Bacon guacamole + watermelon radish chips.
Snacktime! Partytime! Or, tonight, dinnertime, because what the heck. I've got one life; I'm gonna live it!
This bacon guac is s-u-l-t-r-y, like Eartha Kitt and a Hass avocado had a little green love-child and then served it to you for dinner (whoa, that got dark). The Hass avocado lends some earthy smoke, the shallot some heat, the day-old bacon some body 'n' salt. And the texture is great: creamy, chewy, crunchy.
>> Aside <<
I know what you're thinking. You're all Girl, day-old bacon and I'm all Trust me, I'm a wizard and and you're all Back fell beast and I'm all Snap out of it, Ricky, you're a mess! But seriously, trust me. Fresh, hot, oily bacon is selfish. It has too much flavor for this cool, creamy dip. Plan ahead, make some bacon, save a couple pieces for tomorrow's guac. It's easy. Perhaps too easy.
>> Fin <<
In combo with delicate slices of watermelon radish, this is the business. Don't get me wrong -- I love a salty, crispy tortilla chip as much as the next girl. But when sliced super-thin on a mandoline, radishes transmogrify into the dipping alpha and omega. They are both satisfyingly crunchy and devilishly pliable, which makes them ideal for scooping up this chunky guac. Sass on sass, I'm telling you.
TL;DR: BACON GUACAMOLE.
yours,
aa
Bacon Guacamole + Watermelon Radish Chips
Prep time: 5 minutes
Serves 1 to 2
Recommended pairing: A rich-fruit white -- think apricot, pear, plum -- with some body, but a little acidity. Mexican lager.
What you’ll need
1 large Hass avocado
2 slices cooked bacon, preferably day-old
1 small shallot, diced (about ¼ c.)
Juice from half of 1 small lemon
Salt and pepper to taste
1 large watermelon radish
How to make it
Pit avocado and squish meat into small bowl. Pull your day-old bacon out of the refrigerator and chop it. (Trust me: the temperature and texture of day-old bacon can't be beat in this application.) Add bacon, shallot, lemon juice, and s&p to the bowl. Smash together with a garden-variety fork. Set aside.
Using a mandoline, slice the watermelon radish. (Alternatively, you can slice it by hand, but you won't get as much give when you're dipping. It's your prerogative.) Serve immediately.
ps. So you don't have day-old bacon. Okay. Cook your bacon, but let it cool to room temp before incorporating. And back off on the salt just a little.
pps. If you don't have watermelon radish, use daikon; French Breakfast (elongated red ones w/white tips) sliced on the diagonal; or even a spring turnip!
