Recipe: Lisa Fielding’s Guacamole And Homemade Corn Chips
Contributor Lisa Fielding is a private chef and boutique caterer based in Manhattan who weekends in Litchfield County whenever possible. Many of her Manhattan clients are also Litchfield County weekenders, so work brings her to Northwest Connecticut as well. A Los Angeles transplant, Fielding was a former Hollywood film executive who segued into screenwriting several years ago, which enabled her to pursue her passion for food and entertaining. Lisa’s culinary skill set draws from a broad spectrum of dishes and ingredients.
It makes me sad to even write this but Labor Day is just a few weeks away and that typically signals the end of summer for those who live on the East Coast. But it also heralds a long weekend of eating, drinking and taking it easy before the grind of regular programming takes over. You may be busy coordinating a few festivities that include menu planning and the like. In order to ease your search for new spins on perennial favorites, I thought this the perfect time to share my recipe for one of the easiest and easily most satisfying of dips: the beloved guacamole.
My guacamole is pretty straightforward and lives up to its Mexican heritage. No tomatoes! Please. That’s for salsa. And the heat can be derived from finely minced jalapenos or red pepper flakes. Either is wonderful, the latter is simpler. Fresh lime juice is essential. And quality avocados a must. Tip: Avocados are rarely ripe at the market so if they are rock hard, place them in a paper bag, close and stash in a cool dark place. Two days later, your avocados will be perfect without over ripening with black spots and stringy fibers (which makes this chef toss the entire fruit in the trash).
Once you’ve assembled, allow the guacamole flavors (in a covered bowl) to mature a few hours in the refrigerator before serving. Another tip: place a pit or two in the dip and this will prevent the contents from turning brown due to oxygenation before serving. While the flavors meld, this is the perfect time to take the extra step and make your own chips. Collective groan? Believe me — this is the easiest thing to do and makes the experience of eating guacamole exponentially better.
Yield: 6 servings
3 ripe Haas avocados
3 large cloves garlic finely minced
¼ small red onion finely minced
Juice of one large lime
1 tsp. coriander (or 1 tablespoon freshly minced cilantro)
½ tsp. red pepper flakes (or 1 jalapeno seeded and finely minced)
1 ½ tsps. Kosher salt
Mix all ingredients in a bowl. Roughly smash until preferred consistency is achieved. Place a pit in the center, cover in plastic wrap, chill for two hours. Serve with homemade chips. Ole!
Homemade Corn Chips
One bag of white corn tortillas cut into quarters.
1 cup vegetable oil
Heat oil in a heavy skillet until it reaches 375 degrees. When you drop a single chip in it should fry quickly. When oil is hot enough, drop several chips at a time in the skillet. Let fry until golden (one minute) and turn until the other side is done. Remove to a paper towel lined platter, salt liberally and repeat. Chips can be reheated in a 375 degree oven for five minutes.