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Deconstructed White Wine
Guacamole in a New Way
Meat and Potatoes
New England Clam Chowder


   

Guacamole in a New Way 
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs

Yield: 8 Servings

Ingredients:New Way Guacamole On StarChefs

    Tomato sorbet:
  • 5 ripe tomatoes, chopped
  • ¾ cup water
  • 6 ounces tomato juice
  • 1 teaspoon Tabasco sauce
  • Juice of 1 lime
  • ¾ cup water
  • 1 teaspoon olive oil
  • Salt to taste
    Onion oil:
  • 1 medium onion, diced
  • 2 cups extra virgin olive oil
  • 2 cups water
    Avocado:
  • 4 ripe avocados
  • Olive oil spray
    Garnish:
  • Black pepper
  • Fresh cilantro leaves

Method:

For tomato sorbet:
In a blender, puree tomatoes, tomato juice, Tabasco sauce, lime juice, water, olive oil and salt. Strain and freeze in ice cream maker according to manufacturer’s instructions. Reserve.

For onion oil:
In a small saucepot, add onion, olive oil, and water. Cook over medium heat until onions become very tender. Strain onion and reserve oil.

For avocado:
Cut avocados in half and remove pits. Using a spoon, carefully scoop out flesh. Finely slice avocado lengthwise and fan out. Spray with olive oil to prevent oxidation. Wrap with plastic wrap until service.

To serve:
Lay out sliced avocado in center of serving plate and sprinkle with sea salt. Place a quenelle of tomato sorbet on top of avocado. Drizzle with onion oil. Sprinkle black pepper over dish and garnish with fresh cilantro.

 

 


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