avocado
I love them. Tam is becoming a fan. I like to follow my mom’s recipe and smash a couple up. Coat with lime juice (keeps them green). Then add a couple of tomatoes, a diced serrano pepper, garlic, cilantro, onion and a couple dashes of Worcestershire sauce for some guacamole.
July 9th, 2009 at 10:13 am
I do it almost the same sans the tomatoes and Worcestershire. I’ve been catching Avacodos on sale at WalMart for .50 cents, then making guac and freezing it.
July 9th, 2009 at 10:49 am
We have a local Mexican restaurant that makes a quacamole appetizer similar to your mom’s recipe. Prepared tableside in a stone bowl – delicious! I can’t stand prepackaged quac’, but I love the fresh stuff.
July 9th, 2009 at 11:18 am
Instead of Worcester, use a quarter/half teaspoon (depending on how much you’re making) of cumin.
Or use both. I might try that next time.
July 9th, 2009 at 12:25 pm
Worcestershire?? 😉 Also chased down by a well-made Reposado-and-lime drink – like Partida or Espolon.
Pre-packaged is like drinking Cuervo Gold – bleh, stuff that’s fit only for gun-cleaning.
July 9th, 2009 at 1:16 pm
Avocado is a healthfood. They have the good fats. Yuo can cute’m in half, put a little salt and lemon juice and eat it with a spoon.
July 9th, 2009 at 10:52 pm
I just so happen to have four serrano pepper plants maturing in the front yard…
July 11th, 2009 at 11:12 am
One of my favorite things to do with avocados is also one of the easiest. Slice in half, remove pit, leave in shell. Grill above med/high for about 2 minutes shell up, then about 2 more minutes shell down. Eat warm (not hot, unless you’re into searing pain in your mouth and esophagus) with some sour cream where pit used to live.
Next level achieved by creating kick-ass cream-cheese and sour cream sauce in place of just sour cream.
tweaker