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RECIPE: Creamy Avocado & Pepper Potato Salad

3rd Sep 12 (Mon) Leave a comment

A perfect adaptation for a barbecue side-dish this Labor Day…

Creamy Avocado and
.

Pepper Potato Salad

Ingredients:
serves 8+

Adapted from Isa Chandra Moskowitz’s Vegan Brunch

  • 2 lbs fingerling potatoes, cut into 3/4 inch chunks
  • 1-2 peppers, diced (jalapeno, anaheim, etc)
  • 1 small red onion, diced small
  • 1 Tbl olive oil
    —-
  • 3 ripe avocados
  • 2 Tbl lime juice
  • 1/2 tsp salt
    —-
  • 1 plum tomato, chopped
  • 1 smallish cucumber, diced very small
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Scallions for garnish (optional)

Steps:

  1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
  2. Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
  3. Once potatoes have cooled, prepare the dressing. Split the avocados in half, remove the seeds and scoop into food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato, peppers and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
  4. Put the potatoes, peppers, and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if desired.

Prep time: 15 minutes (active) / 1 hour (total)… serve soon!

This recipe is easy to make and it combines both guacamole and potato salad. Yum!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornRimbaud

RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Avocado Fries

26th Dec 10 (Sun) 2 comments

Another nummy from last night’s Christmas potluck dinner…

Avocado Fries

Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook

appetizer, serves about 6

Ingredients:

  • oil for frying
  • 1/4 cup flour
  • 1/4 teaspoon salt, plus more to taste
  • 2 eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
    note: the # of avocados could vary a lot.  if in doubt, make extra batter/breading just in case.

Steps:

  1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
  2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
  3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch.  That seemed to work out a-OK.  If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe.  I imagine tempura batter would also work.

For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them.  With that being said, they’d be best served immediately.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Festivus!

~Dan – np: Over the RhineDarkest Night of the Year

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too

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