Emeril’s Kicked-Up B.L.T. Sandwiches with Avocado and Chipotle Mayonnaise

Posted on January 29, 2012 by pgblogadmin

Ingredients:

For the BLT:
8 thick slices brioche bread, toasted
16 slices thick cut bacon, cooked
12 leaves red leaf lettuce, washed
16 thin slices ripe tomato
1 avocado, sliced

For the chipotle mayonnaise:
1/2 cup plus 2 tablespoons mayonnaise
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
2 teaspoons adobo sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried crushed oregano
1 lemon, juiced

Directions:

For the BLT:
On a clean work surface lay out the toasted bread slices and spread 1 side of each slice with 1 1/2 tablespoons of the Chipotle Mayonnaise (or less to taste.) Build the sandwiches by placing 4 slices of bacon, 3 lettuce leaves, 4 slices of tomato and 1/4 of the avocado slices onto the spread side of 4 of the bread slices. Top with the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.

For the chipotle mayonnaise:
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve.

Bacon Wrapped Avocado Poppers

Posted on January 24, 2012 by pgblogadmin

Ingredients:
10 large jalapeño peppers, stemmed and seeded
4 oz cream cheese, softened
1 Avocado
Juice of half a lime
1/4 tsp ground cumin
1/4 tsp Kosher salt
10 slices of bacon, sliced in halves

Directions:
Preheat the oven to 425 degrees. Slice the peppers in half lengthwise. Mash together the cream cheese, Avocado, lime juice, cumin, and salt until well combined, then spoon mixture into the jalapeño halves.

Tightly wrap one half-slice of bacon around each pepper. Arrange peppers on a coated baking sheet and bake for about 15 – 20 minutes, until the bacon is cooked and crisp and the filling is bubbling.

Transfer the peppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease. Serve immediately.

Cilantro Lime Chicken

Posted on January 10, 2012 by pgblogadmin

Ingredients:
2 Tbsp minced fresh cilantro
2 1/2 Tbsp fresh lime juice, plus 2 tsp for the salsa
1 1/2 Tbsp olive oil
4 skinless, boneless chicken breast halves
2 plum tomatoes, chopped
2 Tbsp finely chopped onion
1 Avocado, peeled and chopped
Salt and pepper

Directions:
Combine cliantro, oline oil, and 2 1/2 Tbsp fresh lime juice in a bowl. Toss with chicken ans let stand 3 minutes. Remove chicken from marinade; discard marinade and sprinkle chicken evenly with salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add juice, 1/4 tsp salt, and 1/8 pepper. Add Avocado and stir gently to combine. Serve salsa over the chicken.

Avocado Quesadillas with Mango Salsa

Posted on January 5, 2012 by pgblogadmin

Ingredients:

For the quesadillas:
1 cup Crab cooked and shredded
3 ounces Monterey Jack Cheese shredded
1 Organic Avocado diced
1/4 cup Scallions or Green Onions chopped
1/4 cup Cilantro chopped
1/4 cup Fire Roasted Red Bell Pepper, chopped
3 tablespoons Roasted Sweet Corn
1 tablespoon Lime Juice
Salt and Pepper to taste
6 Flour Tortillas (8 inches)

For the salsa:
1/2 Organic Mango seeded and diced
1 Organic Roma Tomatoes seeded and diced
1 stalk Scallions or Green Onion chopped
1 Organic Limes juice freshly squeezed
1/2 tablespoon Mint
3 tablespoons Raspberry Vinegar
Organic Grinders, Chile Seasoning, to taste

Directions:

For the quesadillas:
Preheat oven to 350 degrees. Combine all ingredients except tortillas and toss gently. Season.
Place three tortillas on baking sheet and divide mixture over tortillas, spreading evenly. Top with remaining 6 tortillas and bake until the cheese is just melted. Cut into triangles and serve with mango salsa.

For the salsa:
In a bowl, combine all ingredients and toss gently. Cover and chill at least 1 hour.

M	T	W	T	F	S	S
« Dec				Feb »
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	31