1350 KSRO - Avocado Recipes Sponsored by California Avocado Commission


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Avocado Recipes	Stories 1 to 3 of 3
5/4/2009 GUACAMOLE EGGS Makes 12 stuffed egg-white halves GUACAMOLE EGGS Makes 12 stuffed egg-white halves Flesh from 2 large ripe avocados 1 small tomatillo, husk removed and rinsed and finely chopped (about 2 tablespoons) 1 - 2 tablespoons lime juice (from 1 small lime) 1 teaspoon toasted ground cumin Drops of your favorite bottled hot sauce Salt and freshly ground black pepper 2 tablespoons finely chopped scallion 6 hard-cooked eggs, each sliced in half, yolk saved for garnish and other uses Cilantro Sprigs In a small bowl using a fork, mash the avocado, leaving small chunks if desired. Add tomatillo, 1 tablespoon lime juice, cumin, hot sauce, salt and pepper to taste and the chopped scallion. Mix well, taste and add more lime juice if desired. Fill each egg white half with a heaping tablespoon of the guacamole and top with grated egg yolk and a cilantro sprig. Serve immediately. PICNIC NOTE: Bring the egg whites in one container and the guacamole in another. Fill the egg whites just before serving. John Ash © 2009 See Full Recipe
5/4/2009 AVOCADO FRIES Serves 2 AVOCADO FRIES Serves 2 2 cups or so vegetable oil for frying 1 large firm ripe avocado 1/2 cup flour seasoned generously with salt and pepper 1 large egg beaten with 2 tablespoons water 2 medium limes 1 cup panko bread crumbs Smoked paprika aioli (recipe follows) Heat the oil in a small saucepan to 375 degrees. Leaving skin on the avocado, cut it into quarters lengthwise. Discard seed, peel and cut each quarter in half lengthwise for a total of 8 wedges. Place seasoned flour on a small plate, In a small bowl combine the egg mixture with the juice of one of the limes. Cut the other lime into 6 wedges. Place the panko on another small plate. Dredge the avocado wedges first in the flour and shake off any excess. Then, dip into the egg mixture and finally into the panko to nicely coat. Fry the wedges until golden brown, about 3 minutes. Remove and drain briefly on paper towels. Serve immediately with the lime wedges and the smoked paprika aioli. Smoked paprika aioli Makes about 1 cup 2/3 cup extra virgin olive oil 1/3 cup canola oil 4 large chopped garlic cloves 2 large egg yolks... See Full Recipe
5/4/2009 COLD LAYERED AVOCADO AND TOMATO SOUP Serves 6 to 8 COLD LAYERED AVOCADO AND TOMATO SOUP Serves 6 – 8 This is a fun soup or first course for a warm day. Use clear, straight-sided glasses or wine glasses to show off the layers of color. Choose ones that hold at least 10 ounces. A large martini glass can also work. Alternately you can do a “yin yang” presentation in a flat, wide rim soup plate. Be sure to use vine ripe, preferably heirloom tomatoes. 2 pounds ripe tomatoes 3 tablespoons or so white balsamic vinegar, or to taste Kosher or sea salt and freshly ground pepper 2 firm ripe avocados, about 8 ounces each 1 cup defatted chicken or vegetable stock 3 tablespoons sour cream, optional 3 tablespoons fresh lime juice Drops of your favorite hot sauce to taste 1 small cucumber, 10 – 12 ounces 3 tablespoons chopped shallots or green onions 1 tablespoon chopped cilantro Wash and core tomatoes and cut into chunks. Puree in a blender or food processor then press through a fine mesh strainer to remove seeds and skin and discard. You should have about 3 cups. Season to taste with the balsamic vinegar, salt and pepper and chill until cold, at least 1 ... See Full Recipe

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	Find out more about California Avocados, including recipes, avocado facts, videos and info about California Avocado Growers, avocado festivals, tips on growing avocados, and a whole lot more by visiting the California Avocado Commision website. Thanks to everyone who participated in KSRO's live broadcast at Friedman's Home Improvement on Santa Rosa Avenue June 6th for our first ever Guac-Off, guacamole recipe contest!

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