Jalapeno Avocado Cashew Cream Food

JALAPENO CREAM

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

AVOCADO CASHEW ENCHILADAS

Steps:

• Mash avocados and add lime juice.
• Add green onions through garlic, mix well.
• Fill a 7 x 11 inch baking dish with half of enchilada sauce.
• Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
• Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
• Repeat with remaining tortillas.
• Pour rest of sauce over tortillas and top with cheese.
• Bake covered at 350 for 30 minutes.

JALAPENO-AVOCADO CASHEW CREAM

Steps:

• Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight.
• Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes.
• Scoop the avocado flesh into the blender with the cashews and add the cilantro, olive oil, jalapeno and lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. Season with salt and pepper.

AVOCADO CREMA RECIPE

Steps:

• Place all ingredients into a blender or food processor.
• Blend or process until smooth. Taste and add more salt or lime juice, to taste.
• Transfer to an airtight container and refrigerate until ready to use.

CORN CHOWDER WITH JALAPENO CREAM

Steps:

• In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
• In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
• Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
• While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
• Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.

5-INGREDIENT CASHEW CREAM BLENDER SAUCE

Steps:

• Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
• Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.