There will be many an avocado on our table this holiday season and we went to pinterest to get some ideas. There were some seriously odd recipes, such as Grinch Guac, but there were some serious keepers too! Here’s our Avocado Recipes for the Holidays suggestions to get those healthy Avocados From Mexico in your belly!
Chef Ned Bell is all about sustainable seafood and is devoted to spreading the word about chosing Ocean Wise products. If we want to continue having healthy seas, this really is the only choice. At Yew Restaurant + Bar the menu is heavy on the seafood and one of the items we’ve tasted and loved are these Dungeness Crab Tacos. Our friends Avocados From Mexico are also featured in this recipe, which is wonderful paired up with a glass of BC Riesling.
Dungeness Crab Tacos
SERVES 2 (3 small tacos)
Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest)
Set aside 1 tsp (5 mL) of lime juice for the avocado.
Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
Canola oil in a blender to make the dressing.
Mash avocado with a fork.
Season with 1 tsp (5 mL) lemon juice, salt and pepper.
Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.
Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
Spoon the avocado mixture onto a plate and place assembled tacos on top.
So you say you love avocados? As you well know so do I, but when it comes to presenting them perfectly, they can sometimes turn out a bit less appealing if you don’t wield your knife right. After all these fruits are delicate creatures. So, I thought I’d do a round up this week of some tools to help you with your Avocados From Mexico!
First up is this 3 in one Oxo Avocado Tool. Perfect slices of peeled avocado are just seconds away with this task-specific, three-part tool. Serrated plastic blade easily slices the skin, circular pitter scoops out the pit, and plastic blades create clean, uniform slices. $9.95 at Crate and Barrel.
Next up this lever avocado shaped saver from Evriholder really does keep a cut avocado fresher longer. It reduces surface exposure and slows the oxidation process and my avocado was usable without cutting off the top flesh 3 days later. $10.95 Amazon.
Thirdly you need a proper Molcajete to mash and serve your guacamole. $49.95 Crate and Barrel
AND….the cookbook for guacamole lovers is Rick and Groen Bayless,Mexican cocktail and snack primer with recipes and tips for 35 variations on the margarita, along with modern mezcal versions and margaritas for every season, taste and budget — plus refreshing cocktails with fruit agua frescas. For cocktail bites, there’s a gourmet guacamole for every month of the year and recipes for nut and vegetable snacks! Now you’re set up for entertaining. $26.50 Crate & Barrel.
Enjoy you avocados responsibly and be sure to share.
Please note I am the Avocados from Mexico official Western Canadian Ambassador and I am compensated for my avocados and avocado news! But…you know I’d eat them regardless!
Hobby Chefs Dish Up Avocado Recipes In A Tough Culinary Competition – The Avocado Showdown!
It’s been a rough life being an Avocados from Mexico in the past few months. I’ve been creating delicious avocado-based dishes, interviewing sports royalty and celebrity chefs, giving myself avocado facials, and the worst yet, having to sample through tasty avocado dishes to judge the Avocado Showdown at the Pacific Institute of Culinary Arts (PICA)! There were nineteen dishes in all and we had to sample them all, at least once!
There was everything from drinks to desserts and of course some guacamole! Kitchen Uncorked produced a Mediterranean Avocado Dip, Live Well, Live Green rolled up aVegan Black Bean Burrito Roll topped with with guac, and More Than Your Average Mom dished up a Shrimp & Avocado Salad with Zesty Avocado Cilantro Lime Dressing; and that was just the start.
It truly was a tough competition as we judged based on appearance, creativity and taste. Avocado can be a tough one as it browns and softens quickly, and, since dishes had to be prepared in advance, it’s tricky to present them looking fresh.
There were a few dishes that really shone and one thing I must mention to anyone cooking is don’t be afraid to season. Salt and acid are your friends when used correctly and a little can go a long way in elevating a dish. Sprinkle, splash and spritz away!
Recipes were submitted blindly, so there was no way of knowing who made what, but a couple of my pals ended up grabbing the first and second place. Emily Caulfield, blogger of The Fat Pigs and front of house manager at The Portly Chef, won the ultimate avocado championship with a Sweet & Spicy Mole, Jalapeño Biscuit and Avocado Ice Cream dish.
Runner-up winner was Alyssa Dawson, avid foodie and host at Novus TV, who created a Tropical No-Bake Cheesecake.
Vicki Siu and Teresa To, local food enthusiasts, took home third-place with a Chipotle Chicado Soup that had a great spicy kick to it!
Emily Caulfield was on Global TV as well, showcasing her award-winning recipe.
The winners and their prizes – Pro shots from Sean Neild!
Justin Darnes of Drinks Undressed created an avocado drink called the Alligator Fizz; creative and refreshing.
PICA served up a plethora of appies and while we judged chef Darren Clay cooked up Avocado & Side Stripe Shrimp Spring Roll with Lemongrass Dipping Sauceand then each attendee made their own roll.
For event photos and recipes, please visit Avocados from Mexico Facebook page.
If you missed the event, watch the video from Novus TV to join in on the fiesta!
The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here), and secondly with this recipe I packed up to share on the boat.
We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.
3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
2 garlic cloves minced
3 tablespoons fresh dill, minced
3 teaspoons fresh oregano
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 Barilla Farfalle (Bow Tie Pasta)
2 cups halved Grape Tomatoes (Windset are my favs = locally grown)
1 large English cucumber diced
3 green onions chopped
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled
When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!
For the salad:
Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.
Combine all ingredients in a large bowl EXCEPT the avocado and dill. Toss with 2/3 of the vinaigrette until everything is evenly coated.
Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.
All aboard! You can even sleep on this rather luxurious sea vessel!
Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.
We all look happy, Porcha dog not so much. But she loves it. Really, she does.
*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d make and eat this salad even if I wasn’t and you should too! Also Urban Digs Farm is a client of Slap Communications with whom I consult, and Barilla sent me the pasta I used and loved. Disclosed!
Once again I’ve been fooling around in the kitchen with Avocados from Mexico and as it’s been a bit hot, I thought I’d chill out with some ice cream. This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power!
3 medium Avocados From Mexico
1 tablespoon freshly squeezed lime juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup cream
Peel and pit the avocados and add with the lime juice, milk, and sugar to a blender (I use Vitamix) and puree. Transfer the mixture to a mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill for 5 hours.
Process the mixture in an ice cream maker, but only for 5 to 10 minutes, not the usual length. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d eat this ice cream even if I weren’t!
Avocados are certainly one of the health foods we never have to force ourselves to eat, they are delicious and of course, not just for guacamole. This fruit (yes they’re a fruit and not a vegetable) makes it’s way onto our dining table in everything from salads, to sandwiches, to creamy smoothies, desserts, and of course, is a must for our guacamole.
Avocados are full of vitamins, minerals, antioxidants, fiber and good fat. They make are meals more filling, and although they do have a fair amount calories, they are healthy calories and a little avocado goes a long way. Pair it up with some additional protein and hunger will be kept at bay for a while!
We’re going to be showcasing avocado fun in the form of recipes and tips over the next little while as Avocados from Mexico has chosen Good Life Vancouver as an ambassador! We’re super stocked to add more avocados into our life and take our health to the next level.
Today we needed lunch. On hand was some spinach, asparagus, pepper, mushrooms, carrots and, yep, AVOCADOS. It’s easy to get your veg in with just a few things you’ll likely have in the fridge.
4 cups spinach loosely packed spinach
1/2 yellow/orange/red pepper chopped
1 carrot grated
3 mushrooms sliced
4 asparagus spears boiled for 1-2 min in water
1/2 avocado or more!
1 tbs avocado or olive oil
2 tsp balsamic vinegar
Sprinkle salt and pepper and pepitas
Toss all into a bowl except avocado, asparagus and egg and toss. Throw onto a plate and once asparagus is cooked arranged over salad, and top with egg and avocado.
Additionally you could add nuts, raisins, and I like to sprinkle my salads with Ra Energy Natural Food Mix in garlic flavour, for extra omegas, calcium and fibre.
Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!
Good Life Vancouver is all about the good life in and around Vancouver and often far beyond!