Spicy Fish With Avocado-Chipotle Sauce:
Preheat large
Mix the vinegar with 1 chopped onion and season with salt, pepper and sugar. Beat in 3 tbsp of the oil. Place the lettuce, avocado and tomatoes in a bowl and drizzle with the vinaigrette.
Mix the remaining onion with the garlic, basil, paprika, 1 tsp salt, cayenne pepper and thyme. Melt the butter and mix in a bowl with the remaining olive oil. Dip the fish in the oil and butter mixture, and press down in the spice mixture. Cook in a skillet for 3-4 mins on each side. Serve with the salad, garnished with grapefruit slices and basil leaves.
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine avocado, mayonnaise, sour cream, sweet chili sauce, basil and cilantro in a medium bowl Mix until smooth.
Brush chicken with olive oil and season with salt and pepper. Grill 5-6 mins each side, until cooked through.
Slice chicken and serve with avocado mayonnaise, salad and crusty bread.
b>avocado, pepper and lemon juice. Season.
Serve fritters with avocado salsa and salad
nd roll in breadcrumbs combined with the almonds, pressing firmly.
n pan; brush top half with chile mixture and cook. Turn
uck breasts. I seasoned them with just a little salt and
eat. Line a baking sheet with foil.
Mix the goat
In a bowl, combine beef, 2 Tbs lime juice and 1 Tbs chili powder; set aside.
Heat oil in a large skillet. Add onion, bell pepper and poblano pepper and saute 5 minutes, stirring occasionally.
Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro and remaining lime juice and chili powder.
Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas, if desired.
nd ground beef; cook, stirring with a wooden spoon to break
eason Chicken on both sides with Creole seasoning and kosher salt
repared pans; smooth tops. Sprinkle with olives, peppers and remaining cheese
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
ish flakes easily when tested with a fork.
You may
ray then season and dot with butter. Broil for 1 min
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
Chill until the consistency of unbeaten egg white.
Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
Chill until firm. Unmold onto lettuce-lined salad plates.
Top with Avocado Cream. Garnish, if desired.
Yields 10 servings.
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
Transfer to a plate. Repeat with remaining oil, wraps, sour cream
Combine tomatoes, tomato juice, 1 tbsp lime juice, chili flakes, cumin and sugar. Blend until smooth and season. Cover and chill.
Meanwhile, to make the salsa, combine avocado, cilantro, remaining lime juice and oil. Season.
To serve, stir soup until combined. Distribute between serving bowls and top with avocado salsa. Serve with tortillas.
ins each side, pressing firmly with a spatula, until golden and