National Avocado Day - Recipe Videos and a Review

God, how I love avocados. My last bite on earth would be a simple slice of creamy Haas avocado.

This is a most delicious blog post you will want to bookmark for future viewing. And click on any recipe name to see all the original recipe photos and text.

July 31 is National Avocado Day, and I have a ripe basketful of recipes for you to use this most luscious and rich fruit.

The creamiest and richest Avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles County almost 100 years ago. Read about the origin story here. And if you need a reminder on how to tell when an avocado is ripe, just click here.

The simplest and most tasty Avocado recipe is for Avocado Toast. Just mash a ripe Avocado, season with salt and pepper, then spread it on warm toast. Use a tasty fresh-baked slice of bread if you have a local bakery or farmers market. But a nice nutty whole-grain grocery store brand is fine.



Here in Los Angeles, Avocado prices are cheap compared to other states since we are trade partners with Mexico. I shop at Latin markets were avocados are less than a dollar apiece. If you keep an eye on seasonal sales, you might find them for bargain prices, too.

I like to start the day with this green bauble of deliciousness, sliced and tucked into a cheesy Omelet. This is too much of a good thing, but what the heck.

Crostini is an Italian appetizer that starts with wedges of toasted bread and any favorite toppings. Add a fried egg, plus avocado, and dig in.

I like a fresh and creamy slice of Avocado on my taco, how about you? And all my yummy Taco Recipes are a click away, here.

If you have a local Latin market in the hood, then this next recipe is for you. Plus, this recipe is a real dollar stretcher. Avocado Crema is a mix of Mexican Crema (substitute with sour cream) and mashed Avocado. 

Mexican Crema is similar to sour cream (okay to use sour cream instead,) just sweeter. Use this recipe at your next Taco Party and serve it with chips, and top a taco or burrito -- so good.

Not all Avocados are created equal, just check out my Cheap$kate Dining Review of Del Monte Fresh Guac, here. Does it rate a perfect 9 or a lowly.... hmm, all I can say is looks can be deceiving.

If you have a favorite cold salad, then add a chopped Avocado for a rich addition. I like Macaroni Salad mixed with mayo, krab, and Avocado, which brings it over the top.

For these immigrant-bashing days, I have a Cesar Chavez Salad made with funky anchovies and illegal Mexican-immigrant-picked Romain lettuce with, of course, Avocado from Mexico.

The sushi California Roll was invented here, and boy, does the rest of the country owe California a big thanks. Even hardcore sushi connoisseurs will pick up a pre-made package in the deli section of a local grocery chain store. Check out my video below and see how easy a California Roll is to make.



You can't do a better sandwich than a BLT, or Bacon, Lettuce, and Tomato Sandwich. Oh, wait, I take that back - you can do better with the addition of Avocado, of course. Okay, now go and make yourself a BLT+A Sammie.

For my vegetarian friends and visitors, my Hummus Veggie Wrap includes a Homemade Hummus recipe. Sliced Avocado rounds out the ingredients list. 

I discovered Cuban cuisine here in Los Angeles. And I like to start my restaurant meal with a Cuban Salad, comprised of Avocado, tomato, sliced onion, and radishes, and mixed with vinegar and oil. Very simple but a great contrast to the typical heavy and rich Cuban Roast Pork.

For the dog days of summer, nothing is better than a cool Ceviche. There is nothing to cook, just drain a can of beans and mix in shredded krab, chopped onion, jalapeño, tomato, and of course, Avocado.

Chill it, then get out the tortilla chips and park yourself under a cool shady tree with a frosty mug of beer or your fave cold beverage and watch the world go by.

I can eat Avocados morning, noon, and night, and you can too if you hang out at the 99 Cent Chef's food blog.

 

Avocado Toast Video - San Francisco Sourdough Bread & Avocado

This is an anytime-of-day snack that doubles as an appetizer. Smearing avocado on toast is easier because the sandpaper surface of toast catches the most creamy avocado.

I make my creamy and crunchy Avocado Toast simply, just mash a ripe avocado and add salt and pepper. When a couple slices of bread are toasted and warm, I slather on the avocado - that's it.

Sometimes I don't even mash them in a bowl, I just scoop out some avocado and smear it right on the toast, without salt or pepper.

You can dress it up with smokey crumbled bacon, a runny fried egg, chopped tomato, sliced cucumber and fruit, sauteed veggies -- the additions go on and on, just Google Avocado Toast sometime.

I am lucky to live in the avocado capital city of America. We get them year-round. Well, I'm sure some other cities would argue, but California has the most avocado orchards, and Los Angeles has a plethora of Latin grocery stores that stock avocados from Mexico.

And we get them cheap here in Los Angeles. I like to use smaller ones, just because I hate waste, and a small size is perfect for a single serving. 

And the creamiest and richest avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles County, almost 100 years ago. Read about the origin story here.

I've been burned many times picking out avocados. Smooth skin types are not as rich and creamy as the bumpy skin Haas Avocado, but I will take any type rather than go without. 

An avocado is ripe when slightly soft to the touch. Mushy brown spots are a warning. You never know if the flesh will be stringy and bland, or soft and rich.  But most times it all works out. 

Avocados are too delish to be disappointed in for too long. Click here for a few tips on when an avocado is ready to eat.

I like to use bread with flavor for my Avocado Toast. Since avocados are expensive you might as well splurge on the bread, too. If you have a favorite baker, give them a visit, or stroll through the bread section of your local grocery and try a pungent sourdough, nutty multi-grain, or a local specialty. 

One small avocado when mashed is enough for two slices of Avocado Toast. To spread the joy at a party, set out a bowl of mashed avocado with your fave crackers or chips and let your guests help themselves. 

You might as well get in line with hipster diners who have made Avocado Toast de rigueur in Los Angeles eateries.  Go ahead, join us, this is one foodie trend that deserves to keep on keeping-on.

Avocado Toast - VIDEO           Play it here, video runs 1 minute, 22 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings)

• Avocado - slices. I find a small avocado will be enough for a couple of servings
• Bread - about 2 slices toasted. I used sourdough. Okay to use any favorite bread including wheat and multigrain. How much bread you use depends on how much avocado you spread on each slice.
• Salt and Pepper - to taste.

Directions

Simple as can be. Start toasting a couple slices of bread. 

Just slice the avocado in half and remove the seed. 

Scoop out the ripe avocado flesh and salt and pepper to taste.

 You can mash it until creamy or keep it chunky.

For a single serving, I use half an avocado. I leave the seed in the unused avocado half, cover it with the leftover avocado peel, and store it in the refrigerator. Refrigerated, it will last a few days.

Sometimes I just scoop out the avocado flesh and smear it right on the toast.

Poached Egg & Toast - Video Recipe

Do you swirl the water, then break in the egg? Maybe vinegar is a better way? How do you Poach an egg, anyway? The idea is to keep a tight Poached Egg with the egg whites contained and as small as possible. You don't want a spread-out Fried Egg-looking Poach if you can help it.

I tried both ways and found that breaking an egg directly into simmering water spreads the whites the most. Swirling the water sometimes works, but it's too busy when I just crawled out of bed. And adding vinegar to quickly stiffen the whites before they spread leaves a slight vinegar taste. 

You could use a large spoon or soup ladle but then you have to balance them so the egg doesn't spill out when you break the shell. 

Jeez, I just prefer to break an egg into a small bowl. That's the easiest way. 

Then you can get real close to a pan or pot of simmering water and slowly pour in the raw egg. You will usually get a medium to small spread of egg whites. The next two I tried looked pretty good!

Simple is best, especially when your hands are jittery from a second cup of coffee!

The other trick for a fine Poached Egg is to have water at a low simmer when you add the raw egg so it doesn't spread more. Once the raw egg is added, increase the heat to a low/medium boil.

I like to use a wide pan or pot of water, with at least 2 inches of depth, to simmer the raw egg. No need to stir the water or move the egg around, just watch it for 3 to 4 minutes.

Once the egg is done to your liking, then remove it with a slotted spoon or small strainer. Lightly shake it to remove excess water. You could even pat the Poached Egg with a paper towel. I don't, but you can.

3 minutes make a runny yolk and 4 minutes make a creamy yolk. Make it your way. 

For a perfect Poached Egg there are Egg Poaching Pans you can purchase, Google "egg poaching tools" to see the various devices. I'm not one for perfection, though.

I like to serve the Poached Egg on Toast. Poached Eggs are used in an Egg Benedict (my recipe, here), on sauteed spinach or a Salad, with pizza, pasta, and on top of a Rice or Ramen Bowl. Just Google "poached egg uses" and you'll get ideas.

It's about timing and technique when you Poach an Egg. I make mine the easy way.

Poached Egg & Toast  - VIDEO       Play it here. Video runs 3 minutes, 28 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• Egg - raw. Any size.
• Bread - Toasted. Okay to use any favorite bread.
• Water - about 2 inches deep in a pan or pot. Enough for an egg to float. If you are poaching a few eggs then double the amount of water as it will boil away over time.
• Salt & Pepper - to taste.

Directions

Add water to a pan or pot. About 2 inches deep of water, or enough for the raw egg to float. Bring water to a low boil or simmer.

Separate an egg into a small bowl. You want to keep the whites from spreading too much.

Hold the bowl or spoon close to the simmering water, carefully and slowly pour in the raw egg. 

Increase heat until water low boils. Simmer egg for 3 minutes for a runny yolk. Simmer up to 4 minutes for a creamy yolk.

Toast bread while the egg is poaching.

Finish by removing the egg and pouring off any water. I use a slotted spoon. 

Top toast with poached egg and season with salt and pepper to taste.

Best Avocado Toast - Recipe Video

Here's one way to start your day: Avocado Toast. Check out my recipe video below to see how quick and easy it is to make.

Avocado Toast - Video

Play it here. Video runs 58 seconds.

You can also have Avocado Toast for a light lunch or as a snack anytime of day. If you eat out in LA it's de rigueur, and fast becoming cliché in menus all over town. But good is good, and it's the right price for this Cheap$kate Gourmand.

I make my creamy and crunchy Avocado Toast simply, just mash ripe avocado and add salt and pepper. When a couple slices of bread are toasted and warm, I slather on the avocado - that's it.

Sometimes I don't even mash them in a bowl, I just scoop out some ripe avocado and smear it right on the toast, without salt or pepper.

You can dress it up with smokey crumbled bacon, a runny fried egg, chopped tomato, sliced cucumber, fruit, sauteed veggies -- the additions go on and on, just Google Avocado Toast sometime.

I am lucky to live in the Avocado Capital City of America. We get them year around. Well, I'm sure some other California cities would make the same claim. One extra source in Los Angeles are a plethora of Latin grocery stores that stock avocados from Mexico..

And we get them cheap here is Los Angeles. I like to use smaller ones, just because I hate waste, and a small size is perfect for a serving or two.

And the creamiest and richest avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles county almost 100 years ago. Read about the origin story here or a shorter version here.

I've been burned many times picking out avocados. Smooth skin types are not as rich and creamy as the bumpy skin Haas Avocado, but I will take any type rather than go without.

An avocado is ripe when slightly soft to the touch. Mushy brown spots are a warning. You never know if the flesh will be stringy and bland, or soft and rich.  But most times it all works out. Click here for a few tips on when an avocado is ready to eat.

I like to use bread with flavor for my Avocado Toast. Since avocados are expensive for most of us, you might as well splurge on the bread, too. If you have a favorite baker, give them a visit. Or stroll through the bread section of your local grocery and try a pungent sourdough, nutty multi-grain, or local specialty.

One small avocado, when mashed, is enough for two slices of Avocado Toast. To spread the joy at a party, set out a bowl of mashed avocado with your fave crackers or toasted bread pieces and let your guest help themselves. Avocado removed from the skin will begin to turn brown quickly, but I bet your guest won't let that happen - just stand back and watch it quickly disappear.

You might as well get in line with  hipster diners who have made Avocado Toast the most popular of appetizers in Los Angeles eateries.  Go ahead, join us, this is one foodie trend that deserves to keep on, keepin' on.

Ingredients (2 servings)

• 1 small ripe avocado - I find that a small avocado will be enough for a couple of servings
• 2-4 slices of bread - toasted. I used sourdough. Okay to use any favorite bread including wheat and multigrain. How much bread you use depends how much avocado you spread on each slice.
• Salt and pepper to taste.

Directions

Simple as can be. Start toasting a couple slices of bread.

Just slice avocado in half and remove seed.

Scoop out ripe avocado flesh into a bowl and mash. You can mash until creamy or keep it chunky.

Salt and pepper to taste.

For a single serving I use half an avocado. I leave the seed in the unused avocado half, cover it with the leftover avocado peel and store it in the refrigerator. Refrigerated, it  will last a few days.

Sometimes I just scoop out avocado flesh and smear it right on the toast.

My YouTube video link for viewing or embedding, just click here.