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Beach at...Cozumel, Mexico
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La Belle Cuisine
Warm Scallop and Avocado Salad
More of the Best of Bon Appetit
Bon Appétit Magazine, 1984, The Knapp Press
2 servings
2 cups chicken stock, preferably
homemade
5 to 6 ounces fresh sea scallops
1/4 cup olive oil
1 1/2 tablespoons Sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
8 large spinach leaves, stemmed
(about 3 ounces after stemming)
1 medium avocado, peeled, pitted
and thinly sliced lengthwise
6 walnut halves, toasted
Heat stock just to simmer in medium saucepan. Add scallops and
poach
until just opaque, about 2 to 3 minutes; do not let broth boil and do
not
overcook over scallops will be tough. Chill scallops in stock by setting
pan in large bowl of ice water for at least 30 minutes.
Just before serving, slice scallops into thin rounds. Combine oil, vinegar,
mustard and salt and pepper in small saucepan and bring to simmer.
Stack
spinach leaves and roll up lengthwise. Cut crosswise into chiffon-
ade. Divide
spinach between two heated salad plates. Arrange scallops
and avocado
decoratively atop spinach. Garnish with walnut halves.
Pour warm dressing
over salads and serve immediately.
Cozumel Salad Bowl
This recipe is taken from one of our all-time
favorite "community"
cookbooks.
In addition to the content of excellent recipes and
being
extremely
well edited,
SRO features narratives by two renowned
Jackson,
MS natives,
Pulitzer Prize winners Beth Henley
and
Eudora Welty.
Standing Room Only – A Cookbook for Entertaining *
Melinda Wright, McAllen, Texas
1983, New Stage Theatre, Jackson, MS, Barbara Austin,
General Editor
* For your sake, I do hope this
wonderful cookbook is still available:
New Stage Theatre, 1100 Carlisle Street, Jackson, MS 39202
Serves 6
1 pound lump crabmeat, picked over and rinsed
[or substitute other seafood of your choice]
1 quart mixed salad greens
2 tomatoes, cut in wedges
1 cup regular-size corn chips
1/2 cup sliced pitted ripe olives
1/4 cup chopped green onion
Avocado Cream Dressing (below)
1/2 cup shredded Cheddar
[or Monterey Jack] cheese
Whole pitted ripe olives to garnish
Avocado Cream Dressing
1/2 cup mashed avocado
1/3 cup sour cream
2 tablespoons fresh lemon juice
1 clove garlic, crushed
1/2 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon Tabasco
Process the cream dressing ingredients in a food processor
until smooth. (Makes 1 cup). Chill.
To make the salad, combine the crabmeat, salad greens, tomatoes, corn
chips, sliced olives and green onion. Add dressing and toss lightly.
Sprinkle with cheese and garnish with olives. Note: The avocado dressing is
also
very good on crab or shrimp salad.
Alex and Garry’s Sopa de Limone
Lemons: a Country
Garden Cookbook
by Christopher Idone, 1993, HarperCollins
“The Yucatan faces the Caribbean Sea so it comes as no surprise that all
the
spices and herbs used in this soup are more indigenous to the islands
than
to
the cooking ingredients we associate with Mexico.”
Serves 10
12 cups chicken stock,
homemade
or
canned
1 sprig mint
8 allspice berries
15 black peppercorns
One 3-inch stick cinnamon
5 whole cloves
6 cumin seeds
2 small heads garlic, sliced in
half horizontally
2 small yellow onions, peeled
and halved
2 whole chicken breasts, bone
and skin left on
1 tablespoon chopped fresh cilantro
1 fresh guero or habañero hot chili
pepper, whole
3 lemons, cut into eighths
2 large ripe tomatoes, peeled,
seeded and chopped
Salt to taste
1 lemon, sliced paper thin
Chopped fresh hot chili pepper such as
guero or
jalapeño, seeded,
deveined,
and finely diced
2 to 3 avocados, peeled and diced
In a large nonreactive soup kettle bring the stock, mint,
allspice, pepper-
corns, cinnamon, cloves, garlic and onion to a boil. Reduce
the heat and
simmer for 20 minutes.
Add the chicken breasts, cilantro, whole chili pepper, and the cut lemons
and continue to simmer until the chicken is cooked, approximately 15
minutes. Remove the chicken and let cool. Skim soup and strain into
a
clean kettle. Return the soup to the heat and continue cooking over
low
heat. When the chicken is cool, remove the skin and bones and
shred.
Add the shredded chicken and chopped tomato to the soup and
bring to a
boil.
Add salt to taste. Pour the soup into a warm tureen and
float the lemon
slices on top. Serve the chopped chili and avocado on
the side [for guests
to add to the soup as they wish].
Gigi’s Avocado Lime Pie
One 14-ounce can
sweetened condensed
milk, such as Eagle Brand
1 teaspoon grated lime zest
1/2 cup fresh lime juice
2 egg yolks *
Pinch salt
1 cup sieved fresh avocado pulp
One drop green food coloring, optional
One 9-inch pie shell of your choice, ready to fill
(baked pastry shell,
graham cracker or vanilla
wafer crumb crust)
Whipped cream
* Egg Safety Information
(This pie can be made successfully without the egg yolks.)
Combine the
sweetened condensed milk, lime zest, lime juice, lightly
beaten egg yolks,
and salt; blend until mixture thickens. Stir in avocado
pulp and food
coloring, if using. Pour the filling into the prepared pie
shell.
Refrigerate the pie for several hours, garnish with whipped
cream, and
serve.
The Awesome Avocado,
Page 1
Holy Guacamole!
Featured archive recipes:
Avocado Bread
Gigi's Avocado Mold
Gigi's Herbed Avocado Cheese Spread
Avocado Mousse with Radish
and Coriander
Avocado and Chicken Salad
Mediterranean Style
Avocado Fruit Salad
Avocado and Hearts of Palm Salad
Avocado Salad with Gazpacho Dressing
Chicken, Avocado and Papaya Salad
Crab and Avocado Salad with Louis Dressing
Seafood-Stuffed Avocado Salad with
Creamy Artichoke Dressing
Shrimp on a Mousse of Avocado
Tomatoes Stuffed with Avocado
Tropical Fruit Salsa with Avocado
Avocado Gazpacho
Gazpacho with Shrimp and Avocado
(Wolfgang Puck)
Avocado Lobster Chowder
Avocado Vichyssoise
Gigi's Chicken and Avocado Casserole
Pork with Smoky Tomato Sauce, Potatoes,
and Avocado (Rick Bayless)
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