed. Anyhow... I hope everyone has enjoyed their week. Mine has been pretty wonderful... I've wrapped my first week at my new job!
Yippee! Now, to celebrate... with this guacamole (because anything with goat cheese in it requires celebrating)!
This guacamole is inspired by the amazingly delicious goat cheese variation at Momocho and El Carnicero. Eric Williams (the owner) is a culinary genius and I am so jealous of his talents. This recipe is the result of me pretending that I'm a chef, and that I know what I'm doing :)
The flavors are mild, smooth and light, but can be tweaked based on your preferences.
Goat Cheese Guacamole
4-5 ripe avocados
1/2 red onion, finely diced
2 jalapeños, seeded and minced (add seeds for more heat)
4 ounces goat cheese (use honey flavored goat cheese for a more mild flavor)
1/2 cup fresh basil, chopped
Juice of 2-3 limes, depending on how you prefer the consistency of your guacamole (3 limes gives a smoother, more liquid-y consistency than 2 limes)
Salt and pepper to taste
Halve the avocados and scoop out the flesh into a large bowl. Reserve 1 pit and set aside. Add lime juice and salt and mash until you reach a desired consistency. Mix in the onions, jalapeños, goat cheese and basil (make sure to crumble the goat cheese while adding to the mixture). Add salt and pepper to taste.
If you're making this ahead of time, add the reserved avocado pit to the bowl. This keeps the guacamole from turning brown. Just make sure to remove it before you serve this to guests!