AVOCADO COMPOUND BUTTER
Provided by Alton Brown
Time 3h10m
Yield approximately 8 ounces of butter
Number Of Ingredients 7
Steps:
- Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.
AVOCADO BUTTER
This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Recipe #202691. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.
Provided by Engrossed
Categories Lemon
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
- Place in a decorative dish and refrigerate until firm and ready to use.
- A melon baller works great to scoop out balls to place on the hot fish.
Nutrition Facts : Calories 119.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 30.5, Sodium 96.9, Carbohydrate 1.8, Fiber 0.7, Sugar 0.4, Protein 0.4
AVOCADO GRILLING BUTTER
You can melt a slice of this butter over meat, poultry or fish while grilling or just as the meat comes off the grill. Or for something unique, spread some on French bread, sprinkle lightly with Parmesan cheese and pop it under the broiler for a twist on garlic toast! Cooking time is refrigeration time.
Provided by pamela t.
Categories Low Protein
Time 55m
Yield 1 stick, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut softened butter into small squares.
- Peel and seed avocado and cut into small pieces.
- Mash butter and avocado and add to a mixing bowl.
- Seed jalapeno pepper and dice.
- Add jalapeno and other ingredients and mix in the mixing bowl.
- Spoon mixture onto plastic wrap.
- Shape into a log shape.
- Put the log in the refrigerator to become firm.
- To use the butter, melt in the last minute of grilling over steak, poulty or fish.
- Add a slice on top of resting meat. Let melt.
- Or spread atop French bread as previously mentioned.
GRILLED CEVICHE WITH AVOCADO BUTTER
Provided by Mark Militello
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet. For calamari, remove tentacles, and discard or reserve to deep-fry. Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
- In a medium bowl combine 1/4 cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper. Add conch or calamari. Marinate 30 minutes.
- Heat grill or stove-top grill pan. Grill conch or calamari about 20 seconds on each side, until lightly seared. Set aside on a plate, 20 to 30 minutes. Mince, and place in bowl with any juices from seafood.
- Add bell pepper, tomato, jalapeños, olives, scallions, cilantro and remaining red onion. Mix. Dish can be prepared up to this point, covered, and refrigerated.
- Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together. Season to taste with salt and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.
- Halve and pit avocado. Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and process briefly until well blended. With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season to taste with salt. If not for immediate use, cover and refrigerate up to 1 hour. If mixture starts to separate, whisk again before serving.
- Place a lettuce leaf in each of 6 martini glasses or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 1 gram
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AVOCADO COMPOUND BUTTER RECIPE - ALTON BROWN
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4.2/5 (16)Category PantryServings 8Total Time 4 hrs 10 mins
- Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined.
- Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken, or corn on the cob. Store for up to 3 days in the refrigerator or 1 week in the freezer.
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- Add all of the ingredients to a food processor or high-speed processor and blend until super smooth. Scrape down the sides as you go to ensure the mixture is consistent.
- You can use the mixture immediately for a whipped soft consistency. Alternatively, spoon the mixture onto a sheet of parchment paper or cling film. Carefully shape into a log, making sure there are no air bubbles. Then wrap at the ends like a Christmas cracker.You can also scoop it into an airtight container. If doing so, add a layer of clingfilm over the top, touching the surface of the avocado butter - this will help to stop it browning for longer.
- Store the avocado butter covered tightly in the refrigerator and aim to use it within 3-4 days. It will usually last up to a week but will begin to brown before then (it's still okay to use at this point, it's just not as "pretty").You can also freeze the butter. I haven't done this before, but I imagine it would be okay for up to 1-month at-least.
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