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Joined: Nov 2003
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and cold boiled shrimp. Dinner last night. My horseradish spicy cocktail sauce on the side.
[Linked Image]


Sam......

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Looks good Sam, especially in hot weather.


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Sam, my initial thought was why ruin a good avocado !

But, that there application looks delicious.

smile


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Yum, but where’s the toast points.

grin


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Doh,

Ya just dip n drag da prawns through it !

wink


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Veddy nice!!!


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Sam ain't never posted a bad recipe or food photo. The ones of his I've tried have been over the top good. His meatloaf recipe is a killah.

Rumor has it he makes some real fine hot sauce, too. Just rumor!


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Toot, I'll be making fresh batches of sauce next month. We can talk.

The Avocado soup is a natural for a hot summer evening meal. I often use lump crab meat as a topping for the soup.
Quote
Cold Avocado Soup
Three ripe avocados, peeled and cut into quarters
Two cups home made Chicken Stock, or Shrimp Stock
Kosher salt, and ground White Pepper
¾ cup heavy Cream

Additional Avocado slices for garnish
Fine diced scallions and Parsley, mixed together for garnish and flavor
Cold Boiled Shrimp, peeled, or fresh lump crab meat, for garnish.

Put the Avocado pieces and some of the stock through the Cuisinart.
Add salt and pepper to taste
Add in a bit of fresh Basil if you like that, and a shake of ground Nutmeg

Pour the pureed Avocado Into a small, heavy stainless Steel or Le Creuset pan, and add the remaining
Chicken Stock.
On medium heat, bring to a boil, then quickly reduce the temperature to a simmer.
Add in the heavy Cream, and mix well.
Adjust the seasoning.
Transfer to a suitable container, and chill for several hours.

Serve in chilled bowls, and garnish with
Sprinkle some of the diced scallion/ Parsley on top of each bowl
Garnish with Avocado slices and the Chilled Shrimp or Crab meat.


Sam......

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another version that I served often in my last restaurant. It was a hit for catered events too. Avocado and Leek Soup. Smooth as velvet. A cup of this along with some grilled Salmon is killer.
Quote
Avocado and Leek Soup
Four ripe Avocados, peeled, cut into slices
Two Leeks. Thinly slice the white portion, and some of the tender green leaves.
Two tablespoons butter
8 ounces Heavy Cream
One quart Chicken stock
Kosher Salt, fresh ground Black Pepper t o taste
1/2 Tsp Penzey's Medium Chili powder

In a heavy pot, brown the sliced Leek in the butter.
Place in Food processor, along with 1/4 cup of the Chicken Stock, and puree
Add the Avocado slices and another 1/4 cup stock. Puree
Transfer back to the heavy pot, add the rest of the stock, and bring to a slow boil. Stir often, do not let it burn or over heat.
Check the seasoning, add in the Heavy Cream, return to a boil. Stir well, and remove from the heat.
Cool on top of stove for 10 min, then transfer to a glass or metal bowl, and place in the refrigerator until chilled.

Serve, garnished with an Avocado slice, Lump Crab Meat, Cold Boiled Shrimp, or a mixture of fresh Parsley and Scallions. Top with Sour Cream, or Creme Fraiche.


Last edited by Mannlicher; 07/10/18.

Sam......

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Hows about the recipe for the cocktail sauce?


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Tell me that is not an iceberg leaf!


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That soup looks good. What keeps the avocado from going brown (oxidizing)?


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it's not an issue. They only go brown if left sitting out, cut and uncovered. Even then, you can rub olive oil on the cut surface, and it will prevent the color turn.


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Very nice. Thanks.

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Great looking eats!


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