All month long, we're celebrating the people, places, dishes and traditions that make Southern food so special. Come take a seat at our table.
The recipes in chef Hugh Acheson's new book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit ($25), use a wide range of produce from the four seasons. One of our favorites is his guacamole that gets smoky flavor from ground cumin and charred poblano peppers. He folds in toasted pecans for crunch and a decidedly Southern finish.
To learn more, read "Know the Players: Southern Chefs."
Roasted Poblano and Pecan GuacamoleRecipe adapted from "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit," by Hugh Acheson
Yield: 5 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
1 poblano chile
4 ripe Hass avocados, halved and pitted
1 tablespoon fresh lime juice
½ cup diced sweet onion
¼ cup chopped cilantro leaves
1 medium tomato, seeded and diced (optional)
1½ teaspoons olive oil
¼ teaspoon ground cumin seeds, toasted
Kosher salt and freshly ground black pepper, to taste
⅓ cup pecans, lightly toasted, chopped
1. Heat broiler. On a foil-lined baking sheet, broil the poblano, turning occasionally, until blistered all over, 4 to 6 minutes. Transfer to a small bowl and cover with plastic wrap to let the steam loosen the skin.
2. When the poblano is cool, peel, seed and finely dice it. Set aside.
3. Using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the onion, cilantro, tomato, olive oil, cumin and season with salt and pepper. Add the pecans and the poblano and lightly mash using the tines of a fork. Serve immediately.
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