Curra’s Grill in South Austin is famous for its wonderful Tex-Mex food, all day long. They open at 7AM and go to 10PM. This “local” place makes the Texas Monthly “Best 50” list for Tex-Mex food, quite an accomplishment. And a deserved one.
My son, daughter-in-law, and I just had a great breakfast, which they happened to serve all day. My son was driving, it was too early for my daughter-in-law, but I absolutely could not pass up their signature dish: an avocado margarita. That’s a picture of it at top, with all the glory that smart phone camera can afford.
They keep their recipe secret, but The Austin Chronicle has researched for the two best replicas they could find. Here they are. On the web, I searched for other recipes, and I think these two recipes span the range of complexity you’ll find suggested for this beverage.
Yes, it may sound strange. No, it tastes wonderful. The avocado certainly adds that mellow color and just a subtle dose of smoothness that is a grand mate for salsa and chips.
I like breakfast in Texas.
Horny Toad’s Avocado Margarita
Ah, it’s that time of year again; the avocado is being celebrated in all of its green glory at the Avocado Festival in Carpinteria, Calif. – a town near the Horny Toad headquarters. In honor of this fruit of the gods, we thought we’d post a beverage recipe … enjoy!
Yield: 1 cocktail
- 1 ripe and delicious avocado
- ¼ cup fresh lemon or lime juice
- 2 cups crushed ice
- ½ cup tequila
- ¼ cup triple sec
Put in a blender and turn it on. It’s so simple; that’s why we love it. Then, rub the rim of the glass with lime and dip in a coarse sea salt and chili pepper mix. Sit back with some friends and enjoy the smooth goodness.
Aldaco’s Avocado Margarita
Yield: 2 cocktails
- 3 cups cubed ice
- 4 ounces Cuervo Gold Tequila
- 4 ounces Cointreau Orange Liqueur
- 2 ounces fresh lime juice
- 6 ounces of sweet and sour
- To complete the margarita:
- 1 large Hass avocado
- 2 ounce sweet and sour
- Chile-lime salt (optional)
- 1 avocado for garnish (optional)
Pour Frozen Margarita ingredients into a blender; blend until smooth. Cut open one avocado and remove pit. With a spoon, remove, in small increments, the meat of the avocado and place in blender. (Use one-half avocado for each margarita.)
Add 2 more ounces sweet and sour to frozen batch, and blend about 20 seconds. Rim martini glass with chile-lime salt, pour margarita into glass, and serve.
To garnish: Roll outer side of avocado slice in Kosher or chile-lime salt. Gently press slice onto the rim of glass.
I am, in a word, a fan of Patricia Wells. I love her cookbooks, packed with ideas that tempt me page by page. I relish her travel books: those Food Lover’s Guides to Paris and to France have given many of us perfect journeys along the timeless streets of cities or the rural byways of France.
Her twelfth book, Salad as a Meal, is out and simply extends her record of superb writing and recipe presentation. Her inspiration for this book was, truthfully, negative. At Brasserie Lipp on the Left Bank in Paris, there is a small sign saying: No Salad as a Meal. It struck Patricia as both humorous and totally at odds with French cuisine.
In love with salads, Patricia has a broad definition of that dish. Her salad does not have to include greens at all, and she prefers salads with protein. So, Salad as Meal is organized with chapters devoted to protein type including:
- Eggs, Cheese and Bean
- Fish and Shellfish
In that last category, Classic, there is this recipe for Cobb Salad, a robust, old-fashioned ride of iceberg lettuce, tomato, bacon, and blue cheese. [Yes, in the picture above we used romaine, not iceberg, but Patricia approves of creativity]. This salad was created in the 1930 by Robert Cobb, one of the owners of the Brown Derby restaurant chain. The main restaurant, nestled on the border of Beverly Hills and Hollywood, was famous for its Wilshire Avenue location. At night, it was the home to the famous stars, from Hollywood, and the infamous, dapper men from the Los Angeles underworld. Everyone, regardless of status in life, loved this salad.
Oh, I know you want to look at the recipe but let’s go back to Wilshire Boulevard for some great history. Wilshire runs 28 miles from downtown Los Angeles to the Pacific in Santa Monica. It was developed starting around 1900 in sections, one at a time, ranging from a few blocks to almost a mile. Each round of developers provided new ideas, architectures, and scenery.
When Wilshire began, there were oil derricks in downtown LA. Some entrepreneurs got a lease for a plot of land [an old Spanish ranch land grant] several miles west of downtown LA. They set up a derrick to drill for oil. They drilled and they struck. Water. They moved the derrick. They drilled. Water. Move, drill, water. Move, drill, water.
Water does not burn well, but it has, and had, value in land that was basically desert. So, running out of money but still having hope, the entrepreneurs laid out a grid of streets, planted a different species of tree on each main thoroughfare, and built some model homes. They advertised the water supply.
And, in the end, there was no oil but a nice little community grew up. The next time you are in LA, you can visit and see how it all turned out. Just ask anyone for the directions to Beverly Hills. Oh, and do stop to shop and eat. Try the Cobb Salad somewhere. It’s really good.
Yield: serves 4
Ingredients for the Salad:
- 2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (¾ cup)
- 1 head iceberg lettuce, chopped (4 cups)
- 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
- 1 large ripe avocado, halved, pitted, peeled, and cubed
- 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
- 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
- Yogurt and Lemon Dressing (recipe follows)
- Coarse, freshly ground black pepper
Ingredients for the Yogurt and Lemon Dressing:
- ½ cup plain low-fat yogurt
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon fine sea salt
Preparation of the Salad:
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towel to absorb any additional fat. Set aside.
In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.
Preparation of the Yogurt and Lemon Dressing:
Use a jar with a tight lid. Place all the ingredients in the jar. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately or stored for a week (shake to blend again before serving).
Source: Salad as Meal by Patricia Well (published by William Morrow)