Herbed Avocado Spread and Harold, the Neighborhood Hitchcock Double

I have a very weird history with the avocado.  It extends back to being a child, though I don’t think I ever actually ate an avocado and subsequently learned to love its flavor, until I was well into my thirties.

I originally made this spread as the crowning ingredient to a Sunday afternoon grilled chicken, Swiss and bacon burger. Since then, I have gone back to it over and over again, incorporating it into one new meal after another: BLT’s, salads, tuna and sausage paninis. It’s a thick creamy spread with abundant chunks of avocado and a nice kick from the white wine vinegar and Kosher salt. Best of all, it’s got a slim ingredient list and takes all of about five minutes to put together.

Herbed Avocado Spread from Chow.com

  • 2 ripe avocados
  • 4 tablespoons minced fresh chives
  • 3 tablespoons minced fresh Italian parsley
  • 2 tablespoons white wine vinegar
  • 2 pinches Kosher salt
  • black pepper to taste

Dice or mash the avocados in a non-reactive bowl.  Add chives, parsley, white wine vinegar, salt and pepper.  Fold together until well combined.

My first memories of avocados are tied to some interesting visuals, including an Alfred Hitchcock doppelganger, a framed photo of a black and white cat that wasn’t mine, and two inadvertently bloodied inner thighs.

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Homemade Guac and Salsa for Chicken Soft Tacos

There is a lot to be said for swinging around a knife.  Stabbing vegetables is a great method for chasing away the blahs.  The only thing better is chowing down on the delicious results.  I promised MG and Michael, our dinner guest to supply the homemade guac and the salsa, plus season up some chicken if MG agreed to employ his trademark secret for cooking the tortillas just long enough for sturdiness without burning.

I used to just chop the hell out of everything and mix it together, sweeping the excess mix into a single container for the fridge, but now I keep the ingredients separated by family – onion family, pepper family, and things that are green but not a pepper family member.  As I mix a little of each in and try the resulting flavor of the salsa and the guac, I’m starting to learn what combination produces the most kick.