Holy guacamolé!

A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share. — Mark Kurlansky, Choice Cuts (2002)

Never eat more than you can lift. — Miss Piggy

After a long wait avocado is now in season, the key ingredient to make guacamolé, a cold appetizer called encas, served with tortilla and tequila, which I had discovered in the Mexican section in high school at our yearly Brent International School food festival. With one big bite my palate was mesmerized, a combination of spicy, sweet and the cool flavor of avocado. My friends had a good laugh as my face instantly turned red, like a tomato.

The experience was worth it because it was unique, leaving a lasting impression and a reminder that the world is full of wonderful discoveries. Often mistaken for a vegetable, this fruit is part of the reproductive part of the plant. It is either pear-shaped or oval, with greenish to purple skin, but can sometimes be yellow green. In some countries it is called alligator pear or vegetable marrow. The name comes from the Aztec word ahuacatl, meaning testicle, while the French call it avocat or lawyer. It is harvested only twice a year, and enjoyed by many for its butternut flavor, thus the term “butter avocado.” Its leaves, which have a taste similar to aniseed, are toasted and used as a condiment or spice in many dishes. A good source of vitamin C, E, potassium, this fruit is rich in fat, though it is monounsaturated, which is heart-friendly fat.

Avocados only start to ripen when cut from the tree, and will last months if left alone. Once plucked they will ripen in a few days. When buying avoid dark, sunken spots or bruising. The fruit must be stored in the refrigerator to prevent it from getting too soft. Avocados will quickly discolor once exposed to air, therefore lime or lemon or calamansi juice is sprinkled to stop it from darkening further. Use a stainless steel knife to prevent it from discoloring. The shape of the avocado is a natural container often used for stuffed seafood. It is also added to soup to enhance flavor.

To make guacamolé use a blender or food processor for the creamy texture. The main ingredients are avocado, tomatoes, onion, olive oil, cilantro and chili, though Tabasco is an alternative. Remove avocado pit and do not include with mixture. Keep refrigerated and serve at once with bread, tortilla, or fried bananas.

Guacamolé

a) Put in a blender: Flesh from 4 ripe avocados (be careful not to scrape too near the skin as this gives a bitter taste. Cube flesh, 1 tbsp. dayap (lime) or calamansi, 1/4 (one fourth) cup each of chopped tomatoes, white onion, olive oil or mayonnaise, 1 tbsp. cilantro (wansuey), 1 red small chili (labuyo), 1/4 (one fourth) tsp. each of salt and pepper. Serve with store-bought tortilla (vegetable section of most supermarkets). Panfry both sides with 1 tsp. oil, preferably in a non-stick pan; or oven toast 2 minutes if you want your tortilla hot. Guacamolé is also ideal as a dip for pan-fried or steamed shrimp, fish croquettes etc.

Avocado Shake (Mom’s favorite)

a) Put in a blender: 3 cups cubed avocado, 1 cup very cold all purpose cream, ice cubes, 1/2 (one half) cup sugar. Mixture will be thick, serve with long teaspoons in 2 tall glasses with an underliner/plate.

Discovery of the Week

Pinakurat, the famed spiced coconut vinegar, is now available in Manila. For orders call Dexter Ngo at 536-3079. Ideal as a marinade for Visayan-style roast chicken (Inasal). Use 1/2 (one half) cup pinakurat with 1 tbsp. achuete oil (annatto oil available in supermarkets) for 1 kilo whole chicken cut into 4 pieces. Marinate 8 hours in the refrigerator. Skewer with barbecue sticks. Cook over charcoal until done, brushing with marinade. Optional add 1 tbsp garlic, 1 tbsp. calamansi, 2 tsp. sugar for extra flavor. Namit Gid!

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For recipes and schedule of classes visit www.sylviareynosogala.com.