|
马上加入农人之家,结交更多农友,享用更多功能,让你轻松玩转。
您需要 登录 才可以下载或查看,没有帐号?加入农人之家大家庭
x
来源:馋猫厨房
牛油果,又名鳄梨,英文名ocado,今天俺买了两个,可是不知道怎么吃。俺过去在越南餐馆喝过牛油果饮料,是象奶昔那样的牛油果与冰冻混合物,挺爽口的。
可是买回来的ocado切开来硬硬的,咬了口也没什么味道,难道是没熟吗?
请教大家这个应该怎么吃呢??? :em25: :em25: :em25:
--------------------------------------------------------------------------------
-- 作者: 英子
-- 发布时间: 2002/11/15 11:25am
这里有几种吃法:
CAULIFLOWER-OCADO SALAD
6-8 servings
4 cups water
1-1/4 teaspoons salt, divided
1 medium head cauliflower, rinsed and trimmed
1/3 cup CRISCO Oil
3 tablespoons plus 2 teaspoons lemon juice, divided
Dash pepper
3 medium acados
1 small onion, quartered
Lattuce lees
Radish roses
Cucumber slices
Combine water and 1/2 teaspoon salt in 3-quart saucepan. Heat to boiling. Add cauliflower. Cover. Simmer until cauliflower is tender. Drain; rinse under cold water. Place cauliflower, stem up, in large mixing bowl.
Blend Crisco Oil, 3 tablespoons lemon juice, pepper and 1/2 teaspoon salt in small mixing bowl. Pour over cauliflower. Cover and refrigerate at least 8 hours or overnight, spooning marinade over cauliflower occasionally.
Just before serving, peel ocados and cut into small pieces. Place in blender pitcher. Add onion, remaining 1/4 teaspoon salt and remaining 2 teaspoons lemon juice. Blend at medium speed until puried.
Line serving plate with lettuce lees. Drain cauliflower and place, stem down, in center of plate. Spread ocado mixture on cauliflower. Spear radish roses on wooden picks and arrange on cauliflower. Arrange cucumber slices around edge of plate. Cut cauliflower into wedges to serve.
CREAMED TURKEY WITH OCADO
6 to 8 Servings
1/2 cup CRISCO shortening
1/2 pound fresh mushrooms, cleaned and sliced
1/4 cup finely chopped onion
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups whipping cream
1-1/2 cups chicken broth (dissolve 2 chicken bouillon cubes in 1-1/2 cups boiling water)
3 cups cooked turkey pieces
2 medium ocados, halved, pitted, and cut in balls with melon baller
Melt Crisco in a skillet. Add mushrooms and onion. Cook, stirring frequently, until onion is soft and mushrooms are tender and lightly browned. With a slotted spoon remove mushrooms and set aside.
Blend flour, salt, basil, paprika, pepper, and nutmeg into hot Crisco. Heat until bubbly (about 1 minute). Stir in cream and chicken broth. Bring rapidly to boiling; cook and stir for 1 minute. Mix in mushrooms and turkey pieces; heat thoroughly (about 3 to 5 minutes).
Combine ocado with creamed turkey just before serving. Serve over toast points.
CREOLE BOILED SHRIMP REMOULADE WITH GRANDMA'S PICKLES AND OCADO COULIS
By Chefs Wendy and Michael Jordan (Rosemary's- Las Vegas, NV)
Makes 6 servings
1 gallon shrimp stock or water
1 cup salt
1/4 cup cayenne pepper
2 lemons
2 bay lees
1/4 cup black peppercorns
1/4 cup thyme
1/4 allspice whole
18 large shrimp, peeled and deveined
6 ounces ocado Coulis (see below)
12 ounces Remoulade Sauce (see below)
1 cup Grandma's Pickled Cucumbers, well drained (see below)
1 ounce micro greens
2 tablespoons Crisco Pure Canola Oil
Salt and pepper to taste
3 green onions, green only, sliced thin
Method:
In a large stockpot, place the shrimp stock, salt, cayenne pepper, lemons, bay lees, peppercorns, thyme, and allspice. Bring to a boil and allow to simmer for 15 minutes to incorporate flors. Add the shrimp, cook for 1 minute, and remove from the heat. Allow shrimp to cook and cool in this liquid to absorb the flors well. Drain shrimp well and chill.
Remoulade Sauce: 3 cups
3 ounces lemon juice
6 ounces onions
1 bunch green onion
3 ounces celery
9 cloves garlic
3 tablespoons horseradish
4-1/2 tablespoons creole mustard
4-1/2 tablespoons yellow mustard
4-1/2 tablespoons ketchup
1/2 bunch Italian parsley, lees only
9 ounces Crisco Pure Canola Oil
Cayenne pepper
Black pepper
Add all the ingredients excluding oil to a food processor and blend. Slowly add oil to emulsify. Season with cayenne and black pepper.
Pickled Cucumbers
2 cups sugar
2 cups white vinegar
4 cucumbers, peeled and sliced very thin
2 onions, julienned
8 celery seed
Combine sugar and vinegar and stir until sugar is dissolved. Combine the cucumbers, onions, and celery seed and pour vinegar mixture over. Allow to marinate for at least 30 minutes before using. Strain after 4 hours or cucumbers can become soggy. Se the vinegar mixture for another use.
ocado Coulis: 2 cups
2 ocados, ripe
1 to 1-1/2 cups sour cream
2-4 tablespoons lime juice, fresh, strained
Salt and pepper, to taste
In a food processor, combine the ocado and sour cream. Run for 1 minute to mix. Add lime juice, salt, and pepper, to taste. Pass through a fine mesh strainer and thin with a little water if coulis is too thick. It should be sauce consistency.
To Assemble:
On each of 6 large plates place a 1-ounce pool of ocado Coulis. In a bowl, toss the shrimp with the Remoulade Sauce, taste, and season with salt and pepper if needed. Place 3 shrimp on each plate in the center, tails out. Divide the cucumbers and place a pile in the middle of the shrimp. Toss the micro greens with the Crisco Pure Canola Oil and season with salt and pepper to taste. Place a pinch of greens on top of the pickles and sprinkle with the green onions. |
|