The Dish

THE DISH

April 27, 2005|By Liz Atwood | Liz Atwood,SUN FOOD EDITOR

AVOCADOS ANYTIME

Mexican avocados, once available only six months of the year, now can be found in Maryland markets all year long, thanks to recent changes in U.S. Department of Agriculture trade regulations.

Celebrate the avocado's wider availability with this recipe for Mexican Avocado-Tequila Salsa, courtesy of Avocados From Mexico.

Cut 2 fully ripened avocados lengthwise around the middle. Remove pits with a knife blade and twist avocados to separate halves. Scoop out pulp with a spoon; dice.

In a medium-sized bowl, combine avocados, 1 cup diced plum tomatoes, 2 tablespoons cilantro, 1 to 2 tablespoons lime juice, 1 tablespoon tequila and 1/2 teaspoon salt; toss gently.

Cover surface with plastic wrap; chill until ready to serve. Spoon salsa into a small bowl. Or, if desired, rub a lime wedge around the rim of a margarita glass or bowl; dip rim in kosher salt; fill glass with salsa (refill as needed). Garnish with a lime wedge or cilantro sprig and serve with tortilla chips, jicama slices or sweet red bell pepper slices. Makes 3 cups or 12 servings.

Per serving: 57 calories; 1 gram protein; 5 grams fat; 1 gram saturated fat; 3 grams carbohydrate; 2 grams fiber; 0 milligrams cholesterol; 101 milligrams sodium

Understanding the world of wine

Celebrating its 10-year anniversary, Epicurious.com recently teamed up with sommelier Andrea Immer Robinson, one of the country's leading wine experts, to introduce "Real World Wine."

The effort aims to inform both the novice and the experienced wine drinker of the endless bounties of wine by matching Epicurious.com's vast recipe collection with complementary wines suggested by Robinson.

Robinson suggests wines that are easy on the palate, affordable and accessible.

The new feature offers suggestions on how to read a wine label, food-and-wine pairings, recommendations for various palates, buying and ordering information, and a comprehensive wine dictionary.

For more information on "Real World Wine," log onto www.epicurious.com.

-- Holly Shiver

A little taste of Kentucky

So you can't make it to Churchill Downs for next week's Kentucky Derby? You can feel like you're there with foods, drinks and souvenirs from A Taste of Kentucky.

Enjoy a Governors Choice basket with bourbon chocolates, mint-julep mix, gourmet sauce, cheese, a Derby-Pie, a commemorative cup and even a real horseshoe for $155. For this and other selections, visit www.atasteofky.com or call 800-444-0552.

Bag the bag

Domino's Sugar has come up with a way to clean up the messy, cumbersome sugar bag -- a plastic canister.

The container holds 4 pounds and has a resealable opening wide enough to fit standard measuring cups.

After the sugar is gone, the container can be used to store other items or can be recycled.

Look for the plastic canister, as well as the traditional 4- and 5-pound bags, at grocery stores nationwide. The canister has a suggested retail price of $2.19 to $2.59.

EVENTS

Cooking classes for children are held the first Saturday of every month at Port Discovery. Call 410-864-2678 for more information.

St. Michaels' 3rd Annual Food & Wine Festival will be held tomorrow through Sunday. For more information, log onto www.stmichaelsmd.org or call 800-808-7622.

Learn to make fast Mediterranean meat dishes at 6:30 p.m. May 4 at Donna's, 5950 Waterloo Road, Columbia. $35. Call 410-659-6248, ext. 112.

Surprise Mom with a Mother's Day brunch. Get recipes and ideas at 7 p.m. Tuesday at For the Love of Food, 20 Clarks Lane, Reisterstown. $55. Call 410-833-5579 or 443-865-0630.

Chef Spike Gjerde will give a lesson on how to make dishes for Cinco de Mayo at 7 p.m. May 4 at the Whole Foods Market, 1340 Smith Ave. Free, but reservations are required. Call 410-532-6700 or e-mail molly.kushner@wholefoods.com.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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