Avocado Appetizers

123115-Recipe

It happened again. I had this week’s article all set. I thought since it was the holidays and there will be so many turkeys cooked this month, there is bound to be a need for leftover recipes. I even had the article titled and half written. And, then I went to the store. While I was shopping, I came across the avocado display and they were just so big, and ripe, and cheap, and did I mention big? I had to get some.

The way I see it, I just gave a Chicken Pot Pie recipe (visit TheTahoeWeekly.com for the recipe), and now I’ve mentioned turkey, so I know, that you know, that one of the big things I always say is to use these recipes as a guide and not a must-follow-to-the-letter recipe. Keep that in mind and substitute leftover turkey for a great pot pie. You can use some of your gravy as a base for the sauce and add fettuccini or egg noodles, and peas or whatever else you have and you’re set.

Besides turkey, this is also the season for lots of parties, which means lots of appetizers. When it comes to avocados, the first thing that usually comes to mind, at least my mind is guacamole, so yes; I’ll give you my recipe for that.

Avocados are great for all kinds of things, and all it takes is a little imagination. Dips, fillings and spreads are all possibilities to consider, so here are a few ideas and I’m sure these will spark something upstairs in your brain that just might lead to other great ideas. Of course, you can always invite me over to taste some of the things you come up with and that could be another article.

Guacamole
8 avocados cut in half, pitted & scooped out of the skin into a bowl
2 cloves garlic, chopped
1 jalapeno, finely chopped, use seeds for a lot more heat
½ sweet red onion, diced
1 tomato diced & without most of the juice
½ to ¾ quarters of a bunch of cilantro
3 to 4 limes, juiced
A few shakes of hot sauce
1 T Worcestershire sauce
Salt and pepper

Mix all ingredients together. Guacamole is great as a dip for chips, a spread or a filling.

Avocado Spread and filling
6-8 avocados cut in half, pitted & scooped into a bowl
2-6 oz. cream cheese at room temperature (amount depends on size of
avocados)
¼ red onion, diced
¼ to ½ roasted red pepper, diced
1 jalapeno, small diced (optional)
½ bunch cilantro (basil is also good)
3 limes, juiced
¾ T worcestirshire sauce
A few shakes hot sauce
Salt and pepper

Blend the cream cheese with the avocado, adding the cream cheese a little at a time to taste. Mix in the rest of the ingredients.

This is another idea for a spread for something like a tortilla pinwheel also adding some leftover turkey or other meat or veggies, rolling it up and slicing the roll into pinwheel apps. The cream cheese will add more body so it won’t ooze out as much making it an easier finger app. It is also good for stuffing cherry tomatoes or anything else you can think of.

 

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Chef Smitty

Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Smitty has been teaching skiing at Squaw Valley Alpine Meadows for more than 26 years each winter, and spends his summers working for High Sierra Waterski School since 2000. Smitty has been writing his chef column for Tahoe Weekly since 2005.