The Tropical Fruit Forum
Everything Else => Recipes => Topic started by: FlyingFoxFruits on March 03, 2012, 09:16:37 PM
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get you an avocado, preferable they butter type and large, you will want to be able to press the avocado slice flat like a slice of pizza on a skillet...its hard to manage with small watery avocados like Hass.
Take an avocado, cut into 3 or 4 slices, from top to bottom, not laterally cutting the fruit.
Take a slice of avocado, and gently score the flesh, so it can be pressed flat on a skillet. Leave skin on!
Score the avocado many times in a crossing pattern, about 1cm deep.
Add spices like hot pepper, garlic minced, onion minced small, herbs you like.
and remember to continually work spices into avocado pulp, by gently mashing or scoring with a knife, mixing spices with the top layer of avocado pulp.
salt, pepper if you want
Now the kicker...get you some cheese, hard cheese preferably, like parm reggeano, or asiago (my favorite) Don't use cheese squares like american chees! only hard cheese...
Grate cheese onto avocado and cover, as last layer (not too thick of a layer). Make sure its all pressed into the avocado and not likely to come apart in the skillet.
Preheat skillet to medium, medium high, with olive oil , or grease of your choice.
press cheese side down, for about 2-3 minutes or until crispy... make sure to get all cheese out with spatula or whatever u use!
Eat with someone you like!
Tell me what you think!
My favorite thing to do with avocado...except eat them fresh or on sandwiches and such...
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Not to stray off topic but Hass = watery ???? ??? ??? ???
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the ones most people buy readily from mexico in stores, are watery! compared to a good choquette or brogdon.
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Not to stray off topic but Hass = watery ???? ??? ??? ???
read the bottom of this one Hoss!
I have more to teach you yet! ;)
listen to me you'll go places kid ;D
http://www.willsavocados.com/index.php/avocado-varieties (http://www.willsavocados.com/index.php/avocado-varieties)
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Choquette and Brogden are not that great either. I would go with a Lula, Wurtz, Wilson Seedless or a Day.
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Choquette and Brogden are not that great either. I would go with a Lula, Wurtz, Wilson Seedless or a Day.
2 each their own!
Now we know not to trust each others judgment! ;D ;) Our taste buds are conflicting I believe.
At least we both like good fruit and grow good plants!
;) ;) ;) :)
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Not to stray off topic but Hass = watery ???? ??? ??? ???
read the bottom of this one Hoss!
I have more to teach you yet! ;)
listen to me you'll go places kid ;D
http://www.willsavocados.com/index.php/avocado-varieties (http://www.willsavocados.com/index.php/avocado-varieties)
No let me teach you a thing about reading, son 8)
"Many people assume Hass varieties are better than all others. If you are someone who buys Hass year-round from grocery stores,however, you'll find that Hass avocados are actually low in fat and watery 6 months out of the year.
The green-skinned varieties that I've mentioned thus far have higher oil levels than Hass six months out of the year - making them superior (consumption-wise) during that period.
Don't get me wrong, the Hass is an excellent variety. The fact that it does taste the best 6 months out of the year is phenomenal"
Personally, I do not like, nor eat, Hass as I do not buy my avocados from a grocery store... I pick em from da trees fresh.
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he says if you buy hass in stores 6 months of the year they are watery and low in fat...what have you taught me?
He illustrated my point to u! ;)
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Choquette and Brogden are not that great either. I would go with a Lula, Wurtz, Wilson Seedless or a Day.
2 each their own!
Now we know not to trust each others judgment! ;D ;) Our taste buds are conflicting I believe.
At least we both like good fruit and grow good plants!
;) ;) ;) :)
Well said, my friend :)
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he says if you buy hass in stores 6 months of the year they are watery and low in fat...what have you taught me?
He illustrated my point to u! ;)
This is what I was pointing out:
"The fact that it does taste the best 6 months out of the year is phenomenal"
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he says if you buy hass in stores 6 months of the year they are watery and low in fat...what have you taught me?
He illustrated my point to u! ;)
This is what I was pointing out:
"The fact that it does taste the best 6 months out of the year is phenomenal"
don't forget you seemed confused when I said hass is watery...besides for my recipe you want a larger avocado any way..they are easier to load with cheeses and spices, and press flat.
try the recipe any way you like!! but if you do let me know how you like it! :) ;)
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I have some excellent Reed avocados, been making lots of guacamole. Also have been using them mashed up with honey. Hass will be harvested in about another month or so.