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What to do with 6 ripe avocados ...

oana Jan 11, 2011 09:31 AM

Hi guys,
I have 6 ripe avocados that I have to use today. I do not want to make guacamole. Do you have any suggestions on how I can use them?
Thanks so much,

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  1. oana RE: oana Jan 11, 2011 09:32 AM

    I neglected to mention they are HUGE :) lol :) So I have a lot of avocado ...

    9 Replies
    1. re: oana
      EricDC RE: oana Jan 11, 2011 09:39 AM

      Make stuffed avocados. Here's a recipe straight from Trudy's in Austin

      1: slice them in half. Pit 'em and peel 'em. Now you've got some avocado "cups."
      2: cook up some chicken and shred it in a tiny bit of bbq sauce (if you're not vegetarian), or some black beans (if you are). Stuff the cups with your chicken or beans, then sprinkle in a fair bit of grated cheese.
      3: press your "halves" back together, and smush them to flatten just a little bit. Now you've got six stuffed avocado "burger patties."
      4: Dust the outsides in flour, and then cook them in a skillet. You'll know they're done when the flour browns well.
      5: Serve alongside rice and beans.


      1. re: EricDC
        oana RE: EricDC Jan 11, 2011 03:22 PM

        Wow that sounds super interesting. I have no meat in the house tonight but I will try it with sharp cheddar and shrimp and see what happens :) Thanks so much EricDC.

        1. re: EricDC
          oana RE: EricDC Jan 12, 2011 12:26 PM

          Hi again,
          I had to come back, thank you and report because I was so impressed.
          What impressed me the most was how incredibly crispy the outside of the avocados became! :) It was awesome. The crispiness of the "skin" the creaminess of the avocado, the texture of the shrimp and the tangy gooiness of the sharp cheddar. Sick!!! :)
          I am going to try it again a few times so I can play around a little with the presentation and flavors and then I think this might become a regular in my kitchen :).
          That's it :), Have a great night, Oana

          1. re: EricDC
            HillJ RE: EricDC Jan 12, 2011 12:31 PM

            Here's a link to the actual recipe along with a recommended sauce. The recipe calls for a flour, buttermilk, saltine cracker crust before you place them in the skillet. Eric DC, have you had them prepared that way?

            1. re: HillJ
              oana RE: HillJ Jan 12, 2011 12:53 PM

              That is SO not how I made it lol :). Will have to give the original style a go to compare. Thanks HillJ.

              1. re: oana
                HillJ RE: oana Jan 12, 2011 01:11 PM

                My pleasure, I'm still curious if EricDC had it prepared with this 3 step coating at the restaurant. oana, because you enjoyed it they way EricDC outlined, doesn't mean the 3 steps is necessary...I only posted the recipe to share its origin.

                1. re: HillJ
                  EricDC RE: HillJ Jan 12, 2011 01:25 PM

                  I've lived in that city and eaten there a bunch... never actually worked in the restaurant, just kind of eyeballed it and made an approximation. Glad to hear you liked it, Oana. Now you've got a stop on your chowtour next time you hit the Lone Star State....

                  And that's interesting that there's a semi-legit recipe on the web; I never would have thought about buttermilk or saltines myself, so I wonder if that's how that kitchen does 'em?

          2. re: oana
            wattacetti RE: oana Jan 11, 2011 09:42 AM

            Ice cream. A variety of salads. California rolls.

            1. re: wattacetti
              oana RE: wattacetti Jan 11, 2011 03:23 PM

              Ice cream :).
              Wow, that will be something to explore. Thank you.

          3. chefathome RE: oana Jan 11, 2011 09:41 AM


            The above should give you a great start! There are tons of ideas there...

            1 Reply
            1. re: chefathome
              oana RE: chefathome Jan 11, 2011 03:23 PM

              thanks so much chefathome :).

            2. Jay F RE: oana Jan 11, 2011 09:44 AM

              I made avocado soup once, with chicken stock, lemon juice, cream, and lots of cilantro. I ran half of the avocado through the cuisinart with the lemon juice, then added cream through the feed tube. I transferred that to a bowl and thinned it with chicken stock, then added the other half of the avocados chunked. Cilantro must be chopped and added at the last minute.

              It was pretty good, though it needed a bit of salt, and one of my guests was a saltophobe, so I had to pass the salt for everyone else to add as they wanted. And they wanted a lot.

              1 Reply
              1. re: Jay F
                oana RE: Jay F Jan 11, 2011 03:24 PM

                Thanks Jay F. My crowd would be the same. We have salt running through our veins we eat so much of it :)

              2. v
                vcovey RE: oana Jan 11, 2011 09:57 AM


                1 Reply
                1. re: vcovey
                  oana RE: vcovey Jan 11, 2011 03:25 PM

                  omg ...

                2. Gluttoners RE: oana Jan 11, 2011 10:20 AM

                  Avocado smoothies :) mmmmm They are the best! just google it :D

                  1 Reply
                  1. re: Gluttoners
                    oana RE: Gluttoners Jan 11, 2011 03:25 PM

                    thank you :)

                  2. k
                    KimberlySH RE: oana Jan 11, 2011 03:17 PM

                    I use avocados all the time to add to burgers, BLTs, or as a condiment on soups, chili, and salads.
                    My favorite use for them is a vegetarian sub I make. The inspiration came from Mellow Mushroom's avocado sub, but I like my version better. ;)

                    ripe avocado, peeled, pitted and cut into slices
                    tomato, sliced
                    very thinly sliced red onion
                    bean sprouts
                    sliced provolone
                    wheat sub rolls (can use white, too, but I prefer the taste with wheat)
                    fresh lime juice (optional)

                    Cut the rolls lengthwise and toast until lightly browned under broiler. Remove the top half of each roll from the oven and top the bottoms with provolone. Leave under broiler until cheese is melted, then remove from oven.
                    Layer on the sprouts, avocado slices, tomato, onion and, if desired, squirt some lime juice on top. Spread mayo over the toasted top-half of the roll, then close the sandwich up and slice in half. Enjoy!

                    1 Reply
                    1. re: KimberlySH
                      oana RE: KimberlySH Jan 11, 2011 03:26 PM

                      That sounds lovely. The next time I have those ingredients I will try it.

                    2. tamagoji RE: oana Jan 11, 2011 03:30 PM

                      One of my favorite uses of avocado is the deconstructed california roll/rice bowl: http://www.101cookbooks.com/archives/...

                      I noticed that Trader Joes sells frozen avocado halves.. So freezing a few might be worth a try, which could come in handy if making those delicious sounding avocado smoothies!

                      1 Reply
                      1. re: tamagoji
                        oana RE: tamagoji Jan 11, 2011 04:20 PM

                        Love that blog tamagoji! :)
                        You know what, as an experiment I will try it because I cannot imagine frozen avocados
                        dethawing :) lol :)

                      2. j
                        jsantopietro RE: oana Jan 11, 2011 03:38 PM

                        How about crab salad in an avocado half. I once had that in a Paris bistro and loved the combo of crab and avocado. Guacamole, of course, is always a favorite. Also try spinning the avocado flesh in a food processor, add oil and acid (lemon juice) for a delicious creamy (without the cream) vinaigrette. Or slice it and pair it with grapefruit slices and roasted beet (very classic salad).

                        8 Replies
                        1. re: jsantopietro
                          oana RE: jsantopietro Jan 11, 2011 04:18 PM

                          I would love to it is just that I do not have the ingredients on hand. Instead I will use EricDC's suggestion but with falafel, brown butter, corriander and sharp cheddar stuffing and the other one will be shrimp, tarragon, mayonnaise and cheddar ... lets see what happens ... :)

                          1. re: oana
                            goodhealthgourmet RE: oana Jan 11, 2011 04:45 PM

                            cut the avocado in half, remove the pit, brush the cut side with a *teeny* bit of oil, and grill, cut side down, for a few minutes. *then* stuff as desired, and enjoy!

                            you can also sub mashed or pureed avocado for the butter or oil baked goods. it works particularly well with chocolate in things like brownies or chocolate cake, and it's terrific in banana or zucchini bread.

                            1. re: goodhealthgourmet
                              jvanderh RE: goodhealthgourmet Jan 11, 2011 05:43 PM

                              you've never steered me wrong, but it sounds so weird. . .

                              1. re: jvanderh
                                goodhealthgourmet RE: jvanderh Jan 11, 2011 08:25 PM

                                i know it does, but it's so good!


                                1. re: goodhealthgourmet
                                  jvanderh RE: goodhealthgourmet Apr 26, 2011 07:27 PM

                                  I'm totally on board with grilling them, but putting them in baked goods just sounds nuts!

                                  1. re: jvanderh
                                    HillJ RE: jvanderh Apr 26, 2011 07:35 PM

                                    you must try this cake. You will be transformed (ok, maybe just surprised).

                                    all of my nay-saying friends and family have gone to the green side and love this cake. Quite the conversation piece besides. I'm not a vegan but this is one terrific cake.

                                    1. re: HillJ
                                      jvanderh RE: HillJ Apr 26, 2011 08:08 PM

                                      bu-bu-but the icing is green!!

                                      1. re: jvanderh
                                        HillJ RE: jvanderh Apr 27, 2011 05:25 AM

                                        you can do this, be brave. Prepare to be surprised.

                        2. c oliver RE: oana Jan 11, 2011 03:39 PM

                          Why do you have to use them all today?

                          3 Replies
                          1. re: c oliver
                            oana RE: c oliver Jan 11, 2011 04:16 PM

                            Hi c oliver, Because they went from green and semi hard to soft and brown overnight., I couldn't believe it. I have one that I can possibly save for tomorrow but the rest have to be used.

                            1. re: oana
                              c oliver RE: oana Jan 11, 2011 04:19 PM

                              When fully ripe, I've refrigerated. You can also freeze. There's info somewhere (CH?) about removing the pulp, pureeing, adding a certain amount of lemon juice and freezing.

                              1. re: c oliver
                                goodhealthgourmet RE: c oliver Jan 11, 2011 04:43 PM

                                yup, i freeze them all the time, as puree, in chunks or entire halves. when freezing puree, i use 1-2 teaspoons of lemon or lime juice per avocado.

                          2. a
                            AdamD RE: oana Jan 11, 2011 04:21 PM

                            Make avocado butter or cream cheese and freeze. Nice topping for potato or shellfish.

                            3 Replies
                            1. re: AdamD
                              c oliver RE: AdamD Jan 11, 2011 04:23 PM

                              Avocado butter is fantastic.

                              1. re: AdamD
                                oana RE: AdamD Jan 11, 2011 04:25 PM

                                Thanks AdamD. Same method as all other butters?

                                1. re: oana
                                  AdamD RE: oana Jan 12, 2011 12:51 PM

                                  Well I just eyeball it-mash the avocados with softened unsalted butter, lime juice and a little salt and put it in an empty butter tub-then I freeze it. I peel curls off the frozen butter and use it to top baked or steamed fish, potatoes and sometimes I sneak it in the meat mixture when I am making tacos (shhh dont tell my wife).
                                  But here is Alton Brown's recipe (based upon which I am probably using a LOT more butter, and I might consider adding cilantro next time):

                                  * 6 ounces ripe avocado meat, approximately 2 small avocados
                                  * 1 tablespoon freshly squeezed lemon juice
                                  * 2 ounces unsalted butter, softened
                                  * 1 garlic clove, minced
                                  * 1 tablespoon freshly chopped cilantro leaves
                                  * 2 teaspoons ground cumin
                                  * Kosher salt and freshly ground black pepper


                                  Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken

                              2. d
                                Deep_sea_diver RE: oana Jan 11, 2011 05:26 PM

                                Anyone mention guacamole yet?

                                1. h
                                  HillJ RE: oana Jan 11, 2011 05:43 PM

                                  Chocolate Avocado Cake


                                  1. Jen76 RE: oana Jan 12, 2011 01:38 PM

                                    Avocado chocolate pudding is quite tasty, too. Google it and you'll find all kinds of recipes.

                                    1 Reply
                                    1. re: Jen76
                                      HillJ RE: Jen76 Jan 12, 2011 01:51 PM


                                      The avocado pudding towards the bottom of this recipe link is quite good too, Jen76.

                                    2. staple RE: oana Apr 26, 2011 02:13 PM

                                      I'm already too late, but just wanted to add that I usually mash it up with a bit of milk, then I add sugar, the tiniest pinch of salt, and a few drops of hot sauce. It's creamy, sweet, and spicy.

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