Avocado And Cilantro Mousse Food

CONCH SALAD WITH LIME, AVOCADO AND CILANTRO

Steps:

• Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.

AVOCADO AND CILANTRO MOUSSE

Steps:

• Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
• Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
• Pour 1/4 cup water in a small bowl.
• Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
• Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
• Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.

AVOCADO MOUSSE

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

AVOCADO, SALSA, AND CILANTRO OMELET

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.