Cilantro Lime Yucca Chips With Guacamole Food

COPYCAT GUACAMOLE GREENS

Steps:

• For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
• For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
• Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

YUCCA CHIPS WITH LIME PEPPER MAYONNAISE

Steps:

• To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens. Transfer to a small bowl and stir in the cracked pepper. Cover and set aside, refrigerated, until ready to use or for up to one week.
• Place the yucca in a large sauce pan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender. Check individual pieces for doneness; some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry. In a large heavy sauce pan or deepfat fryer, heat the oil to 375 degrees. Deep-fry the yucca chips in several batches until golden, then drain on paper towels. Increase the heat under the fryer so that the oil comes to 390 degrees and, again in several batches, deep-fry the chips until they are deep golden and slightly puffed. Drain again briefly on paper towels and sprinkle with the sea salt. Mound the chips around the edges of a large platter and place the bowl of lime pepper mayonnaise in the center. Scatter a few lime wedges among the chips.

SEA SCALLOPS WITH GUACAMOLE

Steps:

• Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

CILANTRO GUACAMOLE

Steps:

• Peel, seed and mash the avocado in a bowl.
• Add all the other ingredients.
• Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown).
• Serve with tortilla chips.