RECIPES

Avocado, Pickled Vidalia Onions and Tasso Guacamole on Crab Boil Potato Chips

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 Avocado, Pickled Vidalia Onions and Tasso Guacamole on Crab Boil Potato Chips

Chef Susan Spicer created this New Orleans-style guacamole featuring pickled onions and Tasso ham.

Ingredients

Serves: 4
  ripe, Fresh California Avocados, seeded and peeled
1/2  tsp.  minced garlic
As neededs  pickled Vidalia onions (see make-ahead recipe below)
Tbsp.  very finely diced Tasso ham
Tbsp.  finely chopped scallions
  lemon, juice only
Tbsp.  olive oil
  As needed  Salt to taste
  As needed  Crab boil potato chips, optional (see make-ahead recipe below)
    Pickled Vidalia Onions
1/2  cup  vinegar (white or apple cider)
Tbsp.  sugar
1 1/2  tsp.  salt
cups  finely chopped Vidalia onion
    Crab Boil Potato Chips
  potato, sliced very thin on a vegetable slicer, then rinsed in cool water and dried
qt.  Oil, for frying
  As needed  Crab Boil spice mix (see make-ahead recipe below)
    Crab Boil Spice Mix
Tbsp.  toasted coriander seed
Tbsp.  yellow mustard seeds
Tbsp.  allspice
Tbsp.  dried thyme
Tbsp.  dried dill
Tbsp.  dried lemon zest, very finely chopped
Tbsp.  cayenne pepper
Tbsp.  celery salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Mix in a bowl; let sit 10 minutes and serve on crab boil potato chips.
Pickled Vidalia Onions Instructions:
1. Bring vinegar, sugar and salt to a boil in a small pot and whisk to dissolve.
2. When cool, pour over onions and let steep for about an hour.
3. Place any unused onions in a covered jar and refrigerate.
Pickled Vidalia Onions Instructions:
  1. Bring vinegar, sugar and salt to a boil in a small pot and whisk to dissolve.
  2. When cool, pour over onions and let steep for about an hour.
  3. Place any unused onions in a covered jar and refrigerate.
Crab Boil Potato Chips Instructions:
  1. Slice potatoes very thin and cook in 325 degree F oil, stirring from time to time, until evenly brown.
  2. Remove from oil, drain on paper towels and sprinkle with salt and crab boil mixture.
Crab Boil Spice Mix Instructions:
  1. Place all ingredients except cayenne pepper and celery salt in a spice grinder or blender and grind.
  2. Place ground ingredients in a bowl and stir in cayenne pepper and celery salt.
Serving Suggestion: Also delicious with fresh vegetable sticks and chips.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.
NUTRITION INFORMATION
PER SERVING

Calories 360; Fat 31 g (Saturated Fat 3.5 g; Monounsaturated Fat 20 g; Polyunsaturated Fat 5 g); Cholesterol <5 mg; Sodium 350 mg; Potassium 810 mg; Carbohydrate 22 g; Dietary Fiber 10 g; Sugar 5 g; Protein 5 g;

Vitamin A 364 IU; Vitamin C 22 mg; Calcium 60 mg; Iron 2 mg; Vitamin D 1 IU; Folate 125 mcg; Omega 3 Fatty Acid 1 g.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Susan Spicer

Chef Susan Spicer

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