Chefs have a way of making things indulgent in the best possible way. Take this recipe by Jose Garces of Amada restaurant in Philadelphia, for example: Two of everyone’s favorite flavors—crab and guac—combine for a terrific appetizer.
Game plan: To roast the garlic and jalapeño, coat them in vegetable or canola oil and place in a 500°F oven until the garlic is golden brown and the jalapeño skin is blistered and blackened. If you don’t have time for this, don’t worry; the roasted garlic and jalapeño add a nice complexity to the dish, but the guacamole will be delicious regardless.
Special equipment: A molcajete is a Mexican mortar and pestle. If you don’t have one, you can substitute a standard mortar and pestle or a bowl and a large fork or spoon.