Nigella was on the Today show yesterday making a quick and easy chocolate mouse with marshmallows and holiday dips like guacamole -- except she mixes avocado and blue cheese for her "roquamole". I had to try it, of course. The blue cheese is crumbled and mixed with sour cream before added to the mashed avocados and jalapenos. It's unusual to have the smoothness of the avocado with the sudden bites of the blue cheese. I like it.. I'm just not in love with it. Instead of a dip, I would prefer it on a BLT.
As far as straight up guacamole, here are some more unusual ways that I recommend:
--- Guacamole with Pomegranate Seeds. Great for the fall, a little usual. If you really want to go the extra mile, make a design out of the pomegranate seeds on top.
--- Guacamole with Grapefruit. Segment the ruby red grapefruit over a bowl, to keep the juices. Add the grapefruit to two mashed avocados, along with jalapenos and chopped scallions. (Pictured above.) If it still needs some acidity, add in a bit of the grapefruit juice.
--- Guacamole with Bananas. Apparently, you can hasten the avocado ripening process by placing them in a paper bag with a small piece of apple or banana. But did you also know you could add bananas to the guacamole, like my friend Jill does? It's just mashed bananas and mashed avocado.
And here's Nigella's recipe for her roquamole:
Nigella Lawson's Roquamole
(serves 3 to 4)
1 cup crumbled Roquefort or Saint Agur blue cheese
2 tablespoons finely sliced scallions
1/4 teaspoon paprika
1/4 cup sour cream
large bag of blue corn tortilla chips
2 ripe avocados
1/4 cup sliced pickled green jalapeños from a jar
1. Crumble or mash the blue cheese with the sour cream in a bowl.
2. Mash in the avocados. If they are ripe, a fork should be all you need.
3. Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
4. Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.