Chef Wolfgang Puck, Los Angeles, Oscars, Awards Ceremony, Chefs Recs, Where Chefs Eat, Recipes, What Chefs Make, Edamame Guacamole, Sour Cream, Avocado, Lime Juice, Olive Oil, Edamame, How To Make Guacamole, CA, California, L.A.
Chef Wolfgang Puck is the owner of nearly 30 restaurants and lounges, has authored 7 cookbooks and can often be seen making appearances on television and in movies. The James Beard award-wining chef Puck was one of the original celebrity chefs. His signature Smoked Salmon Pizza at Spago’s became in the “It” dish for the Hollywood crowd.
This Sunday, February 24th will be chef Wolfgang Puck’s 19th consecutive year catering the Oscars Governors Ball. This year’s menu will feature many new vegan and vegetarian dishes like this Edamame Guacamole.
Edamame Guacamole
Recipe courtesy of Wolfgang Puck
“So many people today enjoy edamame, 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.”
~ 2 1⁄2 cups
10 to 12 servings
Ingredients
- 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
- Freshly ground black pepper
Directions
1) Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the stainless-steel blade.
2) Pulse until pureed.
3) With a sharp knife, cut the avocados lengthwise in half, cutting around the pit.
4) Twist the 2 halves between your hands to separate them.
5) With a sharp-edged tablespoon, scoop out and discard the pits.
6) Scoop the avocado pulp from each half into the food processor bowl.
7) Season to taste with salt and pepper and process until smoothly blended, stopping once or twice to scrape down the bowl.
8) Carefully transfer the guacamole to a serving bowl.
9) Serve immediately
Chef Wolfgang Puck | Academy Awards Party Recipe
February 21, 2013
Recipes
Los Angeles, CA
Photo Credit: Amanda Marsalis
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Photo Credit: Andrea Bricco Photography
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