The first verse is about Avocado Lime Cream. It’s early March and, odd as it may seem, both avocados and limes are in season. So are shellfish. Here’s a sneak preview of a way they’re put together in my next cookbook, Bold (co-authored with Susanna Hoffman, Workman, November, 2013). We developed the recipe as avocados and lime juice swirled together with jalapeno chili pepper and light cream to enhance a lobster taco.
The mix is a bit like guacamole gone uptown with cream to smooth and lighten the basic mash, lime and jalapeno providing the pizzazz. It has many applications beyond that original recipe, though. As well as lobster, it can sauce shrimp or crayfish or serve as dip for tortilla chips or a platter of crisp winter vegetables (crudites), such as carrot sticks, raw baby Tokyo turnips, and/or blanched cauliflower florets, to suggest a few uses. That’s a lot of mileage!
Makes 1 1/2 to 2 cups
2 ripe but still firm Haas avocados, pitted, peeled, and cut into chunks
1 jalapeno or 2 serrano chili peppers, stemmed and coarsely cut up (seeds are okay if you don’t mind; I don’t)
1/4 cup fresh lime juice
1/2 cup half and half
1/4 teaspoon or so kosher salt
1. Combine the ingredients in a food processor and process to a smooth puree. Adjust the salt seasoning and set aside at room temperature until ready to serve, up to several hours, or refrigerate for up to overnight.