Hot Stuffed Avocado Food

WARM STUFFED AVOCADOS

Steps:

• Heat grill to hot. Halve the avocados and discard the stones. Brush each half with ½ tsp of the olive oil and arrange on a baking sheet. Grill for 5 mins.
• In a small bowl, toss together all of the remaining ingredients. Season to taste, then divide between the hollows of each avocado. Serve immediately.

HOT STUFFED AVOCADO

Steps:

• Slice avocado in half and remove pit.
• Put halves in large baking pan. Sprinkle each with lemon juice and garlic powder.
• In small saute pan, melt butter; add shallot, celery salt and pepper. Cook 3 minutes. Whisk in flour.
• Add cream. Cook while stirring until thickened. Fold in chicken and 1/4 cup cheese.
• Stuff each avocado with half of mixture, top each with remaining cheese and almonds and bake at 350 degrees for 15 minutes.

STUFFED AVOCADO

Steps:

• Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
• *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
• CURTIS' QUICK AVOCADO DRESSING
• In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
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• Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.

TUNA STUFFED AVOCADO

Steps:

• Cut avocado in half lengthwise and remove pips.
• Brush lemon juice over avocado to prevent discoloration.
• Blend together fish, salt, pepper and mayonnaise and spoon into avocado.
• Chill before serving.
• Garnish as desired.

BAKED STUFFED AVOCADO

Steps:

• Preheat oven to 400F.
• Fry the onion in the butter for about 10 minutes.
• Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
• Dice the avocado flesh.
• Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
• Season to taste with salt and pepper.
• Pile the mixture (overstuffed) into the avocado shells.
• Place them in a shallow ovenproof dish and bake for 10-15 minutes.
• Keep an eye on them!
• Serve immediately.

FRIED STUFFED AVOCADO

Steps:

• Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
• remove some of the flesh around the seed whole to allow for more filling.
• Dust with flour and wrap in plastic and freeze.
• Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
• Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
• Fill the hole with the shrimp mixture and pour sauce around rim and serve.
• Serve on a large round plate and garnish with fresh cilantro.
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• Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
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• Relleno Batter:.
• To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
• Stir batter until thoroughly mixed.
• Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
• Just before using batter, stir it well again.
• In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
• Fry in oil at 360°F.

TUNA STUFFED AVOCADO

Steps:

• Mix the tuna, mayo, oregano, onion powder and vinegar together.
• Slice the avocado in half length-wise (hot dog bun style). Remove the seed.
• Scoop out the pulp, mixing half of it into the tuna mixture.
• Stuff the tuna mixture into the avocado "shells".

AVOCADO STUFFED WITH CRAB

Steps:

• Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on.
• Sprinkle with lemon juice to prevent discoloration.
• Set each half on a plate filled with lettuce.
• Combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
• Season with a dash of salt.
• Fill hollow of each avocado with crab mixture.
• Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
• Sprinkle all with a dash of paprika an top with ripe olive's.

FETA STUFFED AVOCADOS

Steps:

• Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
• Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
• Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!