Re: [Fwd: did you get my recipes? I sent them twice, but have no
From: Avalos (anonymous@obgyn.net)
Wed, 3 May 2000 11:05:15 -0500
They are......
and they are actually easy to do... I love the cold avocado soup one in the
summer time... Makes a great outdoor meal with grilled chicken or fish or
beef & a mesclun salad or a tomato salad on the side. very low carb &
totally yummy.....
(if you do this, try marinating your meat overnight... I use this GOYA brand
marinade that is absolutely incredibly scrumptuous, just toss the chicken
breasts or lean steaks into a ziplock bag, add the marinade, seal and toss
in the fridge until you're ready to grill... then while grilling, baste with
the marinade juices...)
-----Original Message-----
From: Amy Crowe [mailto:anonymous@obgyn.net
Sent: Wednesday, May 03, 2000 11:52 AM
To: Multiple recipients of list PCOS
Subject: [Fwd: did you get my recipes? I sent them twice, but have not
seen them post to the board.. weird.]
These sound really good!
>-------- Original Message --------
Subject: did you get my recipes? I sent them
twice, but have not seen them post to the board..
weird.
Date: Wed, 3 May 2000 10:53:35 -0500
From: "Avalos" <anonymous@obgyn.net>
To: "'anonymous@obgyn.net'" <anonymous@obgyn.net>
Amy:
I sent out a few recipes, but have not seen them
post to the PCOS message
board... Have you seen them?
In any case, here they are... please share with
the others if you like! I
will try again to send to the board....
Clara
Clara Patricia Avalos
Contract Negotiator
Williams Communication Solutions, LLC
510 Spring Street, Bldg. D
Herndon, VA 20170
(703) 268-7688 (voice)
(703) 268-7578 (fax)
Hey Alexis & Amy & Margo & everyone else out
there!
I did not forget my promise to send out some
AVOCADO recipes.... so here
they are! I'll copy some of the "intro"
information from one of my favorite
cookbooks... too bad I can't send the pictures!
Oh well.
CREAM OF AVOCADO SOUP
Michoacan, Mexico
The beautiful evergreen avocado tree is native to
Mexico. Its fruit has
long been prized by the Indians, and the early
Spaniards savored its buttery
texture and rich flavor. The Haas variety, so
popular in California,
originated in Atlixco in the state of Puebla, but
this soup is from Uruapan
in the hot country of Michoacan. It makes a great
summer dish...
3 avocados, pitted and peeled
1 Tbsp. freshly squeezed lime juice
7 cups chicken stock (for those who like
home-made, I'll provide the recipe
for that right below this one)
1 Tbsp. chopped cilantro (fresh coriander, looks
just like parsley)
1 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup (4 OZ) thick cream (for those who have
access to Latino markets, I
suggest you get your cream there, is is called
either Crema Mexicana or
Crema Salvadorena, and it is rather like sour
cream, only with a butterier,
richer flavor... It is not at all like any of the
cream that we are used to,
whether heavy cream or sour cream, and makes a big
difference in the recipe.
For those who can not get this ingredient, I
suggest 2 and 1/2 oz.
Breakstone's Sour Cream, 1/2 oz. buttermilk and 1
oz clotted cream, mixed
well... comes as close as I can get to the real
thing... for those who could
care less either way, either 4 OZ creme fraiche or
4 oz very creamy sour
cream)
** Place Avocados in a blender along with lime
juice, chicken stock,
cilantro, salt & pepper and then puree until
smooth. If the soup is too
thick, add another cup of broth. Cover and
refrigerate until well chilled.
** Just before serving, stir in the cream and
"adjust" seasonings to taste.
If you like, sprinkle chopped cilantro on each
serving ( I place small bowls
of chopped cilantro and lime wedges on the table
for those who like to
enhance the flavor)
--
##################
Chicken Stock
Even though veggies with carbs are used in making
the stock, since they are
removed, the stock is low in carbs and very
flavorful. I use it as the base
for most of my soups, Anyway, enjoy! More avocado
recipes to follow this!
<< smile >>
1 whole chicken, including giblets
10 cups water
1 whole large carrot
4 large cloves garlic (peeled)
1 stalk celery
1 Tbsp. salt
10 black peppercorns
several "sprigs" of parsley (like 3 or 4)
1 medium onion, with crosswise slits (as though
you were going to cut it
into quarters), with a clove stuck into each
quarter
1 sprig fresh thyme
1 small cinnamon stick
1 bay leaf
** rinse chicken & giblets (you can cut the
chicken into quarters or "parts"
if you like, to better fit your stockpot), place
in pot, add the rest of the
ingredients, cover & bring to a boil over high or
medium high heat. When it
begins to boil, reduce heat to low & simmer for
about an hour.
** Remove from heat, let cool. When cool enough
to remove the ingredients
without scalding yourself, remove the chicken to a
large platter or bowl so
you can remove the meat from the skin/fat/bones.
The meat can be turned
into chicken salad, etc. (that's another series of
recipes for another day).
** Also, remove/strain the vegetebles and
herbs/spices from the broth. If
I am making the broth ahead of time, I reheat it
to the boiling point and
then I quickly pour it into quart and pint size
mason jars & seal them & let
them cool on the counter & refrigerate for up to 4
months. Then, when I am
ready to use the broth, I take a jar, unseal &
spoon the cold fat layer off
the top (this fat acts like an inner sealant when
you store the broth).
############
SHRIMP COCTAIL with AVOCADO dressing
Sinaloa, Mexico
1 lb. shrimp (recipe says small, but I like the
large ones, & they work fine
for me)
2 cups bottled clam juice
1 bouquet garni (I use fresh thyme, bay leaves,
cilantro)
2 large avocados
1/2 onion (vidalia or sweet maya OR even green
onions, which are lower in
carbs)
2 cloves garlic
1 cup thick cream (see above notes... also,
clotted cream/English double
cream works well with this recipe)
1 chile serrano, seeds and membranes removed (best
way to do this is to hold
the chile stem-side up, with the point pressing
down on the cutting board,
then slice down the sides, similar to the way you
slice a mango, I guess is
the best I can describe it... anyway, by doing
that, you avoid getting the
pepper oils on your hands, and believe me, you
don't want to get it on your
hands.... if you forget and later rub your eyes...
OWWWEEEEEE! trust me!).
2 tablespoons freshly squeezed lime juice
1/2 cup olive oil
** in a covered saucepan, poach the shrimp in the
stock with the bouquet
garni. When done, discard the liquid & bouquet
garni. Recipe says to cool
them once they're done & THEN peel & devein,
however, I like to peel &
devein BEFORE I cook them... it's just a matter of
your own preference...
anyway, chill the shrimp.
** puree the remaining ingredients in a blender
until a velvety texture is
achieved. If you want to serve them in a
traditional & attractive style,
use tall glasses (like tall ice-cream glasses, or
improvise with those
shapely dessert glasses), and fill by alternating
layers of shrimp and
dressing.
** at the end of the recipe, the book throws you
the following curve ball, I
would ignore it except once I tried it and the
book is right:
"When this cocktail is enriched by the addition of
poached lobster
medallions, a truly extraordinary result is
guaranteed.." I just used a
couple of lobster tails, steamed & removed from
shell when done, cooled them
& sliced them into medallions & then filled the
dishes starting with
dressing, shrimp, dressing, lobster,
dressing....etc. until full......
mmmmmm... yummmm!
############
AVOCADOS STUFFED WITH SCALLOPS
Baja California, Norte, Mexico
(those of you who are not into scallops can
probably substitute chicken or
shrimp or even tofu, I'll bet.....)
It is more customary to find avocados stuffed with
tiny shrimp, but this
combination is, if anything, even more tasty. The
original recipe uses
chocolata scallops, a dark shelled species found
mostly around the sea of
Cortez, but small bay scallops may be
substituted. (Note, here, I have used
both small bay scallops and fresh large scallops,
chopped into smaller
pieces, both work well, if the scallops are
fresh).
12 oz scallops
1/3 cup fresh lime juice
1 Tbsp minced fresh oregano
2/3 cup olive oil
salt & pepper
3 large avocados, ripe but slightly firm... i.e.
no really really mushy
ones....
minced chile serrano (optional)
** place scallops in a bowl and add lime juice,
oregano, cilantro and oil,
let stand 20 minutes until opaque. The lime juice
cooks the scallops..no
kidding... (if you can't deal with this, avoid the
scallops, or lightly
sautee them for about a minute on a HOT skillet
using a dab of olive oil &
THEN put them in the lime juice & spices.
Scallops cook very quickly, and
over cooking them makes them stringy and chewy and
tough.)
** cut each avocado in half, remove the pit, spoon
out balls of the pulp,
reserving the shells. Mix the scallops &
juice/herbs with the avocado &
spoon back into the shells, sprinkle the chile on
top if you like ZIP! (a
word to those who may not know this, hot chiles
are tempered by cream/milk..
I am a wimp, and I have learned that I, too, can
enjoy these foods, as long
as I keep cream on the table!)
OK, enough recipes for the moment, I will have
more soon... if any of you
try these, let me know what you think!
Clara
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