An Ode to The Avocado

I’d like to think that people of all ages scream “Yay!” for summer as soon as the end of May rolls around, but we have varying reasons. Par example, in northeast Ohio people get excited because the sun becomes truly effective in the “provision of warmth (and tans)” department. On the other hand, if I were at home right now, my mom, brothers and I get excited for East Indian and Bombay mangoes, sour sops, and avocados.

                Big brown/green skinned avocados with a gorgeous yellow and green flesh that melts in your mouth with incomparable sweetness light my mother alive like no other; they’re the oasis part of Harbour View, the desert of Kingston. We would go through one in a day. We like to think Mum has a special budget for avocado, as well as a charm for yielding one or two extras for the man at the market.

                 I was reminded of this eventful part of summer on a run through in the grocery section. There, joining the center piece of berries, were two racks of, in my view, miniature avocadoes – Hass Avocados. Consequently, I embarrassed my friend with a little with a yelp of joy and a movement similar to the ‘pee dance’; I just had a hard time controlling myself. Sad thing is I only chose one avocado, the best one I could find, and, of course, now I’m regretting it.

                Barring the regret, I jumped into ensuring that any dish I made this week had the bright yellow and green of the Hass Avocado. And along came Spiced Pork on Sunday and Avocado Fajitas on Tuesday. The only drawback to those two nights was my inability to control my five minute indulgence. Similarly, I have no doubt that you’ll love it.

One whole heap a ingredients, here goes: 

Sautéed Avocado salad & Fajitas

                ½ Hass Avocado – diced            green pepper - julienne

                2 Roma tomatoes – julienne        1 white onion – julienne

                ½ jalapeño pepper – diced         ½ cup of cilantro - diced

                ½ lime                                         ½ cup canola oil

Sauté the pepper, tomatoes, onion and jalapeño in canola oil in a no-stick pan then place them into a bowl. Add the diced avocado, a pinch of salt and a squeeze of the lime. Toss the contents. Put half of the salad away for the more quickly prepared Fajitas. 

For the Fajitas: warm up the salad over medium heat.Throw 1 cup of diced fresh mozzarella cheese into the mix. Then serve with 2 warm medium size tortillas. This goes well with Captain Morgan’s rum and coke.

      Pork chops:

                2 single Pork chops                

                Salt & pepper                

                1 ½ cloves of garlic – julienne

                ¾ cup cilantro – diced     

                1 tbsp brown sugar

Combine all the above ingredients in a bowl and put in fridge to marinate for two or more hours. Preheat oven to 375⁰. Then grease a small sheet tray with canola oil. Place Park chops on the tray and bake for 27 minutes.

For the Spiced pork dish: plate pork chops and cornbread with salad in between them as below. This goes well with Kahlua on ice.

Cheers to the Hass for yet another week of Caribbean/Latin American inspiration to keep me sane. Shout me “Re: These Nyammings”.

Til likkle lata,

Eat well.

Gillian M.
gillian.millwood@live.com