Spicy Avocado Sauce Food

SPICY AVOCADO SAUCE

Steps:

• Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

CRAB CAKES WITH SPICY AVOCADO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
• Make sauce:
• Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes:
• Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

CHUNKY SPICY AVOCADO SALSA

Steps:

• Combine all ingredients in a bowl and gently toss to together with a fork.
• Variation: Mash the avocados and stir in remaining ingredients.

SPICY AVOCADO SNACK

Steps:

• Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
• Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

SPICED AVOCADO SANDWICH

Steps:

• Halve and pit avocado. With a spoon, scoop out avocado flesh, cut into chunks, and transfer to a medium bowl. Add orange juice, Tabasco sauce, and coriander; season with salt and pepper. Mix gently to combine.
• Add tomatoes, cucumber, and radish. Combine, and divide mixture between 2 pitas. Serve immediately.

SPICY AVOCADO TARTAR SAUCE

Steps:

• Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
• Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

SPICY FISH WITH AVOCADO-CHIPOTLE SAUCE AND SKILLET POTATO CAKE

Steps:

• Spicy Fish With Avocado-Chipotle Sauce:.
• Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
• Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily).
• Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
• Skillet Potato Cake:.
• Prepare potatoes (with the water) following package instructions.
• Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
• Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan, then sprinkle remaining 1/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
• Top with remaining 1/2 cup cheese; cook 12-15 minutes or until center is set and cake begins to pull away from sides of pan. Invert potato cake onto serving plate; let stand 4-5 minutes to cool before slicing. Serve.