AVOCADO CORN RELISH
Steps:
- Saute 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 sauted corn along with the scallions, 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 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
AVOCADO RELISH WITH CILANTRO PESTO
Steps:
- Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
- Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
AVOCADO RELISH
Avocado Relish recipe
Categories Chicken Fish Relishes Tomatoes Jellies and Jams
Time 10m
Yield 4
Number Of Ingredients 24
Steps:
- broiled chicken or fish. Makes 4 servings, about ½ cup each In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Each serving is about ½ cup.
Nutrition Facts :
AVOCADO-BACON RELISH AND CHEDDAR FONDUE
Provided by Robert Irvine : Food Network
Time 45m
Yield about 3 dozen
Number Of Ingredients 24
Steps:
- For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm.
- For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside.
- In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes.
- Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving
- For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside.
- For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche.
- In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.
- Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!
- Heat a good swirl of oil in a nonstick pan or griddle over medium heat.
- Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.
- Drain on paper towels. Season with salt.
AVOCADO RELISH
This is an adopted recipe, and I will be making revisions if needed once I have made this up. I can't wait to try this, as avocado's are one of my favorite ingredients in just about anything.
Provided by Chabear01
Categories Berries
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Dice avocado and fold in remaining ingredients.
- Correct seasoning.
Nutrition Facts : Calories 459.1, Fat 39.5, SaturatedFat 5.7, Sodium 797.2, Carbohydrate 29.9, Fiber 19.7, Sugar 5.2, Protein 6.2
TORTILLA SOUP WITH CRISP TORTILLAS AND AVOCADO RELISH
Steps:
- Make soup:
- Preheat broiler.
- Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
- While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
- Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
- Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.
- Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.
- In a 5-quart heavy kettle bring stock and chili pur e to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.
- Make relish while soup is simmering:
- Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
- Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.
AVOCADO-RED ONION RELISH
Top off our Smoky Beef Tacos with this relish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Combine avocados, red onion, and lime juice. Season with salt and pepper.
Nutrition Facts : Calories 52 g, Fat 5 g, Fiber 2 g, Protein 1 g
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