Grilled Avocado with Quinoa
This is a vegan recipe with plenty of healthy ingredients. Impress your friends with your culinary skill. This is a wonderful starter course - served with plenty of sangria! ;)
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.foodrepublic.com%2Fsites%2Fdefault%2Ffiles%2Fimagecache%2Flarge%2Frecipe%2Fgrilledavo.jpg&hash=92f3d1d042d900eca26833753116c08a4a8c0351)
Servings: 6
Ingredients
3 large ripe Hass avocados, split with seeds removed
1/4 cup extra-virgin olive oil
1/2 cup quinoa, cooked
1/3 cup sliced cherry-, pear-, or grape-tomatoes
1/3 cup cucumber, peeled, seeded and sliced
1/2 cup orange segments
1/4 cup (Italian) parsley leaves, washed
1/4 cup fresh mint leaves, torn with fingers (see below)
1 clove garlic, smashed or minced
2 tablespoons fresh-squeezed lemon juice
1 tablespoon champagne vinegar
Salt and freshly ground black pepper, to taste
Directions:
Preheat a grill to medium.
In a medium sauce pot of boiling water cook the quinoa until tender, about 10 minutes, drain in a fine sieve, rinse under cold water and leave to dry.
Place the smashed garlic, lemon juice, vinegar and some salt in a small bowl and let sit for 30 minutes to an hour stirring occasionally. Remove the garlic and whisk in the olive oil.
Combine all ingredients in a medium mixing bowl and toss well, season with salt and freshly ground black pepper, chill.
Brush the avocados with the oil and place on the grill, cut side down, grill until traced and remove.
Fill the half-avocados and serve.
My notes:
Lemon juice and vinegar help keep the avocado from oxidizing.
The Hass cultivar tends to have a large seed, leaving a good bowl to fill.
You can leave the minced garlic in the vinegar infusion if you wish.
I substitute cilantro for the mint, as it gives the "salad" an entirely different aspect (besides, I don't really like mint).
I use the Cara Cara type of navel orange. A Moro or Sanguinello blood orange is good too (remove seeds).
This recipe adapted from: http://www.foodrepublic.com/2012/07/30/grilled-avocado-quinoa-salad-recipe
So....if it's for Jenny....does that mean I can't use it?
Of course you can - it's a "dedication"
Changed title
I should make this for Jenny if I end up in LA. It sounds delicious!
Oh my god. My tastebuds want that so incredibly bad. You sent this at just the right time, because today I haven't had more than some toast with coconut oil and a handful of tylenol + antibiotics. Hahaha.. MUST DINNER. NOW.
Quote from: Casey Danielle on January 17, 2014, 09:11:51 PM
So....if it's for Jenny....does that mean I can't use it?
I hereby support anyone to try this as soon as they possibly can!
Quote from: Willow on January 17, 2014, 09:23:35 PM
I should make this for Jenny if I end up in LA. It sounds delicious!
Uhh chhyeahh!! :)
Quote from: Willow on January 17, 2014, 09:23:35 PM
I should make this for Jenny if I end up in LA. It sounds delicious!
It is! I also make it with a sweet honey-lemon vinaigrette, if you don't like garlic.
I love avocados and always looking for new ways to prepare them :) That looks pretty tasty
Quote from: V M on January 17, 2014, 09:35:02 PM
I love avocados and am always looking for new ways to prepare them :) That looks pretty tasty
I will have to come up with one for you, in that case. Do you like crab meat? Or baby shrimp?
Quote from: Jamie D on January 17, 2014, 09:36:40 PM
I will have to come up with one for you, in that case. Do you like crab meat? Or baby shrimp?
Yup, total seafood head as well
Quote from: Jamie D on January 17, 2014, 09:27:04 PMIt is! I also make it with a sweet honey-lemon vinaigrette, if you don't like garlic.
I'm Italian, of course I like garlic!
But that vinagrette does sound delicious both ways.
Seafood Louis Avocado Salad
This is a variation on the popular Louis (pronounced loo-eee) salads, usually made with crab, shrimp, and/or lobster. It is nice if you can get the equal amount of the fresh seafood, but this recipe used the canned versions which should be found in most grocery stores. In this presentation, the Seafood Louis is heaped into the avocado.
The prep time should only be about 20 minutes - most of that hard boiling the eggs.
Ingredients
Serves 4
2 hard-boiled eggs, chilled, chopped
2 large ripe avocados, rinsed, halved and seed removed
12-16 oz canned crab, shrimp, or lobster (or a mixture of any of them), chilled
2 celery stalks, medium dice (use the leaves too)
1 medium tomato, diced
Louis dressing (makes about 1 1/2 cups)
3/4 cup mayonnaise
3 TBLSP Half & Half (or cream, or whole milk)
3 TBLSP chili sauce (or ketchup with a little prepared horseradish)
1/2 TSP Worcestershire sauce
A few drops of Tabasco sauce (optional)
3 TBLSP Green bell pepper (about three thin slices), diced
3 TBLSP Sweet onion, fine dice
Assorted salad greens
1 lemon, cut into six slices
Method
Boil the eggs ahead of time
Prepare dressing in a mixing bowl, mixing liquid ingredients thoroughly; add bell pepper and onion
Correct the seasoning with salt, pepper, Tabasco, or horseradish >:-)
In another bowl add seafood and vegetables, toss
Place the four avocado halves, scored, in a salad bowl or plate, squeeze with 2 of the lemon slices
Spoon equal portions of crab and vegetables into the avocado, spilling over as it happens
Place assorted green around the avocados
Top stuffed avocados with Louis dressing, pouring some of the dressing on the greens
Garnish with chopped egg and lemon slice
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.literaticafe.com%2Fwp-content%2Fuploads%2F2009%2F09%2Fliterati-most-recent-08-09-3062.jpg%3Fw%3D200&hash=c9a77f304d5584b5ec66526050787b1fd42054e7)
Might look something like this
I can get the BumbleBee white crab meat in six 6-oz cans at Costco/Sams club for about $15.
Don't recall about the canned baby or bay shrimp. They usually have the flash-frozen in the fresh fish section.
No worries, I can get all the ingredients at the local supermarket and actually have most of them already 8) I'm allergic to bell peppers though so I'll have to leave those out
Because I am alone I usually have to divide most recipe ingredients down to one or two servings, but It is good to have the full recipes because you never know, someday I might have a guest or two :)
The recipe looks really good, I think I may try it on Sunday
Yeah, you can get by without the bell pepper. And really, when you think about it, Louis Dressing is a lot like Thousand Island, but without the pickles, and some added some horseradish, Tabasco, and/or cayenne (if you are brave enough!). It will keep in the refrigerator covered in plastic wrap just fine.
Never hurts to kick it up a notch ;)
Playing around with California Cuisine, thinking of something to make for my cardio-rehab folks.
Cool, light, healthy, refreshing. These are local ingredients for me, I am sure you can get the same thing fresh in your groceries in Australia.
Baby greens with avocado, strawberry, and orange
Serves 2
Ingredients
2 cups of mixed baby salad greens (such as spinach, assorted lettuce, escarole, radicchio)
1 ripe avocado, thin-sliced in wedges
6-8 fresh strawberries, halved
1 orange, peeled, seeded, and segmented
2 oz slivered almonds, chopped (as garnish)
Honey-lemon Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon fresh lemon juice
white sugar to taste
Method
In a large salad bowl, mix the greens, avocado, strawberries, and orange segments. Chill prior to serving.
When ready to serve, place salad on two chilled salad plates
Dress with vinaigrette
Garnish with almonds
Jamie this last one is so incredibly healthy! I've actually decided to go on a sugar cleanse after all the antibiotics, I'm doing no sugar for a month or longer. You can look it up, its called the candida diet. I did it once before for 4.5 months with amazing results.
With the exception of the oranges and by a small margin the strawberries, that recipe is sugar free :) How'd you know??
Today for lunch I had:
* 3/4 cup (precooked) brown&wild rice fried with 4tbsp coconut oil and 2 eggs
* coconut oil seared kale (3 stalks chopped)
* 1/4 head of red leaf lettuce chopped
* 1/2 avocado sliced and diced
* minced cilantro
* seasoned with sea salt and black pepper
Named by my rommates over the months as the "Jennygirl signature salad". Served in a big bowl.
Then for dinner I had:
* tilapia grilled in sesame oil seasoned with rosemary
* bed of greens
* 1/2 avocado
* minced cilantro
* seasoned with sea salt and black pepper
Served in a big bowl. Noticing a pattern on the presentation? ;)
It is healthy! I just thought that instead of lemon juice, you could try the juice of a Meyer lemon (less tart), and less honey.
I often use brown rice instead of white rice (though I love my jasmine rice and basmati rice).
I have to try the tilapia - sesame oil is a great, nutty touch.
Pompeian now has a pomegranate-infused balsamic vinegar, that I have played with the last couple of months. It goes well with a salad such as ...
Arugula, pear, pecan, and feta cheese (I'm making that tomorrow!)
I repeat this here for Sephirah who, despite having traveled around the world, has missed out on guacamole (i.e. "whack-a-mole"). That made me laugh so hard - I thank you.
"The pineapple-bacon guacamole [stolen modified from Chef Lucky Peach], was an adaptation that lessened some of the more egregious ingredients, without compromising the taste. This made a very large batch of guacamole, more than enough for a party:
Ingredients
2 slices of nitrate-free bacon, cut into lardons (can't find nitrate-free - use thick sliced instead)
1/2 teaspoon grapeseed oil
3 medium to large avocados, ripe, peeled and mashed
1 lime, juiced
1/2 medium red onion, fine diced
1 garlic clove, minced
1 medium red tomato, fine diced
2 fresh pineapple spears (about 1/3 of a whole pineapple), core removed, fine diced (or a small can of pineapple chunks)
1/8 cup loose fresh cilantro leaves, chopped
several drops of Chipotle Tobasco sauce, to taste
Method
Render the bacon, in oil, over medium heat for approx. 15 minutes, until crisp. Remove the bacon to paper towels to drain and cool.
Peel and scoop out the meat of the ripe avocados, and mash with a forks. Small chunks are acceptable.
Immediately add the lime juice and mix, to preserve the color.
Add the diced onion and minced garlic. And thoroughly mix
Fold in the diced pineapple, diced tomato, and cilantro
Add Tabasco to desired heat and taste.
Chill for thirty minutes, covered in plastic, before serving."
***
"Avocados have 3.5 grams of mono- and polyunsaturated fat combined and just 0.5 gram of saturated fat per 1-oz. serving. They are naturally free of sodium, trans fats and cholesterol, making them a great fruit to help meet heart-healthy eating recommendations." -
American Heart Association And let me add, they are great for your hair.
I served these with commercial lo-salt tortilla chips. I meant to get flaxseed tortilla chips at Trader Joe's but I ran out of time. Another way to do it is to serve them with "vegetable chips," that you can buy or make. Typically they are comprised of carrot, spinach, beets, sweet potatoes, etc. Mostly root vegetables, with some coloring from leaf vegetables.
***
This was hidden in my blog, but I have cut it down by half.
Mmmmm.... bacon. ;D I kinda lost my train of thought after I started thinking about bacon. >_>
Thank you. :)
Joules and I just talked about omelettes (or omelets, if you prefer) in another topic. They are really easy, and can be quite a good source of protein. Eggs have had a bad rap concerning cholesterol, but the latest stats I saw were not too bad.
Talking with Seph about what she likes in an omelette, I have a nice, healthy one here, following the theme of avocado dishes. There is sort of a cliche out there that "California Cuisine" is defined by adding avocado to any other dish. Not so! California Cuisine is all about using fresh, local ingredients, as well as light styles of cooking (sans heavy sauces).
So last night I made for my dinner a two-egg omelette with Sephirah-suggested ingredients. Here's what I used:
Sephirah's Own Omelette
Serves 1
Ingredients
1 strip of thick sliced bacon, cooked near-crisp
2 large eggs
2 tablespoons whole milk, half&half, or cream
grapeseed oil, if not using the bacon drippings
shredded Monterey Jack cheese (amount to your liking, but enough to cover half of the omelette)
red onion, one medium slice, fine dice
small garlic clove, minced
green bell pepper, one medium slice, fine dice
anaheim (mild) chili, about 1 tablespoon, fine dice
cherry or grape tomatoes, several sliced in half
several small white button or portabello mushrooms, sliced
baby spinach, a few leaves, chiffonade
1/2 avocado, in thin wedges (as topping)
sour cream, crema Mexicana, or creme fraiche (as garnish)
salt and FGBP, to taste
Chipotle Tabasco sauce, to taste
Method
In a 8-9" diameter, medium skillet, fry your bacon. Remove and reserve the drippings, leaving a thin layer.
Set skillet to medium heat.
Prep your vegetables
Beat your eggs and milk until thoroughly mixed, pour into the greased skillet
Add salt and pepper to the liquid egg mixture, if desired
As the bottom becomes firm, spread your shredded cheese onto the egg mixture
Spread your vegetables as well, and cover the pan. You need only cook this for 2 to 3 more minutes.
When the omelette is set, sprinkle with crumbled bacon, fold in half, and slide onto the serving plate.
Top with avocado slices
Garnish with sour cream and chipotle Tabasco sauce
Notes
Some folks like to pre-cook the vegetables in a quick stir fry. That's fine, do it and set aside, before adding the egg mixture. There is actually a good reason to do this, at least with the onions and garlic. About 45 seconds is all it takes for the garlic to become aromatic, bringing out the flavor, and mellowing the bite on the raw onions.
Monterey Jack is a mild, semi-hard white cheese, first made in California.
Bacon, of course is optional, especially if you are an ovo-lacto vegetarian. Joules said she liked ham in her omelette. Diced Canadian bacon is nice too. If you want to go a little wild, try some chorizo or linguica.
And truthfully, most any fresh local vegetable would work in the omelette. I have used asparagus tips before. That's really good! Green onions or sweet Mayan onions are nice.
Fresh herbs like basil, sage, thyme, and/or cilantro add a nice dimension too.
I didn't take a picture, but it looked a lot like this:
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These are making my mouth water!
Jamie I must say you chose a very interesting time to send me these delicious recipes, especially since I just started in on a sugar/dairy/gluten cleanse. Lol...
Sugar free recipes are a challenge, but they are kind of fun because nothing in it can be bad for you. Anyway, do you accept the challenge? ;)
You're on, babe!
Steamed and raw vegetables
Raw salads
Herbs
Oils
Apple cider vinegar
No fruits
No sugar
No starchy root vegetables
No dairy
No gluten
Low glycemic index
About right?
Edit: I just looked at this list
http://www.thecandidadiet.com/foodstoeat.htm
Add to the list...
No vinegar
No fermented foods
Yes Lemon
Yes Lime
Yes to most nuts
A complete list that I roughly go by:
http://www.thecandidadiet.com/foodstoeat.htm
:D :D :D
I will give you an entree right now. Easy breezy. Serves two
Get two medium organic boneless, skinless chick breasts. Whole Foods, Trader Joes usually has organic.
Baby spinach, garlic clove, basil, thyme, baby (or thinnest) asparagus you can find, raw sunflower seeds
Slice them into medallions. I found large breasts don't work quite as well ... for the recipe ... might work fine on the dinner guest ;)
Using one skillet.
Heat about tablespoon of regular olive oil (nor EVOO - can't take the heat) on medium high heat.
Season your breasts with a pinch of sea salt, some FGBP, fresh thyme and a fresh basil leaf, chiffonade. Maybe a little squeeze of lemon.
Place the breast medallions in the already hot oil and brown. Turn once and brown the other side. Remove from skillet and keep warm.
Place a minced garlic clove in the oil and drippings, if any, or add a tad more oil. 45 seconds to become aromatic. Add your asparagus and constantly roll for 2 minutes, slightly browning. Remove to plates.
Toss in a handful of baby spinach leaves, drizzle a little oil if needed. Quickly stir fry. Takes about a minute to cook down. Plate next to the asparagus and use as a nest for the breast medallions.
Garnish with a sprinkle of sunflower seeds.
10 minutes, tops.
If you want a little bit of a nutty taste, substitute sesame oil and drop any lemon.
Now you're talking!!! You are good!
I will have to make this. I normally only eat fish, but I do make exceptions :D
Thanks Jamie dear!! :D :D
Hmmm ... fish
<thinking cap on>
Does that include shellfish? I vaguely remember it did not.
Shellfish I usually say no, but if it's the only option sometimes I'll treat myself.
Your list has salmon, but I am going to go vegetarian next ;)
I do some lovely things with scallops, but not on the diet.
Shrimp tostada is off too. :(
Yeah I usually eat veggy.. Eggs are a big part of my diet.
Okay, going to cogitate overnight.
I love you Jamie! I can't wait to see what you come up with :D It's like having a personal meal instructor!
When I visited Mexico there were vendors that would have a seafood tostada, Shrimp maybe? I loved those
Cogitate? Why does that sound like a dirty word? :D
Quote from: V M on January 22, 2014, 01:34:23 AM
When I visited Mexico there were vendors that would have a seafood tostada, Shrimp maybe? I loved those
Cogitate? Why does that sound like a dirty word? :D
I loved the seafood in Ensenada and San Felipe.
I think it was called Ceviche
Quote from: V M on January 22, 2014, 01:45:22 AM
I think it was called Ceviche
Ceviche is great when it's done right. The fish/seafood is pickled in lime juice.
OK eggs:
Asparagus, cottage cheese and corn omelette.
Two eggs lightly beaten, make the omelette open on a low heat, take your time
Add steamed asparagus when the eggs are still runny
A spoon of cottage cheese (low fat)
A spoon of canned corn, drained.
Fold
Slide onto the plate
Serve with a slice of toasted wholemeal crusty loaf.
Enjoy
Quote from: Jennygirl on January 22, 2014, 01:33:13 AM
I love you Jamie! I can't wait to see what you come up with :D It's like having a personal meal instructor!
<BLUSH>
I am going to send you to India. I have had this dish before, but it had potatoes and carrots, which we will swap out for eggplant and zucchini. On your list is broccoli. In the same family, with almost identical nutritional value is cauliflower.
This spice mixture should work well for you. It is a curry without commercial curry powder. Let's call it ...
Curried Mixed VegetablesIngredients1/3 cup sesame oil
1 medium onion, sliced into rings
2 tsp ground coriander
1 tsp ground ground cumin
1 tsp chili powder
1 tsp turmeric
2 cups cauliflower in flowerets
2 cups Japanese or Chinese eggplant, coarse sliced (with peel)
1 cup zucchini, coarse sliced on the bias
4 medium red tomatoes, peeled and chunked
1 to 1 1/2 cups low sodium vegetable broth
Note: To peel a tomato, cut an "X" at the bottom with a sharp knife. Dunk the tomato(es) in boiling water for one minute (blanching) and then shock them in a pot of ice water, or under cold running water, to stop the cooking immediately. Pull the skin from the "X" in segments. Removed the stem and top of core.
A coarse slice is about as thick as a pencil.
MethodHeat the oil in a large saucepan or dutch oven over medium-high
Add the onion and sweat until translucent - about 5 minutes
Add the spices and cook for about two minute bring out the aromas
Add the cauliflower, zucchini and toss in the spices
Repeat with the eggplant (eggplant tends to soak up the oil - do it last)
Add 1 cup of the broth and bring to a boil
Add the tomatoes, and more both if needed (it should not be too "soupy"), boil again, reduce heat to simmer for 10 to 12 minutes - the vegetables should be tender, but not falling apart
Adjust season with salt and/or freshly ground peppercorn medley.
Another note: This is flavor-blended in my head. I really should test it out. The stars of the dish are the cauliflower and the spicing. The other veggies are for color and texture (and they are good for you too!)
I like these spices. You should probably have them already on hand. I thought about a garam masala, but the curry spice mix seemed a better choice. Coriander is the seed of the plant that yield cilantro leaves.
My eldest daughter went veggie for a while - that's where this came from.
Quote from: Cindy on January 22, 2014, 03:05:56 AM
OK eggs:
Asparagus, cottage cheese and corn omelette.
Two eggs lightly beaten, make the omelette open on a low heat, take your time
Add steamed asparagus when the eggs are still runny
A spoon of cottage cheese (low fat)
A spoon of canned corn, drained.
Fold
Slide onto the plate
Serve with a slice of toasted wholemeal crusty loaf.
Enjoy
That is interesting! And completely new to me.
I have seen vegetable omelettes with ricotta before, so this is close.
Here is another one for Jennygirl and her strict diet:
Napa Cabbage and Swiss Chard Stir-fry
I was saddened to see that soy sauce was disallowed on the diet. And cashews and peanuts - things I love to drop into a stir-fry. In fact, I was having trouble thinking of one that did not use soy sauce or sugar!!
The original recipe I used for this starts with rendering bacon lardons, but I think this has potential. About four servings as a side dish. Don't worry, the cabbage and chard will cook way down in volume.
Ingredients
2 tablespoons sesame seeds
1-2 tablespoons sesame oil
1 garlic clove, peeled and minced
1 medium white onion, thinly sliced
1 teaspoon fresh ginger, minced
1/2 head of Napa cabbage, chopped
1 bunch of Swiss chard, stalks separated from leaves and thinly sliced
2 tablespoons water
Method
With your wok on medium heat, toast the sesame seeds for 1 minute, stirring constantly, set aside
Increase heat to high and add sesame oil
With the half of the oil to heat, add the minced garlic, stirring for 30 seconds
Add the onion and continue for 2 minutes
Add Napa cabbage and chard stalks continue for 4 minutes
(more oil as needed)
Add ginger, chard leaves, and water
(You are going to flash steam the chard and cook until wilted, about 1-2 minutes)
Plate the stir-fried vegetables and garnish with toasted sesame seeds.
I'd like to share my favorite avocado recipe. It's not as complicated and interesting as what you all have shared...but it's good.
Instructions:
1 - slice up an avocado.
2 - sprinkle a bit of sea salt (and maybe some parmesan if handy)
3 - Enjoy!
BTW, where I'm from in Mexico they make avocado ice cream. It tastes like a sweet avocado. It's delicious!
Sounds good!!
Jill's (in)Famous Guacamole
Having lived in SoCal for most of my life, I can't go without avocados for long. I have a few variations and tweaks on this theme for various applications like burgers or fajitas, but this is my favorite for straight dipping.
2 Large ripe Hass avocados
2 medium Roma tomatoes, seeded and diced
1/4 cup finely chopped red onion, rinsed(!)
1/4 cup chopped cilantro- more if you love cilantro...
1 tablespoon fresh squeezed lime juice
Habanero pepper- ribbed, seeded and finely chopped
Serrano pepper- ribbed, seeded and finely chopped
Jalapeno pepper- ribbed, seeded and finely chopped
Fresh ground black pepper
Dash of sea salt
Cut the avocados in half lengthwise, remove seeds and scoop out meat into bowl with spoon. Scrape the skins to get all of the outermost layer in the bowl.
Cut tomatoes in half crosswise, scoop seeds out with spoon and discard. Dice into 1/4 to 1/2 inch cubes and place in bowl with avocados.
Add cilantro, lime, salt and pepper.
Mix together in bowl with spoon, breaking up avocado as coarsely or creamy as you'd prefer.
Onions and peppers vary greatly as to strength, and sometimes the onion can be a bit pungent and overpowering. I like to put the chopped onion in a colander and rinse it in the sink. Put about half of the onion in after patting it dry on a paper towel. Start with perhaps 1/3 of the finely chopped habanero (make sure you get all of the seeds and ribs inside- they can be BRUTALLY hot!), then the same with the serrano and jalapeno.
Mix it all together again and taste. Add in whatever remaining onion and pepper it takes to spice it according to your personal taste. Again, the variation of heat of the onions and peppers makes this more of an art than a science. Sometimes if the avocado is very ripe and sweet I will add in some extra lime juice for tartness, and if it's a bit underripe I'll throw in a pinch of sugar.
*Warning*- Wear gloves while chopping the peppers, and avoid any contact with skin and eyes. I once chopped a habanero, touched it and without thinking went to the bathroom before washing my hands. It was a brand new kind of excruciating pain that made me have to dip my junk in heavy cream for several minutes.
Capsaicin my dear Jill. Capsaicin!
Quote from: Jamie D on January 23, 2014, 01:30:52 PM
Capsaicin my dear Jill. Capsaicin!
El desayuno de los campiones!
Sí lo es y los aguacates son buenos para la piel y el cabello. ;)
¿Habaneros? ¡No tanto!
Actually, once the ribs and seeds are removed from a habanero, it's not all that hot and adds a wonderful, bright almost citrus-y flavor. I also almost never use the whole thing. Peppers are fun to play with, and sometimes I use up to 5 different kinds in my guac. Anaheims, hatch and pasillas can be nice as well.
Speaking of pasillas, I have been playing around with chiles rellenos lately. I made 2 different kinds over the weekend, but I'm still not quite impressed. The only thing I'd do the same next time is use soy chorizo. I'll post that recipe once I nail it.
But yes, once upon a time I ordered an enchilada with habanero sauce when they weren't very careful with seeding it. Mah face turned every color of the rainbow as my eyes watered and sweat poured off my forehead for what seemed like an eternity. It was probably really only 5 minutes, but WOW. It was temporary, I didn't die and I know now that a little pepper can't kill me. Nothing out there that is readily available comes even close to the heat of habanero seeds. Sometimes now I'll eat an entire hot pepper, grin, take a straight tequila shot and grin some more.
I make a similar guaco but I cheat a little and use some of this stuff
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Quote from: V M on January 23, 2014, 06:48:10 PM
I make a similar guaco but I cheat a little and use some of this stuff
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fts2.mm.bing.net%2Fth%3Fid%3DH.4667518316839065%26amp%3Bpid%3D15.1&hash=ef42e88addd8d56f627cfa4149df0f06a89dd649) and (https://www.susans.org/proxy.php?request=http%3A%2F%2Fts4.mm.bing.net%2Fth%3Fid%3DH.4869918630806251%26amp%3Bpid%3D15.1&hash=06d9aacca6c179ce4c8425c1a9cbc55dea33e3d4)
Umm, garlic? OK... *slowly walks backward*
I also failed to state that I use organic veggies (love the farmers' market!) whenever possible and grow my own Persian limes in the front yard.
Quote from: Jill F on January 23, 2014, 08:10:13 PM
Umm, garlic? OK... *slowly walks backward*
I also failed to state that I use organic veggies (love the farmers' market!) whenever possible and grow my own Persian limes in the front yard.
LOL... Just don't tell my tortilla chips, I don't want them to get jealous :D Besides, I happen to like garlic
I do miss going to the farmers markets though, especially the markets in San Diego, great stuff :)
But I live up in the North West now so I make due with what's available
Jill, V M -
Add a shot of gold tequila to your guacamole ;)
(I should not be giving away trade secrets!)
Tequila breaks down guac pretty badly after a few minutes IMHO. If you dont eat it within 5 mins, well...
Your guacamole lasts more than 5 minutes?! <chortle, snort> ;)
Here's a fairly simple and tasty one 8)
Chipotle-Mango Guac
ingredients
3 avocados, cubed
3 tablespoons fresh lime juice
1 mango, cubed
1/4 cup finely chopped red onion
1 chipotle chile in adobo sauce, seeded and minced
2 tablespoons chopped cilantro
directions
In bowl, mash avocados with lime juice. Stir in mango, onion, chipotle and cilantro; season.
Yum <drools>
Quote from: katiej on January 23, 2014, 12:38:03 AM
I'd like to share my favorite avocado recipe. It's not as complicated and interesting as what you all have shared...but it's good.
Instructions:
1 - slice up an avocado.
2 - sprinkle a bit of sea salt (and maybe some parmesan if handy)
3 - Enjoy!
BTW, where I'm from in Mexico they make avocado ice cream. It tastes like a sweet avocado. It's delicious!
Ya, this is definitely closer to my avocado (dip) recipe. I smash up several avocados, mix in some finely chopped celery and onions (either white or yellow), add a touch of olive oil and your choice of herbs. So simple and it keeps my kids quiet for a good half to full hour or so.
I do have to try Jamie's recipe though, sounds really good! :)
Shrimp Tostada al la Diabla
I will say right off, after tasting this dish, you may think that I am the Devil incarnate. I don't deny it. This dish is not for children or pregnant women. I take no responsibility if you follow the recipe perfectly, and expire as a result.
This will put hair on your chest. If you already have hair, it will curl. If it is already curly, it will fall out. Be advised.
The sauce is based on a recipe by Chef Rick Bayless of the Frontera Restaurant. His dish is called Camarones al la Diabla (Devil's Shrimp). I have adapted his sauce recipe and include the spiced shrimp in the tostada. To tell you the truth, I am scaling back on the heat a bit, because I like the members here and do not want to cause any hospitalizations. This will serve four as a main dish
Guajillo Sauce
2 ice colds bottles of Mexican beer, preferably not in clear bottles
6 medium guajillo chile peppers, dried, seeds removed, toasted (I get them in the Hispanic food section at the store)
2 cloves of garlic minced
1 medium sweet Mayan onion, sliced, divided (retain one half for later)
1/4 teaspoon FGBP
1/8 teaspoon ground cumin
1 teaspoon fresh Mexican oregano, or 1/2 teaspoon dried regular oregano
1-2 tablespoons grapeseed (or other high temp) vegetable oil - do not use EVOO
1 1/3 cups low sodium chick broth (or fish stock {fumet} if you have it one hand)
1/4 cup Chipotle Tabasco sauce
1/2 teaspoon sugar
sea salt to taste
Method
Clean your chile peppers by removing the stem, slice lengthwise and remove the seeds. When cleaned, in an ungreased skillet, toast your chiles over medium high heat. Flip them once. When toasted, remove them to a bowl of hot water to rehydrate for 30 minutes. Take a break, do the rest of your prepwork. Drink one beer. Steel your nerves for what is to come.
Prepare the tostadas (see below).
After half an hour bring your skillet back to medium high heat
Slice your chiles into pieces as wide as your little finger, discard the water
In a bit of vegetable oil, cook your minced garlic until aromatic, about 1 minute
Put the garlic, chilies, 1/2 of the onion, 1/2 cup of broth, and spices into a blender, and puree (add a bit more broth if necessary)
Add a little more oil to the skillet and add contents of blender
Cook while stirring, reducing to a paste, about 7 minutes
Add remaining broth and reduce to medium-low heat
Cover and cook for 20 to 30 minutes
Add hot sauce and sugar
Salt to taste
More hot sauce if you are brave and suicidal
Cooking the Shrimp
You will need about a pound of U-20 shrimp (16 to 20 per pound), peeled and deveined. Previously frozen is ok
Melt a tablespoon of butter in a skillet over medium heat
Place the shrimp in the hot pan and strir-fry for 1 minute
Add the 1/2 onion sliced and stir-fry for an additional 3 minutes
The shrimp should be pink and firm, the onions partially translucent
Remove the contents to the skillet with the sauce and coat thoroughly.
Preparing the Tostadas
Your prepwork should be finished before you stir-fry the shrimp.
Ingredients
8 five-inch corn tortillas
1 15 oz can of traditional refried beans, warmed, with a little water to thin
1/2 head iceberg and/or leaf lettuce, finely chopped
2 ripe red tomatoes in wedges
2 ripe pitted and peeled avocado, sliced into wedges
1/2 cup sliced red onion
8 oz shredded Monterey Jack cheese
1 lime, quartered
red wine vinegar
EVOO
Cilantro leaves
In your hot pan over a little oil, warm and brown brown eight 5" corn tortillas
Toss lettuce, onion, and tomatoes in oil and vinegar (about a 2:1 ratio oil to vinegar, to taste)
Two tortillas to a plate
Top with beans
Sprinkle with some of the cheese
Top with dressed lettuce mixture in equal portions
Garnish with slice avocado
Top with shrimp, in equal portions, removing shrimp from the sauce with a slotted spoon
Place remain sauce in a serving bowl on the table
Garnish with remaining cheese
Have the other ice cold beer nearby - I have seen grown men shrink away in fear of this one
To die for ;)
(Sorry Jill!)
Quote from: Oh The Humanity! on January 25, 2014, 07:15:43 PM
To die for ;)
Yes, I am quite allergic to shrimp. I'm not so sure about that statement. :D
This one is kinda fun and easy :) For those who don't care for bacon, I'm sure substitutions can be made
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.recipe.com%2Fimages%2Fbacon-grilled-cheese-R142111-ss.jpg&hash=45885616a103cfdb779d8e2ed28b362b348be0f0)
Bacon grilled cheese
ingredients
4 slices honey wheat bread
2 tablespoons butter, softened
3 ounces smoked cheddar or Pepper Jack cheese, sliced
4 slices crisp-cooked bacon
1 small avocado, peeled, pitted, and sliced
2 tomato slices
1 tablespoon light mayonnaise
1 teaspoon honey
directions
Butter one side of all the bread. On the unbuttered sides of 2 slices place cheese, bacon, avocado, and tomato. Combine light mayonnaise and honey. Spread on unbuttered side of remaining 2 bread slices. Place mayonnaise side down on top of tomatoes.
In skillet or griddle, cook over medium heat 4 to 6 minutes, until toasted and cheese is melted, turning once. Or place in preheated panini maker; cook 2 to 3 minutes. Makes 2 sandwiches.