Avocado Lovin’

I hate to say it, but summertime is quickly passing.  This summer I have taken full advantage of the deliciously ripe avocados that we are blessed with in California, and have been putting them on just about everything.  Tonight I bought a few avocados and had a little fun with a couple delicious recipes.  When I get home from work I’m not usually ready for dinner, but I’m always hungry for a little something.  The first dish I made was a little avocado bruschetta – so simple and easily one of my new favorite snacks.  Then for dinner I made a steak with an avocado sauce recipe that I’ve wanted to test for a while.  All I can say it that I’m bummed I didn’t make this recipe before tonight, but from here on out this will be an easy go-to dinner.  The third and final recipe that I have here is my guacamole.  I can’t even count the times I have made guac this summer – there’s something about chips, guacamole, and a margarita on a hot summer day that really puts me in my happy place. J

Tomato Avocado Bruschetta

(Makes a good appetizer for 4-6 people)

Ingredients:

Baguette

Olive oil

2 ripe avocados

About 1 cup cherry tomatoes

Good balsamic vinegar

Kosher salt and fresh ground pepper

Directions:
Cut the baguette at an angle in ½ in slices. Lay the slices onto a cooking sheet, brush with a little bit of olive oil and place under a low/medium broil for a few minutes – or until they are golden brown.  This way is faster than baking the bread, but it can burn fast so make sure to watch your bread.  Turn the pieces over and broil on the other side for another minute or so.

Slice the avocado into half-moons and quarter each of the tomatoes.   Lay the avocados on the toasted bread and sprinkle with a tiny bit of kosher salt.  Place the tomatoes on top of the avocado and drip a few drops of good balsamic vinegar over each of the pieces.  Season to taste with salt and pepper and enjoy!
 

Pan Seared Rib Eye and Avocado Sauce

(2 servings)

Ingredients:

2 Boneless Rib Eye Steaks – each about 1 – 1½ inches thick
Kosher salt and freshly cracked black pepper, to taste
Onion powder, to taste
Garlic powder, to taste
Chili powder, to taste
Cumin, to taste
Dried oregano, to taste
Canola oil

Directions:
Allow the steaks to come to room temperature – this ensures an even cooking time.  Place a skillet (either a good stainless steel skillet or a cast iron skillet) in the over and pre heat to 450 degrees.  When the oven reaches temperature, carefully remove the skillet and place on the range over high heat. 

Sprinkle each side of the steaks with the seasonings, to taste.  Brush a little bit of the oil on each side of the steaks, to coat. 

Immediately place the steaks in the hot, dry skillet.  Cook 30 seconds without moving.  Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.  Flip the steaks and cook for another 2 minutes.  (This time is for medium-rare steaks, if you prefer medium, add a minute to both of the oven turns.)

Remove the steaks from the skillet, cover loosely with foil and rest for 5-10 minutes.

Avocado Sauce

Ingredients:

1 ripe avocado
1/3 cup fresh cilantro

2 gloves of garlic

Kosher salt and freshly cracked pepper, to taste

1 ½ Tbsp olive oil

½ Tbsp red wine vinegar

Juice from 1 large lime

Directions:
Combine all ingredients in a food processor and blend until smooth.  Taste and add more salt and pepper if needed. 

After the steaks have rested, cut into thin strips and serve with the avocado sauce.  Enjoy!

KK’s Guac

Makes a batch big enough for sharing J

Ingredients:

5 large, ripe avocados
2 Roma tomatoes, seeded and diced
¼ cup chopped cilantro
2 minced garlic cloves
½ finely chopped red onion
1 jalapeno, seeded and finely chopped
1 lime, juiced
Kosher salt, to taste
Crumbled cotija cheese

Directions:
Scoop the flesh of the avocados out of their shells and into a large bowl.  Add the lime juice, tomatoes, cilantro, garlic, red onion, jalapeno and salt and toss well.  I use my fork to mix the guacamole and to break up the avocados.  Taste the guac and add more salt or lime juice if needed.  Sprinkle the cotija cheese over the top and serve with tortilla chips.  Add some good company, an ice cold marg, the summertime sun and enjoy!