What do you make with avocados, besides guacamole? I’ve had some of the most beautiful avocados this week, and I’d love new ideas. Two nights ago, I had an avocado so perfect that I ate half of it for dinner with nothing but a squirt of lime, a pinch of salt, and a dash of cholula. It was delicious, but alas, a lot like guacamole.
Soup. Put it on a sandwich, like a BLTA. Put it in salad - I especially like to gussy up a Caesar with avocado.
When it’s all said and done, though, the way you ate yours is the best.
We get a lot of avocados in Socal, obviously, and personally I’m proud to have my own avocado tree that produces fruit year-round.
I’ve enjoyed cubed avocados in tortilla soup, and a common summer dish here is avocado salad - avocado chunks tossed with some butter lettuce or a bitter lettuce (chopped), maybe some chopped sweet onion, and a vinaigrette or poppyseed dressing.
Are we talking only about eating avocados, or are we including the other uses?
Plays well with:
crabmeat
poached eggs (and balsamic vinegar)
pureed as a warm pasta sauce for home made tagliatelle and sauteed bell peppers
caviar
fresh tuna cooked or raw
topping for burgers
I love the salad ideas… my favorite salad last summer was lollo rosso tossed with avocado cubes, watermelon, chevre, and a key lime-garlic vinaigrette that I modeled after something we had on (of all places!) a cruise. But this, Stink, has me intrigued! I’ve never made warm avocado anything. How do you make it? What else is in it?
I, um, yeah…
Oh chill out. He’s only talking about them as a facial moisturizer.
Ask Jorge all about it. He applies the avocado with a pocket square.
I did this as a special one night at Topper’s at the Wauwinet on Nantucket…
If I recall Mel, I did it much the way you would prepare Carbonara in that I pureed and seasoned ripe avocadoes and a touch of cream. (salt, pepper, some mild form of powdered chili pepper)
Then I sauteed the multi-colored bell pepper julienne, added the cooked pasta w/ a little pasta water, added in the avocado cream, tossed and served. So I don’t cook the avocado preparation, just let the pasta heat it through.
You could embellish it any way you want from there…make it hotter, add cilantro (which I think I did), etc…
It’s a very colorful and summery dish.
I did this as a special one night at Topper’s at the Wauwinet on Nantucket…
Toppers is the name of a strip club in Athens, GA
Back to the topic on hand…Avocado Mayo.
Toppers is the name of a strip club in Athens, GA
I’m one short freeway exit away from…
I did this as a special one night at Topper’s at the Wauwinet on Nantucket…
If I recall Mel, I did it much the way you would prepare Carbonara in that I pureed and seasoned ripe avocadoes and a touch of cream. (salt, pepper, some mild form of powdered chili pepper)
Then I sauteed the multi-colored bell pepper julienne, added the cooked pasta w/ a little pasta water, added in the avocado cream, tossed and served. So I don’t cook the avocado preparation, just let the pasta heat it through.
You could embellish it any way you want from there…make it hotter, add cilantro (which I think I did), etc…
It’s a very colorful and summery dish.
That sounds pretty interesting, Mark! I’ll have to try it. Did you add something acidic? A little lime juice or something?
No Mel.
Lime juice would have made the cream clot. Grated zest would be an option if you wanted to. Cilantro leaves would be a nice addition as well.
I was given this recipe by a friend on another board:
Chilled Avocado and Cucumber Soup
Perfect for a hot summer day, this bright and refreshing soup is sure to please. Low-fat buttermilk reduces the calorie count, and adds a slight tang to the soup. If you can’t find English cucumbers, remove the seeds from the common variety and proceed as directed.
Serves 4
2 ripe avocados, preferably Hass, skinned and cut into chunks
1 English cucumber, peeled and cut into chunks
3 scallions, sliced
1 large clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 to 3 cups low-fat buttermilk
Tabasco, to taste
Place the avocado, cucumber, scallions, garlic, salt, pepper, and cumin in the bowl of a food processor. Run the machine until the mixture is pureed, stopping and scraping down the sides of the bowl once or twice.
Add the lemon juice and 2 cups of the buttermilk to the food processor. Puree the mixture until smooth.
Add tabasco to taste, and adjust salt and pepper as desired. Transfer to a clean bowl and refrigerate, covered, for at least 4 hours before serving. The soup will thicken a bit as it sits, so at serving time, add more buttermilk to adjust the consistency to your liking.
Have you read my posts on Crab-stuffed avocados lately? They have been quite tasty.
I love the salad ideas… my favorite salad last summer was lollo rosso tossed with avocado cubes, watermelon, chevre, and a key lime-garlic vinaigrette that I modeled after something we had on (of all places!) a cruise. But this, Stink, has me intrigued! I’ve never made warm avocado anything. How do you make it? What else is in it?
Regarding salads, I like to add chunks of avocado to a simple salad composed of butter lettuce and sliced pink grapefruit.
Also, one of my favorite omelets is sauteed mushrooms and avocado.
We eat halves with feta, a little salt and pepper, and maybe a piece of sweet red pepper. It is very simple and good.
Lobster Avocado salad
I was given this recipe by a friend on another board:
Chilled Avocado and Cucumber Soup
Perfect for a hot summer day, this bright and refreshing soup is sure to please. Low-fat buttermilk reduces the calorie count, and adds a slight tang to the soup. If you can’t find English cucumbers, remove the seeds from the common variety and proceed as directed.Serves 4
2 ripe avocados, preferably Hass, skinned and cut into chunks1 English cucumber, peeled and cut into chunks
3 scallions, sliced
1 large clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
2 to 3 cups low-fat buttermilk
Tabasco, to taste
Place the avocado, cucumber, scallions, garlic, salt, pepper, and cumin in the bowl of a food processor. Run the machine until the mixture is pureed, stopping and scraping down the sides of the bowl once or twice.
Add the lemon juice and 2 cups of the buttermilk to the food processor. Puree the mixture until smooth.
Add tabasco to taste, and adjust salt and pepper as desired. Transfer to a clean bowl and refrigerate, covered, for at least 4 hours before serving. The soup will thicken a bit as it sits, so at serving time, add more buttermilk to adjust the consistency to your liking.
I’m holding on to this for warm weather-- it sounds absolutely delicious. Thanks Rick!