Friday, May 17, 2013
Roasted Garlic and Bacon Guacamole
The other night, my husband came home from work and couldn't believe it when he saw I had made guacamole. Right after he sampled it, he told the kids that it was a sign I loved them very much. I have a long history of gagging at even the thought of smashed up avocados. Maybe it's a texture thing, a flavor thing or just the funky green color. (Although, really? I eat and drink green things every day. I doubt that's it.)
There had been a sale on avocados and I bought a bunch of them for my avocado loving family. I went on a search for avocado recipes and I ran across this unique guacamole. I knew that between the bacon and the roasted garlic (yum!) if there was ever a chance of my liking guacamole, this was the recipe to try. That was an excellent decision.
Yes, I made guacamole and I LOVED it. There is a long-running joke in my family that I won't touch guacamole. To tell the truth, I just might have had nicknames for the nasty green goop when I have been offered it in the past. It had been years since I even tasted it. Maybe my taste buds have finally grown up.
I was on the phone with my sister while I was making this guacamole. She burst out laughing when I told her what I was doing. She asked if I was planning to taste it and when I told her I already liked it, she couldn't believe it. When I texted her the next day to tell her that I'd polished it off and eaten a ridiculous amount of it for lunch, she was as shocked as I was. This guacamole really is THAT good. If you already like guacamole (unless you hate bacon - is that possible?), you are certain to love this twist on the classic. If you aren't a fan now, this just might be the recipe to convert you too.
Roasted Garlic and Bacon Guacamole
recipe adapted from Fabtastic Eats
Yield: 1 1/2 cups
1 head of garlic
1 teaspoon olive oil
3 strips bacon, roughly chopped into 1/2" pieces
2 tablespoons sweet yellow onion, minced
3 avocados, pits removed
1/4 teaspoon cayenne pepper
1 tablespoon fresh lime juice, about 1 lime's worth
1 handful fresh cilantro, about 1/4 cup chopped small
1/8 - 1/4 teaspoon kosher salt, adjust to taste
Preheat oven to 450 degrees. Slice off the top of the garlic head and place it in the center of a piece of foil. Drizzle with oil and wrap the foil around it. Roast for about 45 - 60 minutes, until the garlic is soft and squishy when you squeeze it gently through the foil. Remove from the oven, unwrap and let cool. *
While the garlic is roasting, start cooking the bacon on the stove. When the bacon is almost done, add the onion and cook over medium heat for about 2-3 minutes, until it is tender. Remove from the heat and set aside.
Place the avocados in a bowl with the roasted garlic cloves (they should easily squeeze out of the head of garlic) and mash the mixture with a fork or potato masher. Add the lime juice and the cayenne and mash the mixture until it is the consistency you like. I preferred it with some small chunks still remaining.
Stir in the onion and the bacon. Taste and add salt as needed, 1/4 teaspoon worked for me. Enjoy!
* If you won't be using it right away, you can toss the roasted garlic it in the refrigerator until you are ready to use it. I just squeeze the soft cloves out of the head of garlic. You can also use the tines on a fork to pull them out. Then transfer to an airtight container and refrigerate until ready to use.
Click here for printable recipe
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