The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Wolfgang Puck Catering shares it’s recipe for Edamame Guacamole. “So many people today enjoy edamame,” says Wolfgang Puck, “those delicious little fresh soybeans, usually served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with some sea salt, and popped from pod to mouth. But thinking of other ways they could be enjoyed, my team and I came up with the idea of including them in guacamole, pureed along with ripe avocados and seasonings. The result is a touch lighter in taste and texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it with your favorite chips or fresh vegetable crudités for dipping.”
To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com
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- 1 Cup shelled edamame
- 3 Ounces sour cream
- 1 Tablespoon fresh lime juice
- 1 Tablespoon extra-virgin olive oil
- 2 medium-sized ripe Hass-style avocados
- Salt, to taste
- Freshly ground black pepper, to taste
Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the stainless-steel blade. Pulse until pureed.
With a sharp knife, cut the avocados lengthwise in half, cutting around the pit. Twist the 2 halves between your hands to separate them. With a sharp-edged tablespoon, scoop out and discard the pits.
Scoop the avocado pulp from each half into the food processor bowl. Season to taste with salt and pepper and process until smoothly blended, stopping once or twice to scrape down the bowl.
Carefully transfer the guacamole to a serving bowl. Serve immediately