Guacamole may be served in the traditional way -- that is, as a dip for tortilla chips -- but it is also wonderful on grilled hamburgers, spooned into tomato shells, or spread on bacon and tomato sandwiches. If I have any leftover Guacamole, I put it into the bottom of a salad bowl and thin it with a little Italian dressing to produce a fresh-tasting avocado dressing in seconds.
2 avocados, peeled, seeded, and sliced
2 garlic cloves, pressed
1 shallot, minced
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Several drops of Tabasco sauce
1 tablespoon chopped fresh cilantro
1. Place the avocado slices on a large plate and mash them with a fork. (This method creates a consistency that is smooth yet texturally interesting.) Blend in the garlic, shallot, lemon juice, Worcestershire sauce, salt, and Tabasco. Mix in the chopped cilantro. Transfer to a bowl and lay a sheet of plastic wrap directly on the surface to retard browning. Refrigerate for 2 to 3 hours or until lightly chilled.