Category: Avocado Recipes

09/04/06

Avocado Corn Relish

Makes 6 cups

3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 avocados, peeled and seeded
1 large red bell pepper, cored and seeded
4 poblano chiles, roasted, peeled, and seeded*
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar

Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut the avocados, bell pepper, and roasted poblanos into 1/4-inch dice. Add to the sautéed corn along with the scallions, red wine vinegar, and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.

Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except for the avocado and store in the refrigerator. Add the avocado shortly before serving.

* Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins.

05/04/06

Ensalada de Green Goddess

By steaming zucchini whole as we saw cooks do in Greece, more vegetable flavor is locked in while keeping the texture firm. Prepare the luscious, creamy dressing a day in advance for the flavors to ripen in the refrigerator.

Serves 4 to 6

1 pound zucchini
3 ounces panela or Monterey Jack cheese, diced
1 bunch green onions, sliced
2 poblano chiles, roasted, seeded, peeled, and julienned*
Sea salt to taste
Freshly ground black pepper to taste
1/2 cup pimiento-stuffed green olives, sliced
Avocado Dressing, recipe follows

Steam the whole zucchini over simmering water 6 to 8 minutes, until softened through but not mushy. Cut into thick slices.

Combine all of the ingredients except the dressing in a bowl and toss. Add the Avocado Dressing and gently toss. Chill at least 1/2 hour and serve.

Avocado Dressing

Makes 1 cup

1 avocado, peeled and pitted
Juice of 2 lemons
1/2 cup mayonnaise
1 serrano chile, stemmed and seeded
1/2 small onion, chopped
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon cayenne pepper

Mash the avocado with the lemon juice in a bowl. Transfer to a blender along with the remaining ingredients and puree until smooth. Pour the dressing into a container, cover, and allow to mellow in the refrigerator up to 2 days.

* Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins.

05/04/06

Warm Shredded Chicken Salad

Serves 6

6 boneless, skinless chicken breasts

Marinade
1/2 cup dark sesame oil
2 tablespoons peanut oil
Juice of 1/2 lemon
1/4 cup soy sauce
3 tablespoons freshly grated ginger
1 tablespoon cornstarch

1 recipe Watercress and Avocado Salad (see recipe below)
1/2 cup peanut oil for frying

Trim chicken of any excess fat or sinew. Slice, across the grain, into 3- x 1/2-inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It’s important not to let marinate any longer, or the acid in the lemon will break down the fibers of the chicken.

Meanwhile arrange Watercress and Avocado Salad on 6 serving plates. Reserve in refrigerator.

To cook chicken, heat a large dry cast-iron skillet, over high heat 3 to 5 minutes. Add and heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

Watercress and Avocado Salad

Serves 6

1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled

Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.

05/04/06

Tropiguac

1 small mango, peeled and diced into 1/4-inch cubes
1/2 small jicama, peeled and diced into 1/4-inch cubes
1/2 small red onion, peeled and diced into 1/4-inch cubes
2 to 3 serrano chilies, stemmed, seeded if desired, and minced
Juice of 1 to 2 limes
Salt and freshly ground black pepper, to taste
2 ripe avocadoes, peeled and pitted
1/2 bunch cilantro leaves, washed and roughly chopped (about 1/3 cup)

Toss mango, jicama, onion, 1/2 of the chilies, and lime juice in a bowl with salt and pepper.

In another bowl mash avocado into a lumpy puree being careful not to over mash. Fold in the cilantro and mango mixture. Taste and adjust seasoning with additional salt, pepper, chilies, and lime juice as necessary. Serve with tortilla chips or as a garnish for ceviche or grilled fish.