Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What are you making/having for dinner tonight?

Sad, PIA. We had one giant old avocado tree in Miami that would produce two harvests a year. We and our friends, and the dogs, the squirrels and the birds always had shiny coats.

EmmaG

I wish that avocados would grow in the FL Panhandle, but it's too far north. I believe that the bumper crop here in the grocery stores resulted more from the Superbowl. At first they were 1/2 the regular price and reduced even further following the game. At that price, I couldn't resist. Some times you can get too much of a good thing.

We used to have 5 huge trees when I was growing up here in Central Florida. There were no freezes to speak of between 1896 and 1965 so we had all manner of tropical fruit here, Mangos, guavas etc. They weren't Haas but the big shiny green ones.

Joe have you ever tried an Avocado Sandwich? Slices of Avocado, Sweet onion, and Mayo with a little salt and pepper on Rye Bread.

Is the sky blue? Also salads.

Most everyone here has their own avocado and citrus trees. I love avocadoes, tomatoes, shredded lettuce, green onion, fresh garkic, cilantro, and jalapeno chiles all diced up together, like a pico de gallo salad, great with a little lime and olive oil dressing. Good on a hot day with some ice cold Coronas or slushy margaritas!

Never thought of the rye...yum!
Mine is pita, bagel or wheat bread and all that but horsey sauce instead of mayo and thin sliced cucumbers and some broccoli sprouts.

Sourdough is also popular. Notice how some (for us carnivores)meat, fish, and poultry go with certain vegetable? The obvious one is meat and potatoes. Next on my list would be beef and tomatoes. They really team up well. Another is chicken and avocado.

tonight we are having thick (huge!) new york cut striploin steaks, garlic mashed potato, and sauteed onions.

Im pan frying the steaks to seal (and create the malliard reaction) then finished in the oven.

Not making any sauce to go with it, as my Dad always said, you dont need sauce with good meat. Was at the butchers yesterday and watched him cut the steaks from a side of beef which had been ageing for 22 days. Im expecting big things from it.

If you haven't already, sometime try substituting chicken broth for the water when making mashed potato.

you mean to boil the spuds in chicken broth?

hmmm interesting.

I usuually dice the spuds, skins and all to cook them quick, add butter, and seasoning (and tonight add in mashed roasted garlic)

I dont add in milk or other liquid - i like it fairly firm, it needs to be to hold up a supersteak!

For lighter mash I use a potato ricer on peeled boiled spuds!