Posts Tagged ‘avocado recipes’

Avocado and Olive Dip

August 28, 2011

Hurrican Irene certainly has not affected the avocado harvest this year.  For the last 3 weeks we’ve had an abundance of big beautiful avocados for guacamole, salads, burgers, sandwiches, potato causas, fried avocado wedges and just eating right out of the shell with a little lime juice, salt and pepper.

I’ve also been pickling pequin chillies and jalapeño peppers which go in my salsas…some with Puerto Rican sofrito.  Last winter when the limes were in season I preserved some in salt using an old Fiji Indian recipe and they are really coming in handy for seasoning the avocados.
My card partner and I feasted on nachos with this dip on Thursday.   I gave some to my neighbors who called it “rico” en español, meaning delish in any language.  Its super easy to throw together, then stuff it back into an avocado shell for a simple presentation.  Enjoy!
Ingredients:
  • 1 ripe avocado, chopped
  • 1 Tbsp jalapeño peppers, chopped
  • 1 scallion, sliced thinly
  • 8 black olives, chopped
  • 1 heaping Tbsp picante salsa
  • 1/4 salt-pickled lime (2 tsp lime juice plus salt to taste

Mix all ingredients together just until combined.  Try to leave some chunky texture.

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Potato Salad Latin Style

July 20, 2011

Causa Rellena

Potatoes are common fair throughout the Latin countries.  This recipe is inspired by the Peruvian causa relleña, filled layers of seasoned mashed potatoes.  I’ve added a Puerto Rican sofrito with lots of cilantro to the potatoes, sauteed in a little annato oil, plus some crumbled crispy bacon. This is similar to a Puerto Rican mofongo which is usually made with yucca (cassava) and chicharones (crispy fried pork rinds).  The mofongo lines a bowl and is filled with savory sauteed shrimp, chicken or other meat. Causa layers are more often filled with chicken, octopus or crab salad.  Here I’ve used avocado slices dressed with a citrus vinaigrette.  The topping is a salad of roasted red peppers with fresh oregano, capers and citrus vinaigrette plus a 4-minute boiled egg.

Minus the egg and bacon, this is a tasty vegetarian dish and certainly an alternative to those mayonnaise laden potato salads.  Serve this as a side dish with grilled snapper or your favorite steak.  Its a great salad-main served with a cold crab gazpacho or a lobster bisque.  Mini sized causas made with purple or blue potatoes make elegant appetizers.  Rather than individual causas you can make this family-sized and cut it into serving wedges.

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