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.

"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.

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.

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

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. 

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!

SHOCKED - Some people have NEVER made guacamole...

Add caption

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.