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Archive for the ‘avocado’ Category
Friday, May 25th, 2012
If you’ve never rolled your own sushi, WHY NOT!? So what if it’s ugly. So what if it falls apart. It’s fun and so much cheaper.
One of my son’s favorite books when he was a baby was First Book of Sushi. Every time he orders ikura, one of the lines goes through my head, “Ikura squishy salmon roe like dabby dots of jelly. Salty on my lips and yummy in my belly”
I could probably quote the whole book to be honest, we read it multiple times a day.
Friday, May 25th, 2012
This is an easy and pretty healthy dish. It’s perfect for summer days. Next time I make it I’ll take a picture!
1 lb petrale sole (or any white fish)
1 cup cornmeal
Salt and pepper the fish fillets, dredge in cornmeal and pan fry in olive oil.
3 grapefruit: 2 sectioned, 1 juiced
1/2 small red onion, diced (I used a 1/4 of a huge one!)
1 avocado, cubed
1/2 japanese or english cucumber, diced
1/2 bunch cilantro, chopped
~1t sriracha (more or less to your heat tolerance)
Take the juice from the grapefruit and put it in a sauce pan with the diced onion. Cook on medium/low until the onion is soft. Stir in the sriracha.
Mix all those things together. By cooking the onion with the grapefruit it mellows out the onion and adding the juice and onion to everything while it’s warm brings the flavors together immediately rather than having the salsa have to sit overnight to integrate.
Spoon the salsa over the fish and serve.
Tuesday, March 6th, 2012
After writing this up, I discovered I already put this recipe up but I’d used fish! Well, I changed it very slightly but I guess that means I really like this one!
4 rehydrated ancho chiles (save the liquid)
1 small yellow onion
3 cloves garlic
2 T white wine vinegar
Blend everything in the list together in the blender along with some of the rehydrating liquid to thin it out and make it into a saucy marinade.
Cut chicken breasts up into 1-2″ pieces and put them into the ancho paste. Leave it in there as long as you have. I had about an hour.
In the meantime, make some rice, heat up some black beans, make some guacamole (avocado, grated onion, lots of lemon juice, a dash of cayenne and salt).
Cook the chicken in a pan over medium heat until the chicken is cooked through.
To serve, warm some tortillas, and put the chicken, guacamole, some salsa and a bit of cilantro in them. Beans and rice on the side.
Don’t forget the margaritas!!
Tuesday, February 21st, 2012
When we were at the Cayman Cookout we had a really yummy Green Curry Ceviche made by Laurent Gras. It was light and refreshing, a little spicy, tangy and just perfect.
Today I got Ono (aka Wahoo) from my Seafood CSA and immediately wanted to make something that would take me back to the Caymans. This dish was the first to my mind. I didn’t really remember what went into it though so, as usual, I improvised and it really worked!
- 1 cup coconut water
- 1 clove garlic
- 1 small shallot
- 1 stalk lemongrass, chopped
- juice of 2 limes
- 1 jalapeno or similar chile
- 2 t cumin
- 1 t coriander
- handful of cilantro
- 1 lb wahoo/ono
- 1 avocado
- 1 japanese cucumber
- Blend everything (except fish, avocado and cucumber) in a blender until smooth. Strain through a fine mesh strainer.
- Dice fish. Dice avocado. Dice cucumber.
- Put the diced everything in a bowl and pour the coconut green curry liquid over the fish mixture. Finish with a good salt. Since I was being nostalgic, I used the Cayman Island salt we brought home!
Preparation time: 10 minutes
I served this with some thinly sliced, toasted pugliese and sake. It wasn’t Laurent Gras’ but I will sure make this again!
Tuesday, March 1st, 2011
I sent a request out to the twitterverse to help me plan dinner. I just needed a protein. I was having chef’s-block. My dear friend Olga Nunes (soon to be featured in the celebrities section of this site) threw “Lamb” back at me. I had never cooked lamb. I didn’t really even know if I liked lamb! But I took the challenge.
Since I was flying blind on this one, I went to Epicurious and found a recipe that didn’t only look good but was over the top with flavor and a bit eccentric: Spice-Coated Rack of Lamb with Arugula, Avocado, and Blood Orange Salad. WOW!
There used to be a restaurant at the summit of Highway 17, the main artery between Santa Cruz and Silicon Valley. The restaurant changes hands about once a year. No one wants to stop at the summit, they’re almost home! Anyway, one of the restaurants had a huge sign that said, “BEST RACK OF LAMB IN THE WORLD!” It made me laugh. I never stopped, it’s gone now. I’ll never know, but if it was this recipe, it may have just well have been the best in the world. This dish was AMAZING. Apparently I do like lamb.
Poured an amazing 2003 Cornas with it. It was perfect.
Thursday, September 17th, 2009
I don’t think I’d ever seen a Reed avocado before. I’m pretty sure I’d remember. I bought one for $5. Yes, just one. It was about the size as an infant’s head!! I made a batch of guacamole out of it for four of us and we couldn’t finish it there was so much. It mashed up into a much creamier dip than the typical Haas avocado does. If you can find them, it’s worth the splurge. They really aren’t far more expensive than a typical avocado since you get so much from one (I’d say mine was equivalent to about three regular size avocados). They should still be available now but I think their season is short.
This is what I would consider a small Reed next to a large Haas. I, unfortunately, didn’t get a picture of the GARGANTUAN Reed before hacking it into guacamole bits.
Sunday, April 5th, 2009
Surprisingly, this large, layered tower remained upright long enough to take a picture and carry it to the table before it slowly got leany and eventually toppled. It’s a recipe loosely based on one from On the Line, Inside the World of Le Bernadin. I felt that I wouldn’t like certain aspects of the recipe (I’m sure I’d love it if Eric Ripert prepared it for me!). I, however, didn’t want to mix mayonnaise into my fresh, local crab.
So what the tower consists of is:
- One layer fresh crabmeat
- One layer sliced avocado
- A drizzle of jalapeno emulsion
- One thinly pressed, chilled, cut out piece of mashed potato ( mixed with lime juice, jalapeno emulsion, olive oil, salt, and pepper)
- One more layer fresh crabmeat
- One more layer sliced avocado
- Another drizzle of jalapeno emulsion
- Atop all that I took some of the mashed potato and put it into a frying pan with some olive oil. I thought I would get some sort of potato chip like thing but that’s not exactly what happened. The potatoes dissolved into the oil but I just left them there until they were brown and got a very thin chip-like topping.
At the very top was an onion relish that was pretty close to what was in the book:
2 tablespoons red onion
2 tablespoons red wine vinegar
–let that sit in the fridge for two hours
I drained off the vinegar and added:
A teaspoon or two jalapeno emulsion
A minced shallot
The juice of two limes
A drizzle olive oil
Salt and pepper
Voila! A crab potato tower!!