Avocado Dip

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            FOOD FUNNY
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Thanks to Pat Woods for this one:

We've been trying to save money because the mortgage payments
were pretty tough to work with. I don't reckon I drink too much
beer, maybe a carton on weekends with the boys, but she told
me we couldn't afford beer anymore. Well, it was tough, but I quit.

Then the credit card statement came in, with $150 spent on
cosmetics. So I asked how come I had to give up stuff but she
didn't. She said she needed the make-up to look pretty for me.
I told her that was what the beer was for.

I don't think she's coming back.

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            TODAY'S RECIPE
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The largest island in the Caribbean has been in the news lately,
most of it idle speculation about the health of its leader and the
future of its relationship with the United States. Regardless of
future events, there is no denying that Cuba has a rich food culture
with roots in both the New and Old Worlds. Here is the lineup for
our week of Cuban Cuisine:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Avocado Dip (Salsa de Aguacate)
[Chickpea Fritters (Frituras de Garbanzos)]

Tuesday's Soup or Salad
Creole Plantain Soup (Sopa de Platanos Criolla)
[Fish Soup (Potage de Pescado)]

Wednesday's Side Dish
Plantain Fritters (Arañitas)
[Squash with Garlic (Calabaza con Ajo)]

Thursday's Entree
Fried Marinated Steak (Bistec de Palomillo)
["Fried Cow" (Vaca Frita)]

Friday's Dessert
Guava Cake (Masa Real de Guayaba)
[Rice Pudding (Arroz con Leche)]

Think of this classic sauce as the Cuban version of guacamole.
I am calling it a dip here, but it can also be used to dress fish,
poultry, or meat.

Avocado Dip (Salsa de Aguacate)

2 large ripe avocados, pitted and peeled
1/2 cup (125 ml) chopped pimiento-stuffed green olives
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) capers
Juice of 1 lime
Salt and freshly ground pepper to taste

Mash the avocados in a mixing bowl, leaving them slightly chunky.
Stir in the remaining ingredients. Cover with plastic wrap, pressing
the wrap directly onto the surface of the dip, and refrigerate until
ready to serve. Makes about 2 cups (500 ml).
Received on Mon Aug 7 05:20:40 2006