According to this article Jamaicans started the name, an approximation of the Aztec ahaucatl.
I love a perfectly ripe avocado, don't you? For those of you counting calories it is perhaps a bit too rich, for those of you cutting out carbs, or blissfully oblivious, it's just right.
We've mentioned guacamole before; I also like slivers of avocado with a little salt or crema, or sandwiched between sliced tomatoes drizzled with olive oil. Slather them on your blts, sprinkle in your Caesar salads. Another great recipe from The City cookbook simply mashes them with equal parts goat cheese, ready to spread on crackers or baguette. Yum!
Easy guac? Just smash some into some good quality salsa. Yum.
ReplyDeleteI seriously think I just drooled reading this post. The ones I bought this morning aren't ripe yet . . . darn!
ReplyDeleteOne word: Dill. Ok, a few more words: The only reason I grow dill.
ReplyDeleteThanks, gang--great ideas!
ReplyDeleteI love them in just about any fashion. Trader Joe's sells a good pico de gallo that I mix with avocado for guacamole (good for me because I'm one of those people who finds cilantro tastes of soap).
ReplyDeleteAvocado on a BLT is heaven.
One of my fav food posts from you!
ReplyDeleteDes, I am growing tomatillos for the first time ever. The plant I picked up on a whim has taken off and is loaded with blossoms.
ReplyDeleteI've never cooked with them. Ideas?
Thanks, CP
ReplyDeleteK: Ask, and you shall be answered--good tip, Petrea--