Avocado, the delicious green vegetable that is so good in so many ways.
Especially when mashed into a guacamole concoction sitting on top of
nachos with melted cheese, sour cream and jalapenos. What's not to love ?
This week's recipe, however, is for sliced avocado with pistachio oil.
After reading various comments about the price of pistachio oil, I
decided to use Dorie's bonne idee. I improvised with some barbequed
shrimp that I had marinated in olive oil, Italian spices and broiled in the
oven. This dish is a "go to" dish that Tricia and I both use frequently.
The marinade, when cooked with the shrimp, is delicious for dipping bread
or adding to cooked pasta and topping with the shrimp. For this week's
recipe I added a vinaigrette to the shrimp and used that with the avocado.
The result was a very tasty salad.
I followed Dorie's instructions to a "T" for this non -recipe tip/combo.
I luckily had read the P&Q's this week and followed Teresa's
(of "One Wet Foot") advice to try a homemade version a la the
Food&Wine link. I am sure that actual pistachio oil is wonderful
and that the Huilerie J. Leblanc version sublime....but this home-
made version was lovely. It was wonderful just to learn how to make
this and I will absolutely be using this on fish in the near future.
We had not previously enjoyed an avocado served this way and the
taste testers concurred that it was nice, but they could not seem to get
their head around having only oil (pistachio or otherwise) as the garnish.
Luckily they did not see Nana's pictures or I would have gotten an earful
about not using the bonne idee :) So not bad,but the great takeaway
was the homemade toasted pistachio oil. Always an adventure.....