California Avocado Monte Cristo Food

MONTE CRISTO

Steps:

• Preheat a griddle and deep fryer to 350 degrees F.
• Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
• Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
• Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

ITALIAN MONTE CRISTO

Steps:

• In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.
• In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.
• Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)
• Sprinkle one side of each sandwich with powdered sugar and serve warm.

AVOCADO CRISTO WITH CHERRY TOMATO JAM AND BALSAMIC REDUCTION

Steps:

• Preheat oven to 375 degrees F.
• In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.
• To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.
• In a medium size pot, reduce the vinegar until slightly thickened.
• To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado.

CALIFORNIA AVOCADO MONTE CRISTO

Steps:

• Beat together eggs, milk, and salt.
• Reserve.
• Mix mayonnaise with garlic.
• Spread 1/2 tablespoon on one side of each slice of bread.
• Cover 4 slices of bread with avocado slices; top each with 2 slices chicken or turkey (if using) and 1 slice of cheese.
• Cover each with remaining slice of bread, spread side down.
• Diagonally cut each in half; reserve.
• In a large frying pan, melt 2 tablespoons butter.
• Meanwhile, dip 4 sandwich halves in egg, coating well.
• Brown in hot butter, about 2 minutes per side.
• Repeat with remaining sandwich halves.
• Serve each sandwich with 1/4 cup salsa.
• Garnish with cilantro sprig.

CALIFORNIA AVOCADO SALSA

Steps:

• In a bowl, combine the first eight ingredients. Serve immediately with chips.

MONTE CRISTO

Steps:

• FOR THE SANDWICH:.
• Place one piece of bread on prep surface. Place Swiss cheese on bread, then ham.
• On top of second piece of bread, place turkey, and then American cheese.
• FOR THE BATTER:.
• Place all ingredients in a mixing bowl and whisk to combine.
• Fry sandwich in oil until golden brown.

ULTIMATE MONTE CRISTO

Steps:

• To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt.
• Whisk in the club soda and beer.
• The mixture should be the consistency of pancake batter.
• Refrigerate until you're ready to use it.
• To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges.
• Layer the ham and turkey over the cheese, and spread the jam over the turkey.
• Place the top slice of bread on, buttered side up.
• Grill the sandwiches on both sides.
• Pour the oil into a deep heavy-duty saucepan to fill it halfway.
• Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer.
• Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.
• Stir the batter.
• Dip each sandwich piece into the batter, thoroughly coating it.
• Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan.
• Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain.
• Allow the oil to come back up to temperature before you fry the next batch of sandwiches.
• Place the sandwiches on a platter.
• Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.

MONTE CRISTO (COCKTAIL)

Steps:

• Pour coffee into large mug.
• Add alcohols.
• Stir.
• Top with whipped cream.

KICKED UP MONTE CRISTOS!

Steps:

• Place 4 pieces of bread on work surface.
• Evenly divide gouda, ham and turkey between the bread slices.
• Top with remaining 4 slices of bread, making 4 sandwiches.
• You can cut the sandwiches in half, or leave them whole. Secure with toothpicks, if necessary.
• In a shallow dish combine eggs, milk and flour. Beat well.
• Heat oil to 375º in large skillet to about 1/2 inch depth.
• Carefully dip each sandwich into egg batter, coating both sides.
• Fry sandwiches, a few at a time, about 1 minute each side, until golden brown.
• Drain on paper towels.
• Meanwhile, gently heat raspberry preserves with cayenne in microwave, or small pan.
• Dust with powdered sugar and serve with warmed preserves for dipping.