Avocados! And bk's back yard!

caycifish_IHB

caycifish_IHB

New member
Okay, please post here -



Recipes

Tree growing and tending tips



I have always wanted a house with an avocado tree, so to those who have one: I am so jealous!
 
Caycifish Family Guacamole



1 ripe avocado (save off pit)

1/4 cup medium chunky salsa

salt

pepper (NOT freshly ground)

garlic powder (NOT the kind with parsley)

chili powder



Gently mix with a fork the avocado and salsa. Lightly sprinkle the entire surface of the mixture with salt, and then with pepper. Mix. Sprinkle the surface more heavily with garlic powder, and again with chili powder. Mix. Increase ingredients to taste. There should still be some avocado chunks.



Too boring? Add more garlic powder. Not enough kick? Add more pepper or chili powder, but be careful with the chili powder. Do not cut with sour cream. It will be eaten in one sitting, so no need for anti-browning ingredients like lemon or lime juice. However, if you need to store it for a few hours, put the pit back in the mixture to prevent browning.



No, I have never measured exact amounts of ingredients, and I only know it is correct by taste.



Recipe can be doubled, but does not scale well beyond that
 
<a href="http://www.rickbayless.com/recipe/view?recipeID=99">Mango Guacamole!</a>



From the PBS Show: <a href="http://www.rickbayless.com/tv/season6/">Mexico one plate at time</a>



Mango goes very well with salty and spicy hot foods.



In my home we do a summmer snack/salad with fresh cucumber, jicama and mango, with lime, sea salt and chili powder, delicious!
 
Put the whole avacado pit back in the finished guacamole. This will reduce the brown oxidized layer on the top of the guacamole. The pit is so large that no one will accidentally try to eat it.
 
Here is my guacamole recipe:



2 large avocados

4 large limes

1/2 bunch of cliantro

1/2 of a red onion diced

2 serrano peppers (less if you prefer it mild)

1 tomato seeded and diced (preferably a nice heirloom like a brandywine or perhaps a nice roma)

Salt and pepper to taste



Mash the avocados slightly in a good size bowl and then squeeze the limes over them. Add in the chopped cilantro, onion, and chili pepper and combine. Fold in the tomato last. Then add salt and pepper to taste.



I've found that this is a good base recipe for guacamole; it is equal parts sweet, spicy, tangy, creamy and crunchy. It is also adapts well to adding or leaving out ingredients if you desire.
 
[quote author="High Gravity" date=1226788810]Put the whole avacado pit back in the finished guacamole. This will reduce the brown oxidized layer on the top of the guacamole. The pit is so large that no one will accidentally try to eat it.</blockquote>


Any guac in our house doesn't last long enough to oxidize.
 
Avocado lovers...<a href="http://www.pacificaculinaria.com/avocado_oils.html">this </a>stuff is awesome. A little goes a long way.
 
[quote author="High Gravity" date=1226788810]Put the whole avacado pit back in the finished guacamole. This will reduce the brown oxidized layer on the top of the guacamole. The pit is so large that no one will accidentally try to eat it.</blockquote>


People always seemed shocked and skeptical that this will work, but it really does. It's handy when I need to prepare the guac several hours before a party.
 
[quote author="BethN" date=1226796226]Avocado lovers...<a href="http://www.pacificaculinaria.com/avocado_oils.html">this </a>stuff is awesome. A little goes a long way.</blockquote>


Avocado oil sounds good, but I wouldn't know what other kind of food to pair it with. Any ideas on what kind of meat/veggies have a good result when grilled or sauted in this stuff?
 
[quote author="caycifish" date=1226809197][quote author="BethN" date=1226796226]Avocado lovers...<a href="http://www.pacificaculinaria.com/avocado_oils.html">this </a>stuff is awesome. A little goes a long way.</blockquote>


Avocado oil sounds good, but I wouldn't know what other kind of food to pair it with. Any ideas on what kind of meat/veggies have a good result when grilled or sauted in this stuff?</blockquote>




I've never sauteed with it. To me, it is more of a flavoring adjunct like sesame oil. I've used it as a salad dressing, marinade ingredient, splashed on steamed vegetables, in tuna, egg, and chicken salads. It is packed with flavor, so use it sparingly. It makes a great gift too. Here's some ideas from the <a href="http://www.pacificaculinaria.com/r/index.html#avocado_oils">website</a>.
 
Has anyone any success in growing avocado in a wine barrel? Do you need two plants to get fruit? I'm renting so I'm not supposed to plan anything here.
 
[quote author="WestparkRenter" date=1226812855]Has anyone any success in growing avocado in a wine barrel? Do you need two plants to get fruit? I'm renting so I'm not supposed to plan anything here.</blockquote>


I have thought of doing the same thing! I believe you can purchase already-grafted trees that will bear fruit in a few years as opposed to 10-15. I decided I would see how well I did with herbs and a sunflower before I tried a real tree.
 
[quote author="IrvineRealtor" date=1226791515][quote author="High Gravity" date=1226788810]Put the whole avacado pit back in the finished guacamole. This will reduce the brown oxidized layer on the top of the guacamole. The pit is so large that no one will accidentally try to eat it.</blockquote>


Any guac in our house doesn't last long enough to oxidize.</blockquote>


I never knew that guacamole oxidized, but then it never has made it past an hour in my house between me and my uncle, so... I wouldn't have known.
 
[quote author="usctrojanman29" date=1226825694]avocados = nasty..ewwwwwwwwwwww!</blockquote>


OMG! Stop it with the name calling. What has gotten into you? I think your hatred for avocados is grounds for teh ban. :gulp:
 
Thanks for the recipes!

What do you serve with the Guacamole?



Also, how do you pick a good avocado from the grocery store?
 
[quote author="CalGal" date=1226964555]Thanks for the recipes!

What do you serve with the Guacamole?



Also, how do you pick a good avocado from the grocery store?</blockquote>


Tortilla chips are commonly served, but for a party I will also make taquitos (frozen kind, in the oven or toaster oven) and use a pizza cutter to cut them in half.



A ripe avocado is usually dark in color (for Hass), and will give a little when squished. Rock hard = not ripe. That's not a bad thing if you have a few days to let it ripen at home. If it gives too easily (and the store is having a massive sale on them :) ) then they are too ripe and you'll open them up to find brown yuckiness.
 
[quote author="graphrix" date=1226940263][quote author="usctrojanman29" date=1226825694]avocados = nasty..ewwwwwwwwwwww!</blockquote>


OMG! Stop it with the name calling. What has gotten into you? I think your hatred for avocados is grounds for teh ban. :gulp:</blockquote>


I, too, used to detest avocados. Something happened to me as I got older and my tastes changed. Now I can't get enough of them. I LOVE my avocado, cheese, cucumber and tomato sandwiches on wheat. Sooo yummy!!!
 
Here is a picture of the avocado tree in my yard.
<fieldset class="gc-fieldset">
<legend> Attached files </legend> <a href="http://www.talkirvine.com/converted_files/images/forum_attachments/177_V8sPEVvqavxrZ1vqpWDT.jpg"><img src="http://www.talkirvine.com/converted_files/images/forum_attachments/177_V8sPEVvqavxrZ1vqpWDT.jpg" class="gc-images" title="Avacado.jpg" style="max-width:300px" /></a> <a href="http://www.talkirvine.com/converted_files/images/forum_attachments/178_ovNOdv9PAPbA1daZYMrt.jpg"><img src="http://www.talkirvine.com/converted_files/images/forum_attachments/178_ovNOdv9PAPbA1daZYMrt.jpg" class="gc-images" title="patio.jpg" style="max-width:300px" /></a> <a href="http://www.talkirvine.com/converted_files/images/forum_attachments/179_yv6S17651w9VMvzsqlQN.jpg"><img src="http://www.talkirvine.com/converted_files/images/forum_attachments/179_yv6S17651w9VMvzsqlQN.jpg" class="gc-images" title="yard.jpg" style="max-width:300px" /></a> </fieldset>
 
Also note: if you have the blessing to pick avocados from your own tree (or one in a vacant listing :) ) you should leave the stem attached to the avocado if possible. This will preserve top part of the fruit and it will ripen at the same rate as the rest.
 
You must log in or register to reply here.
Back
Top