Dedicated to Jennygirl - avocado recipe!

[katiej]

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!

[Jamie D]

Sounds good!!

[Jill F]

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.

[Jamie D]

Capsaicin my dear Jill.  Capsaicin!

[Jill F]

Capsaicin my dear Jill.  Capsaicin!

El desayuno de los campiones!

[Jamie D]

Sí lo es y los aguacates son buenos para la piel y el cabello.   

¿Habaneros?  ¡No tanto!

[Jill F]

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.

[V M]

I make a similar guaco but I cheat a little and use some of this stuff

and

[Jill F]

I make a similar guaco but I cheat a little and use some of this stuff

and

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. 

[V M]

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    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

[Jamie D]

Jill, V M -

Add a shot of gold tequila to your guacamole 

(I should not be giving away trade secrets!)

[Jill F]

Tequila breaks down guac pretty badly after a few minutes IMHO.  If you dont eat it within 5 mins, well...

[Jamie D]

Your guacamole lasts more than 5 minutes?! <chortle, snort>  😉

[V M]

Here's a fairly simple and tasty one 

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.

[Jamie D]

Yum <drools>

[amZo]

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!  🙂

[Jamie D]

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 in
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!)

[Jill F]

To die for 

Yes, I am quite allergic to shrimp.  I'm not so sure about that statement.  😀

[V M]

This one is kinda fun and easy    For those who don't care for bacon, I'm sure substitutions can be made



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.