Cooking Demo with Chef Rick Bayless and his Bacon Tomato Guacamole

Chef Rick Bayless visited Douglas County, CO last Wednesday to promote his new book "Fiesta at Rick's". My blogger friend Lea Ann  (from Mangos Chili and Z) asked me if I wanted to join her and a friend at a cooking demonstration held by Chef Bayless in the afternoon. I jumped right on board.

Here are some pictures of this afternoon:

I enjoyed Chef Bayless's presentation a lot. He shared some personal stories and how he grew up in a restaurant owning family; his first visit to Mexico as a fourteen year old, booking the entire vacation for him and his family leaving him with the life long love of the Mexican food culture. Also, how  his grandmother influenced his cooking; serving fresh harvested vegetables at the peak of their season, saying at every meal she had cooked : Isn't this the best thing you have ever eaten?

His new book is all about bringing friends and family together for a party "Fiesta". He wants all of us to celebrate with him the small or more important occasions in our life that leave us with memories. Memories of friends and family coming together and sharing in these moments the special food we have prepared.

One recipe Chef Bayless prepared for us during his cooking demonstration was the "Bacon and Tomato Guacamole". It is featured in his new book "Fiesta at Rick's" that I had purchased about 2 month before his actual visit, not even knowing that I would have the opportunity to meet him in person. Right after bringing the book home my son started looking through it and sticking post it notes into the book to mark the recipes he wanted me to cook. Amongst them was also this spectacular tasting Guacamole recipe that I would like to share with all of you today. I hope you enjoy it as much as we did.

Bacon and Tomato Guacamole:

Serves 8-10.

Ingredients:

*  5 strips medium-thick bacon (full-flavored smoky bacon is great here)
*  3 medium-large ripe avocados
*  ½ medium white onion, chopped into ¼-inch pieces
*  2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
*  1 medium-large ripe tomato, cored and chopped into ¼-inch pieces
*  ¼ cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish
*  Salt
*  1 or 2 tablespoons fresh lime juice

Directions:

1. In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.

2. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
3. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save a little for garnish if you wish) and about two-thirds of the bacon. Gently stir to combine all of the

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ingredients. Taste and season with salt, usually about ½ teaspoon, and enough lime juice to add a little sparkle. 4. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. Scoop guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it) and serve.

Thank you Chef Rick Bayless for your visit. I hope to have the opportunity to dine at one of your restaurants in the close future.

Chef Rick Bayless and I at the book signing after the cooking demo:

Special thanks to Lea Ann for asking me to join and taking this picture.