Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

So I absolutely loooovve to travel but unfortunately don't always have the money to do so. So, I travel vicariously through my family and friends absorbing everything I can about the sights, the people of other cultures and yes, yes, yes THE FOOD!! What time of day did they have it, how did they find the place, what was it, what was served with it, what was unusual and a surprise about the flavors and combinations, what did they drink with it, etc. etc. etc.? My favorites are the stories about the off-the-beaten-path places, the places the locals go. So, this morning I picked up two wonderful friends of ours from the airport from their trip to the interior of Mexico. I was so excited to hear about their trip and taking people and especially picking them up from the airport is one of my favorite things to do, call me crazy. It's just the hustle and bustle of the departing for the trip and the anticipation of their return and being there to welcome them home. And no matter where they have been, home is always the very best place travel to.

So these particular friends of mine are both very experienced travelers and extremely accomplished cooks and for a long time owned a restaurant that all the locals went to. We went not just for the food, but the great ambiance the place had. You could sit on the porch and have fresh cheese and fruit trays and your favorite glass of wine or beer. For us girls, it was a place you could go to by yourself and they always made you feel at home. Now that I hopefully have explained the warmth of this place sufficiently, let me also share there were some pretty wild late evenings. After the restaurant closed, after the other customers had left and it was just us, a bunch of really close friends getting a little crazy (air guitars) and having fun(I can sing just like Cher). Friends that were a fantastic collage of personalities and varied interest and views.

So back to the friends and the airport pickup. My goal with my cooking is to make my friends and family feel special and loved. The effort I go to is purely out of love for them and the love of cooking. This morning it was breakfast and fresh coffee. Breakfast was slices of sourdough bread dipped in an egg wash seasoned with s & p, cumin, a tiny bit of garlic(it is breakfast after all) and fresh cilantro. The bread is then laid in the bottom of a casserole dish, covered in fresh slices of avocado, shredded Monterrey jack cheese and topped again with the egg washed bread baked until it is lightly brown and crisp on top. It is served with a fresh tomato jam to the side and a balsamic reduction drizzled over the top. It is a feast for the eyes and deliciously rich. I must be a little sadistic cooking for people that can create circles around me in the kitchen, but I love it! I am not afraid and I am not intimidated, I probably should be. They loved it and I was happy with how it turned out and happy they are home again safely!

This afternoon I am going to a wedding cake cook off competition with my husband. I am really impressed with the whole baking thing. I am a lousy baker with the exception of two cakes I can bake and not screw them up. Twenty years with the same recipe helps too. My brain is just not wired right for baking. Baking is such a science to me. That whole exact measuring thing just cramps my style. Now I do have all the right gadgets, the Kitchen Aide Mixer and the prettiest heavy stainless steel measuring cups and spoons from William-Sonoma you've ever held in your hands, but it still doesn't help. I can ruin even a boxed Duncan Hines cake and my icing looks like a 5 year old did it. The baking is left for the gifted people like my sister. I know I make her crazy with the light on in the oven. I just want to watch the disaster as it occurs and seriously, does that little tiny light really change the temperature?? She seems to think so, just one more reason why I guess her baking is always perfect. Oh well, baking keeps me humble. So this afternoon, I will witness with utter amazement, the flutter of the really anal people, do what they do best. Maybe even I can learn something. Let's hope.


Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

Adapted from Follow That Food

Ingredients:
8 eggs, lightly beaten
4 ounces milk
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper
1 loaf sourdough bread cut in 1/2-inch slices
2 avocados, peeled and sliced
6 ounces Monterrey Jack


Plum Tomato Jam


1 pound cherry tomatoes, chopped
2 ounces sugar


Balsamic Reduction

6 ounces aged balsamic vinegar




Garnish
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced






Instructions:

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 Monterrey 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.

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Grilled Stuffed Jalapeno & Anaheim Chilis

Grilled Jalapenos and Anaheim Chilis

Last year a drought, and this year it won't seem to stop raining.  I'm not complaining.  I am happy to see green hillsides and fireworks without the stress.  Everything is growing out of control, including my tiny garden.  I planted jalapenos, Anaheims, Orange Bell Peppers, Poblanos, Serranos, Tomatillos and several varieties of Tomatoes, Tarragon, Cilantro, Parsley and Basil.  If you remember last year when the drought finally broke, I had Poblanos coming out of my ears so we had Augustine's Stuffed Poblanos with Perfect Rice.  And with more rain this year, my basil is going nuts.  I will probably be making a ton of Pesto and freezing it to have during the winter(you can only eat pesto so many times per week).

I have one small predicament, and maybe you know the answer.  My jalapenos are not very hot.  Actually, to my disappointment these weren't hot at all.  They do seem to gradually be getting hotter as the season progresses as I found in our Tortilla Soup we had for dinner last night. If you know the secret to hotter peppers, please share!!!

During Claire's visit to Texas, she suggested this recipe she found.  The flavor of the filling was wonderful even if the peppers were missing some heat.  I had a few Anaheims so we threw them into there too!  The parental units were here as well,  and this was our snack while waiting for my husband to get home from work.  Yes, we saved him some, but just barely.

I made this on my griddle in my cooktop inside since I forgot to get the propane tank refilled again.  I know, I know, propane in Texas???  I am not building a fire every time I want to grill something like an appetizer.  I guarantee if you had to stand in temperatures pushing 100+ degrees you wouldn't either.  Well maybe with a couple of margaritas on hand you might......sounds like a plan.

Grilled Stuffed Jalapeno & Anaheim Chilis, adapted from Bobby Flay

4 oz. cream cheese, at room temperature

2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder


1. Heat grill to medium.


2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.


3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper–Tomato Sauce (recipe below) onto a platter and top with the jalapeños.

I didn't know about the sauce recipe at the time, but this sounds really good!  I love sauces and these peppers would be beautiful served on top of a puddle of this!

Grilled Red Pepper–Tomato Sauce


1 large red pepper, grilled, peeled, and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Salt and freshly ground black pepper


Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

2010 Shurvilleobbs Spring Break Series ~ Part 1 (Shurbets, Melvilles and Dobbs)

As you saw on my last post, the menu was tacked to the refrigerator in our beach house.  This beach house, btw, we will seek to rent again if at all possible.  Gorgeous, 3 story, 5 bedroom, 4 bath, beautiful kitchen, completely decorated from room to room with Ethan Allen furniture, all smack dab on the beach in Topsail (say it like you're Thurston Howell - "Topsill", unless you want to sound like a tourist).            Haha, I saw you.

Back to the list.  Each day, each family (3 families) was responsible for the entire day's meal, including clean-up; giving the other bunch of us the day off ~ completely, no cooking or cleaning.  Most, followed the rules, DAMNIT JANET, and stayed out of the kitchen and didn't clean on their days off.

One of the days breakfast was one of my absolute favorites!  Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction  Warning, the photos are crummy, ie paper plate and bad lighting, but the taste is fabulous!!!

Told ya!

I found this recipes a couple of years ago on Follow That Food, I LOVE IT!  Easy and elegant.

Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction

Ingredients:

8 eggs, lightly beaten
4 ounces milk
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper
1 loaf sourdough bread cut in 1/2-inch slices
2 avocados, peeled and sliced
6 ounces Monterey Jack


Plum tomato jam:
1 pound cherry tomatoes, chopped
2 ounces sugar


Balsamic reduction:
6 ounces aged balsamic vinegar
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced


Directions:


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.

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Stuffed Deep Fried Avocados with Tomatillo Sauce

While flipping through my latest issue of Food Network Magazine, I noticed a Secret Ingredient Contest in the back of the magazine with Chiles starring as the main event. Chiles?? Well I can do that right, I am a Texan afterall! Wish me luck, here is the recipe I created and submitted for the contest!!

Rice/Chile Stuffing: 1 C Rice 1 garlic clove-whole, peeled ¼ C onion-finely diced 1 Tbl Spanish Rice Seasoning 2 C Chicken Stock, unsalted 3 Tbl Cilantro-roughly chopped ½ C Monterrey Jack Cheese, shredded 2 Hatch Chiles-Roasted, peeled and diced Juice of 1 small lime In medium sauce pan over medium-high heat, combine rice, garlic clove, onion and seasoning. Dry saute until rice is lightly toasted. Add chicken stock, bring to boil then cover and reduce to simmer for approximately 20 minutes or until liquid is absorbed. Remove from heat, fluff and allow to cool at room temperature. Once cooled, toss together with cheese, chiles, lime juice, and cilantro. Taste for seasoning and set aside. Salsa: 6 Tomatillos-quartered 2 medium onions-quartered 3 garlic cloves 2 whole jalapenos (red if you can find them for color) remove stem 3 Tbl Olive oil + 1 Tbl Salt & Pepper Juice of 1 Lime ½ C Cilantro 3 Hatch Chiles- roasted, peeled and rough chopped Preheat oven 400 degrees. Toss all ingredients and spread on baking sheet. Roast approximately 20 minutes or until edges are roasted. Transfer contents of baking sheet to food processor. To the processor, add the lime juice, cilantro and Hatch Chiles. Pulse until combined to rough chop. Preheat remaining olive oil in saute pan over medium-high heat. Saute Tomatillo mixture for approximately 15 minutes, stirring frequently until all flavors meld together. Season with salt and pepper to taste. Keep warm. Avocados: 4 Ripe Avocados-peeled, cut in half and seeds removed 4 egg whites in medium bowl 3 egg yolks in small bowl 1 C flour 1 Tbl Ancho chile powder Salt & Pepper ¼ C Pepitas-toasted and ground roughly, additional ¼ C toasted & left whole 48 ounces Canola Oil Preheat oil in to 350 degrees. Combine flour, chile powder, salt, pepper and ground pepitas, in small baking dish, set aside. In medium size mixing bowl, beat egg whites until soft peaks form. Break up yolks and fold into egg whites by hand, do not over mix. After removing seed from avocados, scoop out a little more of the flesh to make room for more of the rice stuffing. Fill each half of the avocado with the rice mixture. Press halves back together to reform avocado. Roll each filled avocado in flour mixture. Dip in egg white mixture to coat and fry in hot oil until golden brown. Drain. To serve, Make puddle of tomatillo sauce in center of plate. Place fried avocado on top. Spoon additional sauce over top.

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