Of course, it took time (well, who would allow a family man to experiment with the same vegetable every day ?!), and some recipes liked more, others less. But here, as they say, "the taste and color ...".
Since the birthplace of avocado is America, it is logical to begin a review of culinary creations with dishes typical of American cuisine. Let's start with those that have the status of "intercontinental", that is, they are known both on the northern mainland and on the southern one.
Shrimp salad. It is quite simple.
- First, 250 g of cooked and peeled shrimp combine with finely chopped onion, refuel 1 tbsp. Spoon chili sauce and 100 g of mayonnaise (can be lean) and mix.
- Then we take for avocados: wash, peel, cut into cubes and sprinkle with 1 tbsp. a spoonful of lemon juice.
- It remains quite a bit: the bottom of the salad bowl is lined with lettuce leaves, we put avocados on them, and the shrimp mass on top.
I admit, I still chopped the leaves into noodles and mixed it with avocado by the next preparation of the salad. The taste seemed more interesting.
Cold soup. Shred 1 celery stalk, cut into cubes a couple of peeled medium-sized avocados. After mixing, pour tomato juice, add salt and spices to taste, as well as 2 tbsp. spoons of red grape vinegar, crumble from 3 sprigs of cilantro, 0.5 tsp of ground chili pepper. Mix again, and the dish is ready. An amateur, of course, but I personally liked it.
Lobster Salad Take 2 large avocados, cut first in half, then into thin slices. Add, finely crumble, a small onion and 2−3 sprigs of parsley, 0.5 tsp dry mustard and 6 tbsp. spoons of dry white wine. Mix, put the mass in the refrigerator for 1 hour.
Meanwhile, lobster meat (grams 200-300) cut into pieces of medium or even large size, pour 4 tbsp. spoons of mayonnaise and ¼ h. spoons of tomato paste, salt to taste, if necessary, and set aside.
On the salad leaves of 2 young coaches lay out the avocado mass, top with lobster, and sprinkle the surface with paprika. That's all.
But I still one lettuce chopped and put them layers of avocado and lobster. True, I did only once: lobster with us is not cheap pleasure. Shrimp is somehow easier.
Brazilian salsa. Cooking this dish is not too difficult, the only catch is to get a canned palm core. I brought it from Germany. But if there is one, then you need to do this.
First, cut into pieces (can be on the cubes) 1 fruit of avocado, sprinkle with 1 tbsp. with a spoonful of lime juice, a little salt and refrigerate for 40 minutes.
Crumble 2 tomatoes, 1 onion, 1 green sweet pepper and 1 clove of garlic, mix them with 0.25 tbsp. white wine vinegar and 2 tbsp. spoons of chopped coriander, adding a couple of peas black allspice. Leave this mixture to marinate for half an hour.
Palm cores of 2 cans, rolled in flour with 0.5 tsp of Creole seasoning, fry until browning, cool, cut into pieces, put in portions, put pickled vegetables on top, and avocados on them. It seems to be served.
However, the question remains: what is Creole seasoning? This is a mixture in which 2.5 parts of ground paprika, 2 parts of garlic powder and salt, 1 part of black ground pepper, onion powder, cayenne pepper, oregano and thyme were put. For a unit of measurement, you can take both a coffee spoon and a dining room - as much as you want to prepare for future use.
Sandwiches. Finely chop (or mash with a fork) the halves of two peeled avocados, sprinkle the lemon halves with the juice, mix with the squares of red sweet pepper, and half the finely chopped red onions. We fill with fruit vinegar (1 tsp), salt and ground black pepper. Mix, put the mixture on the bread and taste.
Tuna Salad. In the halves of two avocado fruits, we take out the pulp from the middle, leaving it with a sufficiently thick layer on the peel - these will be molds for salad. Sprinkle them and scraped pulp with lemon juice. Canned tuna (2 cans) cut into pieces and put into "molds", also sprinkled with lemon juice.
Fork or in a blender make mashed avocado puree 1-2 tbsp. spoons of mayonnaise and fill them with fish. Top with pickled capers (50 g) and sprinkle the salad with ground red pepper. Serve with warm corn chips.
Caribbean pork. Light brown sugar (2 tbsp. Spoons), salt (2 tsp.), Cinnamon, cumin and allspice (1 tsp. Each) are mixed and rubbed pork tenderloin (approximately 700 grams). Put the meat in a greased form and bake in a hot oven for 50 minutes, then cover with foil and keep in shape for another quarter of an hour.
Finely chop canned pineapples from a jar, mix with chopped green onions (2–3 feathers) and diced avocado pulp. Salt and pepper to taste. This is salsa for pork, which should be finely chopped before serving.
Salad. Cut into cubes the flesh of 2 small avocados (immediately sprinkled with the juice of half a lemon), 1 sweet pepper and 2 tomatoes. Add finely chopped sweet onions (1 head) and greens. Fill with olive oil to taste (standard - 2 tablespoons), mix - and on the table.
Cold cream soup. Avocado flesh cubes with quartered bulb onions, garlic clove, chopped greens (2−3 cilantro twigs and 1 mint sprig), 2 tbsp. spoons of lemon juice and 1 tbsp. vegetable broth (I had cabbage-carrot-onion-tomato with parsnip and celery roots) mix in a blender until smooth.
Then we part the received weight of 1,5 more Art. broth, add 1 tbsp. spoon, soy sauce, pepper, if necessary, weat salt, and again mix well. We stand in the refrigerator for half an hour to get it, and you can help yourself. For a lean table - just a delicacy.
Tacos (tortilla) with turkey. For cooking, it is required to make tortillas in heated Mexican tortillas (we will wrap it in foil and keep it in the oven for a few minutes) in the number of 8 pieces. put the stuffing and roll roll. The filling consists of 3 unmixed components.
1. Salsa: 4 finely chopped tomatoes, 5 cm length fresh cucumber, also crushed (it is also necessary to clean the seeds, but I honestly ignored this requirement), finely crumbled red onion, 100 g of canned red beans, juice 1 Lime, 1-2 tbsp. spoons of chili sauce. Connect and mix.
2. Avocados: two small fruits clean, cut into cubes, sprinkle with lime or lemon juice, knead with a fork.
3. Turkey: smoked poultry (350-400 g), cut into cubes.
Of course, this is not all recipes - they would need a whole book. The main thing is to get an idea about the use of avocados in the American national cuisine and it was possible to get acquainted with exotic dishes with those that are simple enough to cook with us.
And the next culinary journey is Asian cuisine.