Cooking with Jonathan By Jonathan Jolicoeur


In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.

This week I have chosen to cover Guacamole – an avocado-based dip which owes its origins to the Aztecs of Mexico. Guacamole was created by the Aztec people with the earliest dishes dating as far back as the late 16th Century.

Traditional Guacamole

2 whole​Avocados, peeled and pitted
1 cup​Tomato, chopped
¼ cup​Onion, chopped
¼ cup​Cilantro, chopped
2 tbsp​Lime juice
1 whole​Jalapeno pepper, seeded and minced
to taste ​salt and black peppercorns

Place avocado in a bowl and mix until creamy. Once avocado is creamy, fold in all of your chopped ingredients and the juice. Once fully incorporated, season with salt and pepper to taste and serve right away.

Jonathan’s Guacamole

2 whole​Avocados, peeled and pitted
1 cup​Tomato, finely chopped
¼ cup​Red onion, finely chopped
¼ cup​Cilantro, chopped
2 tbsp​Lime juice
2 whole​Limes, zested
1 whole​Jalapeno pepper, seeded and minced
¼ cup​Corn on the cob, seasoned, grilled
1 oz​Cooking oil
to taste ​sea salt and fresh cracked pepper

Start by removing the pits from the avocado. Reserve the pits for later, as the guacamole is not planned on being used right away. Shuck the corn on the cob and brush with cooking oil, season with salt and pepper and then grill. Once grilled, remove the corn and cut corn off the cob. Using the back of your knife scrape the “milk from the cob.” Reserve the corn kernels and milk until later. Mash the avocado in a bowl until it becomes creamy. Add in your lime juice and zest. Mix to incorporate. Next, mix in the remaining ingredients and season with salt and pepper to taste. If you’re not planning on serving the guacamole immediately, then add the reserved pitts back to the guacamole – this should allow your dip to remain bright green until you serve it.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.

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