For the Love of Avocado...

I am gearing for a rather stressful week that will probably feel like one extended episode of NumberWang. I hope for a happy ending, but regardless of the outcome, it will more than certainly feel like TPTB have all died and left Mitchell and Webb in charge. Not in charge of the Universe, mind you, just of my life…

As I wait for my fate to unfold, let’s talk about my latest culinary obsession.

I have been positively obsessed with avocados lately. It seems that everywhere I look I spy a great avocado recipe.

This makes me very happy because I love avocados.

We had an avocado tree when I was a kid. Then one year, after a hurricane, we had two avocado trees. Eventually, another hurricane tore down one of them and we were left with one semi-fertile tree. On and off during my years in Puerto Rico, I pretty much could have an avocado any time I wanted.

There are dozens of varieties of avocados, but the fruit originates from Mexico. In my opinion, this is the best thing to come out of Mexico. Granted this is a former empire that has also given us Javier Solis and Alejandro Fernandez but these are obsessions of a non-culinary nature.

Here’s all you need to know: avocados are rich in mono-saturated fat, vitamins E, K and a few Bs as well as potassium and fiber; avocado intake lowers evil cholesterol levels; and avocados are delicious.

I will never understand how the Anglos got avocado from the word aguacate, but if you are interested in etymology and such things, to the Aztecs avocados were fertility fruit. Apparently they were quite literal in their puns, so in Nahuatl the word ahuácatl also meant testicle (a reference to its shape). Bon appétit, mon ami!

In September 2007, I shared some of my favorite avocado recipes that use the fruit as a condiment—including an avocado butter, cream and mayonnaise.

What I have found lately, while searching for tidbits to share in my weekend Twitter feed, are recipes that have made me moan and sigh and yearn in ways that few things do. These are recipes I must try and which, I am certain beyond any doubt, will become standards in our repertoire.

It all started with a Creamy Avocado Milkshake recipe, which was only enhanced by a version with chocolate added to the mix. If this isn’t the nectar of the gods, I don’t know what is!

Then someone pointed out something so decadent that it made me lightheaded: Avocado Fries. Can you imagine?! Crispy and creamy in one delicious bite!

Then, I saw a recipe that expanded the crispy and creamy and added shrimp, with Popcorn Kara-Age Shrimp with Avocado Cilantro Dip. Simply irresistible!

These are recipes that make your mouth water, but the next one hit me like a ton of feathers because it was just pure, unadulterated sexy: Avocado Chocolate Pudding. I do not exaggerate when I say that recipe caused orgasmic waves of pleasure. It evoked some very interesting dreams too. This recipe also precipitated an epic fangirl seizure that is legendary in some circles.

And then, the pièce de résistance: Pasta in a Creamy Avocado Dressing. It’s a simple enough recipe that begs to be tweaked in a myriad of ways. I have already decided that the first try will include roasted garlic and hot sauce, but it just as easily can be adjusted with curry or roasted pepper puree.

My obsession. Your pleasure. You’re welcome.