 January 22, 2006 |
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 Home Cookin' from Chick and Avy - A Culinary Blog from Chef Tom Hoover
My uncle Chick died recently, he was ninety-five, and it got me thinking about just how much he shaped some of my early food memories and helped steer me toward a life in this business. Uncle Chick and Aunt Avy (short for Avonelle, a good solid Hoosier name) were Indiana farm people who spent most of their lives growing beans, corn, and raising a variety of livestock. I spent some time each summer for a few years at my grandpa’s farm that was down the road from them and I spent just as much time at Uncle Chick’s place as I did with Grandpa. I was an Army brat and I think my parents were trying to provide me with some sort of continuity by putting me out on the farm every year. Plus, we didn’t have much money and this was sort of a poor man’s kids summer camp. With livestock and miles of corn. And manure, don’t forget the manure.
Times were mostly good for my aunt and uncle, but during the occasional bad stretch it was sometimes necessary to supplement the farm income with outside work. Both Uncle Chick and Aunt Avy were exceptional cooks so it was a natural for them to find work cooking somewhere just to make ends meet. I’m not sure how, but they ended up working in town at Cuneo Press at the factory’s cafeteria. When I was eight, I had my first transcendent food moment there. It was the early 60’s and I’d gone into town for lunch with my mom who’d come out from Ft. Bragg to pick me up from my summer “vacation”.
The cafeteria was the epitome of institutional dining at the time. A dining room decorated in glazed tile walls tinted a dim shade of Prison Beige, windows dulled with grime and criss-crossed with chain link. The tables and chairs were bolted to the floor evidently to prevent disgruntled rank and file from throwing them during a riot. There was a steam table line illuminated here and there with red heat lamps. My Aunt Avy cooked and served behind the line. My uncle Chick was the Porter and butcher; there was no such thing as a boxed beef program then so he spent a lot of time fabricating truckloads of meat.
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 Guacamole and The Big Game
They're the perfect team. Like turkey on Thanksgiving and apple pie on the 4th of July. You can't have one without the other. This year, fans are expected to consume more avocados during the Big Game than on any other day of the year – an estimated 49.5 million pounds!
We're your one-stop avocado source for great game-day recipes, tantalizing trivia and expert tips for throwing a winning party that will make everyone stand up and cheer.
Avocado.org
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This Week's "Foodservice Daily" Newsletter: Heart Healthy Avocados
Date: January 23, 2006 - January 27, 2006
Guest Host: California Avocado Commission
Theme: Heart Healthy Avocados - Monday: California Avotini; Bruschetta with California Avocado and Basil.
- Tuesday: Guanajuato California Avocado Omelet; Tri-Color Avocado and Corn Salsa.
- Wednesday: Classic Guacamole; Caribbean Guacamole; Grilled California Avocado Quesadilla.
- Thursday: California Avocado Fettuccine; Grilled Chicken with Avocado-Citrus Sauce.
- Friday: California Avocado Tortilla Soup; Avocado Cake.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these recipes on Monday!
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Ripening and Handling a California Avocado
Ripening: To ripen a California avocado, place the fruit in a plain brown paper bag and store at room temperature until ready to eat (usually two to five days).
Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening reagent.
Ripe fruit can be refrigerated until it is eaten, but not for more than two or three days.
The California Avocado Commission does not recommend using a microwave to accelerate the ripening process.
Handling: As with any food preparation, begin by washing your hands in hot, soapy water and dry them with a clean paper towel.
To avoid cross-contamination from raw meat, poultry or eggs, always disinfect your cutting surfaces and utensils.
Thoroughly wash the fruit before you slice it.
For more tips on peeling, freezing and selecting avocados Avocado.org
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Today's Recipe: South of the Border Guacamole
Ingredients: 1/2 cup chopped white onion
4 (or to taste) serrano chilies, chopped
1/4 cup chopped cilantro
1 teaspoon salt
4 California Avocados
2 tablespoons fresh lime juice
3/4 cup tomato, seeded and well drained
Preparation:
In a food processor, combine onion, chilies, cilantro and salt; reserve. Coarsely mash (do not purée) California avocados. Fold in reserved onion mixture, then tomato. Serve with tortilla chips.
Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole. | Sponsored by |
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