Avocado Food

AVOCADO COMPOUND BUTTER

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.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

AVOCADO LIME CREMA

Steps:

• Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

FRIED AVOCADO BITES

Steps:

• Special equipment: a deep-fry thermometer
• Line a small rimmed baking sheet with parchment. Score the flesh of each avocado half to the skin with 2 lengthwise and 3 crosswise cuts, to make 12 chunks per half. Ease the chunks out of the skins with a large spoon, and spread them in an even layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt, and freeze for 1 hour.
• Meanwhile, make the dipping sauce: Whisk together the lime juice, sugar, fish sauce and chili garlic paste in a small bowl until the sugar is dissolved; set aside.
• Fill a large, heavy-bottomed pot or a Dutch oven with about 1 1/2 inches of oil. Attach a deep-fry thermometer, and bring to 360 degrees F over medium heat.
• Whisk together the seltzer, flour, egg and 1/4 teaspoon salt in a medium bowl until smooth. Submerge half the avocado chunks in the batter. Scoop them out with a slotted spoon, letting excess batter drip back into the bowl, and add them to the hot oil, being careful not to splash. Fry the avocado chunks, turning frequently, until deeply golden brown, about 4 minutes. Transfer them to a paper towel-lined plate, and sprinkle right away with some salt. Bring the oil temperature back up to 360 degrees F. Repeat with the remaining avocado chunks. Transfer all the chunks to a serving plate, and garnish with cilantro leaves. Serve immediately with the dipping sauce.
• Copyright 2015 Television Food Network, G.P. All rights reserved.

AVOCADO NOODLES

Steps:

• Pulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded).
• Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough.
• Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment.
• Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta.
• Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-chile sauce.

AVOCADO TOASTS

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.