Avocado Supper

As the first chills of Los Angelean “winter” gave way to 90 degree heat today, and apocalyptic fires throughout our surrounding areas, a last vestige of the summer-fall mash up finally got mushy after a week of incubation: The Great California Avocado.
Instead of making the generalized guacamole, which highlights the color of perfect avocadoes but invariably masks their flavor and decimates their sublime texture, we opted for a plate of perfect pickups for the one-pound monster we’ve been ripening on our counter for the past ten days.
While you can get less than decent avos from Trader Joe’s until the proverbial Peruvian cows come home, the real nature’s butter beauties herald from our harrowed surroundings in SoCal. While some of the more flavorful varietals are just coming out of season, Hass’ drop all year round. The next time any non-californians sit at your table, celebrate the glory of the golden state with this fancified green god programme.

Half Hour Salsa

2 Tbs. extra virgin olive oil
1 pound assorted baby heirloom tomatoes
2 bunches Mexican scallions
½ bunch cilantro: leaved picked, stems reserved
4 cloves of garlic, minced
1 lime
A splash of tequila
1 Serrano pepper, diced
Salt and pepper to taste
1. In a heavy bottomed pot, arrange your scallions around the outer edges, and place the tomatoes in the center of the scallion circle you create. Pile the cilantro stems on top.
2. Add the oil; turn the heat to medium and cover.
3. After 15 minutes, add the garlic, salt and pepper, and cover.
4. After 15 more minutes add the cilantro, Serrano, and the tequila, and cover.
5. Check your seasoning, and add salt as desired, the puree the salsa.

Heirloom Pico De Gallo

1 pound assorted baby heirloom tomatoes
2 shallots, minced
4 cloves of garlic, minced
½ bunch of cilantro, chopped stems and all
The juice of one lime
The juice of one lemon
2 Serrano chilies diced
2 Tbs. extra virgin olive oil
Salt to taste.
1. Slice the tomatoes in half, and combine with all other ingredients in a large bowl. Let sit for at least fifteen minutes for the flavors to marry.
2. Toss the salsa, and then adjust your seasoning.

Bite Sized Tortilla Chips

10 corn tortillas
5 cups canola oil
Salt
1. Heat your oil on medium heat in a wok or large frying pan.
2. Using a 1” biscuit or cookie cutter, punch out as many chips as you can from your tortillas.
3. Check the heat of the oil by tossing in a scrap of un-shapely tortilla: if it floats and covers itself with bubbles then you’re good to fry.
4. Fry the chips in batches, depositing the finished ones first in a metal bowl for tossing in salt, then to a paper towel covered plate.

To Serve

A perfectly ripe avocado
All of the above components
1. Slice the avocado in half, top to bottom and around the pit, and then quarter it.
2. Gently peel away the skin, starting at the top of each quarter.
3. Place each quarter face down in the center of your plates, and make diagonal slices orienting the start of your slice 45 degrees downward from the center of the avocado.
4. Fan out each slice, stack chips vertically in the center of each avocado section, and garnish with your awesome salsas.

Beverage: Port Brewing’s Hop Wave
Soundtrack: “Flash Gordon Meets Luke Skywalker” Jammy, Scientist, The Roots Radics