http://eatwineblog.com/2009/06/30/avocado-101-part-i/ Tue, 27 Mar 2012 05:13:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-4089 Alecia Desrevisseau Sun, 21 Aug 2011 14:33:28 +0000 http://eatwineblog.com/?p=807#comment-4089 After reading this, I get hungry for avocados. Thanks for the useful info, how about you drop by and give me a few tips, would apreciate it. After reading this, I get hungry for avocados. Thanks for the useful info, how about you drop by and give me a few tips, would apreciate it.

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-2176 Grilled Lamb Burgers with Avocado Mayo « Eat Wine Mon, 23 May 2011 16:32:09 +0000 http://eatwineblog.com/?p=807#comment-2176 [...] are passionate about their sandwiches, adorning them with thick layers of mashed avocado, homemade mayonnaise and topping off with fresh tomato slices. With the Avocado-Mayo, we’ve fused [...] [...] are passionate about their sandwiches, adorning them with thick layers of mashed avocado, homemade mayonnaise and topping off with fresh tomato slices. With the Avocado-Mayo, we’ve fused [...]

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-1477 What is Chilean Cuisine, Really? « Eat Wine Wed, 06 Oct 2010 01:12:15 +0000 http://eatwineblog.com/?p=807#comment-1477 [...] as if you’d never tasted them before. Imagine a palta reina, a perfectly ripe, creamy avocado, halved and filled with an herbed shrimp salad made with tiny gambas. Next, plateada con puré [...] [...] as if you’d never tasted them before. Imagine a palta reina, a perfectly ripe, creamy avocado, halved and filled with an herbed shrimp salad made with tiny gambas. Next, plateada con puré [...]

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-362 Liz Caskey Sun, 15 Nov 2009 17:26:23 +0000 http://eatwineblog.com/?p=807#comment-362 I use these a lot in salads since they can be a little stringy and have a more watery texture. Chileans love eating them with sliced celery drizzled with olive oil, lemon juice, and salad. The buttery-crunchy contrast works great with lots of meats from chicken to steak. I use these a lot in salads since they can be a little stringy and have a more watery texture. Chileans love eating them with sliced celery drizzled with olive oil, lemon juice, and salad. The buttery-crunchy contrast works great with lots of meats from chicken to steak.

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-359 Sharon Ewton Fri, 13 Nov 2009 23:29:31 +0000 http://eatwineblog.com/?p=807#comment-359 Huh? I just asked for recipes using Negra de la Cruz avocados. They've shown up on one of our trees and I can't find recipes using them anywhere. Huh? I just asked for recipes using Negra de la Cruz avocados. They’ve shown up on one of our trees and I can’t find recipes using them anywhere.

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-358 Sharon Ewton Fri, 13 Nov 2009 23:26:59 +0000 http://eatwineblog.com/?p=807#comment-358 I am looking for recipes using Negra de la Cruz avocados which just this year showed up on one of our trees. I am looking for recipes using Negra de la Cruz avocados which just this year showed up on one of our trees.

]]> http://eatwineblog.com/2009/06/30/avocado-101-part-i/#comment-103 Steve McAfee Mon, 13 Jul 2009 13:54:44 +0000 http://eatwineblog.com/?p=807#comment-103 Liz-Thanks for the avocado tips! I've recently 'discovered' them-or at least how much I enjoy fresh avocado prepared at home. I was having trouble with figuring out the ripeness or ending up with very bruised avocados after a couple of days. This is very helpful. Liz-Thanks for the avocado tips! I’ve recently ‘discovered’ them-or at least how much I enjoy fresh avocado prepared at home. I was having trouble with figuring out the ripeness or ending up with very bruised avocados after a couple of days. This is very helpful.

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