As September unfolds, the hot and humid days we love complaining about are becoming a thing of the past. Cue the cool nights, hordes of students on the train, and the changing foliage. Clearly, this means one thing—FOOTBALL SEASON IS HERE. You thought I was going to say fall, right? As much as I love breathing in the crisp air that begs a soft, weathered sweatshirt, I will be leaf peeping in between games and my sweatshirt will probably have a team logo on it!
My roommate Hannah says I’m a bonafide football nerd and she might be right: my day planner is filled with the kickoff times for the Oregon Ducks, NY Giants, Tennessee Titans and Philadelphia Eagles. Whew! Of course, game day wouldn’t be complete without two things—gear and snacks! I have plenty of gear, including a personalized Giants jersey (as shown in the image above of me at the Giants and Washington Red Skins game), and this year I’ve decided to perfect the art of making guacamole.
Thanks to Alton Brown’s recipe, I think I’ve done just that! The flavors are perfectly balanced without sacrificing spice and the cumin compliments the heat. So next time you’re hosting a game day party, try this one out!
Alton Brown's Homemade Guacamole Recipe
3 medium ripe Hass avocados, halved and pitted (peel removed)
1 medium lime
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 medium onion, diced
2 small Roma tomatoes, seeded and diced
1 large clove garlic, minced
1 tablespoon fresh cilantro, chopped (sadly, I forgot to get cilantro but no one seemed to notice that it was missing!)
1 tablespoon jalapeno, minced
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.