| Nutrition Facts |
| 1 serving per container |
|
Serving size
1 serving (204g)
|
| Amount Per Serving 8 |
|
Calories
210
|
| % Daily Value* |
|
Total Fat 13g
20%
|
|
Saturated Fat 2g
10%
|
|
Trans Fat 0g
|
|
Polyunsaturated Fat 0g
|
|
Monounsaturated Fat 0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 0mg
0%
|
|
Total Carbohydrates 17g
6%
|
|
Dietary Fiber 0g
0%
|
|
Total Sugars 0g
|
|
Includes 0g Added Sugars
0%
|
|
Protein 0g
0%
|
|
Vitamin A 0mg
0%
|
|
Vitamin C 0mg
0%
|
|
Vitamin D 0mg
0%
|
|
Calcium 0mg
0%
|
|
Iron 0mg
0%
|
|
Potassium 0mg
20%
|
|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet.
2,000 calories a day is used for general nutrition advice.
|
Recommended
-
Ingredients Guacamole:
-
2 ea Avocados From Mexico
-
6 grams cilantro chopped
-
15 grams Neuske’s bacon or any other good quality smoked bacon, cooked and chopped
-
25 grams Moody Blue cheese crumbled
-
60 grams Cleveland Bourbon Whisky burnt off quickly and cooled
-
1/2 ea lime juiced
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1 lg pinch kosher salt
-
3 ea Twist fresh ground black pepper
-
7 grams Neuske’s bacon cooked and chopped
-
5 ea Tortilla chips restaurant style
-
Ingredients Pickled Onions:
-
1/2 ea Red onion julienne
-
1 cup red wine vinegar
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1 cup Red Wine
-
3/4 cup granulated sugar
-
Ingredients Garnish:
-
6 ea cilantro leaves
-
6 ea Pickled red onion pieces
-
1 ea chipotle in adobo pureed and put in a squeeze bottle
Instructions
- Instructions Guacamole:
- Peel and de-seed avocados. Place into a mixing bowl.
- Add chopped cilantro, chopped bacon, crumbled blue cheese, bourbon, lime juice, salt, and pepper.
- Mix well until all incorporated. Taste to check for seasoning.
- Instructions Bacon Crumble:
- Place the cooked bacon and chips into a food processor and pulse 3 to 5 times until the bacon is well dispersed, and contents resemble course salt
- Instructions Pickled Onions:
- Place the vinegar, wine, and sugar in a pot and bring to a boil, mixing often to ensure sugar does not settle or burn.
- Once to a boil, add red onion.
- Once the liquid reaches a boil again, turn off the heat, and let the onion rest in the liquid until it reaches room temperature.
- Put the pickled onions and ½ the liquid into a storage container and refrigerate.
- Instructions To Plate:
- Put prepared guacamole in to a serving bowl or plate.
- Dot over the top of the guacamole with the chipotle puree.
- Sprinkle or place small piles of the bacon crumble over the top of the guacamole.
- Combine the cilantro leaves and pickled onion together to create a small salad, and again place on top of the guacamole. Enjoy!
| Nutrition Facts |
| Cleveland Bourbon Guacamole |
| Amount Per Serving 8 |
|
Calories 210
Calories from Fat 0
|
| % Daily Value* |
|
Total Fat 13g
20%
|
|
Saturated Fat 2g
10%
|
|
Trans Fat 0g
|
|
Polyunsaturated Fat 0g
|
|
Monounsaturated Fat 0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 0mg
0%
|
|
Total Carbohydrates 17g
6%
|
|
Dietary Fiber 0g
0%
|
|
Total Sugars 0g
|
|
Includes 0g Added Sugars
0%
|
|
Protein 0g
0%
|
|
Vitamin A 0mg
0%
|
|
Vitamin C 0mg
0%
|
|
Vitamin D 0mg
0%
|
|
Calcium 0mg
0%
|
|
Iron 0mg
0%
|
|
Potassium 0mg
20%
|
|
* Percent Daily Values are based on a 2000 calorie diet.
|
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
