Archives for posts with tag: avocado


While Jesse surfed the famous Bali beach breaks in a late afternoon. I strolled around the beach where I crossed paths of sun worshippers’ and female hawkers selling exotic snacks out of straw baskets. The women were friendly and welcomed snap shots of their food. Fish rubbed with spicy sambal, along with a small fried fish and roti bread.


A mix veggies salad of sliced bitter melon, green beans, fried shallots and mashed avocados.


Sun worshippers on Seminyak beach.

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2 cups lobster meat
1/2 cup mayonnaise (we like the Japanese brand Kewpie)
1/2 yellow bell pepper, finely diced
1/2 red bell pepper, finely diced
2 stalks Chinese celery, finely diced
1 avocado, diced
1/3 cup scallion, finely chopped
2 leaves tarragon, finely minced
Juice of a half lemon
Sea salt
Freshly ground black pepper

Bring a large pot of water to a boil. Place the lobster in the water then turn heat down to medium. Cover and cook until lobster is just cooked through, about 10-15 minutes depending on the size of your lobster. For a 5 pound lobster, we cooked it for 12 minutes. Transfer the lobster to the sink to cool. Once the lobster is cooled, use a hammer to crack the shell and remove lobster meat. Cut lobster meat into large chunks.

In a large mixing bowl, mix the mayonnaise with lemon juice, scallion, tarragon, bell peppers and celery. Add salt & pepper to taste. Then carefully fold in the lobster meat and avocado. Serve at room temperature or refrigerate until ready to serve.

*Note: the water you cooked the lobster in can be reduced down to about 1/3. It’s great to use the next day as a shellfish pasta sauce base, lobster or shrimp bisque, for rice dishes, paella or risotto. Happy Cooking!


Often when we pick up avocados from the Avocado Lady, the avocados are firm-ripe, not soft ripened that can be eaten right away. These firm-ripe avocados are perfect for making avocado fries. If you have a left over baguette, leave it in the brown paper bag and let it harden. When hard enough, crumble the baguette, season the bread crumbs as you like with dry herbs and keep in a jar.

2 firm-ripe avocados
1/4 cup rice flour
2 eggs
1 tablespoon milk
1 cup homemade bread crumbs
1/2 lemon
Canola or peanut oil for frying
Sea salt
Freshly ground black pepper

Beat the eggs with 1 tablespoon milk. Prepare the rice flour, egg mixture and bread crumbs in 3 separate shallow dishes.

Half the avocado, twist open and remove the pit. Remove the avocado with a large spoon and slice each half into 3-4 wedges. Place avocado wedges on a plate and squeeze lemon juice over them. The lemon juice helps the avocado from turning color but we do this so that the salt & pepper will adhere. Sprinkle with sea salt & freshly ground black pepper on all sides.

Dip the avocado first in rice flour, shake off excess. Dip in egg mixture, then coat in bread crumbs. Place the coated avocado wedges in a single layer on a plate.

In a medium pot, heat canola or peanut oil on medium-high heat. Test the oil by dipping a single chopstick into the hot oil. When the chopstick sizzles with bubbles rising up to the oil surface, the oil is ready for deep frying. Fry the avocado 3-4 wedges at a time until deep golden brown, about 30-45 seconds. Transfer avocado to a paper towel-lined plate. Sprinkle with salt & pepper to taste.

Roasted Red Pepper Aioli:

1 roasted red pepper (jar type), chopped
6 tablespoons mayonnaise (we like Japanese brand Kewpie)
1/2 teaspoon Dean & Deluca dried fine herbs (or thyme, tarragon and parsley)
Pinch dried chervil
Squeeze of lemon
Sea salt
Freshly ground black pepper

In a small mixing bowl, mix together the mayonnaise, chopped roasted red pepper, dried herbs, squeeze of lemon and salt & pepper to taste. Refrigerate until ready to use.


3 ripe avocados, peeled and seeded
7 cherry tomatoes, quartered
1/2 small onion, minced
4 tablespoons good olive oil
1/2 juice of a lemon
1 bunch arugula, loosely packed about 2 cups
Coarse grey salt, fleur de sel
Freshly ground black pepper

In a mixing bowl, whisk together the olive oil, lemon juice, salt and pepper.

Cut the avocados in large dices. Add the avocados, cherry tomatoes, and minced onion to the vinaigrette in the mixing bowl. With a spoon, mix all ingredients together until well coated and creamy, about 2 minutes.

Spread a bed of fresh arugula on a plate, place the avocado mixture on top. Serve immediately.

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