Chef Ron's Recipes

1/4 pound of Bacon-small dice
2 shallots fine dice
1/2 cups balsamic vinegar
1/4 cup sugar
1 tsp cup drained Dijon Mustard
1/2 cup Canola oil
Salt & pepper

Render fat from diced bacon and cook till crisp. Remove bacon pieces and then sweat shallots in bacon fat. Cool down shallot mix to room temp. In blender put balsamic vinegar, mustard and sugar, turn on blender and emulsify shallot, bacon fat mix into. Then continue to add oil. After mix well, check salt and fold in cooked bacon pieces.

Dice the following small;
2 Roma tomatoes
1/2 red onion
5 ripe avocados-skinned and pitted-smashed
1 green jalapenos-seeded and minced fine
1/2 bunch cilantro-washed and chopped
1 TBS granulated garlic
Juice from 3 limes
Salt to taste

Remove skin and pits from avocados and smash in mixing bowl. Add remaining ingredients and check salt. Place in appropriate size container and place plastic on top so that no air gets to the guacamole.

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