How do you feel about Avocados? If you’re a fan you probably want to go dig up your passport, pack your bags and hop a plane down to Honduras. Avocados are plentiful and cheap. I don’t like that word, but at 8 for $4.30 it’s the best adjective I can come up with. Right now in the US at Wegman’s Supermarket, you can buy two avocados for $4 or four for the bargain price of just $5.99. I know one person who would probably go nuts if she were to visit Honduras. Gaby, of What’sGabyCooking is an admitted avocado lover and at these prices, it would be hard not to jump up and down. I met Gaby during my first FoodBlogCamp experience in Mexico and remember her talking about how much she loves avocados. If you check out her blog, you’ll see that she has in excess of 50 posts about the green orbs. It’s a bit like my obsession with corn tortillas. The funny thing is that before I headed out to Gaby’s site to grab her link for you, I came up with the idea of grilling my avocado for a hot, stuffed avocado salad and right there, on her beautiful blog was a post about grilled avocado guacamole.
Just when I thought I was being so creative …
Anyway, one of the best avocado experiences I’ve had was at a small Japanese restaurant in Southern California.
I was attending my first BlogHerFood conference in San Francisco a couple of years ago and flew down to Irvine to spend a couple of nights to visit with my son and his girlfriend. I reached out to my friends Todd and Diane of WhiteonRiceCouple.com to get their recommendations for restaurants since they live in the same area and we chose Todd’s recommendation of Izakaya Honda Ya. It’s a small place with an authentic Japanese feel and the food was fabulous! Lots of variety and creativity. We ate a dinner of mostly sushi, but the one dish that blew me aways was the “Avocado Volcano.”
At this point, two years later, I can’t remember what was in the avocado, but I remember it came to the table on a bed of flames, piping hot.
I’m pretty sure it was filled with fresh crab meat, but what was so good was the hot creaminess of the avocado. I hadn’t ever experienced warm avocado. So smooth, so rich and full of flavor.
I’ve got one more avocado in the fridge to be used this week and am going to pick up a few shrimp. I’ll put that avocado on the grill that’s been heated to 700° and stuff it with freshly grilled shrimp salad. It will be a kind of Avocado Parrillada. Sounds good doesn’t it?