Posts Tagged ‘avocado’

I want to apologize in advance to my friends at The Other Side of the Tortilla for this unauthentic classic Mexican dish.

Ingredients (serves 2)

  • 4 eggs
  • 4 small flour tortillas
  • 1 avocado, diced
  • 2 c Easy Tomato Sauce, warmed (or jarred)
  • 1c refried beans, warmed
  • 1/2 c queso fresco (optional)

1. Heat 1 tbsp of olive oil in a shallow frying pan over medium high heat. Put one tortilla in the oil and fry until browned, flip and brown the other side. Repeat with the other tortillas.


2. Place the warmed tomato sauce in a large bowl. Dunk the fried tortillas into the tomato sauce quickly. Place on a serving plate. Top the tortilla with 1/2 c of refried beans. Dip another tortilla into the tomato sauce and place on top of the beans. Repeat with the other set of tortillas.


3. Fry the eggs and place two eggs on top of the tortilla. Spread the tomato sauce liberally around the tortilla and place the diced avocado around. If you prefer, sprinkle the top of the dish with queso fresco cheese and cilantro. Serve warm.

This appetizer was inspired from a trip to Fish Market, one of my favorite sushi restaurants in Boston. The restaurant had just opened, and being one of its new patrons, I was rewarded with a complimentary appetizer. What was served to me was a ball made out of avocado with a salad of raw tuna inside. It was delicious.

Here I’ve taken the same idea and made an American summer BBQ version using the avocado ball to deliver a mango salad served alongside large grilled shrimp. By and large, grilling  is my favorite method of cooking shrimp as it leaves the skin crispy directly contrasting the delicate flesh inside. This is an appetizer that can be made a few hours in advance and serves as an impressive beginning to a midsummer night dinner party.

Ingredients (serves 2)

  • 4 tiger shrimp (Size 8 – 12)
  • 1 avocado
  • 1 lemon
  • 1 mango, diced
1. Preheat the grill over medium high heat. Slice the avocado in half and scoop out the flesh onto a cutting board.
2. Using a very sharp knife, slice one half of the avocado as thin as possible. Use slow, deliberate strokes. There’s no rush.
3. Lay the avocado slices in a line over plastic wrap. Top the middle with 2 tbsp of the diced mango. Season with a little salt and olive oil.
4. Fold the plastic wrap over onto itself, folding the avocado in half. Then fold the plastic wrap back over the avocado as shown in the Step 5 picture.      
5. Twist one end of the plastic wrap so that it begins to smoosh the ends of the avocado together. Then repeat with the other side. If any mango begins to seep out, gently push it back it in, but be careful not to destroy the overlapping slices. Place the mango ball in the fridge to come together ensuring the twisted ends do not unravel.
6. Remove the shells from the shrimp except for the tails. Season with salt and pepper (I used some chili powder as well for additional heat).
7. Cook the shrimp on the grill until the tail has turned pink. Turn the shrimp over and finish cooking.
9. Assemble the plate by placing the avocado ball in the middle. Top with a slice of lemon and lean two shrimp on either side.

Super Bowl Sunday is the second largest food consumption day in America coming behind only Thanksgiving. If you’re like more than 100 million people, you will be attending or hosting a Super Bowl party or enjoying the game in the comfort of your home. When deciding what to serve for food (or what you could bring), consider something a little outside the ordinary fare. My roasted tomatillo onion dip is fresh and tangy and something that will disappear faster than the Bills mid-season hopes of ever winning a Super Bowl. If you prefer something a bit spicier, remove the stem and seeds from a jalapeno and roast with the other vegetables.

Many people have never purchased tomatillos or may have no idea what they are. Raw, they have a tangy sour apple flavor. When cooked, the tang remains, but becomes mellow and more palatable. Most supermarkets stock tomatillos and can be found usually next to the tomatoes. When selecting, you want a firm flesh and bright green color. The husk should also be green. If it is beginning to turn yellow, the fruit has begun to lose its tanginess.

Ingredients (makes 2 cups)

  • 1 lb fresh tomatillos
  • 1/2 large onion
  • 1 large hass avocado, peel and pit removed
  • 3 large or 6 small garlic cloves
  • 1/2c creme fraiche or sour cream
  • 1 jalapeno, seeded (optional)

1. Preheat your oven to 425 degrees. Remove the husk from the tomatillo and wash the flesh of the fruit. Tomatillos usually have a tacky substance on the skin, so be sure not to skip this part. Cut the tomatillos into quarters. Peel the onion and cut into similar sized chunks. If adding jalapeno, cut in half.

2. Place the tomatillos, onions, jalapeno and garlic gloves (with the skin left on) on a sheet pan, drizzle with olive oil, and sprinkle lightly with salt and pepper (a pinch will do).  Put into oven for 10 minutes until tomatillos have released their juices and begin to lose their shape. The onions will begin to carmelize on the edges.

3. Take vegetables out of the oven and remove skin from garlic cloves. The best method here is to let them cool for a few minutes and simply squeeze the ends between your fingers. The garlic inside should pop out. Put the vegetables and pan juices into a food processor or blender and add remaining ingredients. Puree until smooth. Season with salt and pepper to taste (go easy with the seasoning as you’ve already seasoned the vegetables).

Note: A food processor would work best here as the blades spin on the bottom of the bowl versus a blender which is designed for purees with more liquid. However, if you have a blender, shake the glass pitcher while the blender is running, turn off, and scrape down the sides, and repeat until you like the consistency. You should have no large chunks.

4. Set aside for at least 2 hours to let the flavors combined. The  guacamole will be quite thick once chilled, so let it sit out for a half hour before serving with tortilla chips or assorted crudite (raw vegetables).


  1. Cold, this makes a great sandwich spread.
  2. This recipe can also be used to make a delicious sauce. Substitute the creme fraiche or sour cream with equal parts buttermilk or cream. After pureeing, heat over medium heat (5 on your dial) until steam begins to form, then reduce heat to simmer (2 or 3 on your dial) for 10 minutes. The tangy, roasted flavor would pair beautifully on top of chicken or firm fleshed fish such as salmon and swordfish.