The Beauty of Avocados: Avocado Toasts

This week on Beauty from the Inside Out,we’re speaking Alligator Pears!  Avocados that is!

If you haven’t incorporated avocados into your meal plans, except for the guacamole at Mexican restaurants or Super bowl parties, now is the time to take notice!  Avocados are fruits.  They grow on trees; though ripen best in a brown paper bag on your counter.  A ripe avocado has darkened skin just a little give when there’s the slightest of pressure with your thumb. Not too firm, not too soft.

 

To assist in your consideration, I’m here with knowledge, beauty facts, and the making of one of my favorite all around meals, seriously, Avocado Toasts!  When hungry, and in doubt, Avocado Toasts!  Having a moment, and need something luscious and seemingly decadent to take the edge off your day, but perfectly healthy, Avocado Toasts!  When you’re missing warmer weather and want to bring a little Spring into your Winter, Avocado Toasts!

Avocados have it all when it comes to being healthy, even Fat.  Avocados are of the healthiest fruits that can be incorporated in to your meal plan. They are a good source of vitamins A, B-complex, C, E and K, phosphorous, potassium, magnesium, copper, zinc, iron and manganese. The fruit is also a good source of protein and dietary fiber.   Additionally, Avocados are unique in that as a fruit, they do have a high amount of fat.  Good fat that is! A serving of 170 grams contains 285 calories. Fats account for about 25 grams. Most of these are monounsaturated fats, which are considered as healthy fats. 

A True Beauty from the Inside Outwarrior, avocados can easily replace butter or mayonnaise on sandwiches.   Versatile, avocados can be eaten fresh or used to make a dips, smoothies, juices or purees.  I’ve even tried it with pasta sauce mimicking a rich creamy sauce.  It worked!  I’ll have to try that one again and share.

Delicious and gives you the all-around glow, Avocados Rule! 

Avocado Toasts

Yield: Serves 2

The Method: The Ingredients

4 slices of rustic pumpernickel and sunflower seed bread (or any bread of your choice)

1 tablespoon of extra virgin olive oil
1 avocado (the one happen to be Haas)
zest and juice of ½ lemon
1 - 1 ½ teaspoons of red pepper flakes (depending on your preference for spice)
pinch of kosher salt (to taste)
1 - 2 radishes, sliced

The Madness: The Assembly

Slice and toast a thick, good-quality piece of bread.  This recipe also works well on regular sliced white or wheat bread.  If you’re using thinly sliced bread, toast it plain.  For thicker more rustic pieces of bread, drizzle bread with the olive oil, and toast it either in a heavy skillet, preheated grill pan or preheated 400 degree oven for 4 – 5 minutes.   

 

While your bread toasts, slice your avocado in half, remove the pit, and scoop out all of avocado flesh into a small bowl.  Add half of the lemon zest, and one good squeeze of lemon juice.  Start with a 1 teaspoon of red pepper flakes, and adjust the spiciness to your preference.  Sprinkle with salt, and mash mash mash until all ingredients are well incorporated, but your avocado still has some texture.  Taste and adjust seasonings to your flavor.   

Spread the mixture over your toasts, garnish with sliced radishes for crunch, and the remaining lemon zest.  Rejoice in savoring this!

The Beauty of Avocados: Avocado Toasts

This week on Beauty from the Inside Out, we’re speaking Alligator Pears!  Avocados that is!

If you haven’t incorporated avocados into your meal plans, except for the guacamole at Mexican restaurants or Super bowl parties, now is the time to take notice!  Avocados are fruits.  They grow on trees; though ripen best in a brown paper bag on your counter.  A ripe avocado has darkened skin just a little give when there’s the slightest of pressure with your thumb. Not too firm, not too soft.

 

To assist in your consideration, I’m here with knowledge, beauty facts, and the making of one of my favorite all around meals, seriously, Avocado Toasts!  When hungry, and in doubt, Avocado Toasts!  Having a moment, and need something luscious and seemingly decadent to take the edge off your day, but perfectly healthy, Avocado Toasts!  When you’re missing warmer weather and want to bring a little Spring into your Winter, Avocado Toasts!

Avocados have it all when it comes to being healthy, even Fat.  Avocados are of the healthiest fruits that can be incorporated in to your meal plan. They are a good source of vitamins A, B-complex, C, E and K, phosphorous, potassium, magnesium, copper, zinc, iron and manganese. The fruit is also a good source of protein and dietary fiber.   Additionally, Avocados are unique in that as a fruit, they do have a high amount of fat.  Good fat that is! A serving of 170 grams contains 285 calories. Fats account for about 25 grams. Most of these are monounsaturated fats, which are considered as healthy fats. 

A True Beauty from the Inside Out warrior, avocados can easily replace butter or mayonnaise on sandwiches.   Versatile, avocados can be eaten fresh or used to make a dips, smoothies, juices or purees.  I’ve even tried it with pasta sauce mimicking a rich creamy sauce.  It worked!  I’ll have to try that one again and share.

Delicious and gives you the all-around glow, Avocados Rule! 

Avocado Toasts

Yield: Serves 2

The Method: The Ingredients

4 slices of rustic pumpernickel and sunflower seed bread (or any bread of your choice)

1 tablespoon of extra virgin olive oil
1 avocado (the one happen to be Haas)
zest and juice of ½ lemon
1 - 1 ½ teaspoons of red pepper flakes (depending on your preference for spice)
pinch of kosher salt (to taste)
1 - 2 radishes, sliced

The Madness: The Assembly

Slice and toast a thick, good-quality piece of bread.  This recipe also works well on regular sliced white or wheat bread.  If you’re using thinly sliced bread, toast it plain.  For thicker more rustic pieces of bread, drizzle bread with the olive oil, and toast it either in a heavy skillet, preheated grill pan or preheated 400 degree oven for 4 – 5 minutes.   

 

While your bread toasts, slice your avocado in half, remove the pit, and scoop out all of avocado flesh into a small bowl.  Add half of the lemon zest, and one good squeeze of lemon juice.  Start with a 1 teaspoon of red pepper flakes, and adjust the spiciness to your preference.  Sprinkle with salt, and mash mash mash until all ingredients are well incorporated, but your avocado still has some texture.  Taste and adjust seasonings to your flavor.   

Spread the mixture over your toasts, garnish with sliced radishes for crunch, and the remaining lemon zest.  Rejoice in savoring this!

Quick Pickled Shishitō Peppers

Around these Rick’s Picksparts, we love ourselves some Shishitō Peppers!  I go nuts for them each summer, putting all of our market associates on notice to “just buy them for me” whenever they’re seen at the market.  A summer season pepper, I was thrilled to see them make an appearance at the market last week to welcome Spring.  I couldn’t resist.  I’m glad I did, the next day they were all gone.

Pan seared with a little extra virgin olive oil in a hot cast iron until blistered and wilted, immediately sprinkled with kosher salt, and finished with a squirt of lemon is the way to go when preparing Shishitōs!!!  In fact, this was the only way I’d had them prepared, until I ran across this recipe in the Los Angeles Times online.  I was curious.

I “jujjed” the recipe a little by adding baby onions, garlic, red Fresno peppers, and a couple Meyer lemons.  All of which were welcomed flavor companions to the smoky-sweet Shishitō.  Shishitōs are the roulette of game of peppers.  Generally mild mannered, the numbers and experts vary, but it’s said that one in ten are actually spicy. 
I say, give or take.  (smile)

Quick pickles are made for immediate texture and flavor satisfaction rather than long term preservation purposes.  The saturation of the brine and seasonings into the vegetable (or fruit) are expedited.  As such, their essence may not be as concentrated as if they were preserved.   Still, the benefits of quick pickling are numerous.   

We encourage our customers to reuse leftover brines from our pickles to quick pickle everything from mushrooms, and pearl onions to carrots or zucchinis.

With minimal effort and experimentation, you can bring a boost of great flavor, texture, and extra veggies to any meal.  We enjoyed these Shishitōs alongside grilled skirt steak. 

Onward to warmer weather!

Quick Pickled Shishitō Peppers

          Inspired by The Los Angeles Times

          Yield 1 – ½ quarts of Pickles

The Method: The Ingredients: The Brine

12 oz. (1 bottle) rice vinegar

12 oz. water
1 tablespoon of balsamic vinegar
1 teaspoon of mixed peppercorns
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 star anise
5 cardamom pods
2 cloves of garlic, peeled.
1 tablespoon of sugar
1 teaspoon of kosher salt

The Method: The Ingredients: The Vegetables

10 pearl onions

50 Shishitō peppers
6 red Fresno peppers
2 Serrano peppers (halved)

The Madness: The Assembly

In a medium pot, blanch the pearl onions in simmering water, about 45 seconds.  Drain the water, set onions aside to cool. The blanching of these tiny onions will make them much easier to peal.   

In the same pot, simmer the rice and balsamic vinegars, water, peppercorns, cumin and coriander seeds, the star anise, cardamom pods, garlic cloves, sugar and kosher salt until fragrant, 5 minutes. Turn off and set aside to cool.

 

In a large heavy bottom skillet or cast iron pan, toast the Serrano halves, Shishitō and Fresno peppers for approximately 7 minutes, turning occasionally.  Allow the peppers to develop a light toast on them.

Peel the pearl onions.

In one or two nonreactive airtight containers (large enough to hold 1½ quarts of brine and vegetables) with covers, layer the toasted peppers, garlic cloves and pearl onions.  Pour the seasoned vinegar brine over the vegetables. Seal tightly and refrigerate.  Allow pickles to sit at least 4 hours to meld.  Make sure that the brine comes to room temperature before refrigerating. Pickles will keep refrigerated for 2 – 3 weeks.

Quick Pickled Shishitō Peppers

Around these Rick’s Picks parts, we love ourselves some Shishitō Peppers!  I go nuts for them each summer, putting all of our market associates on notice to “just buy them for me” whenever they’re seen at the market.  A summer season pepper, I was thrilled to see them make an appearance at the market last week to welcome Spring.  I couldn’t resist.  I’m glad I did, the next day they were all gone.

Pan seared with a little extra virgin olive oil in a hot cast iron until blistered and wilted, immediately sprinkled with kosher salt, and finished with a squirt of lemon is the way to go when preparing Shishitōs!!!  In fact, this was the only way I’d had them prepared, until I ran across this recipe in the Los Angeles Times online.  I was curious.

I “jujjed” the recipe a little by adding baby onions, garlic, red Fresno peppers, and a couple Meyer lemons.  All of which were welcomed flavor companions to the smoky-sweet Shishitō.  Shishitōs are the roulette of game of peppers.  Generally mild mannered, the numbers and experts vary, but it’s said that one in ten are actually spicy. 
I say, give or take.  (smile)

Quick pickles are made for immediate texture and flavor satisfaction rather than long term preservation purposes.  The saturation of the brine and seasonings into the vegetable (or fruit) are expedited.  As such, their essence may not be as concentrated as if they were preserved.   Still, the benefits of quick pickling are numerous.   

We encourage our customers to reuse leftover brines from our pickles to quick pickle everything from mushrooms, and pearl onions to carrots or zucchinis.

With minimal effort and experimentation, you can bring a boost of great flavor, texture, and extra veggies to any meal.  We enjoyed these Shishitōs alongside grilled skirt steak. 

Onward to warmer weather!

Quick Pickled Shishitō Peppers

          Inspired by The Los Angeles Times

          Yield 1 – ½ quarts of Pickles

The Method: The Ingredients: The Brine

12 oz. (1 bottle) rice vinegar

12 oz. water
1 tablespoon of balsamic vinegar
1 teaspoon of mixed peppercorns
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 star anise
5 cardamom pods
2 cloves of garlic, peeled.
1 tablespoon of sugar
1 teaspoon of kosher salt

The Method: The Ingredients: The Vegetables

10 pearl onions

50 Shishitō peppers
6 red Fresno peppers
2 Serrano peppers (halved)

The Madness: The Assembly

In a medium pot, blanch the pearl onions in simmering water, about 45 seconds.  Drain the water, set onions aside to cool. The blanching of these tiny onions will make them much easier to peal.   

In the same pot, simmer the rice and balsamic vinegars, water, peppercorns, cumin and coriander seeds, the star anise, cardamom pods, garlic cloves, sugar and kosher salt until fragrant, 5 minutes. Turn off and set aside to cool.

 

In a large heavy bottom skillet or cast iron pan, toast the Serrano halves, Shishitō and Fresno peppers for approximately 7 minutes, turning occasionally.  Allow the peppers to develop a light toast on them.

Peel the pearl onions.

In one or two nonreactive airtight containers (large enough to hold 1½ quarts of brine and vegetables) with covers, layer the toasted peppers, garlic cloves and pearl onions.  Pour the seasoned vinegar brine over the vegetables. Seal tightly and refrigerate.  Allow pickles to sit at least 4 hours to meld.  Make sure that the brine comes to room temperature before refrigerating. Pickles will keep refrigerated for 2 – 3 weeks.

Phat Beets Deviled Eggs, Rick's Picks Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu.  When you’re wondering what to do with that extra jar of Phat Beets brine, try these. 

Who says dying eggs is just for kids at Easter?

Deviled Eggs Phat Beets Style!

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)
Inspired by The Kitchn

Note: This recipe should be made with at least 12 - 48 hours of lead time to get proper color and pickling saturation of the hard-boiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets
7 eggs, hard-boiled
1 ½ tablespoon of Rick’s Picks With Relish
1 teaspoon of favorite mustard
¼ cup of mayonnaise
½ teaspoon of sweet paprika, divided
½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process.  First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid.  Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so.  Bring the water to a boil under high heat.  Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes.  Don’t open the lid.  Drain the eggs.  Either place the eggs into an ice bath, or cover with cold water.  Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7^th into the refrigerator for later use.  Unshelled hard-boiled eggs keep for about a week in the refrigerator.

 

 

Now on to the pickle process:  Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar.  Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets.   Add the additional jar of reserved Phat Beet brine to the strained brine.  Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hard-boiled eggs.  You will have enough room to have three layers of both eggs and pickled beets.  Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs.  Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets.  Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours. 

 

 

Once the eggs have brined, remove them from the quart of Phat Beets.  Slice each egg in half, being careful to wipe your knife between cutting each egg.  Remove the yolks into a medium bowl.  Return to the refrigerator to retrieve the 7^th hard-boiled egg.  Peel and mash well the entire hard-boiled egg with a fork.  This reserved egg will act as filler for the 6 yolks.  Add the mashed egg to the bowl of yolks.  Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise.  Stir and mash the egg mixture until its texture is to your liking. 

Using a small spoon, add the egg salad mixture into the beet colored egg whites.
 
Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from Bon Appégeechee and Rick’s Picks.

Phat Beets Deviled Eggs, Rick's Picks Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu.  When you’re wondering what to do with that extra jar of Phat Beets brine, try these. 

Who says dying eggs is just for kids at Easter?

Deviled Eggs Phat Beets Style!

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)
Inspired by The Kitchn

Note: This recipe should be made with at least 12 - 48 hours of lead time to get proper color and pickling saturation of the hard-boiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets
7 eggs, hard-boiled
1 ½ tablespoon of Rick’s Picks With Relish
1 teaspoon of favorite mustard
¼ cup of mayonnaise
½ teaspoon of sweet paprika, divided
½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process.  First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid.  Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so.  Bring the water to a boil under high heat.  Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes.  Don’t open the lid.  Drain the eggs.  Either place the eggs into an ice bath, or cover with cold water.  Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7^th into the refrigerator for later use.  Unshelled hard-boiled eggs keep for about a week in the refrigerator.

 

 

Now on to the pickle process:  Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar.  Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets.   Add the additional jar of reserved Phat Beet brine to the strained brine.  Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hard-boiled eggs.  You will have enough room to have three layers of both eggs and pickled beets.  Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs.  Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets.  Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours. 

 

 

Once the eggs have brined, remove them from the quart of Phat Beets.  Slice each egg in half, being careful to wipe your knife between cutting each egg.  Remove the yolks into a medium bowl.  Return to the refrigerator to retrieve the 7^th hard-boiled egg.  Peel and mash well the entire hard-boiled egg with a fork.  This reserved egg will act as filler for the 6 yolks.  Add the mashed egg to the bowl of yolks.  Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise.  Stir and mash the egg mixture until its texture is to your liking. 

Using a small spoon, add the egg salad mixture into the beet colored egg whites.
 
Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from Bon Appégeechee and Rick’s Picks.

Goats In Da Henhouse!!!

Goats In Da Henhouse!!!

Easy Holiday Entertaining Rick’s Picks Style: Kool Gherks & Tuscan Chicken Liver Pâté A Perfect Match

Rick’sPicks Kool Gherks and this Tuscan Inspired Chicken Liver Pâté are outstanding entertaining companions any time of year!

Our Thanksgiving guests devoured this thickset, velvety smooth well balanced Pâté coupled with the subtlety aromatic earthy whole gherkin pickles. YUM!

If you’re in a pickle (pun intended) as to what you should serve guests, bring to a potluck, or offer as a hostess gift during this holiday season, here’s your solution!

This spread will make a chicken liver lover out of your most ardent naysayers.  

The lesson here: always make recipes you bookmark, immediately!

Kool Gherks & Tuscan Chicken Liver Pâté
           tweaked and doubled from Food52  

The Method: Ingredients

2 jars of Rick’sPicks Kool Gherks

2 lbs. organic chicken livers
3 tablespoons of extra virgin olive oil
4oz. (1 stick) of unsalted butter
4 large shallots
5 large garlic cloves, peeled and minced
7 anchovy filets
2 tablespoons of mined capers
6 sage leaves, chiffonade
salt
pepper
1 cup of dry white wine, I used a sauvignon blanc resisling blend, but any dry white will do.
Zest of one lemon
1 tablespoon freshly squeezed lemon juice
1 cup grated parmigiano reggiano
rye toast or sliced french or country style bread for serving

The Madness: Easy Preparation

Convenient to the business of the holiday season, this recipe was made two days in advance to allow the flavors to meld, and will last up to two weeks when topped with clarified butter and fried sage leaves. 

Soak chicken livers in milk 1 hour to overnight. Drain and rinse chicken livers thoroughly after soaking.  It is believed that the soaking the chicken livers in the milk helps to remove much of the offal’s gaminess and provide a more even tasting pâté.

Trim any sinews from the livers.  Dry the livers well with paper towels.

Here’s the fun part: In a large skillet, melt the butter and olive oil over medium-high heat.

Add and sauté the shallots, garlic, anchovy, capers, and sage to the butter and olive oil mixture until the shallots are lightly browned, approximately 5-7 minutes or so.

   

Season the chicken livers with salt and pepper. Add the seasoned chicken livers to the shallot mixture in the pan.  Cook over medium high heat until well browned.  Add half of the white wine (½ cup) to the cooking chicken livers and shallots mixture.  Continue to stir the chicken livers with a wooden spoon.  Break up the livers as they start to cook through.

Once the ½ cup of wine is absorbed, add the second ½ cup and repeat the process of stirring the chicken livers, breaking them up and allowing the wine to evaporate.

Once all of the wine has just about evaporated, remove the chicken livers shallot mixture from the heat and transfer to a food processor. Process the chicken liver mixture until quite smooth.  Feel free to stop and scrape down the sides of the food processor.  This creates a more even texture throughout the pâté.  One you’ve reached the desired consistency, add the lemon zest, lemon juice, and parmigiano reggiano.  Process the mixture once again until desired smooth consistency.  Taste the mixture.  Add additional salt or pepper as needed.

Serve warm or at room temperature to spread on rye toasts, a baguette, or grilled country bread topped with Rick’s Picks Kool Gherks, or serve the pickles whole alongside.

xo, Happy Entertaining!