Memorial BBQ Add-Ons: Slaw With Kick; Guacamole With Twist Recipes

For your Memorial weekend barbeques and get-togethers, we have two awesome recipes -- one for guacamole and one for cole slaw -- that will amp up the menu. And, always a plus, neither are difficult!

The National Restaurant Association recently shared a recipe for Guacamole Nogada from Southern California Puesto restaurant chef Eric Adler. In the region of Puebla, walnuts and pomegranate seeds are used extensively -- and here in guacamole. Enjoy, and let us know what you think!

In San Diego County, Puesto locations are at 1026 Wall Street in La Jolla, and at 789 West Harbor Drive in San Diego. And a new locale is planned for Irvine.

From Northern California, we have a recipe from Laurie Figone, of television’s “Cooking With Laurie,” for her " Crowd-Pleasing Slaw."

Figone, who grew up on a dairy ranch in rural Novato and was a self-described shy girl who felt most at home in the kitchen, has aced numerous cooking contests nationwide.

This slaw -- with a jalapeno zinger -- is an excellent side for grilled meats and pulled pork.

Happy Memorial Day weekend!

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Crowd-Pleasing Slaw

By Laurie Figone,

• 8 cups shredded green cabbage
• 3 ¼ cups diced fresh pineapple, divided
• 1 cup diced fresh mango
• 1 cup diced red bell pepper
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded
• Zest from 2 limes
• 3 TBSP. lime juice
• 3 tsp. sugar
• ¼ tsp. fine sea salt
• ¼ cup mayonnaise

1. In a large bowl, toss together cabbage, 3 cups of the pineapple, mango, red bell pepper and cilantro. Set aside.
2. Make dressing. Add to food processor: ¼ cup pineapple, jalapeno, lime zest, lime juice, sugar and salt. Pulse until pineapple and jalapeno are finely chopped. Add mayonnaise and pulse to blend. Stir into slaw, blending well.
3. Refrigerate for 30 minutes for flavors to blend. Stir well and serve.

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Guacamole Nogada

Ingredients

2 large avocados, peeled and seeded
1/4 cup chopped onion
1/4 cup chopped mango
1/4 cup chopped tomato
1/4 cup chopped cilantro
1 tbsp. lime juice
1 tbsp. orange juice
1/2 tbsp. minced habanero pepper
Salt, to taste
1 tsp. chopped chile de arbol
5 candied walnut halves
1/3 cup pomegranate seeds
Tortilla chips

Steps

1. Mash avocados in a large bowl. Mix in onion, mango, tomato, cilantro, lime juice, orange juice and habanero; add salt to taste.
2. Garnish guacamole with chile de arbol, candied walnuts, and pomegranate seeds. Serve with chips.

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FOR THOSE WHO LIKE TO BE BEHIND THE GRILL: Grilling This Memorial Weekend? Last-Minute Recipe For Baby Back Ribs

---Recipes and photos courtesy of California Avocado Commission, and Cooking With Laurie, Ashley K. Collingwood/PositivelyPetaluma.com.