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Posted on » by Ashley » Theme:

Avocado Paletas

Avocado Paletas
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas – Fany Gerson

The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy.

YIELD: Makes 8 to 10
SPECIAL EQUIPMENT: Paleta molds, sticks

1 cup water
1/2 cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice

1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

2. Cut the avocados in half lengthwise. Remove the pit and scoop the fl esh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

3. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

Posted on » by Ashley » Theme:

Coconut Shrimp with Orange Dipping Sauce

Coconut Shrimp with Orange Dipping Sauce
Cinnamon Spice & Everything Nice

Yield: 3-4 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes

Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.

1 cup flour
2 eggs
1 cup panko crumbs
1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
vegetable oil for frying
1/2 cup orange marmalade
2 tablespoons rice or white wine vinegar
1 teaspoon dijon mustard
a dash or more of red pepper flakes

Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl. Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.

Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.

Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates. Serve with orange dipping sauce.

Posted on » by Michael » Theme:

California Roll

Recipe courtesy Alton Brown, 2005

Prep Time:
45 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
20 min
Level:
Intermediate
Serves:
8 appetizer servings

Ingredients

  • Juice of 1/2 lemon
  • 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
  • 4 sheets nori
  • 1/2 batch sushi rice, recipe follows
  • 1/3 cup sesame seeds, toasted
  • 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
  • 4 crabsticks, torn into pieces
  • Pickled ginger, for serving
  • Wasabi, for serving
  • Soy sauce, for serving

Directions

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Sushi Rice:

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Yield: 4 cups