Monday, January 14, 2013
Love, love, LOVE.
I love them cubed, sliced, mashed ... even baked into cookies.
But there's one dish that I think is the ultimate use of avocado. Guacamole. It's even fun to say ... guac -a - mole -ee.
Me, some chips, and a vat of guacamole. Sounds perfect. Maybe some beer. With lime in it. Maybe some salsa on the side. It's perfect for a day of hanging out on the couch in front of the TV, right?
Like for a football game, right? Hello, Superbowl snack.
Sometimes my guacamole is nothing more that avocado and salt. Sometimes I add odd things, like kiwi. Sometimes it's classic, and sometimes it's not. This time, it's a fairly simple recipe, with a good hit of lime. One reason for adding lime to guacamole is that the lime keeps the avocados from turning brown quite as fast. But I like to add enough lime so you taste it.
Have you ever had cilantro go weird and sort of brown on you shortly after you chop it? The secret is that you need to use a sharp knife and cut the leaves rather than whacking and bruising them. That's easiest to do you roll the leaves into a tight wad and then slice through them.
1 teaspoon lime juice
Pinch of salt
6 grape tomatoes, quartered
1 tablespoon chopped cilantro
Slice the avocado in half lengthwise around the pit. Remove the pit, then scoop the flesh into a bowl. Add the lime juice and salt and stir to combine breaking up the avocado as you go. I like to leave it a little bit chunky; some people prefer it smooth.
Taste for seasoning and add more salt or lime, if desired. Fold in the tomatoes and cilantro. Serve. Now.
Oh, and if you eat as many avocados as I do, you can plant the seeds. As a houseplant, these are never going to grow any avocados, but they're kind of fun, anyway.
Check out the other avocado posts from my Virtual Potluck friends. Maybe one of these (or two ... or three ... ) will be perfect for your Superbowl party.
Cooking with Books
Miss in the Kitchen
Thyme in Our Kitchen
It's easy being green ... guacamole!