I have a passion for avocados. My child even eats them out of a half shell with a spoon. Just seeing her do that gives me a thrill – no really, it actually does. Let’s take a moment to raise our hands in praise of this perfect fruit. Yes it’s a fruit by definition, a super fruit. Avocados are incredibly nutrient-dense and have been known to lower cholesterol as well as provide benefits that help us avoid terminal issues like cancer and heart disease. Here’s more information from the avocado commission. You didn’t know about the commission? Well yes! The commission is alive and well, based in California.
The monounsaturated fat in the avocado also does wonders for the skin. I once mashed one up with some oatmeal and honey, then slathered it on my face in an attempt at a homemade mask. It wasn’t exactly a day at the spa but what the heck, I’d do it again.
I put avocados on most things — as in salads, on chips and meats. My favorite way to eat a rib eye (or any cut of steak) is with avocado and pico de gallo. Merely writing this idea is seriously making my mouth water. Need to stop – moving on.
One thing you my not know about me…I’m a bit of a food purist. On a weird level, I get upset when I see things like inverted or chocolate covered Oreos. An Oreo, to me is like an American heritage we should treasure instead of mutate. It’s quite possible that I’m holding on to childhood memories, but I digress.
On a standard level, I think that you should be able to see and taste all the ingredients in a dish for what they really are, as in, not slathered with thick sauces or doused in salt. Somewhere along the culinary road in America we lost the concept of simplicity, and I mean beyond the mass production and processing of foods. In my opinion, a carrot should taste like a carrot, an avocado should taste like an avocado. In some chef circles it’s the more complex the better, the more complicated the more celebrated. Well, this couldn’t be simpler.
Guac ‘n Rock
2 ripe avocados
1 large garlic clove, finely minced
The juice of 1 lime
After I slice the avocados in half and remove the pits, I slice the flesh diagonally in large chunks and then squeeze the skins so the green fleshy part goes right into the bowl. Add the chopped garlic, the lime juice and a generous pinch of kosher salt.
With a KNIFE, keep slicing the avocado in the bowl and gently stir. This keeps the guacamole chunky and meaty. You can also use a potato masher but I highly recommend chunky and meaty. I know folks who put these ingredients through a food processor to make baby food as well.
Enjoy on salty tortilla chips or whatever else your heart desires. If you’re feeling wild and crazy throw a margarita in the mix and you’ve got yourself what I call a perfect summer evening.
Have a fantastic day!