I’ve always adored avocado. My mother-in-law told me that when she was a little girl in Cuba, they loved pairing it in a salad with pineapple. Game changer. In Gran Cocina Latina, she caramelizes the pineapple spears under the broiler. So good! That’s inspired my breakamole this morning. If you have a sweet tooth, this will make your day!
Jen’s Pineapple Breakamole
1 pineapple, peeled, cored, and cut into spears
1 red onion, halved and cut into thick moons
Place the pineapple and onion on a baking sheet lined with parchment paper or a silpat. Drizzle with a little olive oil and give a little sprinkle of salt. (Optional – sprinkle the pineapple with a whisper of sugar.) Broil, turning once in awhile, til you get a little color and/or it gets fantastically fragrant. Set aside to cool. Then chop
3 cloves garlic – minced
cumin – just a pinch
Salt and pepper – a sprinkle
1 Lime – zest and juice
Cilantro – 1 handful, chopped
4 hass avocados, peeled, pitted, and roughly chopped.
Fold in along with the cooled pineapple and onion.
Crumbled bacon garnish – optional
Serve with almond flour crackers, chips, or grain-free chips.
If you find yourself in Hoboken, New Jersey, Maricel has a restaurant there that is to die for, Cucharamama. The last time we were in Manhattan, we took the path train across for a special treat and loved everything! Can’t get to Hoboken? Her book is encyclopedic in nature, and would appeal especially to lovers of food and history. So good!
Need that book? I’m an Amazon affiliate. Every time you use one of my links to get over to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.