Lemon Verbena Basil Avocado and Tomatoes

It's supposed to hit the upper 90s later this week in my neck of the woods. I can already feel the miserable humidity shoving my hair our of balance. So for the rest of the week the oven will be off, the stove will remain idle, if I can help it, and any type of cooking will be left in the hands of Mr. Grillman, with the exception of salads.

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Foodbuzz 24, 24, 24: Cinco de Mayo Fiesta

I grew up in the bay area, where the arrival of May 5th marked a day filled with delicious spicy Mexican food, festive music by brightly colored mariachi bands, and the gleeful squeal of children chasing after treasures of a freshly broken pinata. Cinco de Mayo, which translates into the "Fifth of May," celebrates Mexican heritage and pride, specifically Americans of Mexican ancestry. And although I am not of Latino descent, the lessons and fond childhood memories affiliated with this day remain fervently with me.

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AVOCADO TRUFFLE SANDWICH

Fresh ripe avocados spread over a crisp baguette and drizzled with truffle oil, a combination so simple that everyone can enjoy this lavish delicacy at home. The avocado fruit offers a rich, buttery and nutty flavor that works wonders to enhance the truffle oil's potent, savory and complex earthy taste. Added are layers of fresh slices of sweet dry-farmed tomatoes, and whole basil leaves to give a refreshing flair and balance the richness of this sandwich.

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HUGE FLORIDA AVOCADO

This is a huge Florida grown avocado that I picked up from the local market. I purchased it for its novelty, but after reading a few bad reviews of the Florida avocado, this might be my last time I bring one home. One person says that the Florida avocado is all flash and no flavor. I hope not.

I do enjoy a good hass avocado, but we'll give this one a whirl.

Follow-up:
I just ate a bite of this avocado, and I hate to give a negative review, but I thought it was watery and flavorless. Unfortunately, this will probably be the last time I purchase this type of avocado.

CHUNKY GUACAMOLE RECIPE

Festive, satisfying, and at times fiery, guacamole is a simple crowd pleaser that incorporates several fresh, bold and exciting flavors onto a thin crispy chip. There are several different versions of guacamole, this one is a chunky-style dip that integrates several big flavors while allowing each ingredient to remain distinguishable.

This recipe is dedicated to my friend Gloria, who has a personality that is fun, festive and at times fiery, and moreover is someone that most everyone loves!

GUACAMOLE RECIPE

Ingredients

• 1/2 onion, finely diced
• 1/4 cup cilantro, chopped
• 1 garlic clove, minced
• 2-3 avocados
• 1 lime
• 1 small tomato, seeded and diced
  
• sea salt
• black pepper, grounded
• 1 jalapeno, diced (optional)

 Method

1. Using a large cutting board, create a pile of the diced onion, cilantro, and minced garlic. Sprinkle the pile with roughly 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Incorporate these ingredients together by chopping the ingredients across the cutting board, taking care to fold the ingredients back into a neat pile along the way. This method imitates the traditional way of making guacamole, which is done by pounding the ingredients in a mortar pestle. Once the mixture reaches a consistency similar to the photo above, transfer it into a mixing bowl.
2. To dice the avocado, split the avocado in half, and remove the pit by stabbing the seed and twisting it out. Score the avocado fruit lengthwise in 1/2-inch slices, and again width-wise to produce cubes. Using a large spoon, scoop out the cubed avocados and place in the bowl with the onion mixture. Repeat until you have two avocados diced. Add the diced tomatoes, jalapenos (if using) and juice from a lime half. Fold the ingredients until it is evenly blended. Salt and pepper to taste.
3. Taste. If you feel the guacamole is strong, add another half avocado diced. If you feel it is too bland, add ground black pepper, lime or cilantro. You get the idea, if you feel there is something missing, use your judgment to balance out the flavors to your preference.

Try serving guacamole with chips, over savory carnitas, or freshly made corn tortillas.

Serves 8-10