Aug 27, 2009 5:24 pm US/Eastern
Tony Tantillo: Hass Avocados
Well, this week's tip is going to be with HASS variety avocados.
Now in some parts of the country they come in from Mexico, and in some pars of the country they're still allowed to come in to the country because of some regulations years ago, but they're also coming in from California. Both crops are now coming in, so you'll see prices coming down. They still have competition from all the summer fruit out there, unlike around the holidays and the superbowl, a long time from now when Hass avocado sales go through the roof because of all the guacamole.
Now is when the sales aren't all that great, so this is when you'll see a lot of great prices, but you need to select and store them right to retain all that wonderful oil content and flavor, and they're loaded with oil content.
When you buy Hass variety avocados, the darker color the better; that is so important, and make sure the top here is firm. If it is all shriveled up and soft, do not buy it whatsoever.
When you bring them home, store them on the counter. Do not store them in the refrigerator, because in the refrigerator they'll turn black, and you do not want that, so store them on the counter. Not too long because you want to buy them ripe at the store.
Do not buy them green, and then take them home. Buy them like this; look at this display. This is a nice display of California or Mexican Hass variety avocados. Make your guacamole dip with these; the oil content is important.
Shrimp and Pasta Salad with Avocado Mayonnaise
Shrimp and avocados are a natural. The avocado's fattiness is minimized by using low or nonfat mayonnaise and yogurt, and stretching things out with pasta.
Serves 6
10 whole black peppercorns
1/2 cup chopped celery or celery tops
1/2 lemon, juice and all
2 teaspoons salt
1 ΒΌ pounds medium shrimp in shells
1 ripe avocado, pelled and pitted
1/4 cup low-fat mayonnaise
1/4 cup nonfat yogurt
1/4 teaspoon freshly ground black pepper
3/4 pound short pasta such as fusilli, rotini, or penne, cooked, drained, and cooled under cold running water
1 red bell pepper, roasted, skinned, and seeded, and cut into very thin strips
2 tablespoons chopped fresh basil
3 cups coarsely chopped arugula
1 teaspoon chopped fresh chives
1.Preheat oven broiler. Put peppercorns, celery, lemon, and half the salt in a saucepan with 2 quarts of water. Bring to a boil and simmer 10 minutes. Add shrimp and cook about 3 minutes or until just firm and opaque. Drain and chill.
2. Mash avocado in a mixing bowl (or use a food processor.) Add mayonnaise and yogurt; season with remaining salt and black pepper, and basil. Toss well, and adjust for salt. Pour onto a serving platter lined with arugula. Sprinkle with chives.
Click to enlarge
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