TASTE
How to get the most out of your avocados
By Wanda A. Adams
Advertiser Food Editor
Here's a quartet of avocado recipes that all work together: a basic guacamole that goes into a salad dressing that goes on a grilled veggie sandwich along with an avocado-cheese spread that's as easy as they come. (These come from the Calavo Web site.)
AVOCADO VINAIGRETTE
1 1/2 cups olive oil
1 cup red wine vinegar
1/2 ounce garlic, minced
1 tablespoon fresh oregano, chopped
1/2 cup guacamole*
Combine all the ingredients together using a wire whip. Cover and refrigerate until needed.
Yields 3 cups; 12 generous servings.
*Guacamole: Peel and pit 1 avocado. Place in bowl with 1/3 cup chopped tomato, 2 tablespoons finely minced onion, 1 tablespoon lime juice, 1 tablespoon chopped fresh cilantro, 1 peeled and minced garlic clove and 2 to 3 teaspoons minced jalapeno chili. Mash, add salt to taste. Mix. Makes 4 servings.
Two ingredients: What could be simpler? Try this as a pupu with crackers or spread on celery sticks. Don't over-mash.
AVOCADO FETA SPREAD
1 1/2 cups chunky mashed avocado
1 1/2 cups feta cheese, crumbled
Combine both ingredients, cover and refrigerate until needed.
Serves 12.
Here's the sandwich that pulls all the recipes together. You can customize it by using a split baguette or thick slices of sourdough instead of focaccia and different vegetables or cheeses, if you prefer. You can also prepare the bread and vegetables in a heavy-bottomed frying pan over medium-high heat, wiped with extra-virgin olive oil; fry each vegetable until lightly browned.
GRILLED VEGETABLE FOCACCIA WITH AVOCADO FETA SPREAD
1 herbed focaccia bread, 4-inch square
2 ounces avocado feta spread (above)
2 tomato slices
2 eggplant slices, marinated in avocado vinaigrette (above), grilled
1 Portobello mushroom, 1/4-inch sliced, marinated in avocado vinaigrette (above), grilled
1 roasted red pepper, marinated in (avocado vinaigrette), grilled
2 (1/2-ounce) provolone cheese slices
1/2 fresh avocado, sliced
4 fresh basil leaves
Slice focaccia bread horizontally in half and lightly grill. Spread each grilled half with the avocado feta spread. On the bottom half, place the tomato slices, mushroom and pepper, then top with sliced provolone cheese. Melt cheese under broiler. Top with fanned out avocado slices and basil leaves. Shingle the top half of the focaccia bread on the side. Makes 1 sandwich.
AMOROUS AVOCADO
1 ripe, firm avocado
1 cup cooked baby shrimp
2 tablespoons sour cream
1 tablespoon finely chopped chives
2 tablespoons finely minced garlic
2 tablespoons lemon juice
2 teaspoons dry white wine
2 tablespoons finely chopped red pepper
1-2 teaspoons Dijon mustard
3 or more dashes Tabasco
Peel avocado, discard pit and slice in half. Scoop out center, leaving 3/8-inch of avocado flesh inside shells. Rub inside the shells with lemon juice. Dice avocado flesh, and lightly toss with remaining ingredients. Arrange shells on a bed of red-leaf lettuce and spoon in shrimp mixture. Serves 2.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
