astray recipes: Cilantro guacamole

Categories: Emeril
Yield: 4 servings

Measure	Ingredient
2	Ripe avocados, peeled and
	Pitted
3 tablespoons	Peeled, seeded and small
	Diced tomatoes
1 small	Jalapeno, seeded and minced
2 tablespoons	Finely chopped onions
1 teaspoon	Minced garlic
	Juice of one lemon
	Juice of one lime
2 tablespoons	Finely chopped cilantro
	Crystal hot sauce to taste
	Salt and pepper
1 cup	Black bean sauce, hot
1 cup	Pico de Gallo sauce
2	Corn tortilla strips,
	Julienned
1 tablespoon	Brunoise red peppers
1 tablespoon	Brunoise yellow peppers
1 tablespoon	Chopped chives

Preheat the fryer. In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper. **For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles.

Will keep for up to 8 hours. Place the tortillas strips in the fryer.

Fry for 1-2 minutes or until crispy. Remove and season with Essence. Spoon the sauce on the bottom of the plate. Mound the guacamole in the center of the sauce. Arrange the scallops around the guacamole. Spoon the pico de gallo on top of each scallop. Pile the tortilla strips on top of the guacamole. Garnish with the peppers, chives and Essence.

Yield: about 2 cups

ESSENCE OF EMERIL SHOW #EE2374

cilantro guacamole