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       Volume I - August 8, 2008

Avocado: Big Seed, Great Fruit!
by Patty Liston

We love, love, love, avocados! If you are like us, you will love trying out these recipes.

Avacado Stuffed With Chicken Salad
Emeril Lagasse

1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio

In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.

  Download this recipe.

Avacado Soup
Emeril Lagasse

1 large ripe avocado
2 cups chicken stock
3 tablespoons fresh lime juice
1 teaspoon chopped fresh cilantro
2 teaspoons sherry
Salt and pepper

For the Salsa:
1/4 cup cooked corn kernels
2 tablespoons cooked black beans
1/4 cup sour cream
1 tablespoon finely diced red bell pepper
1/2 teaspoon chopped garlic
1 teaspoon olive oil
1 lime, juiced
Fresh cilantro, chopped
Salt and pepper

Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. For the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro.

  Download this recipe.

Grapefruit and Avocado Salad
Emeril Lagasse

1 large pink grapefruit
1 medium avocado
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon chopped shallots
Dash brandy
Salt and pepper
6 large shrimp, peeled, deveined, poached in crab boil until just pink, and cooled
2 tablespoons toasted pecans
1 tablespoon chopped parsley

Remove the skin and pith from the grapefruit and cut into 6 slices. Half the avocado and remove the pit. Using a spoon remove each half from the skin. Cut each half into a fan, leaving the top section intact. In a bowl mix together the mayonnaise, lemon juice, shallots, and brandy. Season with salt and pepper to taste. Arrange 3 slices of grapefruit, slightly shingled on a salad plate. Place the avocado at the base of the grapefruit. Position the shrimp around the plate. Drizzle with the dressing. Garnish with toasted pecans and chopped parsley.


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