Wednesday, February 15, 2012

Pan-Seared Swordfish with Zesty Guacamole

How do you begin a cooking blog? With your favorite food, of course!
Enter avocado.  I am, and have always been, obsessed with avocados.   To me, they are the perfect food.  They're creamy, they're green (which is, let's be honest here, the best color), they make your hair, skin and nails look great, they're a good fat (um, when "good" and "fat" are in the same sentence, you know it's a good thing), and they have so many recipe possibilities.  And to put it simply, they are just straight-up delicious, are they not??

I could go on and on about the little green beasts, so I thought it appropriate that my first post be about avocados.

Now, I understand this isn't technically the season for avocados, so I promise to try and be a little more appropriate on my next post :)

I'd like to introduce you to a recipe I came up with while dining at one of my favorite hometown restaurants, Peter Ott’s, back in 2002.  Long gone from the menu, it is hard to remember the original version, especially through 10 years of my adaptations (now that I think of it, it may have originally been tuna), but I am quite happy with my version.

A semi-butchered pic... I may have nibbled. participates in select affiliate advertising programs, which means that I get a commission if you decide to purchase the product after clicking on the link. But I would not share these items with you without passion behind them. I literally own every single one and I mean it when I say, I pause and stare at them longingly before using them, admiring their beauty, strength, wisdom, and skills.