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Guac On

guacamole avocado david essex
Hey shout, summertime blues. Jump up and down in my blue suede shoes.”

Inspired by David Essex “Rock On” from Rock On
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The musical inspiration for this is one of my all time favorite songs. When I first heard it in the ’70s, I fell completely in love with the minimalism of the track and the utter nonsense of the lyrics. It was like no other song I had heard to that point, and remarkably STILL does not sound all that dated. This is technically its second appearance in the Music & Food series as it forms the base sample for the J. Dilla “Detroit Game” inspiration. While I knew David Essex was more than this one hit, at least in the U.K., I was surprised to find he had 19 Top 40 U.K. singles and 16 Top 40 albums. Plus, he’s a member of the OBE. Unfortunately, none of the rest of his catalog measures up to the creepy surreal musical genius of his single U.S. hit.

Living in Bushwick Brooklyn means I am blessed with almost year-round access to ripe beautiful avocados. There’s nothing worse than craving guacamole only to find none of your local grocers have ripe avocados. Guacamole should be a spur of the moment impulse snack, not a plan five days in advance so the avocados can ripen.

I like to keep the onion and tomato a bit chunky to add some texture. Prep all of your vegetables before cutting the avocado open. That way, the avocado will have less time to oxidize. Place all of the other ingredients in the bowl, then cut open the avocado and scoop the flesh into the bowl. Mash with a fork, stirring to blend, but leave a few small avocado chunks for that aforementioned texture. 

Cherie and I often make a dinner out of just this recipe and some Late July Quinoa Chia chips. Yeah, it’s not exactly the height of proper adulting, but this is a VERY filling guac.

GUAC ON
Avocado, red onion, jalapeno, tomato, and lime juice
Makes enough to share

2 avocado
1/2 red onion, medium dice
1 jalapeno, fine dice
1 plum tomato – cored seeded and medium dice
1 lime, juiced
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 dashes hot sauce

Put avocado, onion, jalapeno, and tomato in a medium bowl. Add lime juice and spices. Mix well with a fork until combined and creamy. Place in a container – cover guac with plastic wrap pressed down to seal out air – cover container and store in the refrigerator.

 

Posted in appetizer, bushwick, comfort food, cooking, food, foodmusic, music, musicfood, recipe, snack, tex mex, vegan, vegetarian

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