Chef Rick Bayless Serves a Holiday Meal to Locals

Barbara and Bob Delzell, of Manalapan, won a holiday party sponsored by Avocados from Mexico for ten people. Chef Rick Bayless, the winner of season one of Top Chef Masters and chef and owner of Chicago restaurant Frontera, cooked for the Delzell's and their close friends.

They enjoyed a 3-course meal which highlighted the many ways to prepare and eat Mexican avocados.

Here is Chef Rick Bayless' version of a winter guacamole - when the tomatoes aren't as fresh, but he's just got to have that flavor!

• 3 medium-large (about 1 ¼ pounds) ripe avocados
• ½ medium white onion, chopped into ¼-inch pieces (about 1/3 cup)
• Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped
• ¼ cup soft sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
• ¼ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish
• Salt
• 1 or 2 tablespoons fresh lime juice
• A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart.  Dislodge the pit and scoop the avocado flesh into a bowl.  Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.  Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.

Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).  Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.