Guacamole Recipe from Our Williams-Sonoma “Weeknight Grilling” Demo at the Maine Mall

Guacamole Recipe - Academe Restaurant at The Kennebunk Inn, MaineThanks to Williams-Sonoma at the Maine Mall and to everyone who joined us for our “Weeknight Grilling” demo and culinary instruction class. We had a wonderful time and enjoyed meeting everyone.  Here is our guacamole recipe from the session.  We like to use the “Molcajete” mortar and pestle from Williams-Sonoma for our preparation. It’s made of volanic rock and gives the guacamole a somewhat rustic texture – as well as being great for the presentation.  You can use a marble or ceramic mortar and pestle if you have one. If not, you can improvise. Below the recipe, you will see a video of Chef Shanna preparing her guacamole on the Holland America Cruise Ship, ms Maasdam. The ship didn’t have a mortar and pestle and you can see how we improvised.

Related Articles: “Weeknight Grilling” Culinary Demonstration & Cooking Techniques – June 2013, Photo Gallery from “Weeknight Grilling” Cooking Class & Culinary Demonstration at Williams-Sonoma

Guacamole Recipe from Our Williams-Sonoma "Weeknight Grilling" Demo at the Maine Mall
A delicious creamy Mexican accompaniment. Great with tortilla chips and salsa or any Mexican dish.
Author:
Cuisine: Mexican
Recipe type: Appetizer
Serves: 8
Prep time: 
Total time: 
Ingredients
  • 4 each - Avocados, ripe
  • 1 each - Red Onion, small dice
  • 1 each - Jalapeño, minced
  • 2 tablespoon - Cilantro, chopped
  • 8 each - Cherry Tomatoes, quartered
  • Season with Kosher Salt
  • 1 teaspoon - Extra Virgin Olive Oil
Instructions
  1. Place ¾ of the diced onions, jalapeños, and cilantro in mortar and pestle with 1 teaspoon of salt and process in a paste
  2. Add chopped avocado, olive oil, the ¼ remainder of diced onions, jalapeños, cilantro, and extra virgin olive oil
  3. Mix together and add the cherry tomatoes, check seasoning, reserve
Notes
Yields 2 cups or approximately 8 servings. If your hands are sensitive to Jalapeno oil, we recommend that you wear gloves when you work with the peppers.

 

We served as guest chefs on Holland America Lines’ ms Massdam and prepared our guacamole. The ship wasn’t equipped with a mortar and pestle – and it’s not something you want to pack in a suitcase when you are flying to meet the ship. (Imagine the overweight bag fees!) See how we improvised in the video below. You can adopt a similar technique if you don’t have a mortar & pestle at home. (It’s at the 9:20 second mark. You can drag the time slider to the right until you reach the 9:20 mark, or you can use this link to load the video on YouTube where it will start at the correct spot.)

 

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.