Tag: avocado

Recipe Carpaccio of redfish with avocado, chanterelles and cauliflower – Italian Cuisine

Ingredients

2 fillets of redfish (suitable for raw consumption)
200 g cauliflower
30 g romanesco broccoli
6 chanterelles
2 ripe avocados
lemon
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Middle

Dose: 4 people

For the recipe of the scorpionfish carpaccio with avocado, chanterelles and cauliflower, Slice the scorpionfish fillets with a long, flexible fish knife, as seen in the photo below. Peel the cauliflower and the Romanesco cabbage and grate finely. Clean the chanterelles and cut them into very thin slices (the ideal would be to use a mandoline). Peel the avocados; blend one with the juice of half a lemon, a drizzle of oil, a pinch of salt and a pinch of pepper, obtaining a cream; cut the other into slices.
Spread the slices of avocado and redfish into the plates; complete with the cauliflower and the grated broccoli, the chanterelles and small walnuts of avocado cream. Season everything with oil, salt and pepper and serve.

The Best Grilled Portobello Mushroom Burgers

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

The only thing my husband said would make these burgers better is adding bacon… maybe next time.
I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. These were so good, perfect for meatless Mondays or any night of the week.

Grilled Portobello Mushroom Burgers
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt
Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g
Sodium: 594 mg (without salt) • Cholest: 0 mg

Ingredients:

4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
4 thick slices red onion
4 oz reduced fat Swiss, sliced thin (Alpine lace)
4 thin slices tomato
1/2 avocado, sliced thin
baby spinach
4 whole wheat low calorie buns (I used Martin)

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

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Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

These simple and addictive shrimp and jalapeno nachos are
not only a nice alternative to more common versions, but a great reminder of
how this iconic snack was actually intended to be served. Contrary to current
fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of
florescent gold cheese sauce.

The earliest versions were made by simply broiling a single
layer of cheese-topped chips, which were then garnished with jalapeno peppers –
simple and elegant, with every chip genetically identical to the next. Over
time we’ve added hundreds of toppings, as well as replaced the broiled (real)
cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just
as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit
a simpler time in American snacking. If you’re planning to party, I wish you a
fun and safe Cinco de Mayo, and hope you give these very tasty chips a try.
Enjoy!

Ingredients for 4 Portions:

1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are
ideal for this)

1 tbsp vegetable or olive oil

pinch of cayenne

1/4 tsp ground chipotle pepper

salt and pepper to taste

50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin

about 3 1/2 cups of shredded Monterey Jack or cheddar cheese

avocado creama (1 avocado, 1 cup sour cream, and juice of 1
lemon or 2 limes; liquefied in a blender)

sliced cherry tomatoes and freshly chopped cilantro to garnish

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