Monday, December 31, 2012

Oh dear.  I did not make the 52 weeks.  I somehow forgot that a "retail" business, even if it's not a brick-and-mortar business, get's very busy from October through Christmas.

The good news is that we did 5x the amount of holiday orders as last year!

The bad news is that I didn't do a guacamole recipe for the last quarter. Not even one!

Here's to a New Year full of new guacamole.

Happy 2013 to you and yours on this New Year's Eve.

The Avocado Diva and friends.

Thursday, October 4, 2012

Carpinteria Avocado Festival WINNER's recipe for Guacamole

I would be remiss if I didn't supply the TOP winner of a guacamole contest - since this is the week of the Carpinteria, 3 day avocado festival!

Here is the winner of LAST year's guacamole contest:


Winning Recipe by Cherisse Kirkendall of Carpinteria
7 Hass Avocados (Med)
4 Diced & Seeded Roma Tomatoes
1 Cup Fine Diced Red Onion
2Tbls Fresh Squeezed Lime
1 ½ Tbls Lawry’s Garlic Salt
Dash Pepper
Mash avocados in a bowl to desired texture and add red onion and seasonings to taste. Slice tomatoes and remove seeds. Cut into medium size squares. Fold in tomatoes. A little chunky is always good. Serve chilled.
If you are anywhere NEAR Santa Barbara, California in early October - you don't want to miss this FREE, wonderful, 3 day festival on the beach. Loads of fun and you can meet the "official" California Avocado Commission "stuffed guy" (above).  
If you live far away - consider planning your next vacation to attend! Seriously, October is one of THE best month's to visit our central coast - the fog is gone, the days are hot (but not TOO hot!) and still pretty long - the beaches are much emptier (all the kids are back in school) and the hotel rates have gone back down. 
Some come visit AND eat some guacamole like a DIVA!!

Saturday, September 29, 2012

Silence of the Lambs Guacamole



Lamb avocados are in season right now - late summer and early fall. The "Lamb" avocado is often very large and has an exceptionally firm flesh even when full of oil. It is related to the Hass avocado -- with a bumpy, black skin and a nutty flavor. It is an ideal avocado for making guacamole.

I use my Williams-Sonoma avocado cuber tool on my Lamb - as it has a thick wire mesh that cutes through the Lamb flesh very easily. (I wish I could sell this on www.AvocadoDiva.com - but it's an exclusive to them).

Here's the technique: cut the avocado in half and remove the pit. Push the cuber into the avocado's flesh (see photo 2). Holding onto the avocado's skin-side, make a 90 degree twist of the tool - and the avocado comes loose in cubes!

It's easy to then dump the cubes out with a quick flick of the wrist and make quick work of the Lamb.

My "Silence of the Lambs" reference is of course, because this handy little tool looks a LOT like the scary mask that Hannibal Lector wears in the movie. So perhaps you can enjoy your Lamb guacamole with a nice chianti....




Tuesday, September 18, 2012

Guac Kabobs

Mupu Hass works well
 Did you know that here at the Avocado Diva (www.AvocadoDiva.com) we "test" out the avocados ahead of time to make sure they will be ripe? We usually get them a couple of weeks ahead of time to make sure they have enough oil and will ripen well for our customers. That's is what happened with these avocados - and lead to this unusual "kabob" recipe.

The avocado shown here is a "Mupu" Hass - an avocado developed for a micro climate near Santa Paula - called the "Mupu" ranch.  This Hass relative ripens later in the summer/early fall and is extra firm and hearty.

The Diva was ripening them in late August - and they were still a little too hard.  Soft enough to cut open -- but still very firm. Not wanting to waste these beauties - she decided to try grilling them (sometimes when you heat an oily avocado - it softens nicely) -- and it worked on these Mupus!

She then added some other ingredients - found in guacamole and thus her "Guacamole Kabobs" were born - just in time for a Labor Day bbq. Here's the easy recipe!


GUACAMOLE KABOB RECIPE:
2 to 3 firm Hass varieties (Lamb, Mupu or regular Hass)
green onions - cut into large pieces
heirloom, small tomatoes (e.g. - cherry or grape type)
lime
the Diva's Guacamole Spice Mix 

Cut the avocados into large wedges, peel and de-pit. Cut wedges into 1/2s or 1/3s (depending on size of avocado). Dress with lime juice and a sprinkle of Guacamole Spice Mix (7 sea salts, loads of garlic, 13 other herbs).

Thread all ingredients onto water-soaked kabob sticks. (see photos - but any order will work!)

Season with Diva's Guacamole spice mix
Grill over hot fire for 4-5 minutes, turning once or twice.


Grill without turning too much!


Sunday, September 9, 2012

10 Little Known Secrets to GREAT GUAC

FRESH avocados straight from Chris Sayer's trees

  1. Use the freshest, in-season, oil-based avocados. If you can get them straight from the ranch (e.g. - via the Diva! www.AvocadoDiva.com) those are the best. (E.G. - winter = Bacon, spring = Fuerte or Santana, summer = Lamb, Gem, Esther and winter = late season Lamb or perhaps an import). 
  2. Always WASH your avocados. Wash them, dry them well - then set them out to ripen (or put them in the crisper). Why do you need to wash your avocados? Orchards are dusty places - avocados always have dust on them. Even from packing houses -- you would not believe how dirty they are. Not to mention when I'm in the orchards - there are always birds (who don't wear little birdy diapers...), there are always coyotes, rats, possums, raccoons, squirrels, etc. etc. You get the picture. Most orchards don't use much (if any) pesticides or herbicides - but still - you should wash for those too.  A good rinse and scrub with a soft brush or even a paper towel is fine. Then dry them. If you leave them wet, they ripen oddly. 
  3. Plan ahead. Avocados fresh from a tree take 7 to 10 days to ripen. If you get them from the store (and thus, a packing house) - they may only take 2 to 3 days. So plan ahead for guacamole.
  4. Smash AND Cube. The best guacamole is smooth AND chunky. Mash about 2/3 of your avocado - but leave a good 1/4 to 1/3 of them in bigger chunks for a truly delicious guacamole. I like to make my "mash" and season it well (see tip 9). Then make a bowl of "chunky" items (chunks of avocado, tomatoes, chilis, onions, etc.) - Carefully fold the chunks into the mash to finish your excellent guacamole. 
  5. Be sure and use an acid. Most people squeeze a lime or lemon into their guacamole. This helps to keep the avocado from turning brown (as it oxidizes) AND it adds great flavor. You can use grapefruit juice or even a vinegar if you like. For extra flavor - you can even use the zest of lemon or lime. It adds a very bright note to your guacamole.
  6. Dry your cilantro. If you like cilantro in your guacamole - use a lettuce spinner to dry it. OR roll it in paper towels before you chop it.  Wet cilantro gets ugly black and the extra water is no good for guacamole. 
  7. Check for roots.  Sometimes the seed is already starting to grow a root in a well ripened avocado. Just nick out the root so you don't get a weird, hard bit in your guacamole.
  8. Get all the green! The most nutritious and flavorful part of an avocado is the deep green flesh next to the skin. If you use a tool or spoon to get the avocado out - be sure and "scrape" the skin clean to get ALL of the dark green part. This adds more avocado flavor as well as extra vitamins and minerals - as they lurk in the darkest, greenest part of the avocado.
  9. Cut out the root IF its there
  10. Season guacamole well. Most people under season their guacamole. Avocados are very bland. Use lots of salt, garlic and chili sauce and keep tasting as you mix. (Or the Diva's Guacamole Spice Mix, easy!)  Taste test it with the chip or veggie you are going to serve - because that can affect how much seasoning. (E.g. - chips are salty - so if you are serving your guacamole with chips, it needs less salt than if you are serving it with carrot sticks.) 
  11. Season EACH component
    Dry cilantro in a salad spinner
  12. Season each component. This is a "chef trick" - season the tomatoes separately. Roast the chilis for an added flavor. Toss your cilantro with the chili sauce. Etc. Etc.  Season each component and you'll find the overall guacamole will taste that much more complex. 
Finally -- I like to put my guacamole in a beautiful dish and top it with a few sprigs of cilantro (if I used cilantro) as well as a ring or two of the onion or chili plus a few pretty tomato pieces. Not only is it lovely (and we eat with our eyes first!) - it also gives clues to our friends of what tastes and elements we used in our guacamole. 

For 52 more recipes, tips and tricks - please subscribe to this blog! You'll find out WAY more than you ever knew about guacamole!

The Avocado Diva


scrape out ALL the green
Wash your avo

Wednesday, September 5, 2012

SALT.... Guacamole Is Yummy With 7 Kinds Of Sea Salt

7 sea salts from around the globe = Diva Style 

Shhhh -- the Diva's gonna share a secret... come closer.

Closer... 

CLOSER!!

Avocados are -- well -- pretty bland.  Shhhh.

Oh yes, they ARE creamy. Luscious. Oily. Kind of like - cream cheese. Or mozzarella. Or tofu.

Avocados are a wonderful foil for soaking up flavor and a great partner for flavor - (much like cream cheese or mozzarella or tofu...)

The Diva makes it easy for you.
The bottom line is - to make a GREAT guacamole you need to use some delicious and high quality salts. The Diva knows this and has (literally) gone to the ends of the earth to gather sea salts from 7 oceans and mixes them together JUST for others who savor the flavor of heirloom (aka heritage) avocados. So if you want to make a good guacamole - be sure and use a killer sea salt.

If you want to make a GREAT guacamole - use the Diva's 7 sea salt blend. It includes flakey sea salt from Australia (the Diva lived in Oz for a summer in 2009), black salt from Hawaii, red salt from Kauai, Kosher salt from New York, pink salt from Himalayas, Korean sea salts and Mexican salt from Baja. She has them blended together with 13 herbs and spices as well as some garlic from California. The taste is amazing.

Finally - if you want a super, secret, amazing (and very easy) way to make guacamole - the Diva has a Guacamole Spice Mix. The Guac Mix has a hint of heat from chilis and the taste of cilantrol from the crushed seeds of cilantro.

You just smash up an avocado or two; add a 1/2 teaspoon or so of her Guacamole Spice Mix - with a squeeze of lemon or lime.  You *can* add other ingredients (tomatoes, onions, cilantro, etc.) - but you don't have too! It's that easy - the Diva's been making this spice mix AND her guacamole for over 20 years. You can make a world class guacamole that easy.









Wednesday, August 29, 2012

Do NOT use these avocados for guacamole...

Mexicola avocados - tiny - rare 
 You may know that the Avocado Diva is passionate about her "heirloom" avocados (aka "heritage" avocados.) They are ALL delicious and special to her.

But -- SOME are NOT good for guacamole.

Here are a couple of examples -

a. The Mexicola avocado. These tiny black avocados are super small and have a very large pit. So there isn't much flesh; however, the skin is edible! And it has a VERY distinct flavor - like black licorice (or anise or fennel).  These avocados are the "original" avocados - what the Spanish explorers would have found when they trekked through the jungles of South America on their search for Gold.  All that said - they are NOT good for guacamole. WAY too much work to peel and pit. Plus - they are SO special - you should eat them like a magnificent, gourmet treat - because that's what they are. Bite into one and you'll never forget it!

Softball sized Reed avocados - not for Guac
b. Reed Avocados - the Reed is a late summer avocado and kind of hard to find. Not impossible - the Diva will ship them usually in late August or September. Yes, the Diva can get them for you (especially if you get her "Avocado of the Month box"). If you are lucky enough to live in So. Cal. YOU might find them in a farmer's market. But for the Diva - they are the one summer avocado that has a bit too much "liquid" (water?!) for guacamole. MOST summer avocados are very oily and rich and make a great guacamole.  The Reed is better suited for a healthy shake or to make an ice cream - or better yet -- eat as a "fruit" - with other berries. (Yes, "other" berries; as technically, the avocado IS a berry.) But don't waste this beauty on guacamole.  It's not well suited for that.

c. The Nabal - so rare - I don't even have a photo of one! Nabals are the "Rancher's Stash" avocado. The Diva can usually only get a few each summer. And if she does - just like her farmer and rancher partners - she *kind* of hordes them. And eats them with just a spritz of lemon, lime and a shake of her 7 sea salt mixture. It would be a SERIOUS crime to use a Nabal as a guacamole avocado.

d. So what SHOULD you use for your guacamole avocado? You'll have to read the other 51 weeks to see what that might be.  ;-)

Monday, August 27, 2012

a BOAT LOAD of guacamole...

Several heritage varieties of avos all ripe!
 If you ever need to make a TON of guacamole (not a real ton...but you know what I mean!) here are some tips on how to do it.

Recently the Diva's in-laws celebrated their 50th anniversary (congratulation Diva-in-laws!!). The MIL asked for guacamole for the big party - so here are a couple photos of how much I made... and some tips for making a BIG bowl.

TIPS: 
1. Buy the avocados ahead of time to ripen. Buy MORE than you think you will need - as they will not all ripen correctly. (Some will get too ripe, some will not ripen. 80% will be perfect).
2. Use a food processor to help you cut up the onions and cilantro. Do NOT process avocados - that will make them too processed and the avocados will be too watery or oily. Hand mash those with a potato masher.
A HUGE bowl of guac ready to be mixed
3. I recommend using small tomatoes (e.g. - cherry or tiny grape tomatoes). It's easier to cut them in half than to chop big tomatoes and take all the "goo" out of them. You don't want to leave the tomato gel and seeds ("goo") in such a big batch, as it will cause the dip to go watery. I did it the hard way... but that's 'cause I'm a Diva. I just gotta roll that way...
4. Use a LOT of sea salt - and FRESH ground pepper. I would also use granulated garlic to save time (v. fresh garlic). Make sure you taste as you make the avocado portion. Avocados are BLAND and need spice. If you want to make it SUPER easy - use my Guacamole Spice Mix.
Finished - with plastic RIGHT on the dip
5. Go light on the "heat" - whether you use chilis or a hot sauce (e.g. - Tapatilo or Tabasco).  You can always put a bottle next to the big bowl so people can add more heat if they like (especially at a 50th anniversary party - the older peeps preferred less heat than younger folks).
6. Be sure and use FRESH lemon or lime (and a lemon or lime squeezer makes the job MUCH easier!).
7. Make the guacamole ahead of time (24 hours or less) so the flavors meld. Cover the guacamole TIGHTLY (right on the dip) with a plastic wrap. Store in a non-metal dish (plastic or glass).  The top may get a bit brown - simply scrap off and throw away the top layer if it gets a bit dark.
8. Enjoy the party!!  Your LARGE bowl of dip will be a BIG hit!!  (get it...big...?!  ;-)


Saturday, August 25, 2012

Guac Pops - Party Perfect Food!


This finger friendly guacamole is ideal for a potluck or party!

You'll be a Diva at the next party if you bring this Guac Pop and walk around sharing your tasty tidbits. Don't be surprised if you run out fast!

Ingredients:

2 or 3 large avocados* - cubed
Box of strawberry (grape, or cherry) tomatoes
Purple onion
Bunch of large leaf cilantro
lemon
1 -2 tablespoons of the Diva's Guacamole spice mix
sea salt to taste

 Directions:

1. Pit and skin the avocado and cut into large cubes.
2. Sprinkle the avocado with lemon juice and Diva's spices.
3. Cut the purple onion into large squares, approximately the same size as the cubes of avocados.
4. Cut the tomatoes in half and sprinkle with sea salt.
5. Wash the cilantro and pick off a large number of big leaves.

Thread the ingredients in this order to help keep them on the toothpicks:
Cilantro, tomato, avocado, onion.

*Notes:
- Adding spices and/or lemon to each ingredient is a chef's trick to ensure each bite is extra tasty.
- Large avocados work best - for summer the Diva recommends Lamb, Gem or Esther. For winter Santana, Bacon or Zutano work well.
- To serve - plate on a beautiful platter with slices of lemon, cilantro and a couple of tomatoes to garnish.

Thursday, August 23, 2012

Sriracha Hot Guacamole


Sriracha is a hot chili sauce originally from Thailand - and you may already be familiar with the Red Rooster brand. The jalepenos for Red Rooster are grown on a farm less than one mile from the Avocado Diva's house - so she is kind of partial to this delicious sauce.

This sauce is REALLY spicy - so I recommend that you make a chunky guacamole (see the photo) and "dip" your large chunk of avocado into a tiny portion decoratively dotted along the edge of the plate. It's almost like a dip for your dip!

This particular guacamole is made with a really firm, extra flavorful summer avocado called the Esther. It's flesh is very "meaty" and the green fruit tastes REALLY flavorful and can stand up to the delicious and somewhat over powering flavor (not to mention heat!) of the sriracha.

Enjoy!

Wednesday, July 25, 2012

Viva la Guacamole! (and cute Guinea Pigs in Sombreros)

Who can resist a Guinea Pig in a Sombrero?!
The Diva used 3 heritage varieties in this guacamole

What does a darling guinea pig have to do with guacamole? Nothing - I just thought he was funny!  (We do own two G Pigs - or they own us. And yes, they do consume a slice of avocado now and then...)

ANYWAY -- This week's guacamole is made from 3 varieties of heritage avocados: Gwen, Regal and Gem.

These are all summer varieties that you can buy on www.AvocadoDiva.com and that we shipped in our "Diva Club" box. (It's like an "avocado of the month club").

Summer avocados are typically full of natural oil and make wonderful, very savory guacamoles. They are also usually easy to peel (unlike winter avocados) - so you can get every bit of the dark green flesh (where all the vitamins and minerals are.

THREE TIPS about summer avocados:

1. Most summer avocados that are pear shaped turn black as they ripen and are soft when they ripen. If they are round, the skin is often too thick to tell if the avocado is ripe (e.g. - Gwen, Reed and Nabal). For the round ones - push on the stem to see if it "gives" (like you might with a cantaloupe). You can gently lift the stem off - and if the flesh is green underneath - its probably ripe.  If it's turned brown -- um... over ripe!)

Summer avocados can be peeled
2. When you peel a summer avocado - some of the skin might leave a layer of brown (see photo). That's ok -- it will impart more flavor and some fiber. If you don't like it -- gently scrape it off with a butter knife or edge of a spoon.

3. If the avocado pit is growing roots - be sure and get all of the roots out of the flesh (sometimes they sneak way down in there...) - this is common on the BIG summer fruits (like Lamb and Regal) and makes an unpleasant "crunchy" element.  If the pit is sprouting and rooting, by all means try and grow it. (Watch my video here on how to do that.)

I made a pretty simple guacamole with these 3 fruits so that the summer flavor of the avocados would come through - lots of "nutty" flavor, lots of creamy flesh full of healthy oil (see recipe below). ENJOY!

RECIPE:

3 - 6 summer avocados (here are Gwen, Regal and Gem) - you could also use Hass, Lamb and/or McArthur - all excellent summer fruits

1 tablespoon Sea Salt and
1 tablespoon Fresh Ground Pepper

Juice from 2 lemons or limes
1 tablespoon granulated garlic powder

DIRECTIONS:
1. Peel, de-pit and mash all the avocados into a large, non-metal bowl.
2. Squeeze the lemon or lime juice over all the fruit and stir.
3. Mash the avocados with a potato masher (non metal if you have one).
4. Sprinkle the mash with sea salt, pepper and the garlic powder. Stir well. Taste and adjust seasoning.

Serve with cut up cucumbers or tortilla chips.

Monday, July 16, 2012

"That's too much guacamole" said nobody, ever!

I'm not sure I even need to write an elaborate blog post about this meme. It just speaks for itself.

So feel free to copy - post - and help it go viral.

"THANKS!" said the Diva.

Thursday, July 5, 2012

Cajun Kick to Guacamole

My son is named after a restaurant in New Orleans. I love Creole and Cajun food as well as the "Crescent City".  Each year I purchase a can of this Creole Seasoning and have it shipped from "Narlins". This week - as I was contemplating my ripe avocados and my finds from the local farmers market -- I decided to go the "Cajun route" for my spiciness.

Another of my favorite Louisiana treats is a vinegary-spicy sauce from Avery Island (think "Tabasco"). There are a TON to choose from that are made in Louisiana - and the best part is the heat plus the distinct vinegar taste.

So here's my Cajun Tribute Guacamole and a tip of the Diva's hat to her son - Brennan.

INGREDIENTS:
2 or 3 summer avocados (Gem, Lamb or Regal)
1-2 teaspoons Creole seasoning
1-2 teaspoons sea salt
1-2 teaspoons of Tabasco sauce
Juice from 1 small lemon
2 small tomatoes, seeded and chopped
1 small bunch cilantro, chopped to yield 1/3 cup

DIRECTIONS:
a. With a butter knife, cut the summer avocado (which should have a tough, thicker skin) into cubes within it's skin. See photo to the right. Use a dull knife so as not to pierce the avocado skins.
b. Use a table spoon to scoop out the avocado flesh into a non-metal bowl (never use a metal bowl with avocados) and mash into a chunky sauce. Reserve the avocado's skins for a service bowl(s).
c. Add the Creole seasonings, salt, and Tabasco sauce as well as the lemon juice, tomatoes and cilantro. Go light at first with the Creole and Tabasco. Taste - and if you wish for more heat, add more seasonings.
d. Serve with cut up fresh veggies or chips.


Saturday, June 23, 2012

Garlic Lover's Guac Bites

If you like garlic - this is a guacamole for you. A local vendor makes this delicious product called "Rinaldo's Organic Real Garlic Gold Nuggets" - and they make a crunchy topping for my guacamole - stuffed into farm-fresh cherry tomatoes.

I use garlic salt in the guacamole sauce - and then top them off with the crunch of Rinaldo's unique nuggets for a double hit of garlic goodness!

Give this a try as a unique party treat or appetizer.








 INGREDIENTS:

1 or 2 large heritage avocados - peeled and cubed
1 teaspoon garlic salt
1 lemon or lime - juiced
1/2 cup chopped, fresh cilantro
1/2 small brown onion, chopped
1 box of cherry tomatoes (about 25)
3 or 4 shakes of Tabasco sauce
1 tablespoon Rinaldos Organic Real Garlic Gold Nuggets

DIRECTIONS: 

1. Make the guacamole by smashing the avocados into a rough mash (e.g. - use a potato masher).
2. Mix the mash with garlic salt, chopped cilantro, lemon or lime juice, the chopped onion as well as 3 or 4 shakes of Tabasco or other chili sauce to taste. Set aside, covered tightly with plastic wrap. (This will allow the guacamole flavors to meld together well.)
3. Cut the cherry tomatoes in half, and clean them out by removing all the seeds and tomato "jelly". Place them on a large platter.
4. Fill the cherry tomatoes with a heaping teaspoon of guacamole. You can store them now for a few hours if well covered.
5. Right before serving, put a few nuggets of the Gold Nuggets on top of each filled tomato (do this at the last minute so the garlic will stay crunchy).  The crunch makes this dish AMAZING!
6. Alternately - you can cut thin slices of raw garlic as a topping - or do both! Delicious.

Makes about 50 pieces



Thursday, June 14, 2012

DUDE FOOD (translation - "I'm hungry, feed me now!")


Almost "instant" guacamole for hungry dude


A quick, protein rich snack (with not-so-healthy chips...)
Dudes need food. NOW

On our recent summer vacation - my main man and our little man went fishing one day - and came home HUNGRY!

Luckily for me - I had already cut up some Carmen* and Kid* avocados and smashed them up with some lime juice and put them in a zip lock bag (technique detailed below). It was easy to put out the avocado with some bottled salsa and some wavy chips (my son prefers those to tortilla chips). DUDE FOOD!

Having a prepped "pre-guacamole" is a great way to enjoy avocados on your vacation. They store nicely in an ice chest and travel well to a vacation home or small fridge in a hotel room. Check out the Diva's techniques and this "Dude Food" for a healthy, protein rich snack - that gives you a few extra moments to make a "dude meal".  -- The Diva

TECHNIQUE:
Before you leave on your trip - ripen, skin and de-pit your avocados. Smash them up well (with a potato masher) and add a generous amount of lime juice (or lemon). You can also add salt at this stage. I personally put my Diva Guacamole Spice Mix OR my Diva Avocado Salts in - for extra flavor (about 1 teaspoon per avocado).

Put the avocado mash into a zip lock bag and smooth out ALL air. Keep the avocado in the veggie bin and/or on ice in your ice chest. You can easily take your avocado mash with you on your trip. They will last this way for 2-4 days!

Pour salsa around your mound of avocado
Taking the avocados pre-mashed is easier than taking fragile, ripe avocados. It's also very easy to use - especially with a jar or can of pre-made salsa.

To serve your guacamole - simple push the mashed avocado out of the zip lock bag into a bowl or paper plate (if you are camping, for example!) and pour your salsa around the guacamole.

Serve with some chips or cut up veggies -- and you'll be able to feed your hungry men, children, even babies (if you use a mild salsa...) thus giving yourself a few more minutes to cook up your dinner or --- make dinner reservations (like a Diva would...) ;-)

Hope this helps you enjoy your avocados during this summer and your vacation trips.   - The Diva

*Carmen and Kid are "heritage" varieties of California avocados. You can read all about these rare and unique avocados on the Diva's website by clicking on the colored links OR by visiting www.AvocadoDiva.com 
My "men" - who love to fish. 


Sunday, June 10, 2012

Blessed Gem and Chili Flake Guacamole

We got invited to a friend's beach house - and being the Diva as well as a good guest... I had brought avocados and lemons - but forgot my Diva's Guacamole Spice Mix! I rummaged through her (somewhat bare) cupboard and found salt, pepper and (yippee!) chili flakes.

I also did not have my "normal" 14,000 avocado tools from my own kitchen - only a cheapo steak knife (probably stolen from a local restaurant... LoL) and a fork & spoon. So in a pinch - the Diva does what a Diva has to do.

In summertime you can get Hass and Hass-descendant avocados such as a Gem or a Lamb. These fruit have "classic" characteristics - such a a thick skin that turns dark black when ripe, an oily texture, and a very rich, nutty flavor with overtones of butter.

Here are the techniques and flavors I used for this simple guacamole. With so few spices and so few other ingredients (e.g. - no tomato, no onion, no cilantro!) the flavor of the GEM really shone through and we got to taste the avocado itself.

That was actually the blessing in disguise here.

TECHNIQUE - normally I use an avocado slicer to get all the creamy goodness out of my avocados. The "Diva Slicer" takes out the pit too - and is very fast and effective. (You can click on the colored words "avocado slicer" to see it.) But since I only had a knife AND because the Gem has a thicker skin than green, winter avocados (like a Bacon) or the really thin black skinned heritage variety of Mexicolas - I was able to just "cube" the flesh inside the avocado by making two slices top to bottom (see photo) and then several "cross hatches" sideways.

I was careful to go "to" the skin, but not thru it. (Note - this is almost impossible to do with many of my heritage avocados, thus why I usually use my slicer). Next, I just scooped out all the flesh (including as much of the deep, dark flesh nearest the skin - this is the flesh that has the most flavor as well as most of the vitamins and minerals. Get it all folks, get it all.)

Plopping all the cubes into a ceramic bowl (never use metal bowls for avocados - it makes them oxidize even faster) I squeezed my lemon over it.

INGREDIENTS:
1 or 2 Gem (or Hass or Lamb) avocados
chili pepper flakes (even stolen from a pizza place!)
salt
lemon

DIRECTIONS:
1. Pit and then cube up your ripe avocados, using the technique shown above.
2. Smash most of the avocado roughly, using a fork. Leave some big chunks!
3. Squeeze the lemon juice over the cubes of avocados - for flavor and also to keep the avocado from turning brown.
4. Add salt and grind the chili pepper flakes to taste.
5. Stir and mix the salt and chili in well.
6. Serve with chips and enjoy the deep, nutty flavor of your summer avocados.


This was a perfect appetizer with our California Central Coast wine (a crisp, white Viogner) and some fresh, crispy tortilla chips. We watched the sun set over the Pacific from my friends patio as we counted our blessings.  Enjoy!


Tuesday, June 5, 2012

SHOCKED - Some people have NEVER made guacamole...

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Shocking - seriously.

I honestly did not realize that some people have NEVER had guacamole. Or worse - have ONLY had "guacamole" from a plastic container. In this past week - here are some of the horror stories I have heard:

  • A neighbor (from India) had NEVER had an avocado. Never.  (I fixed that).
  • A friend had only had guacamole from restaurants.
  • A person on Facebook had never made guacamole - only bought "premade" from the store. 
  • I read a blog from the U.K. where a lady did not put onions nor peppers in her guacamole and couldn't understand why people liked guacamole (it was too bland for her... well, duh!)
HONESTLY folks - if you have never made guacamole, I BEG you.  I PLEAD with you to try it. I post this most simple of recipes with a couple of tips:

- I strongly encourage you to add some garlic too. Granulated garlic mixes well. But fresh is nice too. 
- Avocados are bland - so you DO need a lot of salt. 
- Use FRESH but not over ripe avocados. 

If you would like a guacamole "kit" to make your job as easy as possible - please check out our website here at the Avocado Diva.  We would LOVE to introduce you to this most awesome of gourmet delights. 

Wednesday, May 23, 2012

Blistered Tomato Guacamole for a Mild Taste (No Heat)

Grape tomatoes, avocado oil, kosher salt
If you like guacamole but don't like a lot of heat from chills - this is a great option for you.

Experiment with my yummy twist on guacamole. Try "blistering" your tomatoes first and making a salsa to add to your mashed avocados. For this recipe - I used "grape" tomatoes right from the farmer's market - poured avocado oil over them and then sprinkled with kosher salt. I blistered them under the broiler on it's highest setting. When their skins got charred and split - I took them out and then mashed them in my molecajete. Next I added my special Diva's Guacamole spice mix. (Click on the link to see it).

I put aside the blistered tomatoes - then used the molecajete to mash up some in-season avocados, adding another small teaspoon of my Diva's spice mix. Finally I mixed them all together (the mashed tomatoes and the mashed avocado) for a very flavorful yet mild (no heat) guacamole. It was good with a crusty bread as well as crackers.

Bon appetite!
Sprinkle tomatoes with oil and salt

Blister the skins under the broiler

You know they are ready when they start to pop and split

When they cool, mash in a molecajete

Mash your avocados as well, and mix the two together - adding my spice mix for flavor.