Imagine my surprise when minding my own business, just waiting to clock back in from lunch and THIS image pops up on my Instagram feed (my friends are the coolest). I take a screenshot then, spend the next few hours waiting to clock out so I can make this. I’m not sure of the newspaper this came from exactly. through the research I did no one else seems to know either. I think that makes it extra intriguing. Transylvania Times? Also, judging from the photo this article ran in the 1950’s or early 1960’s, most likely. Boris Karloff’s guacamole. Yum.
Read on
I must say that I adore monster movies especially the ones made the first half of last century by Universal Studios so, this is by rights mind-blowing. It is odd to think of the man who is scary enough to be cast as Frankenstein’s monster or the Mummy to ya know, just cook food, especially guacamole. At the time this recipe was published in America this was VERY ethnic. Most of the country had never even heard the word. There are many wonderful parts of this article. My favorite is when it is described as “an avocado based sauce”. It’s referred to as a sauce!?! I’d go as far as topping but, sauce was the best way to describe it to the general public of the day. Also, the simple elegance of the added Sherry is lovely.
The finished dish is also lovely.
First step is to halve the avocado. As even as possible as it makes the slicing easier. Either way it will be much so don’t stress too much about this fact.
Next step, the slicing. It is important to cut as close as you can to the skin without going through. I always poke here and there but, close makes for easier removal from the skin bucket.
Same thing crosswards. Also, my favorite cooking tool is in this shot. It’s an old school wooden handled serrated knife. It’s the kind of knife my parents always used because it can cut through anything and… never needs to be sharpened.
Next step, the grand squish. I find it the easiest way to get the flesh out and BONUS it’s already mashed afterwards. It’s a win win.
Add minced onion.
Misty tomato and chili adding shot.
Add sherry. Voila. Mr. Karloff adds sherry. When I read it it seemed like dated overkill but, when I tasted it it is really a revelation. -it really is- I won’t make guacamole without it ever again. The sherry just makes everything taste more crisp and fresher. Also, at the cayenne. That with the sherry really sets it off. This is the best guacamole I’ve ever tasted. Try it for yourself.
Recipe
2 very ripe avocados
I small onion, minced
1 medium tomato chopped fine
1 tbsp of canned chopped green chilies
1 tbsp lemon juice
2 tsp of sherry
dash of cayenne, optional
pink salt, pepper
Enjoy!