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Engelske Gurkemol
Opskrifter
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ASIAN
GURKEMOL
1 tb Black or white
sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled
ginger
3 tb Seasoned rice
vinegar
-OR
3 tb Cider vinegar,mixed
with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish
12
Round potsticker
skins
Place sesame seed in a
7-8" frying pan
over medium-high heat.
Shake pan often until
seed begins to pop, 3-4
minutes. Pour from pan;
set aside to cool.
Peel and pit avacado;
dice into a bowl. Add
1/2 teaspoon sesame
seed, ginger, vinegar,
and wasabi; mix gently.
Transfer to a serving
bowl and sprinkle with
remaining seed. Serve
with potsticker crisps.
Per serving: 81
calories; 1.1 grams
protein; 7.2 grams fat;
(1.1 grams saturated
fat); 4.8 grams
carbohydrates; 27
milligrams sodium; 0
milligrams cholesterol.
*** POTSTICKER CRISPS
***
One at a time, dip
potsticker skins in
water; shake off excess.
Lay in a single layer on
a greased 12x15"
baking sheet.
Bake in a 450'F. oven
until browned and crisp,
4-8 minutes, depending
on thickness. Cool on
racks. If made ahead,
package airtight and
store at room
temperature up to 2
days.
Per crisp: 39 calories;
1.8 grams protein; 0.1
grams fat; (0 grams
saturated fat); 7.8
grams carbohydrates; 3.9
milligrams sodium; 0
milligrams cholesterol.
ASPARAGUS
GURKEMOL
1 lb Asparaus spears
(cut into 1 In
lengths) 2 cups
3/4 c Water
2 tb Plain nonfat yogurt
1 tb Lemon juice
1 md Tomato, seeded and
chopped (1 cup)
2 tb
Sliced green
onion
1 t Ground cumin
1 Clove garlic minced
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Cayenne
Combine asparagus and
water in a 2-quart
saucepan. Bring to a
boil over medium-high
heat to medium-low.
Simmer 8-110 minutes, or
until asparagus is
tender.
Rinse with cold water;
drain. Blot asparagus
with paper towel to
remove excess moisture.
Combine asparagus,
yogurt and lemon juice
in a food processor or
blender. Process until
smooth. In a medium
mixing bowl, combine
asparagus mixture and
remaining ingredients.
Chill, if desired. Serve
with raw veggies or
tortilla chips.
BROCCOLI
GURKEMOL
1 cup broccoli -- cooked
and chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons grated
parmesan cheese
1/4 cup cheddar cheese
-- grated
1 teaspoon green onion
-- minced
1/4 teaspoon curry
powder
1/4 teaspoon salt
squeeze lemon juice
Puree
in blender. Chill
BROCCOMOL
(VEGAN)
1 1/2 c Broccoli stems
-- cooked
-tough outer layers
peeled o
1 1/2 tb Lemon juice --
fresh-squeezed
1/4 ts Ground cumin
1/8 ts Garlic powder
1/2 Tomato -- diced
1 Scallion -- sliced
1 Green chili pepper --
canned,
Blend the broccoli stems
withthe lemon juice,
cumin, and garlic powder
until completelysmooth.
Add the remaining
ingredients and mix well
by hand, but do not
blend. Chill before
serving for best flavor.
CALAVO
GURKEMOL DIP
1 sm Chili pepper
1 md Onion
1 sm Garlic clove
1 sm Tomato, peeled
2 md Ripe Calavo
avocados
1 tb Fresh lemon or lime
juice
3/4 ts Salt
1 ds Seasoned salt
1 ds Dry mustard
pepper to taste
Chop chili pepper,
onion, garlic, peeled
tomato and blend. Cut
avocado into halves,
remove seed and skin,
mash with chili mixture.
Blend in lemon or lime
juice, salt, pepper,
seasoned salt and dry
mustard.
Serve with
crackers, corn chips,
potato chips or
tortillas.
CHUNKY
GURKEMOL
2
Ripe Avocados,
peeled,
Seeded and diced
1
Tomato, chopped
1/3 c
Onion, chopped
1/4 c
Picante sauce
1 ts Lemon juice
1/4 ts Salt
Combine all ingredients,
mixing lightly; chill
overnight.
Makes about 2 1/2
cups. (This is a really
nice change for those
who don't like the
mushiness of other
gurkemol recipes.)
CHUNKY GURKEMOL
3
Plum tomatoes,
seeded and -finely diced
2
Scallions, white
part only, -trimmed and
thinly sliced
1/2
Red bell pepper,
seeded, -deveined and
finely diced
1/2
Jalapeno pepper,
seeded, -deveined and
finely chopped
1/2 t
Peeled, finely
chopped
-garlic
1/2
Juice of lime (or
more to -taste)
Salt to taste
Freshly ground black
pepper -to taste
1 tb Finely chopped
cilantro
1
Ripe avacado
Place all the
ingredients except the
avacado in a
non-reactive bowl and
stir to mix. Cover and
set aside until serving
time. (You can make this
up to 2 hours ahead.
Cover it well and
refrigerate until
needed.) Right before
serving, peel, pit and
cut the avacado into
small cubes; gently stir
into the gurkemol.
To serve: Arrange the
waffles on a large
platter or pile them
into a basket as you
would chips. Spoon the
gurkemol into one bowl
and the sour cream into
another and encourage
guests to put a dollop
of each on a waffle chip
and dig in.
CLASSIC
GURKEMOL
4
avocados
-- seed,peel
2 TB lemon juice
1
clove garlic
-- crushed
1
tomato
-- finely chopped
1/4 c
onion
-- finely chopped
1/4 ts ground cumin
4 dr hot pepper sauce
Tortilla chips
Using a fork, coarsely
mash avocado with lemon
juice and garlic. Stir
in remaining ingredient
to blend.
Garnish as desired and
serve with tortilla
chips.
FAKE
GURKEMOL
1
16 oz bag of
frozen peas, Thawed
1 sm Can medium hot
green chilis
1/4 c
Chopped onion
3/4 ts Garlic powder
1 tb Red chili powder
4 tb Your favorite salsa
(or Chopped Tomatoes)
1 tb "Imo"
Cumin to taste
Salt and pepper to taste
Any other spices you
enjoy in gurkemol
Much lower in fat than
real quacamole.
Try this recipe,
you'll be surprised!
Thaw the peas by placing
them in a colander and
running them under
lukewarm tapwater. To
test if they're thawed,
pop one in your mouth
occasionally.
Once thawed (it
should only take 1-2
minutes), drain
thoroughly and pour the
peas into a blender or
food processor.
Puree the peas in the
blender or food
processor.
Place pureed peas
in a ceramic bowl and
mix in the remaining
ingredients. Refrigerate
for several hours to let
the flavors blend.
Makes about 1 1/2
cups.
FRESH AND LIGHT GURKEMOL
1 md Ripe avocado
1 tb Lemon juice
1 sm Clove garlic,
pressed
1/2 sm Tomato, finely
diced
2 tb Finely minced onion
1/8 tb Ground cumin
Dash of hot pepper sauce
halve, seed and peel
avocado.
Using fork,
coarsely mash avocado
meat with lemon juice
and garlic.
Stir in remaining
ingredients to blend.
Serve with fresh
vegetable dippers such
as zucchini, cucumber
slices, carrot or celery
sticks, broccoli or
cauliflower pieces,
jicama strips or
unsalted corn chips
FROZEN GURKEMOL
1
1/2 lb Avocados (2)
1/4 c
Onion, finely
chopped
1 tb Canned chilli
peppers - chopped
1 md Tomato, peeled and
chopped
1 1/2 tb White vinegar
1 ts Salt
Halve avocados
lengthwise; remove pits
and peel.
Mash avacado in
bowel with potato
masher.
Add onion, chili
pepper, vinegar and
salt;
mix well.
Place in plastic freezer
container and cover
lightly and freeze.
To serve, let
thaw; finely chop
tomato; stir into
avacado mixture.
Serve with raw
vegetables, cooked
shrimp or chips.
Note: excellent fresh
and good after frozen.
GARBANZO GURKEMOL
1 cn Garbanzo beans;
rinse/drain
1 tb Lemon juice; fresh
1
Cl Garlic;
crushed
1 md Onion; chopped
1/2 sm Avocado*;
peeled/chopped
1 md Tomato; chopped
4
Scallions; thinly
sliced
1 tb Green chiles;
canned, choppe
Place the garbanzo beans
in a food processor or
blender. Add the lemon
juice and garlic.
Process briefly, until
the garbanzos are
slightly chopped. Add
the onion and the
avocado, if desired.
Process again until the
mixture is chunky.
Place the mixture
in a bowl and add the
remaining ingredients.
Mix well.
Cover and chill
before serving.
GREAT
GURKEMOL
1
Avocado
12 ts Spike or parsley
Pinch Mexican seasoning
1/2 ts Cumin
1/2 ts Dried oregano
Cut avocado in half,
remove seed, and scoop
out pulp, reserving
seed.
In small bowl, mash with
fork, mixing in
seasonings. Whip with
fork until creamy. If
you are not going to
serve gurkemol
immediately,
return seed to
bowl to prevent
discoloration, cover
tightly, and refrigerate
until ready to use.
Serve as dip for natural
corn chips, celery
stalks, or other raw
vegetables.
GRILLED
ONION GURKEMOL
2 Tablespoons corn oil
2 Tablespoons fresh
lemon juice
1 Tablespoon red wine
vinegar
1 Teaspoon crushed black
pepper
1 Teaspoon ground whole
cumin seeds
3/4 Teaspoon salt
1 Large red onion
3 avocados -- 1/2"
dice
1 Large tomato -- diced
2 Cloves garlic --
minced
3 serrano chilies --
chopped
1 Bunch fresh cilantro
-- chopped
Fresh lime juice -- to
taste
In a small bowl, combine
oil, lemon juice,
vinegar, pepper, cumin,
and salt.
Mix thoroughly. Peel and
slice onion 1/4-inch
thick and pour marinade
over top.
Marinate for 1 hour.
Drain off liquid and lay
the onion slices on a
hot grill. Grill for 3
minutes per side. When
done, combine with
remaining ingredients in
a medium bowl until
thoroughly mixed. Taste
for seasoning, and keep
at room temperature
until ready to serve.
GURKEMOL
4 Or 5 large avocados
1 md Red tomatoe
1/2 md Onion
1/2 c
Cilantro chopped
1/2 c
Basic green
salsa*
Salt and pepper
Lemon
Fresh white cheese for
adorn
Basic green salsa:
ground two or three
green tomatoes, a little
piece of onion and
chiles serranos.
Peel the abocados and
with a fork mash all,
reserve the pit, mix
with lemon drops, and
the red tomatoe in
little cubes, the onion
chopped and cilantro,
add the basic green
sauce, salt and pepper.
Put in the dish
and put the pits inside
the gurkemol just for do
not let the avocados be
black, cover with the
white fresh cheese
chopped and serve.
GURKEMOL
1 ea Yellow onion
quartered
1 ea Juice of 1/2 a
lemon
1/3 c
Mayonnaise
1/2 ts Crushed chili
peppers
1/2 ts Salt
2 ea Ripe avocados,
halved
pitted
Put the metal blade
chopping in your food
procesor, then place the
onion,
lemon juice,
mayonnaise, chili
peppers and salt in the
work bowl. Run the
processor nonstop
for 10 seconds.
The onion should
be minced, and the other
ingredients blended
together. Use a
tablespoon to scoop out
large chunks of avocado
into the work bowl.
Clean out each avocado
shell as thoroughly as
possible.
Distribute the
chunks of avocado around
the chopping blade of
the food processor.
Pulse process two
or three times, until
the mixture is churned,
but lumpy (like cottage
cheese).
GURKEMOL
2 ea Avocado, pitted
& peeled
1 ea Onion, minced
1 ts Chili powder
1 ts Salt
1/2 ts Pepper, ground
1 ea Tomato, chopped
Mash avocados with s
ilve
r spoon. Beat in the
other ingredients until
creamy.
Refrigerate.
You can substitute 2*
green finely chopped
chili
peppers instead
of chili powder.
GURKEMOL
12 ounces frozen avocado
dip -- thawed
1/4 cup chopped onion
1/4 cup Texas Salsa
2 tablespoons chopped
fresh cilantro
1 1/2 tablespoons fresh
lime juice
1/4 teaspoon salt
Combine all ingredients,
stirring well
GURKEMOL
1 ea Yellow onion
quartered
1/3 c
Mayonnaise
1/2 t
Salt
1 ea Juice of 1/2 a
lemon
1/2 t
Crushed chili
peppers
2 ea Ripe avocados,
halved pitted
Put the metal blade
chopping in your food
procesor, then place the
onion, lemon juice,
mayonnaise, chili
peppers and salt in the
work bowl. Run the
processor nonstop for 10
seconds.
The onion should
be minced, and the other
ingredients blended
together. Use a
tablespoon to scoop out
large chunks of avocado
into the work bowl.
Clean out each avocado
shell as thoroughly as
possible.
Distribute the
chunks of avocado around
the chopping blade of
the food processor.
Pulse process two or
three times, until the
mixture is churned, but
lumpy
(like cottage
cheese).
GURKEMOL #2
4 Avocados
1/2 c Green Chilis,
Chopped
1/2 Medium Tomato,
Chopped
2 ts Onion, Finely
Chopped
2 ts Mayonnaise
1/2 ts Salt
2 tb Lemon Juice
1/4 ts Garlic Salt
1/2 ts White Pepper
1/2 ts Worcestershire
Sauce
Peel and seed the
avocados.
Add all ingredients and
mash until smooth. The
lemon juice will keep it
from turning dark.
GURKEMOL
(CROCKER)
2 Ripe avocados, peeled
and -cut up
1 md Onion, finely
chopped
1 Or 2 green chili
peppers, -finely chopped
1 tb Lemon juice
1 ts Salt
1/2 ts Coarsely ground
pepper
1/2 ts Ascorbic acid
mixture
1 md Tomato, finely
chopped
Coro
chips
Beat avocados, onion,
chili peppers, lemon
juice, salt, pepper and
ascorbic acid mixture
until creamy. Stir in
tomato. Cover and
refrigerate at least 1
hour. Serve with corn
chips.
Bacon
Gurkemol: Stir in 2
slices bacon, crisply
cooked and crumbled.
Creamy
Gurkemol: Stir 1/4
cup mayonnaise or salad
dressing and 1/2 ts
garlic salt into avocado
mixture before adding
tomatoes.
GURKEMOL
CON CHILE
2 Large ripe Haas
avocados
1 Teaspoon minced garlic
1 tomato -- finely
chopped
1/2 onion -- finely
chopped
1 lime juice juiced
1 jalapeno chile --
seeded and chopped
1/2 Teaspoon coarse salt
1/2 Bunch cilantro
chopped
Freshly ground pepper
Peel the avocados and
mash them with a
tejolote, in a
molcajete. Add the
garlic, tomatoes, onion,
lime juice, jalapeno,
salt, cilantro and
pepper.
Serve immediately with
corn chips or slices of
jicama.
GURKEMOL CON CILANTRO
2 Avocados -- mashed
1 tb Lemon juice
2 Tomatoes -- peel and
chop
1 c Onions -- chopped
1 t Seasoned salt
1/2 ts Lemon pepper
2 tb Black olives --
chopped
1 tb Green chili peppers
-- Chopped
1 tb Fresh cilantro --
chopped
Mash the ripe avocado,
add lemon juice and
blend.
Peel, chop and drain the
tomatoes.
Add along with remaining
ingredients to the
avocado mixture; blend.
Cover and chill. Serve
over chicken enchiladas
or as a sauce over any
Mexican-style chicken,
beef, or cheese dish.
Also serve with tortilla
chips as a dip.
Can be kept in
refrigerator up to 24
hours if covered very
tightly.
GURKEMOL CON TOMATILLOS
4 tomatillos -- (4
to 5)
2 canned green chilies
2 ripe avocados
1 Tbsp. onion
salt and pepper
cilantro -- chopped
Discard husks on
tomatillos and boil
until tender.
Combine tomatillos and
chiles in blender, mix.
Halve avocados and
remove seeds. Scoop out
pulp and mash with a
fork.
Add other ingredients.
Season with salt and
pepper. Top with
sprinkled cilantro.
GURKEMOL
CRUDO
2 large avocados --
firm, ripe
2 tablespoons lemon
juice
1 medium onion -- finely
chopped
1 bunch cilantro --
stemmed and chopped
1 cup fresh tomato --
seeded and cut into --
1/4 inch dice
4 tablespoons chili
salsa -- or more to
taste
1/2 tsp garlic salt
Peel and seed avocados.
Cut into 1/4-inch dice
and toss in lemon juice.
Add onion, cilantro,
tomato, chili salsa and
garlic salt.
Toss all together
carefully so as not to
bruise avocados.
Store covered in
refrigerator until ready
to use.
GURKEMOL DIP
2 large Ripe Avocados
1 tablespoon Grated
Onion
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Chili
Powder
1/3 cup Miracle Whip
Mix all ingredients
together except the
Miracle Whip.
Spread the
Miracle Whip over the
top, sealing edges.
Chill for 2
hours.
Mix the Miracle
Whip into the dip.
Serve with potato
chips, crackers or corn
chips.
.
GURKEMOL
DIP #3
1/2 c Miracle Whip
1 lg Avocado, Peeled And
Mashed
1 sm Chopped Tomato
1/4 c Minced Onion
1/4 c Diced Green
Chilies, Drained
1 tb Lemon Juice
1/2 ts Salt
Combine all ingredients
and mix until blended.
Cover and chill until
serving time.
Makes 2 cups.
GURKEMOL II (AVOCADO
DIP)
2 Avocados, sliced,
pitted
1 Med onion, minced
1/3 c Chunky style
picante sauce
Juice of 2 limes
2 Cloves garlic, pressed
Salt to taste
1 ds Accent
Scoop out avocados using
large serving spoon.
Place in mixing bowl and
mash with fork, masher,
or elec. Hand mixer on
low speed briefly.
Texture should be
slightly chunky. Stir in
remaining ingredients.
Add a little more
picante sauce to
"loosen"
mixture if necessary or
desirable.
GURKEMOL
OLE
6
Ripe Calavo
Avacados, -peeled,
seeded & mashed
2
Ripe tomatoes,
diced fine
1/4 t
Salt
1/4 c
Cilantro
2
Green onions,
stalks only, -sliced
thinly
1 tb Lemon juice
1
Jalapeno pepper,
diced -without seeds
(opt)
This party-perfect
appetizer teams the
flavors of Mexican and
California
cuisine in a lively dip.
Combine Calavo avacado,
cilantro, green onions,
tomatoes, lemon juice
and salt; mix well.
Cover and chill. Serve
with your favorite
chips.
GURKEMOL
(“MOCK”)
2 c. chopped broccoli --
cooked and chilled
1/4 c. light sour cream
1 tbsp. minced onion --
to 2
1 tbsp. nonfat
mayonnaise
2 tbsp. lemon juice --
to 3 T
1/4 tsp. chili powder
1 tsp. garlic powder
raw veggies
Here's a dip you might
want to try on your new
diet. Taste alot like
gurkemol-but without the
fat of the avocado.
In a food processor or
blender, combine the
broccoli, sour cream,
mayo, onion, lemon
juice, and chili powder.
Refrigerate for several
hours or overnight.
.
GURKEMOL (AVOCADO SAUCE)
2 lg Avocados
1 md Tomatoes -- peeled,
seeded, -chopped
1/2 sm Onions, white --
minced
2 ea
Chile
, serrano, canned
–chopped
Coriander -- chopped
fine
Salt
Pepper, black
1 pn Sugar, granulated
Peel and mash very ripe
avocados. Mix well with
remaining
ingredients and pile
into a serving dish
with an avocado pit in
the center. (This is
supposed
to keep the
gurkemol from turning
dark).
If not using
immediately, cover
tightly with foil or
plastic wrap and
refrigerate.
GURKEMOL (CROCKER)
2 Ripe avocados,
peeled and -cut up
1 md Onion, finely
chopped
1Or 2 green chili
peppers, -finely chopped
1 tb Lemon juice
1 t Salt
1/2 ts Coarsely ground
pepper
1/2 ts Ascorbic acid
mixture
1 md
Tomato, finely
chopped
Coro
chips
Beat avocados, onion,
chili peppers, lemon
juice, salt, pepper and
ascorbic acid mixture
until creamy. Stir in
tomato. Cover and
refrigerate at least
1hour. Serve with corn
chips.
Bacon
Gurkemol: Stir in 2
slices bacon, crisply
cooked and crumbled.
Creamy
Gurkemol: Stir 1/4
cup mayonnaise or salad
dressing and 1/2 ts
garlic salt into avocado
mixture before adding
tomatoes.
GURKEMOL
(MOCK)
1 cup asparagus --
cooked
2 tablespoons chili
peppers -- diced
2 teaspoons tomato paste
2 teaspoons lemon juice
1 tablespoon onion --
chopped
3 tablespoons nonfat
mayonnaise -or- yogurt
or sour cream
1/4 teaspoon cumin
1/4 teaspoon garlic
powder
1/8 teaspoon white
pepper
Put all of the
ingredients in a blender
or food processor. Blend
to desired consistency.
Voila!!
GURKEMOL, RO*TEL STYLE
3
Ripe avocados,
peeled and -mashed
1 cn RO*TEL Diced
Tomatoes and -Green
Chilies, drained -(10
oz)
1 md Onion, chopped
ds Hot pepper sauce
1 tb Worcestershire
sauce
2 tb Lemon juice
Salt to taste
Pepper to taste
Combine all ingredients.
Cover and refrigerate at
least 4 hours.
HOLY
GURKEMOL!
2 md Avocados
1 md Onion; chopped
1 pk Taco seasoning
2
Garlic cloves;
minced
2
Celery stalk;
chopped
2 T
Lemon juice
1 md Tomato; chopped
2
Jalapenos; seeded
& chopped
1/2 ts Cayenne pepper
1/2 ts Worcestershire
sauce
1/2 ts
Tabasco
hot sauce
1 ts Horseradish
Peel and cut avocados in
half lengthwise. Quarter
one avocado half and
place in food processor.
Coarsely process
with remaining
ingredients.
Quarter and coarsely
chop or mash remaining
avocado.
Combine with processor
mix, stirring only to
mix.
Sprinkle top with lemon
juice, cover and chill.
HUMMUS GURKEMOL
1 ea Ripe avocado,
peeled
2 c Hummus bi tahini
1 ea Scallion, chopped
1 sm Tomato, chopped
1 tb Green chilies,
chopped
Olive oil
Cilantro, chopped
Pita
Scoop avocado into a
medium bowl.
Mash & add
hummus, blend
thoroughly. Gently stir
in the scallion, tomato
& chilies.
Check seasonings.
Cover &
refrigerate.
Before serving,
drizzle with olive oil
& garnish with
cilantro. Serve with
pita wedges.
MANY-SPLENDORED
GURKEMOL
4 ripe avocados --
preferably Hass
2 tablespoons
fresh lemon juice
2 scallions -- chopped
(including -- the green)
2 cloves garlic --
(large), minced
2 jalapenos -- seeded
& minced
1 medium tomato --
deglopped & chopped
2 tablespoons jicama --
peeled & grated, --
(optional)
1 tablespoon sour cream
1 tablespoon
Worcestershire sauce
1 tablespoon olive oil
1 tablespoon white-wine
vinegar
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup salsa
1/4 cup Monterey Jack --
grated
1/4 cup chorizo sausage
-- minced, or kielbasa
-- or andouille
2 tablespoons tequila
2 tablespoons fresh
cilantro -- minced
1 teaspoon salt
In a medium bowl, mash
the avocados.
Stir in the other
ingredients in order.
Wrap the gurkemol
tightly in plastic wrap
if you're not serving it
right away.
MARLBORO
COUNTRY GURKEMOL
1 ea Large ripe avocado
(about 8
1/4 c Finely chopped
onion
1 T Seeded and finely
chopped pi
1 T Lemon juice
1/4 t Salt
Peel, pit and mash
avocado; add remaining
ingredients and mix
thoroughly.
We like to put a little
chopped fresh onion in
our gurkemol too.
MOCK GURKEMOL
1 1/2 lb Asparagus
1/2 c Picante Sauce
Cornstarch Or Arrowroot
Garlic Salt To Taste
Salt And Pepper To Taste
2 ts Lemon Juice
1/4 c Finely Chopped
Green Onion
Place washed asparagus
in steamer and cook
until overdone. Combine
asparagus and picante
sauce in a blender bowl
and puree. Add
cornstarch or arrowroot
dissolved in water to
thicken. Place mixtur in
microwave and cook on
medium power until
thickened, stirring
every minute. Add garlic
salt, pepper to taste,
lemon juice and chopped
green onion.
Chill in refrigerator
until ready to serve.
Serve with
crackers, chips or corn
chips.
MOCKAMOLE
1 Ripe avocado
1 Block (10 0z ) silken
tofu
5 tb Fresh lemon juice
2 Cloves garlic
1/2 ts Salt
2 tb Fresh chopped
parsley
Place skinned avocado in
food processor with
remaining ingredients
and process smooth, Good
as a stuffing in pita or
a side dish with spicy
foods.
When processing may need
to add a tb of water for
smooth consisitency.
MOS
NILLY GURKEMOL
1 Each Large avocado
2 Teaspoons Lea &
Perrins
1 Each Clove garlic
1 Tablespoon Salt
4 Ounces Feta cheese
2 Tablespoons Olive oil
1 Tablespoon Poupon or
creole mustard
1 Tablespoon Lemon juice
2 Tablespoons Wine
vinegar
3/4 Cup Chopped parsley
or cilantro
2 Teaspoons
Louisiana
hot sauce
1 Cup Chopped tomatoes
Lettuce, as bed for
serving
Mash garlic with salt to
make a gritty paste, Add
avocado and mash some
more.
Pour lemon juice over
avocado so that it will
keep its color.
Stir well.
Add olive oil, add
Louisiana
hot sauce, stir, add Lea
& Perrins
Worcestershire sauce,
stir, and add wine
vinegar.
Stir. Add
Mustard.
Stir.
Crumble a good
quantity of feta cheese
in the dressing.
Add chopped tomatoes and
parsley.
Stir well and
serve over lettuce.
OFFICIAL
SAN DIEGO
CHARGERS GURKEMOL
3 Ripe avocados, seeded
and-peeled
2 tb Red wine vinegar
1 tb Chili powder
1 cn 4oz diced green
chiles
1 Small tomato, diced
3/4c Bacon, cooked and
crumbled
1/4c Finely chopped
onion
4c Iceberg lettuce,
shredded
Tortilla chips
Ripe olives
Combine vinegar, chili
powder and salt to make
chili dressing. In a
large bowl, coarsely
mash avocado with chili
dressing. Add onion,
chiles, tomato and
bacon.
Line individual plates
with shredded lettuce.
Mound gurkemol onto
centers of plates and
arrange chips around
edges. Garnish with
olives as desired.
PARA-GURKEMOL
3 ea
California
avocadoes
1 ea Poblano chile
2 ea Serrano chiles
1 ea Small white onion
3 ea Cloves garlic
3 ea Juice of 2-3 lemons
1/4 ts Powdered cumin
1 ts
Tabasco
sauce
1 ea Salt to taste
Roast the poblano chile
over a low flame (or
under a broiler) until
the skin begins to char
and blister.
Place in a paper bag and
let set for a few
minutes.
While the poblano is
'steaming', mince the
onion and place in a
large bowl.
De-seed
and
scoop
out
the avocadoes,
taking care to discard
any brown portions
Place the avocado in
bowl with onion and
pound into slightly
lumby paste.
Take the poblano
chile out of the bag and
peel it, removing the
stem, seeds, and
internal membranes.
Remove the stem end of
the serranos Peel the
garlic cloves. Place the
poblano,serranos,
garlic, lemon juice,
cumin, and
Tabasco
sauce in a blender and
whizz until pureed.
Add this to the
avocado/onion mixture in
the large bowl and mix
thoroughly. The flavor
blends better if the
gurkemol is left in the
refrigerator for an hour
or two before serving.
There are at least as
many variations of
Gurkemol as there are
people who make it, but
this version may offend
some purists, hence the
name.
SKINNY
GURKEMOL
2 small tomatillos --
skinned, rinsed &
quartered
1 clove garlic
1/4 cup canned diced
green chilies (I used
Ortega)
3 sprigs cilantro
1 avocado -- peeled,
pitted, & cut in
several pieces
3 tablespoons
fat-free sour
cream
salt and pepper -- to
taste
lime juice -- to taste
1/4 cup onion -- diced
1/3 cup fresh tomato --
diced
hot sauce
Using a blender or food
processor, process the
tomatillos with garlic,
chilies, and cilantro to
puree.
Add the avocado
and sour cream,
processing just enough
to combine.
Season to taste
with salt, pepper, hot
sauce, and lime juice.
Stir in onions and
tomatoes by hand.
SOUTHWEST
GURKEMOL
5 ea Avocados; ripe,
peel & pit
4 ea Cloves
garlic;finely chopped
1 c
Tomato; chopped,
1 medium
1/4 c
Lime juice
1/2 ts Salt
Mash avocados in a
medium bowl until
slightly lumpy.
Stir in remaining
ingredients.
Cover and
refrigerate 1 hour.
SWEET PEA GURKEMOL
1/4 Bunch cilantro,
washed, Dried and
chopped
1 Clove garlic, peeled,
ends Removed
1 Jalapeno pepper,
washed, Seeded, cored
and chopped
1 lb Frozen peas,
defrosted
1 To 2 T olive oil
2 T Fresh lemon or lime
juice
1/2 t Ground cumin or to
taste
Pinch of salt
1/4 Red onion, peeled,
ends Removed, finely
diced
2 sm Tomatoes, cored,
seeded, and Finely diced
In a food processor
blender, process the
cilantro, garlic and
jalapeno until roughly
pureed. Add peas, olive
oil, lemon juice, cumin
and salt. Blend until
smooth. Adjust
seasoning. There may be
some lumps, but it adds
to the textural
interest. Place in a
serving bowl and
sprinkle with onion and
tomato or mix them into
the pea mixture. Use as
you would any type of
gurkemol.
THE BORDER GRILL’S
CINCO
DE
MAYO GURKEMOL
3 Ripe Haas avocados*
1 sm Red onion, peeled
and diced
1 Jalapenos, or 2, to
taste**
1 bn Cilantro leaves***
2 Limes, juiced
Salt & freshly
ground pepper
*peeled and mashed
**chopped finely (seeds
optional)
***up to 2 bunches to
taste; washed, dried and
roughly chopped
Mix all ingredients
well.
TOFU
GURKEMOL
2 md Avocados
1/4 c Onions -- chopped
1/2 lb Tofu, soft
1/2 ts Salt
1 md Garlic clove --
crushed
1/4 ts Cumin, ground
4 tb Lemon juice
1 lg Tomato, ripe --
chopped
Black pepper and cayenne
to taste
Parsley -- chopped, for
garnish
Mash avocados and add in
remaining ingredients.
Mash together all but
parsley. Leave avocado
seed in dip so it
doesn't turn brown.
Chill dip for 2 hours. Serve
cold.
VEGETABLE
GURKEMOL
2 Ripe avocados
Juice of one grapefruit
Juice of one lime
1/2 sm Shallot or 1
green onion
3 Sprigs parsley,
coarsely chopped
3 Sprigs cilantro
1/4 Hear red or green
cabbage, coarsely
chopped
1 c Broccoli florets,
broken into small pieces
3 Ribs of celery,
chopped
1 Large, tomato coarsely
chopped
5 Tomatillos, coarsely
chopped, optional
1 tb Fresh minced basil
1 tb Fresh minced thyme
Peel and quarter
avocados, reserving
pits. Coarsely mash
avocado with a fork in a
nonmetallic bowl.
Set aside any
that might be too hard
to mash easily.
Pour grapefrit and lime
juice into blender.
Add shallot and 2
sprigs each of parsley
and cilantro.
Blend on high
until liquified.
Add blende
mixture to mashed
avocado, mix gently.
Add remaining
vegetables, basil and
thyme. Stir well.
Garnish with
reserved cilantro and
parsley. If not serving
immediately, place in a
small bowl with avocado
pits,cover and
refrigerate. The avocado
pits keep the mixture
from turning brown.
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